Description
These Flourless Sweet Potato Brownies are a moist, rich, and healthier alternative to traditional brownies, made without flour and sweetened naturally with maple syrup. Perfect for a gluten-free and nutrient-packed treat, they combine the natural sweetness of mashed sweet potatoes with the deep flavor of cocoa and almond butter, accented by melty dark chocolate chips.
Ingredients
Scale
Brownie Batter
- 1 cup mashed cooked sweet potato (about 1 large sweet potato)
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup cocoa powder
- 1/4 cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Mix wet and dry ingredients: In a large mixing bowl, combine the mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla extract, baking soda, and salt. Mix thoroughly until you achieve a smooth and even batter without lumps.
- Add chocolate chips: Gently fold in the dark chocolate chips to your batter, distributing them evenly throughout for pockets of melty chocolate in every bite.
- Transfer to pan: Spread the brownie batter evenly into the prepared baking pan, smoothing the top with a spatula to create an even layer.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the surface is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and slice: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, slice into 9 equal squares and serve.
Notes
- Use almond butter for a slightly nutty flavor or peanut butter as an alternative.
- Ensure sweet potatoes are well mashed to avoid lumps in the batter.
- To keep brownies extra fudgy, do not overbake; start checking at 20 minutes.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- For a vegan option, use maple syrup instead of honey.
