Double Chocolate Brownies
Prep Time
45 min prep time
Number of Servings
makes 24 brownies
Ingredients
  • Nonstick cooking spray
  • [q:1/2] lb sweet potatoes, peeled, cubed, and boiled until fork-tender
  • [q:1/2] cup unsweetened almond butter
  • [q:1/2] cup coconut oil or unsalted butter (1 stick), melted
  • 1 large egg plus 1 large egg yolk
  • [q:1/4] cup maple syrup
  • 2 tsp pure vanilla extract
  • [q:3/4] cup unsweetened natural cocoa powder
  • [q:1/2] tsp salt
  • [q:1/2] tsp baking soda
  • 1 cup plus 2 Tbsp semisweet chocolate chips ([q:6 3/4] oz), divided
Directions
  1. Preheat oven to 350°. Line a 13 by 9-inch baking dish with parchment paper, leaving 2 inches of overhang on each side and coat with cooking spray.
  2. Combine sweet potatoes, almond butter, coconut oil, egg, and egg yolk in a food processor. Process until very smooth, making sure no chunks of sweet potato remain, about 1 minute.
  3. Scrape down sides of bowl and add maple syrup and vanilla. Process until combined, about 30 seconds.
  4. Add cocoa powder, salt, and baking soda. Process until all dry ingredients are incorporated, about 1 minute more. Fold in 1 cup of the chocolate chips.
  5. Pour batter into prepared pan, spread it into an even layer and sprinkle with remaining 2 tablespoons chocolate chips. Bake until top is set and a toothpick inserted into center comes out with a few moist crumbs, 27 to 30 minutes. Let brownies cool slightly. Cut into 24 bars.
Nutrition Info
Per serving (1 brownie): 138 Calories, 2 g Protein, 12 g Carbohydrates, 2 g Fiber, 11 g Total fat (6 g sat), 84 mg Sodium, [nutrition:1] Vitamin D, E, Magnesium, Phosphorus