Sweet Potato Brownie

🕥 Prep time: 10 mins + 30 mins bake* | 🥣 Serving: 16 squares* | Recipe by: @motivationwithmichelle

Fudgy, chocolatey, and made in ONE blender!! 🍫
Michelle tried these and couldn’t believe how easy they were. Sweet potato keeps every square soft and fudgy, EarthChimp choc brings a deep chocolate flavor, and dark chocolate chips get folded through at the end. Blitz, pour, bake. That’s it! Cut a square for your afternoon coffee… or save one for a cozy evening treat ☕

Ingredients:

1 cup cooked and mashed sweet potato
½ cup creamy almond or peanut butter
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 mins)

Swap for 2 large eggs in the original recipe
⅓ cup pure maple syrup
1 tsp vanilla extract

½ cup EarthChimp choc
⅓ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
⅓ cup dairy-free dark chocolate chips

Instructions:

Preheat your oven to 350°F and line an 8×8 pan with parchment.
Stir the ground flaxseed and water together and let it sit for 5 minutes until it thickens up.
Add everything except the chocolate chips to your blender. Blend until smooth.
Fold in the chocolate chips with a spatula.
Pour the batter into your pan and smooth the top.
Bake for 30 minutes, until the edges are set and the center is just firm.
Let it cool completely in the pan (it firms up as it cools!), then cut into 16 squares.

Keeps: In an airtight container in the fridge for up to 4 days.*