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Fudgy Sweet Potato Brownies: A Wholesome Chocolate Treat

Three rich, fudgy sweet potato brownies stacked on a light ceramic plate, topped with chocolate chips.
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Make these fudgy sweet potato brownies for a moist, rich chocolate dessert. This recipe uses sweet potato to create a naturally sweet and healthier brownie base, perfect for guilt-free snacking.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 medium sweet potato)
  • 1/2 cup melted coconut oil or butter
  • 1 cup maple syrup or honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond flour (for gluten free option)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, combine the mashed sweet potato, melted coconut oil, maple syrup, eggs, and vanilla extract. Mix until smooth.
  3. In a separate small bowl, whisk together the cocoa powder, almond flour, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
  5. Fold in the chocolate chips, if using.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan before slicing. Cooling helps them set and become fudgier.

Notes

  • For a vegan option, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes).
  • If you prefer a flourless version, replace the almond flour with an equal amount of extra cocoa powder, but the texture may be denser.
  • Bake time can vary; check frequently after 25 minutes to prevent drying out.

Nutrition

Find it online: https://seventhflavour.com/sweet-potato-brownies/