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
