How to Make Sweet Potato Brownies
This recipe for sweet potato brownies are a more natural way to indulge your taste buds. They're moist, decadent, and very chocolate-y. They're refined-sugar free and gluten-free (if using gluten-free oat flour).
Servings: 15 brownies
Ingredients
- 1¾ cups mashed sweet potato about 2 medium potatoes
- 3 large eggs
- ½ cup honey
- ½ cup peanut butter
- 6 tbsp cocoa powder
- ¾ cup oat flour
- 1½ tsp vanilla extract
- ¾ tsp baking soda
- ⅓ tsp salt
- ½ –2/3 cup chocolate chips or chopped dark chocolate based on preference
Instructions
- Preheat the oven to 350°F. Then, line a 9x13-inch baking pan with parchment paper or grease well.
- In a large bowl, whisk together mashed sweet potato, eggs, maple syrup, almond butter, and vanilla until smooth.
- Next, stir in cocoa powder, oat flour, baking soda, and salt.
- Fold in chocolate chips if using. Spread evenly in the prepared pan.
- Bake for 25–30 minutes, or until the center is just set and a toothpick comes out with moist crumbs.
- Let cool in the pan for at least 30 minutes before slicing.
Notes
These brownies are fudgy and moist due to the sweet potato, so it’s better to keep leftovers in the fridge if you need to store them for more than 48 hours, so they don’t mold.
For best results, bake the sweet potatoes with their peel and then scoop the puree out. The texture and flavor work best that way.