Sweet Potato Brownies (Fudgy, Healthy, and Shockingly Good)
Ultra-fudgy, flourless brownies made with mashed sweet potato, cocoa, and maple syrup. Naturally gluten free, easily dairy free and vegan, with rich chocolate flavor and a moist, truffle-like texture.
Ingredients
- 1 cup mashed sweet potato about 2 small or 1 large sweet potato, cooked and tightly packed; orange-fleshed, roasted or baked preferred
- 2 large eggs room temperature; or use 2 flax eggs for vegan
- 1/2 cup pure maple syrup or honey if not vegan
- 1/4 cup coconut oil melted; or avocado oil, neutral vegetable oil, or melted butter if not dairy free
- 1/3 cup unsweetened cocoa powder or cacao powder; good-quality cocoa recommended
- 1 teaspoon pure vanilla extract
- 1/2 cup almond flour finely ground, not almond meal
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking powder gluten free if needed
- 1/3-1/2 cup dark chocolate chips or chunks 60–70% dark; dairy free if needed
- 2 tablespoons mini chocolate chips optional, for sprinkling on top
- 1-2 tablespoons espresso or strong brewed coffee optional; use in place of part of the maple syrup for deeper chocolate flavor
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly grease the parchment with a bit of coconut oil or nonstick spray.
- If starting from raw sweet potatoes, pierce 1–2 sweet potatoes with a fork and bake at 400°F (200°C) for 45–60 minutes, until very soft. Let cool slightly, scoop out the flesh, and mash until smooth. Measure 1 cup, tightly packed. Leftover roasted or steamed sweet potatoes can also be used.
- In a medium bowl, whisk together the mashed sweet potato, eggs (or prepared flax eggs), maple syrup, melted coconut oil, and vanilla until smooth and creamy. If the sweet potato is lumpy, blend with an immersion blender or hand mixer until silky.
- Sprinkle the cocoa powder, almond flour, baking powder, and salt over the wet mixture. Gently stir with a spatula or wooden spoon until fully combined and no dry streaks remain. The batter should be thick, glossy, and scoopable.
- Fold in the dark chocolate chips or chunks, reserving a tablespoon or so for the top if desired.
- Transfer the batter to the prepared pan. Use a spatula to spread it evenly into the corners and smooth the top. If needed, lightly wet the spatula or your fingertips to help spread. Sprinkle reserved chocolate chips and optional mini chocolate chips over the top.
- Bake at 350°F (175°C) for 22–28 minutes. Begin checking at 20 minutes. The edges should be set and just pulling away from the sides, and the center should look set but still soft. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
- Place the pan on a wire rack and cool completely for at least 30–45 minutes, ideally 1 hour. For the cleanest slices and fudgiest texture, chill in the refrigerator for an additional 30 minutes. Lift out using the parchment and cut into 12–16 squares, wiping the knife between cuts.
Notes
Roasted sweet potatoes give the best flavor and thicker mash; if using boiled or steamed, drain very well. Measure the sweet potato accurately—too much can make the brownies dense or gummy. Do not overbake; pull them when the center is just set, as they firm up while cooling. For vegan brownies, use flax eggs, coconut oil, and dairy free chocolate chips. For a paleo-leaning version, you can use coconut sugar instead of maple syrup (add a splash of almond milk if the batter is too thick) and ensure chocolate is paleo-friendly. Store at room temperature up to 2 days, refrigerated 5–6 days, or frozen up to 3 months. Reheat briefly in the microwave (10–15 seconds) if you like them warm.
Nutrition
Calories: 180kcal
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