Sweet Potato Brownies
Ingredients
- 1/2 cup sweet potato puree
- 1 cup almond butter, sub nut-free butter
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 1/2 teaspoons Fleischmann’s Baking Soda
- 1/4 teaspoon salt
- Splash of water, if needed
- 1/2 cup semi-sweet chocolate chips
PRODUCTS
Instructions
- Preheat the oven to 325(f) degrees. Line an 8-inch square baking dish with parchment paper, allowing for a 2-inch overhang.
- In a large mixing bowl cream together sweet potato puree, almond butter, vanilla & sugar until well combined.
- Sift in flour, cocoa powder, baking soda & salt. Stir until the batter comes together. If thick, add a splash of water.
- Fold in the chocolate chips & transfer to the prepared baking dish. Using an offset spatula, flatten batter into an even layer.
- Bake for 18 to 20 minutes, until the edges have set but the center is still jiggly. Let cool completely to room temperature before slicing.
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