Brownies are a girl’s best friend! At least I used to think so when I was younger and pre-AIP 🙂 It is not funny how some foods that used to be your comfort for days when you were feeling a little low, get thrown outside the window when you embark on a healing diet. And worse they got thrown by you yourself so that you could feel better overall. Makes sense? Maybe not entirely but yeah it does make sense when you look at your overall strategy for healing and feeling and living a healthier life.
Anyways what I am trying to say is that I was missing my brownie moments. Yes I was missing the moments more than the brownies themselves! Those moments were lazy Sunday afternoons when I would get a few minutes to sit out on the porch with my favorite Better Homes and Garden magazine and get some alone time. No kids to bother me and no errands to run! Just me, the afternoon breeze , my coffee and my little brownie piece. Homemade of course with lots of walnuts!
But of course I couldn’t have those brownies anymore (not one in the past three years!) because they were not AIP. Last year I started making Paleo Brownies which my family enjoyed but I couldn’t since they had almonds and eggs in them both of which I cannot tolerate 🙁 It was actually not that sad (as I am now making it out to be!) because I honestly do not have much sweet cravings at all which is exactly how you should feel if you are doing a low carb / Paleo diet and if you are doing it RIGHT!. But as I said in the beginning, I was missing the emotional aspect of eating a brownie and so I had to try to make an AIP brownie! Since desserts are not on top of my list, I waited this long! But I am quite pleased now to tell you that this recipe is just the brownie you are looking for! And I have to thank my youtube follower Emo Eless for pushing me to create an AIP Brownie recipe! thank you Emo and hope you like this!
This recipe was inspired by the sweet potato brownie recipe from Chocolate Covered Katie. I did have to make some modifications though since her recipe had nut butter and I was trying to make a nut free version. But glad that this recipe came together great with just a couple trys! I also added a quick frosting recipe and I do feel that this frosting is also a very essential component of this recipe primarily because the base brownie is not very sweet. If you want to skip the frosting, I recommend you add more sweetener to the brownie recipe. As for substitutions? Since some folks cannot tolerate coconut, I suggest you replace shredded coconut with some kind of chopped nuts (walnuts, almonds or cashew nuts) that is if you can tolerate them. And you can replace coconut oil with olive oil. Let me know if you try this recipe by commenting below!
Watch the video to see how I make this!
- 1 cup mashed sweet potato (boiled and mashed)
- 1 cup shredded coconut (for coconut free and non AIP version, use any chopped nuts)
- 1 tsp pure vanilla extract
- ¼ cup + 2 tbsp cassava flour
- ¼ cup maple syrup
- ¼ cup + 2 tbsp carob or cocoa powder (use carob for AIP)
- 1½ tsp baking soda
- ¼ tsp sea salt
- ¼ cup coconut oil melted or olive oil
- ¼ cup warm water
- Pre-heat oven to 325 F. Line a square brownie pan with parchment paper.
- Add the mashed sweet potato and the shredded coconut to a blender and blend for 1 minute until the coconut shreds are very tiny. Then add all the rest of the ingredients and blend again for a minute or so until well blended. The batter will be quite thick which is ok.
- Dump the batter onto the brownie pan and spread using a spatula evenly. Place in the oven and bake for about 20 minutes or until a toothpick inserted in the center turns out clean. The brownie might look too soft but that is ok as it will harden upon cooling. Take the pan out of the oven and let cool for 15 mins before frosting.
- Add all the ingredients for frosting in a small sauce pan and heat on low heat for 4-5 mins stirring frequently until you get a runny chocolate sauce. Turn heat off and pour this sauce on top of the brownies. Spread evenly using a spatula and place the pan in the refrigerator for 1 hour for the frosting to set.
- After the frosting has set, cut the brownies into 16 one inch squares and serve. You can keep the brownies at room temperature (below 70 F) for a couple days or store in the refrigerator if you are storing for longer time.