The end of summer has me dreaming up fall recipes, and nothing screams fall like sweet potatoes. So I chose to use one of the of the most nutrient dense sweet potatoes in these fudge brownies ( bc balance) -- the purple sweet potato.
A purple sweet potato is packed with antioxidants -- about 3x more than a blueberry-- so mix that with some antioxidant powered dark chocolate and you have yourself a pretty powerful brownie.
A flourless, fudgey, gooey, chocolate frosted BROWNIE. The two layers basically become one. It is like they were meant to be together.
Fudge Brownies
1/2 cup, grated purple sweet potato
1 flax egg, 1 tbsp flax + 2 tbsp water mixed
1/3 cup cacao powder
1/2 cup nut butter (almond or cashew)
1/4 cup maple syrup
1/4 cup coconut sugar
1 tbsp ghee or coconut oil, melted
2 tsp vanilla extract
1/2 tsp sea salt
1/3 cup chocolate chips
Preheat oven to 350F and line a 6"x6" baking pan with parchment paper.
Peel your raw sweet potato and grate sweet potato or use the grating setting on your food processor to process until very well minced.
In a large bowl add your grated sweet potato, flax egg ( once set) , cacao powder, nut butter, maple syrup, coconut sugar, ghee, vanilla, and sea salt. Whisk until a brownie batter forms. Fold in chocolate chips.
Pour batter into baking pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean.
While your brownies cook prepare your frosting.
Frosting
1/4 chocolate chips
1/2 cup almond butter or cashew butter
1/4 cup maple syrup
3 tbsp cacao powder
3 tbsp almond milk
1 tsp vanilla extract
few pinches sea salt
Melt chocolate chips on low heat. Stir continuously to prevent burning. As chocolate melts stir in the nut butter, maple syrup and cacao powder.
Turn off burner and whisk or stir in almond milk, vanilla, and sea salt. Taste and adjust sweetness by adding a dash more maple syrup.
Pour into a glass container and allow frosting to completely cool, it will thicken up even more in the fridge.
Frost The Brownies
Once brownies are done, allow them to COMPLETELY cool. Once cool let them set in the fridge for one hour.
When ready, spread on desired amount of icing and (optional) add on more chocolate chips. Slice and enjoy!
