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Fudgy Sweet Potato Nutella Brownies (V+GF)
A decadent treat made with an unexpected ingredient that will surprise everyone. They're easy to make, gluten free, and vegan!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9 brownies
Ingredients
- 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
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)