Description
These Healthy Sweet Potato Brownies are rich, fudgy, and flourless — made with mashed sweet potato, almond butter, and cocoa powder. They’re naturally sweetened and dairy-free, perfect for a wholesome yet indulgent treat.
Ingredients
- 1 cup mashed sweet potato (from cooked and peeled sweet potatoes)
- 1/2 cup almond butter (unsweetened)
- 2 large eggs
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon sea salt
- 1/3 cup chocolate chips (plus extra for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper.
- In a large bowl, mix together the mashed sweet potato, almond butter, eggs, maple syrup, and vanilla extract until smooth.
- Add cocoa powder, baking soda, cinnamon (if using), and sea salt. Stir until a thick, creamy batter forms.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Sprinkle extra chocolate chips on top if desired.
- Bake for 23–28 minutes, or until set and an internal temperature of about 180°F (82°C) is reached.
- Cool completely in the pan for at least 1 hour before slicing into 12 brownies.
Notes
- Use any nut or seed butter you prefer (peanut, cashew, sunflower).
- Replace maple syrup with honey, but reduce bake time slightly to avoid over-browning.
- Optional: add chopped nuts or dried fruit for texture.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Ensure sweet potato is very soft and smooth for best texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 170
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
