Sweet Potato Brownie (Grainfree & Butterfree)
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Sweet potato brownies are soft, gooey, and oh-so-chocolatey. They taste like pure bliss and are pretty much impossible to stop eating…
I keep making it again & again, as my family has fallen in love with this brownie.
Just few healthy ingredients are needed to whip up these rich, fudgy and extremely moist chocolate brownies! Using sweet potatoes as a base, these flourless chocolate brownies are naturally paleo, vegan, gluten-free and completely refined sugar-free! A quick and easy snack recipe to satisfy the sweet tooth instantly.
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Ingredients
- 1 cup of mashed sweet potatoes
- 1/2 cup peanut butter
- 1/2 cup mashed avocado
- 2 tbsp of cocoa powder
- 1 Egg
- 1/2 cup organic honey
- 1 teaspoon of vanilla essence
- 1/4 teaspoon of cinnamon powder
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Instructions
- Clean,Wash & peel 4 medium sized sweet potatoes. Poke Sweet Potatoes with a fork and micro high them for 7-8 minutes without water.
- Preheat OTG to 180 degrees for 10 minutes. Meanwhile mix all of the ingredients in a bowl. Adding the egg last.
- Line an baking pan with parchment paper. Once all the ingredients have been mixed, pour batter into the baking dish.
- Bake it in preheated oven at 135-140 degrees (as I have used avocados, lowered the oven temperature to almost 25%)
- Bake for 40-45 minutes.
- Enjoy hot brownie with vanilla icecream.
Notes
If you wish to make it eggless just replace
1 Egg with 1/4 cup pureed banana/half banana pureed
Or 1/4 cup yogurt instead of 1 egg.
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Can you pl suggest any substitute for avacado