(Paleo) Sweet Potato Brownies

These Are. Hands Down. The Fudgiest Brownies. Ever.
I’m not joking. I had to chill the pan for quite some time before I was able to slice 'em.
Mom even said that these brownies were too fudgy and too chocolatey. Can you believe that? Too fudgy and too chocolatey?
Seriously mom, brownies are supposed to be fudgy and chocolatey. Do we need to have another conversation about cakey brownies and how they are not brownies but just chocolate cake cut into squares?
I don’t think so…

Anyways these Sweet Potato Brownies are so rich, moist, and fudgy they can’t possibly be mistaken for chocolate cake.
These are insanely good and really are pretty darn healthy — as far as brownies go, of course. I mean they have vegetables in them, less sugar than traditional brownies, and healthy fats. That's something, right?
And I know you might think that less sugar and no flour means no bueno brownie. But these bad boys are definitely worthy of your palate.

Sweet potatoes are considered "superfoods" for their nutrient content: high in vitamins B6, C, and D, a good source of iron and potassium, et cetera, et cetera, et cetera…
So basically what I’m telling you here is that you can eat as many of these brownies as you want because they’re so good for you.
Nah, just kidding.
Moderation is key, even when it comes to healthy food.

So now it’s go time. You’ve got to try this recipe for yourself. It’s a must, must must!

(Paleo) Sweet Potato Brownies                                                                                                         Print this recipe!

Ingredients

2 medium sweet potatoes (about 6 oz / 170 gr each), cooked and peeled
4 oz / 110 gr dark chocolate, chopped
1 tablespoon coconut oil (or butter)
4 tablespoons maple syrup or honey (if using honey pick one with a mild taste)
3 eggs, at room temperature
1 tablespoon vanilla extract
4 tablespoon cocoa
1 tablespoon coconut flour (optional but helps with the texture)
1 ½ teaspoons baking soda
½ teaspoon fine grain salt

Directions

Preheat oven to 325°F (160°C) and place a rack in the upper third.
Lightly grease a 9×9-inch baking pan. Line the pan with foil and grease the foil. This will make brownie removal much easier.
In a small bowl whisk together cocoa, coconut flour, baking soda, and salt. Set aside.
Place chocolate and coconut oil in a medium sized heat proof bowl. Place the bowl over a pot of barely simmering water, being sure that the bottom of the bowl does not touch the boiling water. Stir until chocolate and coconut oil are completely melted. Use potholders to remove the bowl from over the boiling water. Let mixture sit for a few minutes.
Puree the sweet potato in a food processor until very smooth, making sure there are no lumpy bits.
In a medium sized bowl, whisk together honey, eggs, and vanilla extract. Pour the chocolate mixture into the egg mixture and whisk until completely incorporated.
Add pureed sweet potatoes and mix well.
Finally add the cocoa mixture all at once and whisk until completely incorporated.
Pour into the prepared pan and bake for about 35 to 40 minutes, or until a skewer inserted in the center comes out clean.
Let cool and cut into 16 squares. If you want to add a bit of frosting, use this recipe.

Nutrition facts

One brownie (without frosting) yields 102 calories, 5.1 grams of fat, 11.9 grams of carbs and 2.4 grams of protein.