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Fudgy Sweet Potato Brownies

Two stacked, dark, fudgy squares of sweet potato brownies with a shiny, cracked top.
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Bake these moist, fudgy brownies using sweet potato for a naturally sweet and rich chocolate treat. This recipe is simple and makes a wholesome dessert.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup melted coconut oil or butter
  • 1 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup almond flour (or all-purpose flour)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, combine the mashed sweet potato, melted coconut oil or butter, maple syrup, eggs, and vanilla extract. Mix until smooth.
  3. In a separate bowl, whisk together the cocoa powder, almond flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
  5. Fold in the chocolate chips, if using.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan before slicing. Cooling helps them set and become fudgier.

Notes

  • For a gluten-free version, confirm your flour blend is certified gluten-free or use only almond flour as listed.
  • To make these vegan, substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
  • For an extra rich flavor, use dark chocolate chips.
  • Baking time may vary slightly based on your oven.

Nutrition

Find it online: https://cookingbycarla.com/sweet-potato-brownies-recipe/