Triple Chocolate Sweet Potato Flour Brownies

There's only one way to make brownies better: Triple the chocolate flavor!

We took inspiration from Edward and Sons' Sweet Potato Flour Chocolate Chip Blondies!, subbing out the walnuts and almond butter for a nut free, gluten free, extra chocolatey treat packed with our Chocolate Spread!

Here's how to make 8 brownies: 
1 flax egg (1 tablespoon flax + 3 tablespoons warm water)⁠⠀
1/2 cup Don't Go Nuts Chocolate Spread⁠
2/3 cup coconut sugar⁠⠀
1/4 cup coconut milk⁠⠀
1 teaspoon vanilla extract⁠⠀
1 cup Let’s Do Organic Sweet Potato Flour⁠⠀
1 teaspoon baking powder⁠⠀
1 teaspoon cinnamon⁠⠀
1/4 teaspoon salt⁠⠀
1/2 cup cocoa powder⁠⠀
1/3 cup chocolate chips⁠⠀⁠⠀

  1. Preheat the oven to 350ºF.⁠⠀
  2. Prepare the flax egg and set aside to gel.⁠⠀
  3. Whisk together the Chocolate Spread, coconut sugar, flax egg, coconut milk, and vanilla.⁠⠀
  4. Add the sweet potato flour, baking powder, cinnamon, and salt. Stir to combine.⁠⠀
  5. Fold in the chocolate chips.⁠⠀
  6. Spread batter into a greased loaf pan, smoothing the top (and maybe adding a few extra chocolate chips!)⁠⠀
  7. Bake for 20-25 minutes at 350ºF until edges are lightly browned.⁠⠀
  8. Cool, then slice and eat!

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