Sweet Potato Brownies Recipe
These Sweet Potato Brownies are a healthier twist on traditional brownies, using nutritious mashed sweet potatoes and almond butter to create a moist, fudgy texture. Naturally sweetened with pure maple syrup and enhanced with rich cocoa and dark chocolate chips, they offer a delicious gluten-free treat perfect for any dessert craving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 cup mashed sweet potato (about 2 medium, cooked and peeled)
- ½ cup almond butter (or peanut butter)
- ¼ cup coconut oil, melted
- ½ cup pure maple syrup (or honey)
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- ½ cup almond flour (or oat flour)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate chips
Topping
- Melted dark chocolate, for drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and for easy removal of the brownies.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, almond butter, melted coconut oil, pure maple syrup, and vanilla extract. Stir together until the mixture is smooth and uniform in texture.
- Add Dry Ingredients: Add the cocoa powder, almond flour, baking powder, and salt to the wet mixture. Stir gently until just combined to avoid overmixing, which could affect the tenderness of the brownies.
- Incorporate Chocolate Chips: Fold in the dark chocolate chips evenly throughout the batter to add bursts of rich chocolate flavor in every bite.
- Bake the Brownies: Pour and spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 28 to 32 minutes, or until the center is set but still fudgy, checking with a toothpick to ensure it comes out with a few moist crumbs.
- Cool Completely: Remove the brownies from the oven and allow them to cool completely in the pan, which helps them set properly and enhances the fudgy texture.
- Drizzle and Serve: Once cooled, drizzle melted dark chocolate over the brownies for an added decadent touch. Slice into 12 servings and enjoy.
Notes
- For a nut-free version, substitute almond butter with sunflower seed butter and use oat flour instead of almond flour.
- If you prefer a sweeter brownie, you can increase the maple syrup slightly to ⅔ cup.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies can be frozen for up to 2 months; thaw at room temperature before serving.
- Make sure the sweet potatoes are well mashed to ensure a smooth batter without lumps.
Keywords: sweet potato brownies, healthy brownies, gluten-free dessert, almond butter brownies, fudgy brownies, chocolate sweet potato dessert
Find it online: https://foodiecara.com/sweet-potato-brownies-recipe/