Sweet potato avocado brownies

Ingredients for 1 servings:

• 170 g sweet potato(s), about half a
• 150 g avocado(s), ripe, about a whole
• 2 eggs
• 120 g agave syrup or 40 g – 50 g stevia
• 1 bottle of butter-vanilla flavoring
• 150 g baking cocoa
• 30 g coconut flour
• 1 ½ tsp baking powder
• 100 g dark chocolate chips
• 35 g pecans

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 28 minutes; Total time approx. 58 minutes

for approx. 32 pieces, gluten-free, without flour, without butter

Pierce the sweet potato on all sides with a fork, place it in a deep plate, and microwave for 7-8 minutes at approximately 600 watts. Meanwhile, peel the avocado and mix it with the eggs, the sweetener of your choice, and the vanilla butter in a blender until smooth. Separately, in a large bowl, mix the cocoa powder, coconut flour, and baking powder well. Preheat the oven to 180°C fan/convection oven (200°C top/bottom heat). Once the sweet potato is done, let it cool briefly, then add the required amount to the avocado mixture and mix well again. Pour everything into the bowl with the cocoa powder mix, add the chocolate chips and pecans, and mix. The mixture will be very thick, so you’ll need some force by hand. Once everything is well blended, pour the mixture into a brownie or springform pan and smooth it out. Bake in the oven for about 15-20 minutes. Then let it cool and enjoy. Makes about 32 brownies with about 50 kcal each.