Ingredients
Scale
- 1 1/2 cups quick cooking oats (use gluten-free if needed)
- 1/2 cup high quality cocoa
- 1/2 cup cane sugar*
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 heaping tsp corn starch (making sure it is GMO free – if you don’t have on hand, just sub in 1 tsp gluten-free flour)
- 1/2 tsp instant coffee granules* (enhance chocolate flavour)
- 1/4 cup melted coconut oil (canola and peanut oil also work well)
- 1/2 cup hot coffee* (enhance chocolate flavour)
- 1/2 cup mashed sweet potato*
- 2 heaping tbsp honey*
Instructions
- Pre-heat oven to 375ºf or 190ºc. Roast Sweet Potato for 45 minutes until soft when poked with a fork. Once the sweet potato has cooled down (10 minutes), with a knife, cut a slit down the centre lengthwise of the sweet potato and scoop out the insides. Lightly mash with a fork. Measure out 3/4 cups sweet potato. For alternative microwave method see notes beneath recipe.
- Lower oven temperature and pre-heat oven to 355ºf or 180ºc.
- Put first seven dry ingredients in a large size bowl (oats through to optional coffee granules). Mix until all the ingredients until are evenly dispersed.
- In the same bowl toss in the last four ingredients (oil through honey).
- Using a stick blender, blend your ingredients until you can barely see the oats and all the ingredients are well mixed in to each other. Your brownie batter will be thick . (If you do not have a stick blender, you can simply mix your ingredients together using a spatula or spoon but make sure to mash your sweet potato very well before adding it to the brownie mixture in this case. Also you might see some oats in the baked brownies if you do not use a blender but they will still be very fudgey!)
- Place brownie mixture into lightly greased square brownie pan. Smooth out the top with back of metal spoon (batter with be a bit sticky).
- Lick spoon clean (not optional) 😉
- Bake for fifteen minutes. A toothpick will not come out clean but they will continue to bake as you take them out of the oven and leave them to sit. The top of the brownies should have a bit of a sheen to them and be fully cooked.
- Let sit for 15 minutes. Cut carefully using a knife and Voila! Enjoy!
Notes
- – If you are using microwaved sweet potato, this will result in your sweet potato not being as sweet – I would then recommend to add two more tablespoons of syrup or honey. Microwave sweet potato by washing sweet potatoe, poking holes all over it with a fork, and putting it in a large bowl with a bit of water. Microwave for five minutes until soft when poked with a fork.
- – If you do not have cane sugar on hand use brown sugar
- – If you do not have any coconut oil on hand you can also use walnut oil, canola oil, peanut oil…
- – If you are used to a very sweet brownie I would add in 2 more tbsp of honey or syrup – using the amount in the recipe yields a “dark chocolate” brownie – so slightly less sweet 😉
- – if you do not have sweet potato on hand, you can also use pureed pumpkin or applesauce (I have not tried the applesauce but I am almost positive it would work!)
- – If you are opposed to using coffee use your favourite type of hot milk instead
- Nutritional Benefits: High in Vitamin A and manganese, no cholesterol, and also provides you with a healthy dose of fiber.
- Prep Time: 15
- Cook Time: 15