Description
Sweet Potato Brownies combine the natural sweetness and earthy flavor of sweet potatoes with the decadence of chocolate. They’re moist, rich, and perfect for anyone craving a healthier yet indulgent dessert. A great way to sneak in some extra veggies while satisfying your chocolate cravings!
Ingredients
For the Brownie Batter:
- Sweet potatoes: 2 medium, cooked and mashed (about 1 cup)
- Coconut oil: 1/4 cup, melted
- Cocoa powder: 1/3 cup (unsweetened)
- Almond flour: 1 cup (or all-purpose flour)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Maple syrup: 1/4 cup (or honey)
- Vanilla extract: 1 tsp
- Eggs: 2 large
- Dark chocolate chips: 1/2 cup (optional)
- Salt: 1/4 tsp
Instructions
-
Prepare the Sweet Potatoes:
- Peel and cube the sweet potatoes, then steam or boil them until tender (about 10-15 minutes). Mash the cooked sweet potatoes until smooth. Set aside to cool slightly.
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Make the Brownie Batter:
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, whisk together the mashed sweet potatoes, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the cocoa powder, almond flour, baking powder, baking soda, and salt. Mix until fully combined.
- Fold in the dark chocolate chips, if using.
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Bake the Brownies:
- Pour the brownie batter into the prepared baking dish and spread it out evenly.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. Don’t overbake; these brownies should be fudgy in texture.
- Let the brownies cool completely in the pan before cutting them into squares.
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Serve:
- Slice into squares and enjoy your delicious, healthier Sweet Potato Brownies. Serve as a snack or dessert with a glass of milk or a scoop of ice cream!
Notes
- Storage: These brownies can be stored in an airtight container at room temperature for up to 3-4 days, or refrigerated for up to a week.
- Substitutes: You can substitute almond flour with regular all-purpose flour if you prefer, though almond flour keeps the brownies gluten-free.
- Make It Vegan: To make these brownies vegan, substitute the eggs with flax eggs (1 tbsp flaxseed meal + 2 tbsp water per egg) and use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Sweet potato brownies, healthy brownies, fudgy brownies, gluten-free brownies, chocolate brownies with sweet potato, dessert recipe, sweet potato chocolate dessert