Description
These Flourless Sweet Potato Brownies offer a healthy twist on traditional brownies by using mashed sweet potatoes and almond butter instead of flour. Naturally sweetened with maple syrup and enriched with cocoa and dark chocolate chips, they are moist, fudgy, and packed with flavor while being gluten-free and nourishing. Perfect for a guilt-free dessert or snack.
Ingredients
Scale
Brownie Batter
- 1 cup mashed cooked sweet potato (about 1 large sweet potato)
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup cocoa powder
- 1/4 cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla extract, baking soda, and salt. Stir thoroughly until the mixture is smooth and uniform.
- Add Chocolate Chips: Gently fold the dark chocolate chips into the batter, ensuring they are evenly distributed without overmixing.
- Spread Batter: Pour the batter into the prepared pan, using a spatula to spread it evenly across the surface for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan to set before slicing into 9 squares for serving.
Notes
- You can substitute almond butter with peanut butter if preferred.
- Maple syrup can be replaced with honey for a different natural sweetness.
- For a vegan option, ensure the chocolate chips are dairy-free.
- Do not overbake to keep the brownies moist and fudgy.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
