Ingredients
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the brownie mixture:
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1 cup unsweetened cocoa powder (preferably high-quality)
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1/2 cup maple syrup
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1 tsp vanilla extract
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1 tbsp ground flaxseed + 3 tbsp water (for egg replacement)
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1/2 cup mashed sweet potato (about 1 small potato)
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1/4 cup rolled oats
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1/4 cup chopped walnuts or pecans (optional)
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the chocolate glaze:
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1/2 cup unsweetened cocoa powder
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1/4 cup maple syrup
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1 tbsp coconut oil (melted), plus more for drizzling
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shredded coconut flakes and/or sprinkles for garnish
Directions
Subtitle: Budget-friendly, Gluten-free, Grain-free, High-fiber, Low-carb, Oil-free, Quick & easy, Seasonal, Soy-free, Superfoods, Vegan, Whole foods plant-based, Zero waste
Description: These scrumptious brownies are a true adventure for your taste buds, incorporating flavors from around the world! Made with wholesome, plant-based ingredients, they’re perfect for any occasion and will leave you feeling satisfied without weighing you down.
Ingredients:
For the brownie mixture:
1 cup unsweetened cocoa powder (preferably high-quality)
1/2 cup maple syrup
1 tsp vanilla extract
1 tbsp ground flaxseed + 3 tbsp water (for egg replacement)
1/2 cup mashed sweet potato (about 1 small potato)
1/4 cup rolled oats
1/4 cup chopped walnuts or pecans (optional)
For the chocolate glaze:
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup
1 tbsp coconut oil (melted), plus more for drizzling
Optional: shredded coconut flakes and/or sprinkles for garnish
Instructions:
1. Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides. Grease the bottom and corners of the pan with coconut oil using a paper towel. Set aside.
2. In a large mixing bowl, combine the cocoa powder, maple syrup, and vanilla extract until well combined. Stir in the flaxseed mixture and mix until smooth. Add the sweet potato, oats, and nuts (if using), and stir everything together until just combined. The batter should be thick and sticky.
3. Pour the brownie mixture into the prepared pan and spread evenly using a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs attached. Allow the brownies to cool completely in the pan on a wire rack.
4. While the brownies are cooling, prepare the chocolate glaze by combining all the ingredients in a small saucepan over low heat. Whisk constantly until the mixture comes together and is smooth and glossy. If necessary, adjust the consistency by adding a little more coconut oil. Remove from heat and allow the glaze to cool slightly.
5. Once the brownies have cooled completely, pour the glaze over them and use an offset spatula to spread it evenly. Sprinkle with optional toppings if desired. Place the pan back in the refrigerator for about 15-20 minutes or until the glaze has set.
6. Cut into squares and serve cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Note: For best results, let the brownies sit at room temperature for a few hours before serving. This allows the flavors to develop and the glaze to set properly.
Steps
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1
Done
|
Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides. Grease the bottom and corners of the pan with coconut oil using a paper towel. Set aside. |
|
2
Done
|
In a large mixing bowl, combine the cocoa powder, maple syrup, and vanilla extract until well combined. Stir in the flaxseed mixture and mix until smooth. Add the sweet potato, oats, and nuts (if using), and stir everything together until just combined. The batter should be thick and sticky. |
|
3
Done
|
Pour the brownie mixture into the prepared pan and spread evenly using a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs attached. Allow the brownies to cool completely in the pan on a wire rack. |
|
4
Done
|
While the brownies are cooling, prepare the chocolate glaze by combining all the ingredients in a small saucepan over low heat. Whisk constantly until the mixture comes together and is smooth and glossy. If necessary, adjust the consistency by adding a little more coconut oil. Remove from heat and allow the glaze to cool slightly. |
|
5
Done
|
Once the brownies have cooled completely, pour the glaze over them and use an offset spatula to spread it evenly. Sprinkle with optional toppings if desired. Place the pan back in the refrigerator for about 15-20 minutes or until the glaze has set. |
|
6
Done
|
Cut into squares and serve cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days. Note: For best results, let the brownies sit at room temperature for a few hours before serving. This allows the flavors to develop and the glaze to set properly. |
