Make these incredibly moist and fudgy sweet potato brownies. This recipe offers a healthier, naturally sweetened chocolate fix that is easy to prepare.
Author:mayathompson
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:9 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
1/2 cup melted coconut oil or butter
1 cup maple syrup (for naturally sweetened brownies)
2 large eggs
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1/2 cup almond flour (for gluten free brownies option)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
In a large bowl, whisk together the mashed sweet potato, melted coconut oil, and maple syrup until smooth.
Beat in the eggs one at a time, followed by the vanilla extract. Mix until just combined.
In a separate bowl, whisk together the cocoa powder, almond flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just incorporated. Do not overmix.
Fold in the chocolate chips, if using.
Spread the batter evenly into the prepared baking pan.
Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy texture.
Let the brownies cool completely in the pan on a wire rack before cutting. Cooling allows them to set properly for the best fudgy texture.
Notes
For a vegan sweet potato treat, substitute the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
To make this flourless, replace the almond flour with an equal amount of oat flour or use an extra 1/4 cup of cocoa powder and reduce the wet ingredients slightly.
Cook the sweet potato by steaming or baking until very soft before mashing.