These healthier vegan brownies are sure to please even the most discerning baked goods fan!
Ingredients
1 cup potatoes, sweet
1/4 cup canola oil, unrefined
1 teaspoon vanilla, extract
1 tablespoon flax meal
2/3 cup sugar, organic cane
2/3 cup flour, whole wheat stone ground
1/4 teaspoon salt, kosher
1/2 cup cocoa powder, natural
1 1/4 cups chocolate chips, 71% cacao
Shop this recipeIngredients:
1 cup (235 grams) peeled cooked and mashed sweet potato
1/2 cup (150 grams) almond butter
1/4 cup canola oil
1 tsp vanilla extract
1 flax egg (1 tbsp ground flax mixed with 3 tbsp water)
2/3 cup (140 grams) sugar
2/3 cup (100 grams) whole wheat flour
1/4 tsp salt
1.5 tsp baking powder
1/2 cup (40 grams) cocoa powder
3/4 cup chocolate chips
1/2 cup chocolate chips (for top)
Directions:
- Preheat oven to 350F and prepare a 9x9 baking pan with some oil and parchment to aid release
- Mix cooled and mashed sweet potato, almond butter, canola oil, vanilla and flax egg in large bowl
- Mix whole wheat flou, salt, baking poweder and cocoa powder in small bowl
- Add dry to wet and mix to combine
- Fold in first measure of chocolate chips
- Spread batter into prepared pan, note it will be very thick!
- Sprinkle second measure of chocolate chips on top and bake for 35 to 40 minutes or until centre top of brownie springs back when pressed
- Allow to cool, remove from pan, slice and enjoy!
Tip - substitute whole wheat flour with your favourite gluten free flour substitute or oat flour for a wheat-free recipe.
