Sweet potatoes may arguably be my favorite food. I’ve never met a form of sweet potato I don’t like – fries, baked, mashed, cubed, diced real tiny, or even snuck into a dessert or breakfast loaf (see chocolate sweet potato loaf for more on that).
These brownies are super dense and moist compared to others – almost like fudge. The addition of the peanut butter cuts down on the richness from the cocoa and adds a salty element to the treat. Feel free to add crushed nuts, more chocolate chips or anything else to the top of these to make your taste buds sing!
1/2cupof creamy PB (optional but highly recommended)
Roast or boil potatoes (skin on or off is your preference) until softened
Preheat oven to 350 degrees F. Process cooled, softened potatoes in a food processor until smooth then add in almond meal, oat flour and maple syrup. Process until smooth, batter shouldn't be runny, it will be a thicker batter (add almond milk 1 tablespoon at a time if too thick). Fianlly, add chocolate chips and process for only a few seconds to mix them in.
In a greased or lined 8X8 pan, pour brownie batter in and bake for 25-30 minutes. Remove from oven and spread about a half cup of creamy peanut butter over the top. It helps to do this when the brownies are still warm, as the PB with spread more easily.
Pop the final product in the fridge and slice when completely cooled. Store in the fridge for 3-5 days or freeze for longer lifespan. Enjoy!
My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.