Description
These Flourless Sweet Potato Brownies are a deliciously healthy twist on traditional brownies, using natural sweetness from mashed sweet potatoes and rich cocoa powder. Perfect for those seeking gluten-free, dairy-free treats packed with wholesome ingredients and a fudgy texture.
Ingredients
Scale
Main Ingredients
- 1 cup mashed cooked sweet potato (about 1 large sweet potato)
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup cocoa powder
- 1/4 cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to ensure the brownies don’t stick.
- Mix wet and dry ingredients: In a large mixing bowl, combine the mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla extract, baking soda, and salt. Stir the mixture until it becomes smooth and fully incorporated.
- Add chocolate chips: Gently fold the dark chocolate chips into the batter, distributing them evenly throughout without overmixing.
- Transfer batter to pan: Spread the brownie batter evenly in the prepared baking pan, ensuring a uniform thickness for even baking.
- Bake the brownies: Bake for 20-25 minutes. The brownies are done when the top is set and a toothpick inserted into the center comes out mostly clean, with a few moist crumbs.
- Cool and serve: Allow the brownies to cool completely in the pan. Once cooled, slice them into squares and serve.
Notes
- For a nut-free version, substitute almond butter with sunflower seed butter.
- You can swap maple syrup with honey if not vegan.
- Ensure the sweet potato is well mashed for best texture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies keep well and can also be frozen for longer storage.
