I recently made these for my kids to try. As they watched me make them they were not sure they would be edible. 🙂 But who was begging to try one as soon as they came out of the oven? Yes, you guessed it, both the boys! They smell and look just like a regular chocolate brownie. If you are really needing an extra treat, top with some ice cream! YUM!
1/2 Cup Tahini Paste (or WOW butter or almond butter)
1/2 Cup cooked sweet potato
6 tbsp honey
1/4 c unsweetened cocoa powder
2 tsp vanilla
1/2 tsp baking soda
3 TBSP Chocolate Chips (can use dairy free chips too 🙂
- Preheat your oven to 350°F and prepare an 8 x 8 baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- This is the best part…Add all the ingredients (except for the chocolate chips) to a food processor in the order listed, and process on high until the batter becomes smooth and creamy. How easy is that?!
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they’re completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
- Store the brownies in an airtight container at room temperature for up to 5 days.
YUM! YUM! I recently made these for my boys school and used the Tahini paste because it is a nut free campus. I did not add the melted Chocolate Chips…and they loved them! IF I were making these at home I would probably opt to use Almond Butter because I love it AND I would add some melted dark chocolate for icing. That sounds lovely doesn’t it? If you try a different variety please share with me! I would love to here all about it!
Recipe adapted from Running with Spoons.