Moist & Delicious Sweet Potato Brownies Recipe
These Moist & Delicious Sweet Potato Brownies offer a healthier twist on traditional brownies using mashed sweet potatoes for natural sweetness and moisture. Made with cocoa powder and almond flour, these brownies are rich, fudgy, and gluten-free, perfect for a nutritious dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 9 brownies (3x3 squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Brownie Batter
- 1 cup mashed sweet potato (cooked, peeled, and mashed until very smooth and cooled)
- 0.25 cup cocoa powder (unsweetened)
- 0.25 cup almond flour (finely ground)
- 0.5 tsp baking powder
- 2 tbsp honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract (optional)
- 1 pinch sea salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, making sure the paper overhangs the sides for easy removal later.
- Combine wet ingredients: In a large bowl, whisk together the mashed sweet potato, honey or maple syrup, eggs, vanilla extract if using, and a pinch of sea salt until the mixture is smooth and evenly blended.
- Mix dry ingredients: In a separate bowl, whisk together the cocoa powder, almond flour, and baking powder to evenly distribute the leavening agent and cocoa.
- Combine wet and dry: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Avoid overmixing to keep the texture fudgy.
- Transfer and bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25 to 30 minutes, or until the edges are set and a toothpick inserted comes out with moist crumbs, indicating a soft center.
- Cool and slice: Let the brownies cool completely in the pan on a wire rack for at least 2 hours to achieve a fudgy texture. Use the parchment paper overhang to lift the brownies out and slice into squares.
Notes
- For a vegan version, substitute eggs with flax eggs or chia eggs, but texture might differ slightly.
- You can swap honey for maple syrup to make it vegan-friendly.
- Ensure the sweet potatoes are cooled before mixing to avoid cooking the eggs prematurely.
- Do not overmix the batter to maintain a moist and fudgy brownie.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Sweet Potato Brownies, Gluten-Free Brownies, Healthy Brownies, Fudgy Brownies, Paleo Dessert
