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Mashed sweet potato and almond butter instead of butter and flour, which is what makes these fudgy rather than cakey. No refined sugar either — maple syrup does all of it.
The sweet potato has to be properly cooked and mashed smooth before it goes in. Any lumps stay lumps; they do not bake out.
Preheat oven to 325F. Line an 8-inch pan with parchment paper or grease the pan well.
In a medium sized bowl, mix together all your wet ingredients: the mashed sweet potatoes, vanilla extract, and almond butter.
In a separate bowl, mix together all your dry ingredients: the cocoa powder, almond flour, baking soda, salt, and chocolate chips.
Pour dry ingredients into the wet bowl and mix until evenly distributed.
Pour batter into prepared pan and smooth it out so it lays evenly.
Bake for 20 minutes. When it comes out, let it cool and harden (it will still be soft once cooled, but hard enough to pick up without it falling apart).
While the brownies cool, make your frosting.
Melt chocolate chips and whisk in the coconut oil, cocoa powder, yogurt, and maple syrup. Once combined, spread over brownies and enjoy!
Cooking the whole meal? Here are 17 kid-friendly Thanksgiving recipes — sides, mains and dessert, all dye-free.
Ingredients
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