Fudgy Sweet Potato Brownies

Instructions

1. 1

   To prep the sweet potato puree peel and chop 1 medium sweet potato into 1-inch cubes. Place in a pot and cover with water. Bring to a boil, reduce heat, and simmer until fork-tender (about 12–20 minutes, depending on cube size). Drain well, then mash with a fork or blend until smooth. Measure 1 cup and let cool slightly.

2. 2

   Preheat oven to 350°F (176°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

3. 3

   In a large mixing bowl, combine 1 cup sweet potato purée, 2/3 cup maple syrup, 1/2 cup almond butter, and 1 tsp vanilla. Whisk until smooth and homogenous.

4. 4

   To the wet mixture, add 1/2 cup cocoa powder, 2 tbsp flaxseed flour, 1/4 tsp sea salt, 1 tsp baking powder, 2/3 cup gluten-free oat flour, and 1/3 cup almond flour. Fold gently with a spatula until everything is evenly combined and no streaks of dry flour remain. The batter should be thick but spoonable.

5. 5

   Pour the batter into the prepared pan and smooth the top with a spatula.

6. 6

   Bake for 30–40 minutes. Start checking at 30 minutes: insert a toothpick into the center — it should come out mostly clean with a few moist crumbs.

7. 7

   Remove brownies from the oven and place the pan on a wire rack. Let the brownies cool completely in the pan — at least 30–45 minutes. Cooling is essential so the frosting won’t separate on the warm surface.

8. 8

   While brownies cool, whisk together 1 cup probiotic plain yogurt, 1 tbsp maple syrup, and 2 tbsp almond butter in a small bowl until smooth. Taste and adjust sweetness if needed. If the yogurt is very loose, chill the frosting 10–15 minutes to thicken slightly before spreading.

9. 9

   Spread the frosting evenly over the top. For a decorative touch, swirl with the back of a spoon or grate a little extra dark chocolate on top

10. 10

    Store in an airtight container for up to 4–5 days. Keep the frosting separate if you store it for longer a few days.