Description
These decadent sweet potato brownies offer a rich, fudgy, and nutrient-dense chocolate experience. By using mashed sweet potato and creamy almond butter, this recipe creates a wholesome treat that satisfies any craving without the need for refined oils or flour. Perfect for a family-friendly snack or a crowd-pleasing dessert, these brownies provide a deep, intense cocoa profile that is both healthy and indulgent.
Ingredients
1 cup mashed sweet potato, cooked and peeled
1 cup unsweetened creamy almond butter
2 large eggs, room temperature
2/3 cup pure maple syrup
2 tsp pure vanilla extract
2/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp sea salt
1 cup dark or semi-sweet chocolate chips
Instructions
Boil sweet potato chunks in water for 15 to 20 minutes until tender.
Transfer cooked potato to a container and refrigerate until completely cool.
Peel and mash the potato until smooth and measure 1 cup.
Preheat your oven to 350 degrees Fahrenheit and line a 9-inch square baking pan with parchment paper.
Combine the mashed sweet potato, almond butter, eggs, maple syrup, and vanilla in a large bowl and stir until smooth.
Fold in the cocoa powder, baking soda, cinnamon, and salt until well incorporated.
Stir in the chocolate chips.
Spread the batter evenly into the prepared baking pan.
Bake for 25 minutes or until a toothpick inserted into the center comes out mostly clean.
Cool completely before slicing.
Notes
Ensure the sweet potato is completely cooled before mixing to prevent the eggs from curdling or the texture from becoming gummy. You can adjust the bake time to achieve your desired consistency: shorter for a fudgy center or longer for a cake-like texture. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg