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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Combine Dry Ingredients: In a separate bowl, whisk together the unsweetened cocoa powder, almond flour, and baking powder ensuring there are no lumps.
- 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.
- Pour Batter into Pan: Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
- 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.
- 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.
- 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
