Paleo Sweet Potato Brownies
These fudgy paleo brownies are made with sweet potato puree for natural sweetness and moisture. They are a delicious and healthier alternative to traditional brownies, perfect for a guilt-free treat. The recipe uses almond flour and cocoa powder to create a rich, chocolatey flavor and tender texture.
Een origineel recept van Forkin
- Totale tijd
- 1 uur 15 min
- Porties
- 9
- Moeilijkheid
- Gemiddeld
Allergeneninformatie: kan eieren, melk en noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
- 1,25 kopjesweet potato puree, mashed
- 2 stlarge egg
- 0,5 kopjemaple syrup
- 0,25 kopjecoconut oil, melted
- 1 tlvanilla extract
- 0,5 kopjealmond flour
- 0,5 kopjeunsweetened cocoa powder
- 0,5 tlbaking powder
- 0,25 tlsalt
- 0,5 kopjedairy-free dark chocolate chips(optioneel)
Keukengerei
8x8 inch baking pan · large bowl · spatula · wire rack · parchment paper · medium bowl · whisk · oven
De bereidingswijze
Stap voor stap
- 1
Preheat your oven to 175°C (350°F) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Ongeveer 5 min
Tip van de kok: Using parchment paper ensures the brownies won't stick and makes them easy to lift out of the pan.
- 2
In a large bowl, whisk together the sweet potato puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
Ongeveer 3 min
Tip van de kok: Ensure the sweet potato puree is smooth to avoid lumps in your brownies.
- 3
In a separate medium bowl, combine the almond flour, cocoa powder, baking powder, and salt.
Ongeveer 2 min
Tip van de kok: Whisking dry ingredients separately helps distribute them evenly and prevents clumps.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
Ongeveer 2 min
Tip van de kok: Overmixing can lead to a tougher texture in baked goods.
- 5
Fold in the dairy-free chocolate chips, if using, distributing them evenly throughout the batter.
Ongeveer 1 min
Tip van de kok: If you want extra chocolatey brownies, you can sprinkle a few more chocolate chips on top before baking.
- 6
Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
Ongeveer 1 min
- 7
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
Ongeveer 25 min
Tip van de kok: Brownies are best when slightly underbaked for a fudgy texture.
- 8
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 30 minutes before cutting.
Ongeveer 30 min
Tip van de kok: Cooling fully is crucial for the brownies to set properly and prevent crumbling when cut.
- 9
Once cooled, lift the brownies out of the pan using the parchment paper overhang and cut into 9 squares.
Ongeveer 1 min
Goed bewaren
Store leftover brownies in an airtight container at room temperature.
These brownies are best enjoyed at room temperature or slightly warmed in the microwave for 10-15 seconds.