Double Dark Chocolate & Sea Salt Sweet Potato Brownies
Prep time
Cook time
Total time
Dana: Real Food with Dana
Serves: 16-20 brownies
Ingredients
- 1 medium sweet potato (about 400 grams)*
- 3 eggs, whisked
- ¼ cup coconut oil, melted
- ⅓ cup maple syrup
- ½ cup semi sweet chocolate chips (I like Guittard or Enjoy Life brands)**
- ⅓ cup dark chocolate chips (enjoy life) or about 2 oz 100% dark chocolate
- 1 tsp vanilla extract
- 3 Tbsp coconut flour
- 4 Tbsp unsweetened cocoa powder
- ½ tsp sea salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- coarse sea salt, for topping
- optional toppings: toasted coconut chips, a drizzle of nut butter (sunflower, almond, etc) if you want to make these super rich!
Directions
- Preheat oven to 425 F.
- Prepare an 8x8 baking pan by greasing it with a little coconut oil or lining it with parchment paper.
- Rinse the sweet potato, pat it dry with paper towels, then use a fork to poke a few holes in it.
- Bake the sweet potato for 30-35 minutes, until it is squishy and cooked through. Let it cool for about 5-10 minutes.
- Change the oven temperature to 350 F.
- While the sweet potato is cooling, melt the coconut oil in a glass measuring cup in the microwave. Once it’s completely melted, stir in the ½ cup semi-sweet chocolate chips until they’re almost completely dissolved in the oil. If the oil is very hot, set it aside to cool for about 5 minutes.
- Once the sweet potato is cooled, peel it, discard the skin (or eat it!), and mix it in a medium sized mixing bowl with the maple syrup, vanilla, and eggs. Stir in the slightly cooled coconut oil/chocolate mixture.
- Sift together the coconut flour, cocoa powder, sea salt, baking powder, baking soda, and cinnamon. Add these to the wet mixture along with the dark chocolate chips. Stir with a wooden spoon just until combined.
- Pour the batter into the baking dish and bake for about 35 minutes, until a knife inserted in the center comes out clean.
- Allow the brownies to cool for about 10-15 minutes before cutting into them, so they don’t turn into an ooey gooey mess when you try to take them out. They’re still delicious this way though!
- Garnish to serve with a pinch of coarse sea salt. They’re also delicious with some roasted coconut shavings and/or a drizzle of sunbutter. Talk about decadence!
Notes
*After baking and peeling the weight of the sweet potato will shrink to about 300 grams.
**My taste testers said substituting milk chocolate for the semi-sweet chocolate chips would be amazing! I like semi-sweet + dark chocolate better, but hey. If milk chocolate is your favorite, go for it. The recipe will still turn out just as well!
Note: storing the brownies in the freezer allows them to keep for longer. And according to Juli (from PaleOMG), from whose recipe inspired this one, the brownies become extra chewy too!
**My taste testers said substituting milk chocolate for the semi-sweet chocolate chips would be amazing! I like semi-sweet + dark chocolate better, but hey. If milk chocolate is your favorite, go for it. The recipe will still turn out just as well!
Note: storing the brownies in the freezer allows them to keep for longer. And according to Juli (from PaleOMG), from whose recipe inspired this one, the brownies become extra chewy too!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/dark-chocolate-sweet-potato-brownies/