Sweet Potato Brownies
The recipe Sweet Potato Brownies is ready in about 2 hours and is definitely a great dairy free option for lovers of American food. This recipe serves 16 and costs 62 cents per serving. One serving contains 141 calories, 3g of protein, and 5g of fat. Plenty of people made this recipe, and 117 would say it hit the spot. It is brought to you by Well Plated. A mixture of vanillan extract, kosher salt, maple syrup, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 34%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Sweet Potato Brownies, Sweet Potato Brownies, and Sweet Potato Brownies.
Servings: 16
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
1 teaspoon baking powder (I recommend aluminum free)
1 1/2 teaspoons cinnamon
2 tablespoons melted coconut oil
2 large eggs
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
3/4 cup pure maple syrup
1/2 cup semi-sweet chocolate chips or chopped dark chocolate
2 large sweet potatoes
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons pure vanilla extract
1 cup white whole wheat flour
Equipment:
baking paper
oven
frying pan
microwave
mixing bowl
baking pan
toothpicks
wire rack
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper so that you have some overhanging the sides, then lightly coat with baking spray. Set aside.Place the sweet potatoes in the microwave and cook on high for 7 to 10 minutes or until completely softened. Once cool enough to handle, scoop out 2 cups of the flesh and discard the skin. Place in a larger mixing bowl, then beat until mashed and fairly smooth. Beat in the melted coconut oil (or butter) until combined, then beat in the maple syrup and vanilla extract. Beat in the eggs 1 at a time, stopping to scrape down the bowl as needed.In a separate bowl, stir together the white whole wheat flour, cocoa powder, cinnamon, nutmeg, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix gently, just until the dry ingredients are incorporated. Fold in the chocolate chips.Scrape the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, just until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool completely.(The brownies taste better the longer they sit). Gently lift the brownies out of the pan onto a wire rack. Slice and serve.
Step by step:
1. Preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper so that you have some overhanging the sides, then lightly coat with baking spray. Set aside.
2. Place the sweet potatoes in the microwave and cook on high for 7 to 10 minutes or until completely softened. Once cool enough to handle, scoop out 2 cups of the flesh and discard the skin.
3. Place in a larger mixing bowl, then beat until mashed and fairly smooth. Beat in the melted coconut oil (or butter) until combined, then beat in the maple syrup and vanilla extract. Beat in the eggs 1 at a time, stopping to scrape down the bowl as needed.In a separate bowl, stir together the white whole wheat flour, cocoa powder, cinnamon, nutmeg, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and mix gently, just until the dry ingredients are incorporated. Fold in the chocolate chips.Scrape the batter into the prepared baking pan and smooth the top.
5. Bake for 25-30 minutes, just until a toothpick inserted in the center comes out clean.
6. Place the pan on a wire rack and let cool completely.(The brownies taste better the longer they sit). Gently lift the brownies out of the pan onto a wire rack. Slice and serve.
Nutrition Information:
covered percent of daily need
