Bake these easy, fudgy sweet potato brownies for a moist, chocolatey treat that is secretly nutritious. This recipe uses simple ingredients for a guilt-free dessert.
Author:felixhayes
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 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
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, combine the mashed sweet potato, melted coconut oil, maple syrup, and eggs. Whisk until the mixture is smooth.
Stir in the vanilla extract.
In a separate small bowl, whisk together the cocoa powder, 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.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25 to 30 minutes. The brownies are done when a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
Let the brownies cool completely in the pan before slicing. Cooling helps them set and achieve a fudgier texture.
Notes
For a vegan option, substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
To make these flourless, substitute the flour with an equal amount of extra almond flour or use 1/2 cup of oat flour.
Ensure your sweet potato is fully cooked and mashed smoothly for the best texture.
Cooling time is important for fudgy results; plan for at least 1 hour of cooling.