Description
Indulge in these decadent Sweet Potato Brownies that are rich in flavor and nutrients. These moist and fudgy brownies are a healthier twist on the classic treat, perfect for satisfying your sweet tooth guilt-free.
Ingredients
Scale
- 1 cup mashed cooked sweet potato (about 1 large)
- 1/2 cup almond butter (or peanut butter)
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup cocoa powder
- 1/4 cup oat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Sweet Potato Mixture:
Dry Ingredients:
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, combine the sweet potato, almond butter, maple syrup, eggs, and vanilla. Whisk until smooth.
- Add Dry Ingredients: Sift in the cocoa powder, then add the oat flour, baking powder, and salt. Stir until just combined.
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Bake: Pour the batter into the prepared pan and bake for 25–28 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Slice: Let the brownies cool completely in the pan before slicing into squares.
Notes
- For a vegan version, replace eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water).
- These brownies are naturally gluten-free if using oat flour.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
