Paleo Brownies with Sweet Potato and Tahini

🍫 Sweet Potato Tahini Brownies (Gluten-Free & Fudgy)

🧰 Equipment Needed

• Cutting board

• Knife

• Fork

• Small baking sheet

• Parchment paper

• Large mixing bowl

• Hand mixer or stand mixer

• Spatula

• 9×9" baking dish

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🛒 Ingredients

Wet Ingredients

• 1 medium sweet potato*

• 1 cup tahini

• 2 large eggs

• 1 tsp vanilla extract

Dry Ingredients

• ⅔ cup unsweetened cocoa powder

• ½ cup coconut sugar

• ¼ cup vegan chocolate protein powder (optional)**

• ½ tsp baking powder***

• ½ tsp kosher salt

Mix-Ins & Toppings

• ½ cup paleo chocolate chips (optional)***

• Flaky sea salt

• Sesame seeds

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👩‍🍳 Instructions

1. Roast the Sweet Potato
   Preheat oven to 375°F (190°C). Cut the sweet potato in half lengthwise and place it cut-side down on a parchment-lined baking sheet. Optionally spray the cut sides with avocado oil. Use a fork to pierce holes all over the skin.

2. Bake & Steam
   Roast for 30–35 minutes, or until fork-tender. Remove from oven and reduce temperature to 350°F (175°C). Cover the sweet potato with foil or a pan and let it steam for 5 minutes. Then scoop out the flesh and mash well with a fork. Measure out 1 cup of mashed sweet potato (or sub canned sweet potato puree to save time).

3. Mix the Wet Ingredients
   In a large bowl, combine mashed sweet potato, tahini, eggs, and vanilla extract. Use a hand or stand mixer to blend until smooth.

4. Add Dry Ingredients
   Add cocoa powder, coconut sugar, protein powder (if using), baking powder, and kosher salt. Beat again until fully combined – the batter should be thick.

5. Fold in Chocolate Chips
   Stir in about ⅔ of the chocolate chips with a spatula.

6. Prepare the Baking Pan
   Line a 9×9" baking dish with parchment paper (spray with oil first to help the paper stick). Pour in the brownie batter and spread evenly. Top with remaining chocolate chips.

7. Bake
   Bake at 350°F for about 30 minutes. When finished, immediately sprinkle generously with sesame seeds and flaky sea salt.

8. Cool & Serve
   Let brownies cool completely before slicing into 12 squares. Store in an airtight container in the fridge – they become even more fudgy and flavorful over time!

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🔎 Notes

• *You can also use 1 cup of canned sweet potato puree to save time.

• **Protein powder is optional but adds a nice texture and boost.

• ***Ensure your baking powder and chocolate chips are compliant if making these fully paleo or dairy-free.