Plant-based Sweet Potato Brownies
Enjoy some rich, decadent fudge brownies with the nutritional benefits of sweet potato and applesauce. Top with pecans for the perfect added crunch!
Ingredients
-
1
cup
Sweet Potato Puree Unsweetened
-
1/2
cup
Applesauce Unsweetened
-
1/3
cup
Maple Syrup
-
1/2
cup
Almond Butter Unsalted & Unsweetened
-
1/3
cup
Almond Milk Unsweetened
-
1 1/2
Tbsp
Canola Oil
-
1
tsp
Vanilla Extract
-
2/3
cup
All-Purpose Flour
-
1/2
cup
Cocoa Powder Unsweetened
-
1
tsp
Baking Powder
-
1
tsp
Calorie-free Sweetener
-
1
tsp
Instant Espresso Powder
-
1/4
tsp
Salt
-
1/4
cup
Unsalted Pecans Chopped (Optional)
Instructions
-
Preheat oven to 350°
-
Grease 8×8-inch baking pan and line with parchment paper and set aside
-
In large mixing bowl, add sweet potato puree, applesauce, maple syrup, almond butter, almond milk, canola oil and vanilla extract
-
Mix thoroughly until combined
-
In separate bowl, mix together all-purpose flour, cocoa powder, baking powder, calorie-free sweetened, instant espresso powder and salt until combined
-
Add dry mixture to wet ingredients and stir well to combine–batter will be very thick
-
Fold in 1/2 cup of chopped pecans until just mixed. Transfer batter to prepared pan and spread evenly
-
Sprinkle remaining 1/4 cup of pecans evenly on top
-
Bake for 25–30 minutes, or until toothpick comes out clean and edges appear slightly dry Cool for 1 hour and cut into 12 pieces
-
NOTE: If you would like to make sweet potato puree at home: bake 1–2 large sweet potatoes wrapped in aluminum foil at 400° until completely soft, about 30 minutes. Scoop out inside and mash.
Nutrition Info
-
Calories:
-
200
-
Total Fat:
-
13g
-
Saturated Fat:
-
1.5g
-
Sodium:
-
60mg
-
Total Carbohydrate:
-
21g
-
Dietary Fiber:
-
4g
-
Protein:
-
4g
-
Preheat oven to 350°
-
Grease 8×8-inch baking pan and line with parchment paper and set aside
-
In large mixing bowl, add sweet potato puree, applesauce, maple syrup, almond butter, almond milk, canola oil and vanilla extract
-
Mix thoroughly until combined
-
In separate bowl, mix together all-purpose flour, cocoa powder, baking powder, calorie-free sweetened, instant espresso powder and salt until combined
-
Add dry mixture to wet ingredients and stir well to combine–batter will be very thick
-
Fold in 1/2 cup of chopped pecans until just mixed. Transfer batter to prepared pan and spread evenly
-
Sprinkle remaining 1/4 cup of pecans evenly on top
-
Bake for 25–30 minutes, or until toothpick comes out clean and edges appear slightly dry Cool for 1 hour and cut into 12 pieces
-
NOTE: If you would like to make sweet potato puree at home: bake 1–2 large sweet potatoes wrapped in aluminum foil at 400° until completely soft, about 30 minutes. Scoop out inside and mash.
Nutrition Info
- Calories:
- 200
- Total Fat:
- 13g
- Saturated Fat:
- 1.5g
- Sodium:
- 60mg
- Total Carbohydrate:
- 21g
- Dietary Fiber:
- 4g
- Protein:
- 4g