Moist & Delicious Sweet Potato Brownies Recipe

Introduction

These sweet potato brownies are moist, rich, and naturally sweetened, making them a healthier twist on a classic treat. With just a few simple ingredients, you can enjoy a fudgy, chocolatey dessert that’s perfect for any occasion.

Ingredients

• 1 cup mashed sweet potato, cooked, peeled, and mashed until very smooth and cooled
• 0.25 cup unsweetened cocoa powder
• 0.25 cup almond flour, finely ground
• 0.5 teaspoon baking powder
• 2 tablespoons honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract (optional)
• 1 pinch sea salt

Instructions

1. Step 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. Step 2: In a large bowl, whisk together the mashed sweet potato, honey or maple syrup, eggs, vanilla extract (if using), and sea salt until smooth and well combined.
3. Step 3: In a separate bowl, sift or whisk the cocoa powder, almond flour, and baking powder to combine evenly.
4. Step 4: Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Avoid overmixing to keep the brownies tender.
5. Step 5: Pour the batter into the prepared pan and spread it evenly with the spatula.
6. Step 6: Bake for 25-30 minutes, until the edges are set and a toothpick inserted into the center comes out with moist crumbs. The center should still look slightly soft.
7. Step 7: Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours. This cooling time is important to achieve a fudgy texture.
8. Step 8: Use the parchment paper overhang to lift the brownies out of the pan. Slice and serve.

Tips & Variations

• For extra richness, add ¼ cup chopped dark chocolate or nuts into the batter before baking.
• Substitute almond flour with oat flour for a different texture but keep the same quantity.
• If you prefer a vegan version, replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and set to gel).
• Ensure the sweet potato is very smooth to avoid lumps in the batter for a better crumb.

Storage

Store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. When ready to eat, thaw frozen brownies at room temperature and warm slightly if desired for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato instead of fresh?

Yes, canned sweet potato works well if it’s plain and not sweetened or seasoned. Just ensure it’s mashed smooth and cooled before mixing.

How do I know when the brownies are done?

The edges should be set and a toothpick inserted near the center should come out with moist crumbs attached. The middle will remain soft but not liquid.

Moist & Delicious Sweet Potato Brownies Recipe

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★★★★★

4.5 from 110 reviews

• Author: Isabella
• Total Time: 2 hours 45 minutes
• Yield: 9 brownies (3×3 inch squares) 1x
• Diet: Gluten Free

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Description

These Moist & Delicious Sweet Potato Brownies are a healthier twist on traditional brownies, using naturally sweet mashed sweet potatoes and almond flour for a gluten-free treat. They are rich, fudgy, and packed with flavor, perfect for a guilt-free dessert or snack.

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Ingredients

Scale 1x2x3x

Brownie Batter

• 1 cup mashed sweet potato, cooked, peeled, and mashed until very smooth and cooled
• 0.25 cup unsweetened cocoa powder
• 0.25 cup almond flour, finely ground
• 0.5 tsp baking powder
• 2 tbsp honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract (optional)
• 1 pinch sea salt

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Mix Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, honey or maple syrup, eggs, vanilla extract (if using), and a pinch of sea salt until the mixture is smooth and well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the unsweetened cocoa powder, almond flour, and baking powder ensuring there are no lumps.
4. Mix Batter: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined to avoid overmixing which can affect texture.
5. Pour Batter into Pan: Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
6. Bake the Brownies: Bake in the preheated oven for 25-30 minutes or until the edges are set and a toothpick inserted in the center comes out with moist crumbs. The center should still look a bit soft for a fudgy texture.
7. Cool Completely: Allow the brownies to cool completely in the pan on a wire rack, at least 2 hours. This cooling step is essential for the brownies to set properly and develop their fudgy consistency.
8. Slice and Serve: Once cooled, use the parchment paper overhang to lift the brownies from the pan. Slice into squares and serve.

Notes

• Ensure the mashed sweet potato is very smooth and cooled before mixing to avoid lumps and uneven baking.
• Almond flour provides a gluten-free base; do not substitute with regular flour if maintaining gluten-free quality is desired.
• For a vegan option, replace eggs with flax eggs, though texture and binding may vary.
• Do not overbake; the brownies should remain moist and fudgy in the center.
• Cooling completely is key for the perfect fudgy texture; avoid slicing while warm.
• Honey can be substituted with maple syrup to maintain a vegan-friendly sweetener.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: sweet potato brownies, gluten free brownies, healthy brownies, fudgy brownies, almond flour brownies, dairy free dessert