A decadent treat made with an unexpected ingredient that will surprise everyone. They're easy to make, gluten free, and vegan!
Prep Time10minutes
Cook Time45minutes
Total Time55minutes
Servings9brownies
Ingredients
1medium sweet potatobaked and peeled
1/2cuphomemade nutella or a store-bought brand of chocolate hazelnut buttervegan if needed
1/4cupsucanatorganic cane sugaror raw sugar
1/3cupcocoa powder
1/4teaspoonsalt
1tablespoonbaking powder
2tablespoonsarrowroot starchor cornstarch
5-6tablespoonsmini chocolate chipsvegan if needed
Instructions
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.
Recipe Notes
You can make homemade nutella or use a brand of chocolate hazelnut butter that doesn't have dairy. (Btw, Nutella brand does)