Description
These Sweet Potato Brownies are a fudgy, gluten-free, nutrient-packed treat that blends mashed sweet potatoes with cocoa for a healthier twist on classic brownies—moist, rich, and naturally sweetened.
Ingredients
Scale
- 1 cup mashed sweet potato
- 0.25 cup cocoa powder
- 0.25 cup almond flour
- 0.5 tsp baking powder
- 2 tbsp honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract (optional)
- 1 pinch sea salt
- Equipment:
- 8×8 inch baking pan
- Mixing bowls
- Whisk or spatula
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper for easy removal.
- In a bowl, whisk mashed sweet potato, honey or maple syrup, eggs, vanilla, and sea salt until smooth.
- In another bowl, whisk cocoa powder, almond flour, and baking powder.
- Gently fold dry ingredients into wet ingredients until just combined.
- Pour batter into prepared pan and bake 25–30 minutes, until edges are set and a toothpick comes out with moist crumbs.
- Cool completely in the pan for at least 2 hours before slicing.
Notes
Allow brownies to cool fully for the best fudgy texture. Ensure sweet potato is fully cooled before mixing to prevent eggs from curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg