Fudgy Pumpkin Spice Sweet Potato Brownies
Is there anything better than a gooey, (moist) fudgy brownie? These things are downright delicious and I can’t recommend them enough.
gluten free, dairy free, refined sugar free, soy free, grain free
yield: 9-16 squares
Ingredients
1 ½ cups of baked sweet potato, cooled (I prefer to use Japanese variety but you can use any; this equates to ~1 large sweet potato)
1 large banana, ripe
3 pitted dates
½ cup pumpkin spice Nuttzo (or your favorite nut butter**)
splash of vanilla extract
1 egg
1 ½ tsp pumpkin spide
¾ tsp ground cinnamon
1/3 cup cacao powder
1 T arrowroot powder
1 tsp baking powder
1 tsp baking soda
optional toppings: dark chocolate chips and flakey sea salt
**if using a nut butter other than the pumpkin spice Nuttzo, you may want to add additional pumpkin spice/cinnamon and either a few additional dates, or a splash of maple syrup, if you prefer a sweeter brownie
Directions
Preheat oven to 375 F. pierce your sweet potato with a fork a few times. bake until early pierced with a fork, about 50-60 minutes, flipping halfway through. let sweet potato cool; I prefer to do this step the night before, or at least two hours before wanting to enjoy the brownies
When sweet potato is cooled or at least room temp, add all ingredients besides optional toppings to a food processor and blend until everything is mixed
Line an 8x8 baking dish with parchment paper and pour batter into dish. Smooth out using a spatula and top with chocolate chips and flakey sea salt, if desired
Bake for 25-30 minutes, until a toothpick comes out clean. bake closer to 25 for a more gooey brownie, and longer if you prefer it a bit more baked
Let cool then slice into squares and enjoy! store remaining brownies in the fridge
