Flourless Sweet Potato + Peanut Butter Brownies (GF, DF, Kid-friendly)

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Okay, you guys. Just stop. Just stop what you’re doing right this minute and go search your cupboard for some sweet potatoes ASAP. These FLOURLESS Sweet Potato and Peanut Butter Brownies are a life changing experience IMO. They need to be made and they need to be enjoyed right now.

I don’t know about you, but brownies are my all time favorite dessert. They always have been since I was a little girl. So I’m constantly making different versions (gluten free, of course) of my favorite childhood classic and this time I decided to not only make them flourless but also veggie-loaded too, a double wamie!

I was totally clueless how they would turn out on the first try but they turned out so delicious and moiste and perfect in my opinion. I love a very very moiste brownie and these are just that. And you’d literally never be able to tell they’re made out of sweet potatos either.

So how did I make these delicious after dinner veggie loaded treats?? I took two sweet potatos, popped them in my Instant pot real quick, removed the skin obviously and added in a few other simple ingredients - peanut butter, mini chocolate chips, eggs and I used my favorite natural sugar substitute, coconut sugar to sweeten them.

Take it from me, they’re delicious and we’ve been eating them for breakfast around here because why not?!

So, without further ado. I introduce you to the Sweet Potato Brownie!! I’m so excited for you to try them!

Here’s how to make them.

Ingredients:

• 1 cup + 1/2 cup cooked (skin removed) sweet potatos

• 1 cup peanut butter or almond butter

• 1 cup coconut sugar (you can substitute regular sugar if you’d like)

• 2 medium eggs, beaten

• 3 tsp baking powder

• 1/4 cup coconut oil or melted ghee

• 3 tbsp organic cacao powder (I like this brand)

• 3/4 cup enjoy life mini chocolate chips

Instructions:

1. Rinse 2 medium sweet potatoes and cut them in half. Place them in the Instant Pot for 25-30 minutes on high pressure until soft. (Alternatively, you could cook them in a pot of boiling water to prep).

2. Line a 8x10 baking dish with parchment paper and set your oven to 350 degrees.

3. In a large mixing bowl add your wet ingredients: 2 eggs, sweet potatos, oil and peanut butter. Make sure the sweet potatoes are nice and smashed and mixed in thoroughly.

4. In a separate bowl, mix all your dry ingredients and then fold the two together. Use a whisk to combine the mixture until you get a nice batter-like even texture.

5. Fold in 1/2 cup of the mini chocolate chips.

6. Then, pour the mixture into the pan and sprinkle the top with the remaining chocolate chips.

7. Bake in the oven for 35-40 minutes or until the center is cooked or passes the toothpick test.

Enjoy!