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The Fudgiest, Healthiest Sweet Potato Brownies (Gluten-Free Adaptable)

Two stacked, fudgy sweet potato brownies with visible chocolate chips on a white plate.
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You can make incredibly moist, fudgy chocolate brownies using sweet potato for a naturally sweetened, guilt-free dessert. This easy recipe is perfect for a wholesome chocolate snack.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup melted coconut oil or butter
  • 1 cup maple syrup (or preferred liquid sweetener)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond flour (for gluten-free, use this; for regular, use all-purpose flour)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, mix the mashed sweet potato, melted coconut oil, maple syrup, eggs, and vanilla extract until completely smooth. Jacob suggests using a hand mixer here for the smoothest texture.
  3. In a separate bowl, whisk together the cocoa powder, almond flour (or all-purpose flour), baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  5. Fold in the chocolate chips, if using.
  6. Spread the batter evenly into the prepared baking pan. Sprinkle a few extra chocolate chips on top if you like.
  7. Bake for 25 to 30 minutes. The brownies are done when a toothpick inserted near the center comes out with moist crumbs attached, but not wet batter.
  8. Let the brownies cool completely in the pan on a wire rack before cutting. Cooling is key for achieving that perfect fudgy texture.
  9. Once cool, lift the brownies out using the parchment paper overhang and cut into squares.

Notes

  • For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes to gel).
  • If you do not have sweet potato puree, you can bake or microwave a sweet potato until very soft, then mash it well.
  • For extra rich flavor, use dark cocoa powder.
  • Cooling time is essential; these brownies firm up significantly as they cool down.

Nutrition

Find it online: https://tasteportfolio.com/sweet-potato-brownies-recipe-fudgy/