Better Brownies. Better than what? Your grandmother’s? Your own? The recipe I posted over a year ago? Or maybe this one? Or this one?
I’ll let you decide. They are all good. However…
I had some guests over this past Friday night for Shabbat and needles to say, my friend knew what was in these better brownies but didn’t want her husband to know the ingredients.
“Just taste these.” That was all that she said. And he did while enjoying every bite.
“Wow – what’s in here?” He asked me.
“Just some good stuff.”
“Recipe is from…?”
Here it comes…
Tik Tok! From Danielle Brown’s @healthygirlkitchen Where else? But of course, as you all know, this recipe for better brownies needs to be ridiculously easy. Otherwise, I won’t even consider sharing it. Except for that time.
And it is. Trust me. You’re welcome.
SWEET POTATO BROWNIES
- 1.5 cups cooked sweet potato
- 1/2 cup almond butter (or nut butter of choice)
- 1/2 cup maple syrup
- 1 TBS olive oil
- 1/4 cup cocoa
- 1/4 cup almond flour (I used regular flour)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp vanilla
- A dash of salt
- 1/4 cup dark chocolate chips
DIRECTIONS
Mix all the ingredients together. Save the chocolate chips for last. Pour the batter into a pan that can bake brownies. If you are uncertain of which pan to use ask one of your buddies who bakes a lot.
You know you have at least one.
Place the pan into the oven that is set to 350. Leave it in there for 30 minutes. Check to see if it’s cooked through. If not, stick it back in there. All ovens are different. Mine took about 40 minutes. It’s totally ok if it’s a bit gooey. Who doesn’t like gooey brownies? Plus there is no egg in there so it’s totally safe to consume.
Enjoy the brownies.
Take a look at my husband’s excitement just before he eats the last one in the batch. This is my cue to make more, as soon as possible.
