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Fudgy Sweet Potato Brownies

These fudgy brownies combine the sweetness of mashed sweet potatoes with rich cocoa for a delightful treat that's easy to make.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 455
Ingredients Method Notes

Ingredients
  

Brownie Ingredients
  • 1 cup cooked and mashed sweet potatoes
  • 1/2 cup almond butter (or any nut butter) Can substitute with peanut butter or sunflower seed butter.
  • 1/4 cup cocoa powder Can be substituted with carob powder.
  • 1/2 cup maple syrup (or honey)
  • 1/4 cup coconut sugar (or brown sugar)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional) Only if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan.
  2. In a large bowl, combine mashed sweet potatoes, almond butter, cocoa powder, maple syrup, coconut sugar, vanilla extract, baking soda, and salt. Mix everything together until well combined and smooth.
  3. If using chocolate chips, stir them into the batter at this stage, ensuring they are evenly distributed.
  4. Pour the batter into your prepared pan and spread it out evenly with a spatula.
  5. Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
  6. Allow the brownies to cool in the pan for a few minutes before transferring them to a wire rack to cool completely before cutting into squares.

Notes

Store brownies in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or on low heat on the stovetop.