Fudgy Paleo Brownies
One bowl Fudgy Paleo Brownies made with sweet potato and filled with resistant starch for a healthy treat any time of day!
You probably know my obsession with sweet potato at this point. It basically runs through my veins. So obviously I had to update one of my favorite recipes to give you the ultimate fudgy paleo brownies!
These paleo brownies are also made with two fun swap ins: pecan butter and Moodbeli’s Organic Ceremony Tonic. You know that I’m a huge fan of using coconut butter in brownies, but I decided to go for a festive swap in (because I always think of the holidays when I have pecan butter!).
The pecan butter adds a nice nuttiness that makes these paleo brownies dense with flavor and incredibly rich. You’ll want to stop at just one…but trust me, you won’t be able to! You could also add in almond butter, or do my go-to coconut butter, but sometimes, it’s good to keep things fresh 😉
Another tip is to bake the sweet potato instead of steaming it. It’s funny because I grew up thinking the only way to cook a sweet potato was to bake it. While in college, I learned that other people thought the only way to cook a sweet potato was steaming it! I’ve tried both ways, and believe me, just bake it. This allows for the sugars to really caramelize and counteract the richness of the cacao so that it’s a little sweeter!
What I love most about these fudgy bites of deliciousness is that they’re filled with resistant starch.
Say what now?
Yes, resistant starch! It simply means that there are some types of carbohydrates that actually act much like a soluble, fermentable fiber. Aka super good for your gut health because the resistant starch feeds the good bacteria! One of my favorite ways to get resistant starch in is by having a cooked then cooled sweet potato as my dessert or -in this case- a fudgy paleo brownie!
These brownies also make a fantastic addition to your weekend breakfast if you add in some of Moodbeli‘s Organic Ceremony Tonic. It’s filled with not only cacao, but also maca and matcha, so skip the coffee and just have a brownie! 😉
Okay so on second thought, there is one more “favorite” part about this recipe.
It only requires one bowl! YEP! Only one piece of kitchen equipment to clean! I used my food processor to puree the batter (that also ensures that the sweet potato isn’t “stringy” which sometimes happens!), but you could also use one large bowl and a big fork for mashing and stirring or a hand mixer!
Now the next step is just letting it bake in the oven! Easy enough, right? Actually, that might just be the hardest step of them all 😉 Try resisting that beautiful chocolatey aroma!
Did you like this recipe?! If so, let me know by sharing it on Instagram, commenting down below, or pinning it to your recipe page on good ol’ Pinterest! Be sure to tag me @the_bananadiaries and use the hashtag #iyamlove so that I can see your beautiful creations!
Fudgey Paleo Brownies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 1x
- Category: baked goods, Dessert
- Cuisine: American
Description
One bowl Fudgy Paleo Brownies made with sweet potato and filled with resistant starch for a healthy treat any time of day!
Ingredients
- 1 large sweet potato (cooked, cooled, and skin removed)
- 1/2 cup cacao powder
- 1 tbsp Moodbeli Cacao Matcha Powder (optional, for added boost)
- 2 large eggs
- 1/4 cup coconut flour
- 1 tbsp maple syrup
- 1/2 cup pecan butter (or sub in favorite nut or coconut butter)
- 1 tsp vanilla powder or extract
- 1/2 tsp sea salt
Instructions
- Preheat oven to 375F and grease a 9×9 dish with coconut oil.
- In a large food processor, place all ingredients into the processor and blend until creamy.
- Pour batter into the pan and bake for about 30 minutes or until toothpick comes out clean.
- Store in the fridge up to 5 days or freezer for a month!
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Banana Diaries!
