Description
Deliciously fudgy brownies made with sweet potato and sourdough discard, perfect for a spring treat.
Ingredients
Scale
- 1 cup sweet potato puree
- 1/2 cup sourdough discard
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a large bowl, mix together the sweet potato puree, sourdough discard, cocoa powder, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Add the baking powder and salt, and mix until well combined.
- If using, fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before cutting into squares and serving.
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Notes
- For a richer flavor, use dark cocoa powder.
- These brownies can be stored in an airtight container for up to a week.
- Feel free to add nuts or dried fruit for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg