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These Sweet Potato Brownies are more nutritious than regular brownies. They are vegan, gluten-free, and the most important of all, delicious!
Best-ever Sweet Potato Brownies
I’m a huge fan of chocolate brownies. I mean, who isn’t? But because most brownies contain a lot of dairy-butter, which is not really good for our health and the environment, I want to make some brownies that are comparatively good to us and to the planet as well.
I’ve read some chocolate brownie recipes using bananas. Yet my experimental results are not good, I give up trying and testing for a while.
It’s until a while ago that I saw some people using sweet potatoes in chocolate brownies that ignite my curiosity and experimental courage. So here it is! This recipe is adapted from The Happy Pear‘s. I add some dates and use a different ratio to adjust to my personal preference.
I have to say, the final result is seriously AMAZING!
It looks like brownies and smells like brownies. And I cannot find any trace of sweet potatoes, but I swear they are inside of it.
I add some walnuts and chocolate chips on top to make it looks more gorgeous.
Looking from the sides, I think it does look like “cake,” but there’s no common flour in the ingredient list.
I couldn’t wait until it’s cool so I cut it out when it’s still warm. The texture is creamy, rich, but not too dense (which is usually the result of me trying to make brownies with bananas).
When the brownies are still warm, they are really fudgy.
The fist bite surprises me because these brownies really taste like common brownies, but the sweetness is more natural and not so heavy as the counterpart.
This recipe is simple, so is the ingredient list. But one thing to keep in mind: Use your favorite cacao powder. I like to use cacao powder because it has a richer chocolatey flavor. You can use cocoa powder for sure, just pick the one you like the most.
The walnuts and chocolate chips on top build up more texture for these brownies. The taste and texture are really incredible and I really think I find my beloved brownies, ever.
無罪地瓜巧克力布朗尼 Guilt-free Sweet Potato Brownies
Ingredients
- 125 g steamed sweet potatoes 蒸熟地瓜, net weight
- 20 g pitted dates 去籽椰棗乾
- 3 Tbsp cacao powder 生可可粉
- 25 g ground almonds 杏仁粉
- A pinch of salt 鹽
- 15 g whole almonds 杏仁
- 2 Tbsp coconut oil 椰子油
- 1 Tbsp maple syrup 楓糖漿
- A small handful of dark chocolate chips 黑巧克力豆
- A small handful of walnuts 核桃, chopped
Instructions
- Preheat the oven at 160°C. Line an 8" loaf pan with parchment paper.
- In a food processor, add the steamed sweet potatoes, pitted dates, cacao powder, ground almonds, and salt. Process until all mix tother.
- Add the coconut oil, maple syrup, and whole almonds. Continue to process to combine all. Depending on the moisture of the sweet potatoes, you may want to add more water to help blending.
- Transfer the mixture into the lined pan. Spread it out evenly. Sprinkle some chopped walnuts and dark chocolate chips on top.
- Bake in the oven at 160 C / 320 F for 20-25 minutes.
- Transfer the pan to a wire rack to cool for 15 minutes before removing from the pan. Cut into squares (or whatever) and enjoy!
中文版
- 烤箱以 160°C 預熱。取一個 8 吋長條麵包模，模內鋪烘焙紙
- 將蒸熟地瓜、椰棗乾、杏仁粉、可可粉、鹽放入食物處理機中，攪打均勻
- 再放入椰子油、楓糖漿與整顆杏仁粒，繼續混合攪打。因為每顆地瓜含水量可能不同，若覺得太乾可以加適量的水幫助攪打
- 將混合物填入模具中，表面放一碎核桃、黑巧克力豆
- 放入已預熱好的烤箱，以160 C 烤 20-25 分鐘
- 烘烤完成之後，將模具移至架上放涼約15分鐘，即可取出，切成方塊享用
Video
Notes
- Storage: Store the leftover in the fridge for 4 days or 2 weeks in the freezer.
- Adapted from The Happy Pear
- 剩密封冷藏保存約可放 4 天，冷凍 2 星期
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