Bake these moist, fudgy sweet potato brownies for a naturally sweet, chocolatey treat. They are easy to make and perfect for a guilt-free dessert or wholesome snack.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:16 brownies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup cooked and mashed sweet potato (about 1 large sweet potato)
1/2 cup melted coconut oil or butter
1 cup packed brown sugar or maple syrup (for naturally sweetened)
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour (or gluten-free blend)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
In a large bowl, mix the mashed sweet potato, melted coconut oil, and brown sugar (or maple syrup) until smooth.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips, if using.
Spread the batter evenly into the prepared baking pan.
Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy texture.
Let the brownies cool completely in the pan before cutting into squares. Cooling helps them set and become fudgy.
Notes
For a vegan option, replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
To make these flourless brownies, substitute the 1/2 cup of flour with 1/2 cup of almond flour or oat flour.
For the best fudgy texture, make sure your sweet potato puree is smooth and not watery.
These are excellent for a healthy fall dessert or Thanksgiving baking inspiration.