Description
These moist and chewy brownies are made with mashed sweet potatoes, cocoa powder, and minimal added sugar – making them a guilt-free, feel-good treat. They’re vegan, gluten-free optional, and perfect for chocolate lovers!
Ingredients
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1 cup mashed sweet potato (about 1 medium, roasted or steamed)
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½ cup almond butter (or any nut/seed butter)
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¼ cup maple syrup or agave syrup
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¼ cup cocoa powder
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⅓ cup oat flour or almond flour (gluten-free if needed)
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1 tsp vanilla extract
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½ tsp baking powder
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¼ tsp salt
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¼ cup dairy-free chocolate chips (optional but recommended)
Instructions
1️⃣ Prep oven and pan:
Preheat oven to 350°F (175°C). Line a small 8×8-inch pan with parchment paper or lightly grease it.
2️⃣ Mix wet ingredients:
In a large bowl, combine mashed sweet potato, almond butter, maple syrup, and vanilla. Mix until smooth.
3️⃣ Add dry ingredients:
Stir in cocoa powder, flour, baking powder, and salt. Mix until fully combined. Fold in chocolate chips if using.
4️⃣ Bake:
Spread the batter evenly into the prepared pan. Bake for 20–25 minutes or until the edges are set and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are OK).
5️⃣ Cool and slice:
Let cool completely in the pan before slicing into squares for best texture.
Notes
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Make it nut-free: Use sunflower seed butter instead of almond butter.
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Extra sweet tip: Add 1–2 tbsp coconut sugar if your sweet potato isn’t very sweet.
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Fudgy style: Chill in the fridge for 1 hour after baking to firm them up.
- Prep Time: 10 min
- Cook Time: 25 min