Vegan Fudgy Bsisa Brownies
These sweet potato brownies are soft, gooey, and oh-so-chocolatey! So simple but delicious; they are gone in seconds!
To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 190°C for about 25-30 minutes or until tender to the touch. Move to one side of the pan and wrap the parchment paper over the top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
Adjust oven temperature to 180 °C and line a Brownie Pan 20cm (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 oil and stir to combine.
Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat Bsisa and stir until a thick, scoopable batter is achieved
Transfer batter to your pan and spread into an even layer using a spoon or rubber spatula. Then top with walnuts and chocolate chips (optional)
Bake on the centre rack at 180°C for 30 minutes. The brownie edges should appear slightly dry, and a toothpick inserted into the centre should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes – 1 hour.
Lift out of pan and slice. These brownies are delicious on their own but elevated with a scoop of ice cream and salted caramel.
Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month.