Rich, fudgy squares made healthier with sweet potato, black beans, cocoa, and chocolate chips.
# Components:
→ Vegetables & Legumes
01 - 1 cup cooked sweet potato, mashed (approximately 1 medium)
02 - 1 can (15 oz) black beans, drained and rinsed
→ Baking Ingredients
03 - 1/2 cup pure maple syrup or honey
04 - 1/4 cup coconut oil, melted or unsalted butter
05 - 1/2 cup unsweetened cocoa powder
06 - 1/3 cup oat flour, certified gluten-free if necessary
07 - 1 teaspoon pure vanilla extract
08 - 1 teaspoon baking powder
09 - 1/4 teaspoon salt
→ Add-Ins
10 - 1/2 cup dark chocolate chips, dairy-free if required
11 - Optional: 1/3 cup chopped walnuts or pecans
# Directions:
01 - Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper or lightly grease it.
02 - Combine black beans and mashed sweet potato in a food processor and blend until completely smooth.
03 - Add maple syrup, melted coconut oil, cocoa powder, oat flour, vanilla extract, baking powder, and salt to the blended mixture. Blend again until creamy and well combined, scraping down the sides as necessary.
04 - Stir the dark chocolate chips and nuts, if using, into the batter by hand.
05 - Pour the batter into the prepared pan and spread evenly.
06 - Bake for 28 to 32 minutes, until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
07 - Allow the brownies to cool completely in the pan before slicing into twelve squares.
