Ingredients
Method
- Preheat oven to 180 C and line an 8×8-inch baking pan (or similar-size pan) with baking paper. Set aside.
- To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and butter and stir to combine.
- Add cacao powder, sea salt, and baking powder and stir to combine. Then add flour and stir well.
- Next, fold in the raspberries and half the pecans.
- Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with remaining pecans.
- Bake on the center rack for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean. Remove from oven and let them cool in the pan for 30 minutes – 1 hour before slicing and serving.
More about this recipe
Nutrition per serve:
- Energy 698kJ/ 167 Cal
- Fat total 6.2g
- Saturated fat 1.8g
- Protein 2.5g
- Carbohydrate 28.7g
- Fibre 3.4g
- Sodium 53mg
Community Creations
Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.
Could I use pumpkin instead of sweet potato especially when they are in season
Hi Evelyn, that sounds like a great idea. Let us know how it turns out!