Print

The Fudgiest, Healthiest Sweet Potato Brownies

Close-up showing the fudgy interior texture of sweet potato brownies topped with chocolate chips.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will love these moist, fudgy sweet potato brownies. They are naturally sweetened and make a wonderful, guilt-free dessert or wholesome chocolate snack.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup melted coconut oil or butter
  • 1 cup maple syrup (for naturally sweetened brownies)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup almond flour (for gluten free brownies option)
  • 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). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the mashed sweet potato, melted coconut oil or butter, maple syrup, eggs, and vanilla extract until completely smooth.
  3. In a separate medium bowl, whisk together the cocoa powder, almond flour, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix.
  5. Fold in the chocolate chips, if you are using them.
  6. Spread the batter evenly into your prepared baking pan.
  7. Bake for 25 to 30 minutes. The edges should look set, and 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 on a wire rack. Cooling is key for achieving that fudgy texture.
  9. Once cool, lift the brownies out using the parchment paper overhang and cut into squares.

Notes

  • For a vegan sweet potato treat, substitute the eggs with 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 3/4 cup.
  • To make this flourless, use an additional 1/4 cup of cocoa powder and 1/4 cup of almond flour, or use a gluten-free all-purpose blend instead of just almond flour.
  • For best fudgy results, chill the brownies for at least one hour before slicing.

Nutrition

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