Description
Indulge in these rich and fudgy flourless sweet potato brownies made with wholesome ingredients like creamy almond butter, dark cocoa powder, and natural maple syrup. This gluten-free and naturally sweetened dessert offers a moist, dense texture with the perfect balance of chocolate and sweet potato, making it a guilt-free treat for any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup creamy almond butter
- 1/4 cup unsweetened dark cocoa powder
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine salt
- 1/4 cup dark chocolate chips
Instructions
- Prepare the Sweet Potato: Begin by cooking a medium sweet potato until soft. Once cooked, peel and mash it thoroughly until it reaches a smooth, creamy consistency free of lumps. This smooth mashed sweet potato acts as the moist base for your brownies.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, creamy almond butter, pure maple syrup, and vanilla extract. Use a whisk or spatula to blend the ingredients until fully incorporated and creamy.
- Add Dry Ingredients: To the wet mixture, sift in the unsweetened dark cocoa powder, baking soda, and fine salt. Gently fold these dry ingredients into the wet mixture until the batter is evenly mixed and has a rich chocolate color.
- Incorporate Chocolate Chips: Fold in the dark chocolate chips, reserving a few to sprinkle on top for added texture and visual appeal.
- Transfer to Baking Pan: Line an 8×8 inch baking pan with parchment paper or lightly grease it. Pour the batter into the pan, spreading it evenly with an offset spatula to create a smooth surface. Sprinkle the reserved chocolate chips on top for a glossy finish.
- Bake the Brownies: Preheat your oven to 350°F (175°C). Bake the batter for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs but not wet batter, ensuring fudgy brownies.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into squares and enjoy your flourless sweet potato brownies!
Notes
- Ensure the sweet potato is fully cooked and well mashed for a smooth brownie texture.
- You can substitute almond butter with peanut butter or sunflower seed butter if desired.
- For a sweeter brownie, add an additional tablespoon of maple syrup.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies are naturally gluten-free and dairy-free, perfect for those with dietary restrictions.
