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Fudgy Sweet Potato Brownies

A stack of rich, fudgy sweet potato brownies loaded with visible chocolate chunks, served on a white plate.
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Make moist, rich chocolate brownies using sweet potato puree for a naturally sweetened, healthier treat. This recipe is easy to prepare.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
  • 1/2 cup coconut oil, melted
  • 3/4 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond flour (or use all-purpose flour for non-gluten-free)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, mix the mashed sweet potato, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
  3. In a separate bowl, whisk together the cocoa powder, almond flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the chocolate chips, if using.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 25 to 30 minutes. 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 before cutting them into squares. Cooling helps them set and become fudgier.

Notes

  • For a vegan option, substitute the two eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
  • If you prefer a less sweet brownie, reduce the maple syrup to 1/2 cup.
  • To make the sweet potato puree, bake or steam the sweet potato until very soft, then mash thoroughly.

Nutrition

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