Sweet Potato Brownies
These Sweet Potato Brownies are rich, fudgy, and naturally sweet, made with real sweet potatoes and cocoa for a healthier dessert option that’s gluten-free and easy to make.
Equipment
- 8×8-inch baking pan
- Mixing Bowls
Ingredients
Brownie Batter
- 1 cup mashed sweet potato purple or orange
- 0.5 cup almond flour or oat flour for nut-free
- 0.33 cup cocoa powder
- 0.25 cup maple syrup or honey
- 2 eggs or flax eggs for vegan
- 0.25 cup melted coconut oil
- 1 tsp vanilla extract
- 0.5 tsp baking powder
- salt a pinch
- dark chocolate chips or almond butter optional mix-ins
Instructions
- Roast sweet potato at 400°F (200°C) for about 45 minutes until soft. Let cool, then mash thoroughly.
- In a bowl, mix mashed sweet potato, eggs, maple syrup, coconut oil, and vanilla extract until smooth.
- Add cocoa powder, almond flour, baking powder, and salt. Stir until well combined. Fold in optional mix-ins.
- Pour batter into a greased or lined 8×8-inch pan. Bake at 350°F (175°C) for 25–30 minutes.
- Let brownies cool completely before slicing for best texture.
Notes
For a vegan version, use flax eggs. Add dark chocolate chips for extra indulgence. Let cool fully for best texture. Store in fridge up to 6 days or freeze for longer.