Sweet Potato Ganache Brownies

These healthier brownies taste like a piece of delicious and indulgent chocolate cake! This recipe is created without gluten or dairy and makes a fibre- and protein-rich dessert.

For the brownies

1 medium sweet potato, peeled and cubed
½ cup Nuts to You Nut Butter of choice (we like Almond, Peanut, Tahini or Sunflower Seed)
2 eggs
¾ cup cocoa powder
½ cup sugar or coconut sugar
½ tsp baking soda
¼ tsp fine salt

For the ganache

50g good quality milk or dark chocolate, chopped (many great chocolate bars come in 100g sizes, so use half)
¼ cup Nuts to You Nut Butter of choice
2 Tbsp warm water
Flaky salt or chopped nuts for garnish

Preheat the oven to 350⁰F. Line an 8”x8” pan with parchment paper.
Add the cubed sweet potato to a medium sized pot of boiling water and cook until soft, about 5 to 10 minutes. Drain and let cool for a few minutes.
In a large mixing bowl, mash sweet potato with a fork until it becomes a smooth paste.
Add nut/seed butter, eggs, cocoa powder, sugar, baking soda and salt, and whisk to mix well. Depending on the butter you use, your mixture may be quite thick and you may want to switch to a spatula to mix the batter well.
Spoon the batter into the prepared baking pan. Smooth out the surface with a spoon or spatula. Bake for 25 minutes, then allow to cool.
Meanwhile, to make the ganache, place the nut butter and chocolate in the top of a double boiler over medium heat. Whisk continuously until the mixture is melted and smooth. Add water and whisk more until the mixture is smooth. Remove from heat and pour over the brownies. Smooth out the surface with a spoon or spatula. Garnish with flaky salt or chopped nuts, then allow to fully cool.
Once cool, slice the brownies with a hot knife, wiping the knife clean between each slice. Eat and enjoy. Store leftovers covered in the refrigerator for up to four days.