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Sweet potato brownies - Image 3

Fudgy Sweet Potato Brownies

These decadent, fudgy brownies get their rich texture and natural sweetness from mashed sweet potato. They're gluten-free, dairy-free optional, and a delicious way to sneak in veggies.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups cups cooked and mashed sweet potato about 1 large or 2 medium sweet potatoes, cooled
  • 1/2 cup cup creamy almond butter or any nut/seed butter of choice
  • 1/2 cup cup pure maple syrup or honey
  • 2 large eggs room temperature
  • 1 tsp tsp pure vanilla extract
  • 1/2 cup cup cocoa powder unsweetened, Dutch-process or natural
  • 1/4 cup cup almond flour or oat flour
  • 1 tsp tsp baking powder
  • 1/2 tsp tsp fine sea salt
  • 1/2 cup cup dark chocolate chips dairy-free if needed

Equipment

  • 8x8-inch square baking pan
  • Parchment paper
  • Large and medium mixing bowls
  • Whisk and spatula
  • Wire cooling rack
  • Sharp knife for slicing

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, eggs, and vanilla extract. Use a whisk to mix until completely smooth and well-incorporated. This wet base is the secret to the fudgy texture, so take a minute to ensure no lumps remain.
  2. In a separate medium bowl, sift together the cocoa powder, almond flour, baking powder, and sea salt. Sifting is crucial here—it prevents clumps of cocoa powder and ensures a perfectly smooth batter. Trust me, this extra 60 seconds makes a noticeable difference in the final texture.
  3. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix. Once the batter is nearly uniform, fold in 1/4 cup of the chocolate chips. The batter will be thick and fudgy—this is exactly what you want.
  4. Pour the batter into your prepared pan, using the spatula to spread it into an even layer. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top. Bake for 30-35 minutes. You'll know they're done when the top looks set and a toothpick inserted into the center comes out with a few moist crumbs, not wet batter.
  5. This is the hardest part: let the brownies cool completely in the pan on a wire rack for at least 1 hour. They continue to set as they cool. Once cool, use the parchment paper overhang to lift the entire slab out. Slice into 12 squares with a sharp knife. For clean cuts, wipe the knife between slices. Step back and admire your creation—these are seriously fudgy!

Notes

Chef's Tips:
• For the fudgiest texture, do not overbake. The toothpick test should show moist crumbs.
• Letting the brownies cool completely is non-negotiable for clean slicing and perfect texture.
• Serve slightly warmed with a scoop of vanilla ice cream for ultimate indulgence.
Food Safety:
• Ensure sweet potato is cooked through and cooled before mashing.
• Store cooled brownies in an airtight container to prevent drying and contamination.