Fudgy Sweet Potato Brownies

Fudgy Sweet Potato Brownies

INGREDIENTS

• ¼ cup coconut oil (Use refined coconut oil if you don’t like the taste of coconut)
• 1 cup semisweet or dark chocolate chips, or chopped chocolate
• 1 cup (9 oz) sweet potato purée (room temperature)
• ½ cup maple syrup (room temperature)
• ¼ cup plant-based milk or coffee (room temperature or warm)
• 2 tsp vanilla extract
• 1 cup all-purpose flour, sift and spoon into measuring cup (or 1:1 gluten-free all-purpose flour)
• ¼ cup unsweetened cocoa powder 
• 1 tsp baking powder
• ½ tsp fine sea salt

INSTRUCTIONS

• Preheat the oven to 350°F. Line a 7 x 7 -inch or an 8 x 8-inch baking pan with parchment paper. Leave enough overhang so that it’s easy to lift the brownies out later.
• Place the coconut oil in a microwave safe bowl; choose one that is large enough for the chocolate chips later. Note: if you don’t have a food processor, choose a medium-sized bowl for the one-bowl brownie method. Heat for 15 second bursts in the microwave, stirring in between, until the oil is melted.
• Add in the chocolate chips, and stir to coat. If the chocolate has not melted in about 20 seconds, place the bowl back in the microwave, and heat for 30 second bursts and stirring in between, until the chocolate is melted. Take care not to overheat or the chocolate will seize (go hard and grainy), which cannot be fixed.
• To a food processor with blade attachment (or the same bowl you melted the chocolate in), add in the sweet potato purée, maple syrup, melted chocolate mixture, coffee (or milk), and vanilla extract. Blend on high until very well mixed and smooth. Add the flour, baking powder, and salt. Pulse several times until the mixture is smooth and well blended.
• Pour the brownie batter into the prepared baking pan, spreading with a spoon or offset spatula so the top is level.
• Bake on the center oven rack for 24-28 minutes. A toothpick inserted into the middle should have soft crumbs on it (not raw batter.) Remove from the oven and let cool in the pan for about 30 minutes.
• Using the parchment paper as handles, carefully lift the brownie out of the pan. Slice with a large, sharp knife, wiping the blade between cuts. If you prefer really clean cuts, chill the brownies so they are firm before slicing and dip the blade of the knife in hot water and wipe dry before each slice.
• Enjoy plain at room temperature or chilled, and serve warm with a scoop of your favorite vegan ice cream and a drizzle of chocolate sauce.
• Refrigerate leftover brownies in a covered container for up to 5 days.