This brownie is so good, it’s almost hard to believe that it’s made from healthy plant-forward ingredients! Just four ingredients come together to form the base: sweet potato, a nut butter, pure maple syrup and cacao. You can then tweak the recipe with add-ons, here I used Middle Eastern Klija baking spices, sweet tart raspberries and nutty flaxseed. Read the instructions carefully as I’ve included important tips and tricks!

INGREDIENTS:

For a small 8″ / 20cm brownie pan

450gr/1lb sweet potato*

3 TBSP unsweetened peanut butter or almond butter

1 cup pure Maple Syrup*

1 cup unsweetened Cacao

Oil, Salt, Baking spices of choice.

Fresh raspberries (optional)

Toasted flaxseed (optional)

DIRECTIONS:

Preheat your oven to 200C/400F.

Wash your sweet potatoes carefully. If they are organic and thin skinned, you don’t have to peel them. Otherwise, it’s best to peel them.

Chop them up, rub them with oil and place them on a tray.

Bake for 30 minutes, or until perfectly soft.

Remove from oven and place the baked sweet potatoes into a food processor and blend until smooth.

Then add the nut butter, maple syrup, cacao and a pinch of salt. Blend until everything is well mixed and uniform. Your base batter is now ready.

OPTIONAL:

Add baking spices.

Add raspberries- in this case, transfer the batter to a mixing bowl and gently fold in your raspberries.

It’s now time to bake the brownie! Preheat your oven to 180C/350F.

Line a brownie pan with parchment paper.

Spread out the batter evenly in your baking pan.

Garnish with raspberries and toasted flaxseed.

Bake for 45 minutes, then let cool for at least one hour.

By holding onto the edges of the parchment paper, gently remove the baked brownie out of the baking pan and place on a cutting board. Slice your brownies and enjoy!

Any leftover slices are best kept in the fridge.

NOTES:

*Many varieties of sweet potatoes exist. This recipe calls for the orange sweet potato- for it’s perfect starchiness and sweetness.

*While I have not tried this recipe using Agave or Honey, I would expect that both are good substitutes.

*View the steps on my Instagram recipe reel.