Recipe characteristics
Notes on ingredients
How to make it
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Recipe characteristics

Easy to make
Dark, fudgy, melt-in-your-mouth brownies
Rich chocolate taste
Delicious treat that the whole family can enjoy
Dietary requirements: plant-based (dairy-free, egg-free), gluten-free, and soy-free.

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Sweet potato puree: Sweet potatoes need to be baked and made into a puree in advance. Check How to make sweet potato puree for instructions.
Peanut butter: Chunky peanut butter is my favorite.
Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor.
Coconut sugar: It can be subbed with brown sugar or regular white sugar.
Dark chocolate: Use dark chocolate with 75-80 percent cocoa solids.
Flaxseeds: You can use either golden or brown freshly ground flaxseeds.
Rice milk: Substitute it with cashew milk, soy milk, oat milk or almond milk. If you are not vegan, you can use regular milk.

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

NOTE: Batter and dough made with room temperature ingredients will yield the best results.

Step 1

Preheat oven to 180° C. Line the square pan (22 x 22 cm) with baking paper.

Step 2

In a large bowl, mix together the dry ingredients: almond flour, coconut sugar, ground flaxseeds, pumpkin pie spice (optional), and baking powder.

Step 3

In a small pot, melt chocolate over low heat, stirring constantly. Once the chocolate is melted, remove the pot from the heat immediately.

Step 4

Add sweet potato puree (check How to make sweet potato puree for instructions), peanut butter, and rice milk to the bowl with dry ingredients, and mix everything together with a hand mixer until combined.

Step 5

Add melted chocolate into the batter and stir well until all is well combined. Adjust sweetness if needed.

Step 6

Pour the batter into the prepared pan and bake for approx. 40-45 minutes. After 30 minutes, loosely cover the brownies with a sheet of aluminum foil to prevent the top of the brownies from burning.

Step 7

Remove from the oven and let it cool fully. Put the brownies in the fridge for another hour or two before slicing. Note: It’s important that the brownies are fully cooled before slicing.

Step 8

Sprinkle with cacao powder, slice, and serve.

Tips and how-tos

How to bake sweet potatoes

Preheat oven to 200°C.
Line a baking sheet with parchment paper.
Wash orange-flashed sweet potatoes thoroughly and pat them dry with a dishtowel.
Place on a baking sheet and bake for 40-50 minutes (depending on the size) or until sweet potatoes are fork-tender.
Check at 35 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes.
Let them cool down a bit before peeling.

How to make sweet potato puree

Place skinless baked sweet potato flesh into a blender or food processor (see How to bake sweet potatoes above).
Process for 30 seconds, or until smooth (you may need to scrape the sides down a time or two to get all of the sweet potato pureed).

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