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Fudgy Sweet Potato Brownies (Flourless and Maple Sweetened)

Close-up of two rich, dark chocolate sweet potato brownies topped with melted chocolate chips on a white plate.

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Make rich, fudgy brownies using sweet potato puree. This recipe is naturally gluten-free, dairy-free, and sweetened with maple syrup for a healthier treat.

Ingredients

Scale
  • 1 cup sweet potato puree (about 1 large sweet potato)
  • 1/2 cup maple syrup
  • 1/2 cup melted coconut oil or butter alternative
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cacao powder
  • 1/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dark 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 mixing bowl, whisk together the sweet potato puree, maple syrup, and melted coconut oil until smooth.
  3. Add the eggs and vanilla extract to the wet ingredients. Mix until just combined.
  4. In a separate small bowl, whisk together the cacao powder, almond flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Mix gently with a spatula until no streaks of flour remain. Do not overmix.
  6. Fold in the chocolate chips, if using.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack before lifting them out and cutting them into squares. Cooling fully helps them set into a fudgy texture.

Notes

  • For best fudgy texture, chill the brownies for at least one hour after cooling before slicing.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
  • You can substitute almond flour with oat flour for a slightly different texture.

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