Description
Indulge in these nutrient-dense, velvety sweet potato brownies that perfectly bridge the gap between wholesome ingredients and decadence. By utilizing the natural starch of sweet potatoes and the healthy fats in creamy peanut butter, this recipe creates a soft, fudge-like texture without the need for refined sugars or butter. Ideal for busy home bakers, this one-bowl recipe is simple to prepare yet impressive enough to serve for any occasion, ensuring a balanced, delicious family treat every time.
Ingredients
1 cup mashed cooked sweet potato
1/2 cup natural peanut butter
1/4 cup pure maple syrup
2 large eggs
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1/4 cup oat flour
1 tsp baking powder
1/4 tsp salt
1/2 cup dark chocolate chips
Instructions
Preheat your oven to 350 Fahrenheit (175 Celsius).
Line a square baking pan with parchment paper.
In a large bowl, whisk together the mashed sweet potato, peanut butter, maple syrup, eggs, and vanilla extract until smooth.
Fold in the cocoa powder, oat flour, baking powder, and salt until well combined.
Stir in the dark chocolate chips.
Pour the batter into the prepared baking pan.
Bake for 30 minutes, or until a toothpick comes out mostly clean.
Let cool completely in the pan before slicing into squares.
Notes
Almond butter can be used as a substitute for peanut butter. For a gluten-free version, ensure the oat flour used is certified gluten-free. Store in an airtight container in the refrigerator for up to 5 days for best freshness.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 brownie
- Calories: 165
- Sugar: 9g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg