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Fudgy, One-Bowl Sweet Potato Brownies

Close-up of a rich, dark chocolate slice of sweet potato brownies topped with chocolate chips.

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Make rich, moist, and fudgy brownies using sweet potato puree for a naturally nutritious twist. This simple, one-bowl recipe uses maple syrup for natural sweetness, resulting in a guilt-free dessert.

Ingredients

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

Instructions

  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. In a large bowl, whisk together the sweet potato puree, melted coconut oil, maple syrup, eggs, and vanilla extract until completely smooth.
  3. Add the cocoa powder, almond flour, baking powder, and salt to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix.
  4. Fold in the dark chocolate chips, if using.
  5. Spread the batter evenly into the prepared baking pan.
  6. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  7. Let the brownies cool completely in the pan on a wire rack before slicing. Cooling helps them set into a fudgy texture.
  8. Slice and serve your healthy brownies.

Notes

  • To make the sweet potato puree, bake or steam the sweet potato until very soft, then scoop out the flesh and mash until smooth. Measure after mashing.
  • For a paleo brownie option, ensure your cocoa powder and chocolate chips are compliant.
  • If you prefer a less sweet dessert, reduce the maple syrup to 1/3 cup.
  • Cooling time is essential for achieving the best fudgy texture; plan for at least 2 hours of cooling.

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