Description
Healthy Sweet Potato Brownies are rich, fudgy, and gluten-free. Naturally sweetened with maple syrup and made with almond flour and cocoa powder, these wholesome brownies offer a nourishing twist on a classic chocolate treat.
Ingredients
Scale
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/2 cup pure maple syrup or raw honey
- 1/4 cup melted coconut oil or unsalted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/3 cup dark chocolate chips (optional)
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350ยฐF (175ยฐC) and line an 8×8-inch baking pan with parchment paper.
- Peel, cube, and cook sweet potato until fork-tender. Mash until completely smooth and allow to cool slightly.
- In a large bowl, mix mashed sweet potato, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk almond flour, cocoa powder, sea salt, and baking soda.
- Gradually add dry ingredients to wet ingredients and stir gently until combined.
- Fold in chocolate chips or nuts if using.
- Spread batter evenly into prepared pan and smooth the top.
- Bake for 20 to 25 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow brownies to cool completely before slicing into squares.
Notes
- Do not overmix batter to maintain fudgy texture.
- Allow brownies to cool fully for clean slicing.
- Store in airtight container up to 4 days at room temperature or 1 week refrigerated.
- Freeze individual squares up to 2 months and thaw as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 10g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg