Prep Time:
10 MIN
Cook time:
25 MIN
Total Time:
35 MIN
Serves:
4
INGREDIENTS
- 1 ½ cups sweet potato, cooked and mashed
- ½ cup coconut flour
- 2 scoops Progressive Organic Chocolate Whey protein powder (optional)
- ¼ cup Progressive Organic Coconut Oil, melted
- 1 tbsp coconut sugar
- 2 eggs, lightly beaten
- ½ tsp cinnamon
- ½ tsp ground vanilla bean or extract
- 1 tsp baking soda
- Pinch of sea salt
- 1/3-1/2 cup dark chocolate chips
INSTRUCTIONS
-
Preheat oven to 350F.
-
Line an 8x8 or 9x9 brownie pan with parchment paper.
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In a large mixing bowl, add all ingredients except the chocolate chips. Stir until well combined. The dough will be slightly thick, but still smooth.
-
Fold in the chocolate chips and gently stir to combine. Pour dough into brownie pan and smooth out.
-
Bake until edges start to turn golden brown, roughly 25 minutes. Remove from oven and let cool for 10 minutes before slicing into squares.
-
The texture of these brownies is soft and once they sit for a few hours, they become slightly firm. The sweet potato gives these brownies the perfect amount of sweetness, while adding a softer texture to the brownies/dough.
-
Store in an airtight container in the fridge for up to 5 days.
