Is there a more perfect treat than brownies? I don’t think so.
Of course, I’m super indecisive so if I had to choose between brownies and, say, chocolate chip cookies or ice cream, I’d probably fail. So I made homemade nutella recently and omg, yum! When you’re a recipe creator though, sometimes you end up with a lot of extras from testing and that’s what happened here. In these cases my philosophy is always to make lemonade out of lemons.
Also, I’m contemplating how I have ever lived without a blender. I mean, obviously brownies aren’t the most essential thing to life (Haha, depending on who you ask 😉 ). It’s just, I think I’ve used my blender multiple times every single day this week and many of my recent recipes use one.
Because these are made in the blender they come together so fast and easy. I mean, all you do is throw it all in, press go, and then you’re done. What I also really liked about these is that they are flourless and therefore grain free. You do add a little bit of arrowroot starch to help keep these thick, but other than that it’s all about the potato.
If you’re not able to make homemade nutella you can find many good brands to buy. I would recommend one that contains fewer ingredients than the name brand though. I know Justin’s makes a chocolate hazelnut butter.
Now if you don’t have a blender and you still want to make these, no worries. You can definitely smash up the sweet potato with a fork and stir everything together. If you do that though, be sure to get it very well mashed to avoid any chunks in the brownies. Alright, I think that covers everything so it’s time to get baking.
Fudgy Sweet Potato Nutella Brownies (V+GF)
- 1 medium sweet potato baked and peeled
- 1/2 cup homemade nutella or a store-bought brand of chocolate hazelnut butter vegan if needed
- 1/4 cup sucanat organic cane sugaror raw sugar
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons arrowroot starch or cornstarch
- 5-6 tablespoons mini chocolate chips vegan if needed
Preheat oven to 375 degrees F (190 C) and lightly grease an 8x8 inch or similar sized pan. I used (10 1/2" x 7 3/4" pyrex pan).
Combine the sweet potato and nutella in a blander or food processor and blend until smooth. Add the sucanat, cocoa, salt, baking powder, arrowroot, and vanilla, and blend until completely combined. Add about 3 tablespoons of mini chocolate chips and pulse once.
Scrape the mixture into pan and spread evenly with a spatula. Sprinkle on a few more tablespoons chocolate chips and bake for 35- 40 minutes until the top begins to look dry and a toothpick comes out clean. Cool completely before cutting and serving.
Store in an air-tight container at room temperature for up to 2 days or in the fridge for up to a week.
You can make homemade nutella or use a brand of chocolate hazelnut butter that doesn't have dairy. (Btw, Nutella brand does)