Vegan, Grain-Free, Gluten-Free, Refined Sugar-Free
You’re probably wondering whatttttttt the name of these brownies means. If you know me at all, you know that I have a savory craving 9 times out of 10. But the other night the sweet tooth I never knew I had was asking for brownies and it just wouldn’t shut up. Since I had just come home for the weekend from school, I didn’t have many groceries to work with here. And then, I saw them: a sweet potato and a ripe avocado, all cute and comfy snuggled up on the counter. You know where it goes from here…I gotta say, I didn’t think these would work but they. are. so. GOOD. You don’t taste either the potato or avocado, they’re purely for texture. And trust me, the texture is what makes these. Rich and fudgy and so dense…what are you waiting for?
Kitchen Counter Brownies:
-1 large steamed sweet potato
-1 large ripe avocado (or 2 medium ones)
-1/2 cup cacao powder
-1/2 cup + 2 tablespoon pure maple syrup (save the tbsp for later in the recipe)
-1/2 cup almond flour
-1/2 cup chopped walnuts (split in half, some for the batter and the rest for topping)
To quickly steam the sweet potato, I poked a few holes in it and then wrapped it in two layers of damp paper towel. Put it on a microwave-safe plate and microwave for about 7-9 minutes (depending on how strong your microwave is, i did 8). While thats cooking combine the avocado and maple syrup. In a food processor and pulse until well-mixed. then add in the cacao powder and almond flour and mix again, add the two tablespoons of maple syrup. Add the steamed sweet potato (no skin) and blend on high until fudgy and rich (about 3 minutes). Fold in the walnuts (DONT blend, pulse quickly or do it by hand). pour batter into a parchment paper lined 8×8 brownie pan and bake at 350 for 20 minutes. These won’t hold together all that well since they’re insanely fudgy, so let them cool completely (I did overnight) before cutting and serving!