Sweet Potato Brownies
These Sweet Potato Brownies are rich, fudgy, and naturally sweetened with mashed sweet potatoes. A healthier twist on a classic dessert!
Equipment
- Mixing bowl
- 8x8-inch baking pan lined with parchment paper
- Whisk
- Oven
Ingredients
- 1 cup mashed sweet potatoes cooked and mashed
- 0.5 cup almond butter or peanut butter
- 0.25 cup maple syrup
- 1 tsp vanilla extract
- 0.5 cup cocoa powder unsweetened
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.3 cup dark chocolate chips optional, for extra richness
Instructions
- Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together mashed sweet potatoes, almond butter, maple syrup, and vanilla extract until smooth.
- Add cocoa powder, baking soda, and salt to the wet mixture. Stir until well combined. Fold in chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly. Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for at least 90 minutes before slicing and serving.
Notes
- Optional Equipment: A food processor can be used for extra smooth batter.
- Customization: Add nuts or a sprinkle of sea salt for extra texture.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Serving Tip: Warm slightly before serving for an even fudgier texture.