Prep time
Cook time
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Fudgy and moist paleo, gluten-free brownies
Author: Alicia of HumbleFoodie.com
Serves: 8
Ingredients
- 1 cup sweet potato puree
- 3 eggs, whisked
- ¼ cup melted coconut oil
- ⅓ cup unsweetened applesauce
- ½ teaspoon vanilla extract
- 2 tablespoons coconut flour
- 5 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- a pinch of salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×9 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together wet ingredients. Mix in dry ingredients and stir until evenly combined. The batter will be quite thick.
- Spread batter evenly in the baking pan and bake for 35 minutes.
- Let cool in the pan for 10 minutes, then lift out of the pan and place on a baking rack and allow to cool to room temperature.
- Brownies will sweeten over time–if you can wait to eat them!
Notes
adapted from PaleOMG http://paleomg.com/sweet-potato-brownies/
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