Flourless Sweet Potato Brownies
These flourless sweet potato brownies combine a fudgy texture with natural sweetness from sweet potatoes, making for a nutritious and delicious dessert.
Ingredients
Main Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled) Use ripe sweet potatoes for better flavor.
- ½ cup almond butter or other nut butter Can substitute with sunflower seed butter for nut-free.
- ½ cup cocoa powder Increase slightly for richer chocolate flavor.
- ½ cup maple syrup or honey Adjust to taste for sweetness preference.
- 2 large eggs Can substitute with flax eggs for vegan option.
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate chips (optional) Fold in for extra chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8x8 baking pan with parchment paper or grease it lightly.
- In a large mixing bowl, combine the mashed sweet potatoes and almond butter. Mix well until creamy.
- Add the cocoa powder, maple syrup, and eggs to the sweet potato mixture. Stir until everything is well combined.
- Mix in the vanilla extract, baking powder, and salt. Ensure there are no lumps.
- If you like, fold in the dark chocolate chips for a richer chocolate flavor.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, cut the brownies into squares and enjoy!
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Notes
Store brownies in an airtight container for 2-3 days at room temperature, or refrigerate for up to a week. They can also be frozen for longer storage.