Sweet Potato Pecan Brownies
Gluten-free, dairy-free, refined sugar-free, high-protein, Paleo, single-servings, low-glycemic
This delicious paleo brownie perfectly balances the three important macro nutrients: healthy fats from seed butter and olive oil combine with low glycemic sweet potatoes and coconut sugar for carbohydrates, and protein from pecans and eggs. The result is a paleo brownie that melts in your mouth and gives you tons of energy without spiking your blood sugars. Plus, its unique chai spices will surprise your taste buds and make this brownie totally crave-worthy.
Sweet Potato Pecan Brownies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
1 and 1/2 cups raw pecans
1 cup chocolate chips
1/4 cup olive oil
1 cup cooked sweet potato
1/2 cup dates
1/2 cup strong coffee
1/4 cup seed butter - tahini or sunflower
1 tablespoon vanilla extract
4 eggs
3/4 cup coconut sugar
1/2 teaspoon salt
Dry
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon each (chai): ginger, cinnamon, nutmeg & cardamom ground spices
Top
large crystal salt
14 raw pecan halves
Makes 14 brownies
Find the ingredients & tools to make this recipe:
Instructions
1. Prepare 2 12-cupcake-tins with 14 paper inserts or grease liberally 14 square brownie tins with olive oil. Preheat oven to 350ºF/180ºC.
2. Toast pecans in oven for 8 minutes until lightly browned. Watch carefully as they will burn quickly. Rough chop and set aside.
3. Combine olive oil with chocolate chips in a microwave safe bowl and heat for 60-90 seconds. Let sit for 3 minutes, then stir to combine into a glossy chocolate sauce. Set aside to cool.
4. In a blender combine cooked sweet potato, pitted, and chopped dates, hot coffee, seed butter and vanilla. Blend on medium speed until mostly smooth. Transfer sweet potato batter into a large bowl.
5. Make a well in the center of the sweet potato batter and add eggs, coconut sugar and salt. Whisk for 1 minutes, until fluffy and creamy as the two batters blend. Finally, stir in the melted chocolate sauce.
6. Now add the dry ingredients: cocoa powder, baking powder, 4 teaspoons ground chai spice and stir gently into the wet batter. Lastly, fold in the toasted pecans.
7. Scoop batter into prepared tins. Fill each about two thirds full until you run out of batter. Top each brownie with one raw pecan half, plus a big pinch large crystal salt.
8. Bake 15 minutes. Do not overbake, these brownies will firm as they cool in the pan.
Check out these gorgeous pecans from a small family farm in Lousiana: Calianna Pecan Farms
We also love to bake with tins that have squares for individual single-serve cakes. Check out these made in the USA.
Photos by Milkshake Creative
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!