Why You’ll Love This Recipe
These Sweet Potato Fudgy Brownies are the perfect combination of rich chocolate flavor, moist texture, and a little hidden nutritional boost from the sweet potatoes. Sweet potato purée provides a dense, fudgy consistency, while the almond butter offers a subtle nutty flavor. The addition of maple syrup keeps these brownies naturally sweet, and you can adjust the sweetness further with your choice of sweetener. With dairy-free chocolate chips for extra chocolatey goodness, they make for the perfect guilt-free dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Batter:
- 1 cup sweet potato purée (from 1 large baked, microwaved, or steamed sweet potato, cooled to room temperature)
- 120 ml almond butter (or substitute with sunflower seed butter for a nut-free version)
- 80 ml maple syrup (or use monk fruit sweetener for a sugar-free version)
- 35 g unsweetened cocoa powder
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract (optional, enhances flavor)
- 0.5 teaspoon gluten-free baking powder
- 0.25 teaspoon fine salt
For the Add-ins:
- 0.33 cup dairy-free chocolate chips, divided (optional)
Directions
- Prepare the Sweet Potato:
Pierce the sweet potato several times with a fork. Bake, microwave, or steam until very soft. Allow to cool, scoop out the flesh, and blend in a food processor until smooth. Measure out 1 cup of purée. - Preheat the Oven:
Preheat the oven to 175°C (350°F). Line a 20×20 cm (8×8 inch) baking pan with parchment paper, allowing an overhang to make removal easier once baked. - Blend the Batter:
In a food processor or blender, combine the sweet potato purée, almond butter, maple syrup, and vanilla extract (if using). Blend until smooth and creamy. - Add Dry Ingredients:
Add cocoa powder, coconut flour, baking powder, and salt to the processor. Blend or pulse until just combined. Take care not to overmix. - Fold in Chocolate Chips:
Transfer the batter to a mixing bowl if not already in one. Gently fold in two-thirds of the dairy-free chocolate chips by hand, reserving the remaining third for the topping. - Transfer to Pan:
Spread the brownie batter evenly into the prepared pan using a spatula. Sprinkle the remaining chocolate chips over the top of the batter. - Bake:
Bake for 25–28 minutes. The edges should be set, while the center remains slightly underdone. Insert a toothpick into the center—it should come out with moist crumbs, not wet batter. - Cool and Set:
Allow the brownies to cool completely in the pan for at least 1 hour. For an optimal fudgy texture, refrigerate for an additional 2 hours before slicing. - Slice and Serve:
Once cooled, lift the brownies out of the pan using the parchment paper overhang. Slice into 16 even squares using a sharp knife. Store leftovers in a sealed container in the refrigerator for up to 7 days.
Servings and Timing
- Servings: 16 squares
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes (including cooling and chilling time)
Variations
- Nut-Free Version: Replace almond butter with sunflower seed butter to make this recipe nut-free.
- Extra Fudgy: For a gooier center, make sure not to overbake the brownies and allow them to stay slightly underdone in the middle.
- Sweetener Options: Swap maple syrup for monk fruit sweetener or any other preferred sugar alternative for a sugar-free version.
Storage/Reheating
- Storage: Store the brownies in a sealed container in the refrigerator for up to 7 days to maintain their freshness and texture.
- Reheating: If you’d like a warm treat, microwave individual brownies for about 10-15 seconds or warm them in the oven at 175°C (350°F) for a few minutes.
FAQs
1. Can I make these brownies without coconut flour?
Yes, you can substitute coconut flour with almond flour or oat flour, but note that the texture may vary slightly.
2. Can I use a different nut butter?
Yes, you can substitute almond butter with peanut butter, cashew butter, or any other nut or seed butter of your choice.
3. Is it necessary to refrigerate the brownies for 2 hours?
Refrigerating the brownies improves the fudgy texture and makes slicing cleaner, but you can eat them after cooling for 1 hour if you’re in a rush.
4. Can I use regular flour instead of coconut flour?
Coconut flour is highly absorbent, so if you substitute it with regular flour, use less and adjust the batter consistency accordingly.
5. Can I make these brownies with sweetened chocolate chips?
Yes, if you prefer a sweeter taste, you can use sweetened chocolate chips, but you may want to adjust the amount of maple syrup accordingly.
6. Can I make these brownies ahead of time?
Yes, these brownies can be made ahead and stored in the refrigerator for up to a week, making them perfect for meal prep or special occasions.
7. How do I make sure the center is perfectly fudgy?
Don’t overbake the brownies. A toothpick should come out with moist crumbs rather than dry ones to ensure the center remains fudgy.
8. Can I freeze these brownies?
Yes, you can freeze the brownies. Once they are cooled, wrap them in parchment paper or plastic wrap and store them in a freezer-safe bag for up to 3 months.
9. Can I use a different type of sweetener?
Yes, you can replace maple syrup with other sweeteners like agave syrup or a liquid stevia extract, but the flavor and texture may change slightly.
10. Can I add nuts or seeds to these brownies?
Yes, you can mix in nuts like walnuts or pecans or even add some chia seeds or flaxseeds for added texture and nutritional value.
Conclusion
Sweet Potato Fudgy Brownies are a delightful treat that proves you can have a healthy yet indulgent dessert. With a rich and fudgy texture, these brownies are made with wholesome ingredients like sweet potatoes, almond butter, and cocoa, making them a great option for those with dietary restrictions like gluten-free, dairy-free, or vegan diets. Whether you enjoy them as an afternoon snack or a post-dinner treat, these brownies are sure to satisfy your sweet tooth without compromising on flavor or texture.
Sweet Potato Fudgy Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes (including cooling and chilling time)
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Description
These Sweet Potato Fudgy Brownies are a rich, indulgent dessert that combines the natural sweetness of sweet potatoes with almond butter and cocoa. They’re gluten-free, dairy-free, and vegan-friendly, offering a healthier sweet fix with a moist, fudgy texture.
Ingredients
1 cup sweet potato purée (from 1 large baked, microwaved, or steamed sweet potato)
120 ml almond butter (or sunflower seed butter for nut-free version)
80 ml maple syrup (or monk fruit sweetener for sugar-free version)
35 g unsweetened cocoa powder
2 tablespoons coconut flour
1 teaspoon vanilla extract (optional)
0.5 teaspoon gluten-free baking powder
0.25 teaspoon fine salt
0.33 cup dairy-free chocolate chips, divided (optional)
Instructions
- Prepare the sweet potato by piercing it several times and baking, microwaving, or steaming until soft. Cool, scoop out the flesh, and blend in a food processor until smooth. Measure out 1 cup of purée.
- Preheat the oven to 175°C (350°F). Line a 20×20 cm (8×8 inch) baking pan with parchment paper.
- In a food processor or blender, combine the sweet potato purée, almond butter, maple syrup, and vanilla extract (if using). Blend until smooth and creamy.
- Add cocoa powder, coconut flour, baking powder, and salt to the processor. Blend or pulse until just combined.
- Fold in two-thirds of the dairy-free chocolate chips, reserving the remaining third for the topping.
- Transfer the batter to the prepared pan and spread evenly. Sprinkle the remaining chocolate chips over the top.
- Bake for 25-28 minutes. The edges should be set, while the center remains slightly underdone. Insert a toothpick—it should come out with moist crumbs, not wet batter.
- Allow the brownies to cool completely in the pan for at least 1 hour. For an optimal fudgy texture, refrigerate for an additional 2 hours before slicing.
- Once cooled, lift the brownies out of the pan using the parchment paper and slice into 16 even squares.
Notes
For a nut-free version, substitute almond butter with sunflower seed butter.
Ensure not to overbake the brownies for a fudgy center. The toothpick should come out with moist crumbs.
If you prefer a sweeter taste, you can use sweetened chocolate chips and adjust the maple syrup accordingly.
Store the brownies in a sealed container in the refrigerator for up to 7 days.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
