Servings: 12 brownies 1x
Scale
Ingredients
- ⅔ cup canned or homemade mashed sweet potato or pumpkin puree
- ½ cup avocado oil
- 1 egg
- 1 teaspoon pure vanilla extract
- ¾ cup cane sugar
- ¼ cup all-purpose flour*
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- ½ cup chopped walnuts or pecans**
- ¼ cup chocolate chips***
Instructions
- Preheat the oven to 375°F. Mist a 9×9 baking dish with cooking spray or line with parchment paper; set aside.
- In a mixing bowl or bowl of a stand mixer, combine the mashed sweet potato, oil, egg, and vanilla. Add the sugar and mix until dissolved.
- Add the flour, unsweetened cocoa powder, baking powder, and salt. Stir or mix until the dry ingredients are just combined. Do not over mix.
- Gently fold in the walnuts and chocolate chips.
- Pour the batter into the prepared baking dish, smoothing it with a spatula. Top with additional chocolate chips and walnuts, if desired.
- Bake for 13-15 minutes or until the center is set. Remove from the oven and let cool before cutting into 12 bars.
Notes
* For gluten-free brownies, use a 1:1 all-purpose gluten-free flour blend, such as Bob’s Red Mill 1:1 Gluten Free Baking Flour.
** For a nut-free option, omit the walnuts or pecans.
*** For dairy-free brownies, omit the chocolate chips or use Enjoy Life chocolate chips or other vegan chocolate chips.
Nutrition Information
- Serving Size: 1 brownie with nuts and chocolate chips
- Calories: 187
- Fat: 12 g
- (Sat Fat: 2 g)
- Sodium: 122 mg
- Carbohydrate: 20 g
- (Fiber: 2 g
- Sugar: 14 g)
- Protein: 2 g
- Cholesterol: 12 mg