Ultimate Walnut Fudge Brownies (Vegan & Gluten Free)

Preheat the oven to 350 F, then set out a 9×9 baking dish and line it with parchment paper.

Pierce the sweet potato about 12-15 times with a knife and microwave it for 8-10 minutes with the skin still on. When it is soft all the way through, set it aside to cool for a couple minutes.

Then pulse 1 cup oats in the blender container until you achieve a flour consistency (about 60 seconds), and bring one cup of water to a boil.

In a medium bowl, add the dry ingredients: 1 cup oat flour, 1/3 cup cocoa powder, 1/2 teaspoon baking powder, 1 teaspoon instant coffee granules, and 1/8 teaspoon coarse salt. Mix, and set the dry mixture aside.

When the sweet potatoes are cool enough to handle, peel away the skins. Then, to the blender, add the wet ingredients. Blend until the mixture is silky smooth (stopping to scrape down the batter from the sides as necessary). Then pour the wet mixture into the dry, and mix well.

Stir in the chopped walnuts, and then spread the batter evenly into the baking dish. Swirl an extra Tablespoon of maple syrup into the top of the brownies and sprinkle with a little extra flakey salt.

Bake at 350 F (180 C) for 18-25 minutes or until a knife inserted in the center of the dish comes out with a few crumbs (not clean but not wet with batter either). Let the brownies cool at room temperature for at least 20 minutes before slicing into them. They will continue to firm up as they sit.

Enjoy!