Flourless Sweet Potato Brownie

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!

The players…

1/2 Cup Tahini Paste (or WOW butter or almond butter)

1/2 Cup cooked sweet potato

1 egg

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 🙂

Next…

  1. 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.
  2. 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?!
  3. 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.
  4. 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.
  5. 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.