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The Fudgiest, Healthiest Sweet Potato Brownies (Naturally Sweetened)

A close-up shot of a fudgy piece of sweet potato brownies topped with melted chocolate chips on a wooden board.
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You will love these incredibly moist and fudgy sweet potato brownies. They are a naturally sweetened, guilt-free dessert that tastes rich and decadent, perfect for a wholesome chocolate snack.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and cooled)
  • 1/2 cup melted coconut oil or butter
  • 1/2 cup maple syrup (for naturally sweetened brownies)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond flour (for gluten free brownies option)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, combine the mashed sweet potato, melted coconut oil or butter, maple syrup, eggs, and vanilla extract. Whisk until the mixture is smooth.
  3. In a separate medium bowl, whisk together the cocoa powder, almond flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  5. Fold in half of the chocolate chips, if using.
  6. Spread the batter evenly into the prepared baking pan. Sprinkle the remaining chocolate chips over the top.
  7. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan on a wire rack before lifting them out and cutting them into squares. Cooling is key for the fudgiest texture.

Notes

  • To cook the sweet potato, you can bake it whole until soft (about 45-60 minutes) or microwave it for 5-7 minutes. Make sure it is completely cool before mashing and measuring.
  • For a vegan sweet potato treat, substitute the eggs with two flax eggs (mix 2 tablespoons ground flaxseed with 6 tablespoons water; let sit for 5 minutes to thicken).
  • If you prefer a flourless brownies idea, replace the almond flour with an equal amount of extra cocoa powder, but the texture will be denser.
  • These brownies are best stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

Nutrition

Find it online: https://whiskdaily.com/fudgy-sweet-potato-brownies-recipe/