Sweet Potato Brownies
Sweet potato brownies are the perfect balance of rich chocolatey flavor and nutritious ingredients. These fudgy brownies are made with healthy sweet potatoes, offering a wholesome dessert option that will satisfy your sweet tooth without the guilt.
Ingredients
- 1 medium sweet potato (about 1 cup, mashed)
- ½ cup pure maple syrup (or honey for a richer flavor)
- ¼ cup coconut oil, melted
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- ½ cup almond flour (or all-purpose flour if you prefer)
- ¼ cup cocoa powder (unsweetened, high quality)
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Peel and cube the sweet potato. Steam or boil it until fork-tender, about 10-12 minutes. Once cooked, mash it until smooth and let it cool slightly.
- In a large bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk together until smooth and well-blended.
- Sift in the almond flour, cocoa powder, baking powder, and salt. Gently fold the ingredients together until just combined—be careful not to overmix, as this can affect the texture and make the brownies less fudgy.
- Fold in the dark chocolate chips to give your brownies that gooey, chocolatey goodness in every bite.
- Grease or line an 8x8 inch baking pan with parchment paper. Pour the brownie batter into the pan, smoothing the top with a spatula. For an extra chocolatey touch, sprinkle some extra chocolate chips on top before baking.
- Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center—if it comes out mostly clean (a few crumbs are fine), your brownies are ready. You want them to be just a tad under-baked for that extra fudginess.
- Let the brownies cool in the pan for 10-15 minutes. After cooling, use the parchment paper to lift the brownies out of the pan. Cut them into squares and enjoy the rich, chocolatey goodness of these sweet potato brownies!