Double Chocolate Brownies

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It is Thursday night and time for treats at my house. Delicious with no sugar unless you count maple syrup and semi-sweet chocolate chips!

Ingredients:

• 1/2 pound sweet potatoes, peeled, cubed and boiled until fork tender
• 1/2 cup unsweetened almond butter
• 1/2 cup coconut oil or unsalted butter(1 stick), melted
• 1 large egg plus 1 large egg yolk
• 1/4 cup maple syrup
• 2 teaspoons pure vanilla extra
• 3/4 cup unsweentened natural cocoa powder
• 1/2 teaspon salt
• 1/2 teaspoon baking soda
• 1 cup plus 2 tablespoons semisweet chocolate chips

Instructions:

Preheat the oven to 350 degrees. Line a 13×9 inch baking dish with parchment, leaving 2 inches of overhang on each side and coat with cooking spray.

Combine the sweet potatoes, almond butter, coconut oil, egg and egg yolk in a food processor. Process until very smooth, making sure no chunks of sweet potato remain, about 1 minute.

Scrape down the side of the bowl and add the maple syrup and vanilla. Process until combined, about 30 seconds.

Add the cocoa powder, salt, and baking soda and processs until all the dry ingredients are incorporated, about 1 minute more. Fold in 1 cup of chocolate chips.

Pour the batter into the prepared pan, spread it into an even layer, and sprinkle with the remaining 2 tablespoons of chocolate chips. Bake until the top is set and a toothpick inserted into the centre comes out with a few moist crumbs. 27-30 minutes. Let the brownies cool slightly. Cut into 24 bars.

Annette’s Review:

I didn’t have almond butter so had to roast some almonds and then use my food processor. You have to be patient but it eventually balls up and becomes almond butter. I used 2 cups of roasted almonds and 1 tsp of coarse salt to roast them and I yielded about a little over 1 cup of almond butter. I measured out the 1/2 cup for the recipe and kept the rest for another time.

I told you previously I don’t follow directions well. I accidentally added 2 lbs of sweet potato because I thought I saw 1-2 lbs versus 1/2 pound. I didn’t have a 9 x 13 pan and had to use an 8 x 13 inch pan. There was definitely a lot of batter. I mixed it all in my food processor but had to transfer to a bowl to fold in the chocolate chips as it was a bit too full. I added extra chocolate chips because it didn’t seem enough to cover the top. Lastly, I had to bake for about 35-40 minutes in my oven.

Delicious with vanilla ice cream. It fell apart a bit likely because of the extra sweet potato but was tasty. Overall, will make these again and ease up on the potato…you just need likely 1 sweet potato.

Worth a try if you want a treat and not all the sugar!