Sweet Potato Brownies
Indulge in fudgy, dense brownies made with sweet potatoes that add natural sweetness and nutrients, perfect for a guilt-free treat.
Ingredients
Dry Ingredients
- 1 cup almond flour Gluten-free option.
- 1/2 cup oat flour Adds fiber.
- 1/2 cup unsweetened cocoa powder For rich chocolate flavor.
- 1 tsp baking powder Leavening agent.
- 1/4 tsp salt Enhances sweetness.
Wet Ingredients
- 1 cup sweet potato purée Provides creaminess and natural sweetness.
- 1/2 cup maple syrup Natural sweetener.
- 1/4 cup coconut oil, melted Adds moisture.
- 1 tsp vanilla extract Enhances flavor.
- 3/4 cup vegan chocolate chips Fold in for extra chocolatiness.
Instructions
Preparation
- Peel and dice a medium sweet potato.
- Place it in a pot, cover with cold water, and bring to a boil.
- Simmer for 12–15 minutes, until very soft.
- Drain and mash the sweet potatoes until smooth and let cool slightly.
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Mixing Ingredients
- In a large bowl, whisk together sweet potato purée, maple syrup, melted coconut oil, and vanilla extract until smooth.
- In a separate bowl, whisk together almond flour, oat flour, cocoa powder, baking powder, and salt until combined.
- Add the dry ingredients to the wet ingredients and stir until a thick batter forms.
- Fold in ¾ cup of vegan chocolate chips.
Baking
- Spread the batter evenly into the prepared baking pan.
- Sprinkle the remaining chocolate chips over the top.
- Bake for about 30 minutes, until the top is set and the center is not wet.
- Let cool completely before slicing into 9 squares.
- For extra fudginess, refrigerate for 30 minutes before cutting.
Notes
Measure sweet potato purée accurately for best results. Using canned sweet potato purée can save time. Let brownies cool completely before slicing for a fudgier texture. Consider doubling the recipe and freezing half for later.