Who’d have thought that brownies would be considered healthy? The secret with this recipe is using sweet potatoes, a superfood, which give the brownies both flavour and a great fudge texture. The raspberries add a tartness to balance the natural sweetness of the brownies.
1 cup cooked and pureed sweet potato
2/3 cup maple syrup
1/2 cup almond butter
1 tsp vanilla extract
1 ½ tbsp melted butter
1/2 cup cocoa powder
1/4 tsp sea salt
1 tsp baking powder
2/3 cup all-purpose flour
1/2 cup chopped raw pecans
1 cup frozen raspberries
- Preheat oven to 180 C and line an 8×8-inch baking pan (or similar-size pan) with baking paper. Set aside.
- To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and butter and stir to combine.
- Add cacao powder, sea salt, and baking powder and stir to combine. Then add flour and stir well.
- Next, fold in the raspberries and half the pecans.
- Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with remaining pecans.
- Bake on the center rack for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean. Remove from oven and let them cool in the pan for 30 minutes – 1 hour before slicing and serving.