How to make the Tastiest Sweet Potato and Tahini Brownie

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Looking for a healthier but tasty version of brownie? Look no further, because you have just found it! This Sweet Potato and Tahini Brownie is unbelievably delicious! I think I even prefer this version over the classic one, and I’m not even joking!

In the classic brownie recipe, you need to add sugar, white flour, and lots of butter. And it is really tasty, of course, but unfortunately, not so healthy. And of course, it is not a problem to eat it once in a while!

But the other day I caught myself thinking wouldn’t it be great if we could have a tasty and healthier version of a brownie? And I found the tastiest (in my humble opinion) version of it!

No white flour is added, it is made with sweet potatoes and oat flour, which makes it a gluten-free version (just make sure the oat flour you buy does not have the possibility of cross-contamination, in case you are gluten intolerant), it has no refined sugar, no butter, and no eggs. I used maple syrup as a sweetener and coconut oil and tahini as a substitute for butter, which also makes it vegan.

All these substitutions make this version a lot lighter and easier to digest without sacrificing taste or texture!

I hope you give it a try, because my friend, it is totally worth it!

Sweet Potato and Tahini Brownie Recipe Ingredients:

A little bit about the ingredients I used for this recipe. The exact measurements are described in the recipe form below.

Sweet potato: This is the base of our brownie and we have to transform them into sweet potato purée. I used the orange sweet potato, but it should work well with a different kind of sweet potato, as well. If you have sweet potato purée canned, it will save you some time.

Tahini: Tahini is a cream or paste made with sesame seeds and it is used in hummus recipes. Tahini has a neutral taste, like other pastes or butters made with nuts, for example, such as peanut butter and almond butter, so I thought “why not?”. I saw some recipes using peanut butter or almond butter, which probably have tasty results as well, so if you don’t have or don’t like tahini, you can use one of them as a substitute.

Maple syrup: In this healthier version of brownie, I didn’t want any refined sugar, so I chose to add maple syrup as a sweetener.

Cacao powder: This will give the chocolatey taste and look for our brownie. I used 100% cacao powder, so the unsweetened version.

Oat flour: This is another ingredient that will help to make this brownie recipe a healthier option, as well. It is better for the recipe to use oat flour, but if you don’t have it, and have only rolled oats, you can add it to a food processor and process it until the grains are smaller in size, the same trick we used for the chocolate dipped oatmeal cookies.

Pecan nuts: If you can find pecans without shells, it will save you a lot of time. I could only find the ones with shells, so it took me some time to first open them and then chop them. You can substitute it with walnuts or another nut you prefer.

Vanilla extract: It will add another layer of flavor to your brownie and it will help it to smell even more delicious.

Coconut oil: Coconut oil and tahini will help the brownie to be moist.

70% Dark chocolate (optional): This is optional, but if you want, you can add some pieces of 70% dark chocolate on top of your brownie.

Baking powder: Just a little bit to make it a bit fluffier.

Pinch of sea salt: Just a little bit to enhance the flavor of the brownie.

How to make Sweet Potato and Tahini Brownie:

This is another very simple recipe and can be a lot quicker if you have the sweet potato purée ready, such as in canned form, and the pecan nuts without shells.

I added the total time for the preparation and cooking considering that you have to do everything from scratch. But if that is not your case, the total time will be considerably less. As I did my purée from scratch and had to open the pecan nuts, it took me more time. I will explain here also how I prepared the sweet potato purée.

First, if you don’t have the sweet potato purée ready, peel the sweet potatoes and chop them into smaller pieces. Put the potatoes in a pan with water covering the potatoes and boil them until they are soft. Once the potatoes are soft, discard the water and add them to a food processor. Process until you have a smooth purée with no pieces of sweet potato in the purée.

Then, preheat the oven to 350°F/180°C and prepare your baking tray, by covering it with a baking sheet. Chop the pecan nuts and the chocolate into smaller pieces, in case you don’t have it in chip format. Add all the ingredients, except the chocolate pieces/chips, to a bowl and stir it well to combine, with the help of a spatula.

After that, pour the batter into the baking tray and add the chocolate pieces on top. Place the tray in the center of the oven and bake it for 30-32 minutes, when the brownie edges appear to be slightly dry and a toothpick inserted into the center comes out mostly clean. Since ovens are different, the baking time can vary, so keep an eye on the brownie, to avoid burning it.

Remove from the oven and let cool down in the tray for at least 30 minutes before removing it from the tray and slicing it.

And that’s it, your healthier version of a brownie is ready!

I hope you like it!

You might want to check these other recipes:

• Easy and Healthy No-Bake Chocolate Almond Tartelettes
• Healthy and Delicious Coconut Almond Energy Balls
• Delicious Healthy Chocolate Dipped Oatmeal Cookies