Fudgy Sweet Potato Brownies (Print-Friendly Version)
Moist brownies blending sweet potatoes, chocolate, and maple syrup for a fudgy and indulgent treat.
# Ingredients:
→ Base
01 -
1 cup mashed cooked sweet potato (about 2 medium)
→ Fats and Sweeteners
02 -
1/2 cup creamy almond butter
03 -
1/4 cup melted coconut oil
04 -
1/3 cup pure Grade A maple syrup
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1/3 cup unsweetened Dutch processed cocoa powder
07 -
3/4 cup almond flour (or oat flour for gluten-free option)
08 -
1 teaspoon baking powder
09 -
1/4 teaspoon fine sea salt
→ Add-ins
10 -
1/2 cup dark chocolate chips (70% cacao or higher)
→ Optional
11 -
2 tablespoons melted dark chocolate for drizzling
# Steps:
01 -
Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, ensuring overhang for easy removal.
02 -
In a large bowl, whisk together mashed sweet potato, almond butter, melted coconut oil, maple syrup, and vanilla extract until smooth and glossy.
03 -
Add cocoa powder, almond flour, baking powder, and sea salt to the wet mixture. Fold gently until just combined, avoiding overmixing to maintain fudgy texture.
04 -
Fold in dark chocolate chips evenly throughout the batter.
05 -
Pour batter into prepared pan and smooth the surface with a spatula for uniform baking.
06 -
Bake 28 to 32 minutes until edges are firm and center remains slightly soft to ensure a fudgy interior.
07 -
Allow brownies to cool fully in the pan, which helps achieve clean slices and a balanced texture.
08 -
If desired, drizzle with melted dark chocolate before slicing into squares and serving.
# Notes & Tips:
01 -
Let sweet potatoes cool before mashing to achieve a smooth batter and avoid clumps.