Bake these moist, fudgy sweet potato brownies for a naturally sweet, wholesome chocolate treat. This easy recipe is perfect for a guilt-free dessert or snack.
Author:Claire
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:16 brownies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup mashed cooked sweet potato (about 1 medium sweet potato)
1/2 cup melted coconut oil or butter
1 cup maple syrup or honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup almond flour (or all-purpose flour for non-GF)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
In a large bowl, whisk together the mashed sweet potato, melted coconut oil, maple syrup, and eggs until smooth. Stir in the vanilla extract.
In a separate bowl, whisk together the cocoa powder, almond flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients. Mix until just combined. 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. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs, not wet batter.
Let the brownies cool completely in the pan before cutting. Cooling helps them set into a fudgy texture.
Slice and serve. These are great for meal planning as a healthy snack.
Notes
For a gluten-free version, use almond flour as listed. For a non-gluten-free version, substitute with regular all-purpose flour.
To make these vegan, replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
For extra fudginess, chill the cooled brownies for at least one hour before slicing.
If you are looking for alternatives to traditional baking, consider how this recipe compares to some meal delivery services that focus on healthier options.