Description
Decadent gluten-free brownies made with sweet potato puree for moisture and a caramel-like richness. A halal-friendly, egg-free recipe using almond butter for a creamy texture and maple syrup sweetness.
Ingredients
Mashed sweet potato – 1 cup (steamed or roasted)
Almond butter – 1 cup (unsweetened, creamy)
Large eggs – 2 (room temperature)
Maple syrup – ⅔ cup (pure grade B)
Vanilla extract – 2 tsp (100% pure)
Cocoa powder – ⅔ cup (unsweetened Dutch-process)
Baking soda – ½ tsp (always fresh)
Sea salt – 1 tsp (enhances sweetness)
Ground cinnamon – ½ tsp (bold or subtle)
Chocolate chips – 1 cup (vegan if needed)
Instructions
Preheat oven to 350°F (180°C) and line an 8×8-inch baking dish with parchment paper
Cook sweet potato until tender (15-20 minutes), then mash into smooth puree
In a large bowl, whisk almond butter, eggs, maple syrup, and vanilla until fully combined
Gently fold in cooled sweet potato puree until homogenized
Add cocoa powder, baking soda, sea salt, and cinnamon to the wet mixture, stirring until smooth
Mix in chocolate chips
Spread batter evenly into prepared baking dish
Bake for 23-28 minutes, until toothpick inserted in center comes out with a few moist crumbs
Notes
Sweet potato can be pre-cooked up to 5 days ahead of time
Use an instant-read thermometer for fudgy texture (165°F)
Ensure puree is cooled completely before mixing to avoid separating the batter
Boost protein by tossing chocolate chips with ¼ cup crushed cashews before adding
Avoid adding cocoa powder to hot liquids to prevent clumping
- Prep Time: 30
- Cook Time: 25
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 17g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2.5g
- Protein: 5g
- Cholesterol: 40mg