Discover the secret to rich, fudgy brownies made healthier with sweet potato puree. This easy, one-bowl recipe uses natural sweeteners for a guilt-free chocolate dessert.
Author:Cat
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:9 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 cup sweet potato puree (about 1 medium sweet potato)
1/2 cup maple syrup
1/2 cup melted coconut oil or avocado oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk together the sweet potato puree, maple syrup, melted oil, eggs, and vanilla extract until completely smooth.
In a separate small bowl, whisk together the cocoa powder, almond flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix.
Fold in half of the chocolate chips, if using.
Spread the batter evenly into the prepared baking pan. Sprinkle the remaining chocolate chips over the top.
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 on a wire rack before slicing. Cooling allows them to set properly.
Notes
For the best fudgy texture, ensure your sweet potato puree is smooth and not watery. Steam or bake the sweet potato until very soft before mashing.
This recipe is naturally gluten-free due to the use of almond flour. For a dairy-free option, use dairy-free chocolate chips.
These brownies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.