Sweet Potato Brownies (Print Format)
Fudgy brownies combining sweet potatoes, cocoa, and maple syrup for a rich, naturally sweet treat.
# Ingredients:
→ Base
01 -
1 cup mashed cooked sweet potato (about 2 medium, peeled)
02 -
1/2 cup almond butter
03 -
1/4 cup coconut oil, melted
04 -
1/2 cup pure maple syrup
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1/2 cup unsweetened cocoa powder
07 -
1/2 cup almond flour
08 -
1 teaspoon baking powder
09 -
1/4 teaspoon fine sea salt
→ Add-ins
10 -
1/2 cup dark chocolate chips (70% cacao or higher)
11 -
Melted dark chocolate for drizzling (optional)
# Steps:
01 -
Set oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
02 -
In a large mixing bowl, blend mashed sweet potato, almond butter, melted coconut oil, maple syrup, and vanilla extract until smooth and glossy.
03 -
Add cocoa powder, almond flour, baking powder, and salt to the wet mixture. Mix gently just until no streaks remain to preserve a fudgy texture.
04 -
Stir in dark chocolate chips evenly through the batter to ensure pockets of melted chocolate throughout.
05 -
Pour the batter into the prepared pan and smooth the top evenly with a spatula for uniform baking.
06 -
Bake for 28 to 32 minutes until the edges are set and the center appears slightly soft to maintain fudginess.
07 -
Allow the brownies to cool fully in the pan before slicing to achieve clean squares and a firm yet gooey texture.
08 -
Drizzle melted dark chocolate over cooled brownies if desired. Slice into 12 squares and serve.
# Tips:
01 -
Let sweet potatoes cool before mashing for a smoother batter.
02 -
Check brownies a few minutes early as oven temperatures vary.
03 -
Chill brownies before slicing for clean edges.
04 -
Store in an airtight container at room temperature up to three days or refrigerate up to six days. Freeze for up to three months.
05 -
For vegan adaptation, use maple syrup and dairy-free chocolate chips. For nut-free, substitute almond butter with sunflower seed butter or tahini and almond flour with oat flour.