This fudgy brownie recipe is the perfect choice for those who need a gluten-free or flourless treat. If you’re looking for a vegan recipe, check out my other vegan sweet potato brownie recipe made with oat flour. Both options are a delicious way to use sweet potato puree! Even if you’re not the biggest sweet potato fan, you can’t taste the hidden veggie in these brownies. They have a rich, fudgy consistency that you’ll love!
Ingredients You’ll Need
You’ll need plain sweet potato puree for this recipe, which you can get from leftover baked or steamed sweet potatoes. Scoop the flesh away from the peel, mash it with a fork, and then measure. (A little more or less is okay, too.) Almond butter acts as a swap for both flour and butter in this recipe, but you could also use cashew butter, or even possibly sunflower seed butter. (Or any other nut butter you like; don’t use regular butter since it lacks fiber.) The eggs in this recipe act as a binder, but as I mentioned above, I’ve tested a vegan version if you need an egg-free recipe.
How to Make Sweet Potato Brownies
Preheat the oven to 350ºF and spray an 8-inch square pan with oil. (Metal pans tend to work best when baking brownies, FYI.) Press a piece of parchment paper into the bottom of the pan to guarantee easy removal and cleanup later. If you haven’t already measured the sweet potato, use a fork to mash it as smoothly as possible and transfer it to your measuring cup. I used a baked sweet potato to test this but peeled and steamed sweet potato cubes should also work. Combine the almond butter, sweet potato, maple syrup, cocoa powder, eggs, vanilla extract, baking soda, and salt in a large mixing bowl. Stir well until the mixture looks relatively smooth. (You may see some small chunks of sweet potato, and that’s okay, but mash them away as much as possible.) Fold the dark chocolate chips into the brownie batter, then pour the mixture into the prepared pan. Spread it evenly with a spatula and sprinkle a few extra chocolate chips on top if you like. Bake this healthy brownie recipe for 30 to 35 minutes at 350ºF. When they are done, the tops of the brownies should look dry and not jiggle when you shake the pan. Let the brownies cool in the pan for at least 1 hour before slicing them into 16 squares. They will continue to firm up as they cool. Wipe off your knife between each slice because the sweet potato provides a lot of moisture. Leftover brownies can be stored in an airtight container in the fridge for up to 5 days. In the photo above, I tested a half batch of this recipe, which you can do in a 9×5-inch loaf pan. The top brownie was made with 1/4 teaspoon of baking soda (which should be a 1/2 teaspoon if making a full batch), and the bottom one was made with no baking soda or powder. As you can see, a minor ingredient change can make a huge difference! I decided that I prefer the flavor of baking powder in this recipe, but feel free to swap the powder for a 1/2 teaspoon of baking soda if you prefer. Looking for more sweet potato recipes? Try Sweet Potato Muffins, Sweet Potato Smoothie, Sweet Potato Curry, or Sweet Potato Frosting for a magical cupcake topping! If you try these Sweet Potato Brownies, please leave a comment and star rating below, letting me know how you like them.
