Have you seen the GEICO “Happier-than-a-camel-on-hump-day” commercial? If not, please search for it on YouTube ASAP. I LOVE that commercial. I can’t help but smile every time I see it, and each Wednesday I annoyingly say to my coworkers, “Mike, Mike, Mike…What day is it? Hump Daaaaay.”
The past two Wednesdays, I’ve made these delicious Sweet Potato Brownies to reward myself for making it through the first half of the week and to power myself through to the weekend. The first batch was good, but I changed up the recipe the second time around and I’m so glad I did because these brownies are INSANE.
I can’t even remember the last time I had a brownie–it’s been so long!–but I’ve definitely been making up for lost time in the past week and a half. While I was making the brownies, I couldn’t stop myself from scraping out and eating all the leftover goodness from the mixing bowl. And when my spoon couldn’t get it all, you better believe I used my finger. Besides, what else would any self-respecting person do? Then, as soon as the brownies had come out of the oven and before they’d even had time to cool off, I was already shoveling them into my mouth. My first batch lasted only 4 days. My second batch, not even 2. And that was completely on my own. (I’m bad about sharing.)
It doesn’t take much to make me a very happy girl, but there certainly aren’t many things that make me happier than fresh, rich, and gooey-on-the-inside brownies….yes, they even make me happier than a camel on Wednesday 
- 1 Tbs. ground flaxseed + 3 Tbs. water
- ¾ cup sorghum flour
- ¾ cup almonds, ground in a coffee grinder or food processor
- ⅓ cup cacao powder
- 2 Tbs. coconut flour
- 2 Tbs. tapioca flour
- ½ Tbs. baking powder
- ½ tsp. chipotle chili powder (optional–for a kick)
- ½ tsp. sea salt
- ¼ tsp. cinnamon
- dash of cayenne (optional–for a kick)
- 1 cup sweet potato puree*
- ⅔ cup liquid sweetener (maple syrup, coconut nectar, or honey)
- ¼ cup applesauce
- ¼ cup coconut oil
- ¼ cup chopped walnuts (optional)
- ¼ cup chocolate chips or cacao nibs (optional)
- Preheat oven to 350 degrees F.
- Stir together the flaxseed and water and set aside to thicken.
- Grease the bottom and sides of an 8 x 8-inch baking dish or pan.
- In a mixing bowl, stir together the dry ingredients. In a larger mixing bowl, stir together the wet ingredients, including the flaxseed/water mixture. Slowly pour the dry ingredients into the wet and mix until fully combined. Fold in the walnuts and chocolate chips.
- Transfer the batter to the greased baking dish/pan and smooth out evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool to room temperature. Drizzle with icing **(see notes for recipe) and serve immediately. Store in the fridge in a sealed container for up to 5 days.
**Icing recipe: stir together warmed coconut butter, almond milk, vanilla extract, and stevia (I don’t have exact measurements for this as I usually just stir ingredients together until I reach a consistency and flavor I like).
Original article: Sweet Potato Brownies
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Original article: Sweet Potato Brownies.