Description
Fudgy and delicious sweet potato brownies made with cocoa powder, almond flour, and a touch of maple syrup. A healthier and incredibly tasty treat!
Ingredients
Scale
- 1 ½ cups cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
- ¾ cup unsweetened cocoa powder
- ½ cup almond flour
- ¼ cup oat flour (or grind your own oats in a food processor)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup maple syrup (or honey)
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (dairy-free if needed)
- Optional Toppings: Chopped nuts, sea salt flakes
Instructions
- Prepare Sweet Potato Puree:
- Roasting (Recommended): Preheat oven to 400°F (200°C). Wash and scrub sweet potatoes. Pierce with a fork. Place on a parchment-lined baking sheet. Roast for 45-60 minutes, or until very soft. Let cool slightly.
- Boiling: Peel and chop sweet potatoes into 1-inch pieces. Place in a pot, cover with water. Bring to a boil and cook for 15-20 minutes, or until tender. Drain well.
- Steaming: Peel and chop sweet potatoes into 1-inch pieces. Place in a steamer basket over boiling water. Steam for 15-20 minutes, or until tender.
- Mashing: Mash cooked sweet potatoes thoroughly with a fork or potato masher until smooth. Measure out 1 ½ cups.
- Mix Dry Ingredients: In a large bowl, whisk together cocoa powder, almond flour, oat flour, baking soda, baking powder, and salt. Ensure no lumps of cocoa powder.
- Combine Wet Ingredients: In a separate bowl, whisk together eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
- Combine Wet and Dry: Pour wet ingredients into the bowl with dry ingredients. Gently fold together with a spatula until just combined. Do not overmix.
- Add Sweet Potato Puree: Add mashed sweet potato to the batter. Gently fold until evenly incorporated.
- Fold in Chocolate Chips: Gently fold in chocolate chips. Reserve a few for topping, if desired.
- Prepare the Pan: Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan (or line with parchment paper).
- Pour Batter into Pan: Pour brownie batter into the prepared pan and spread evenly.
- Add Toppings (Optional): Sprinkle reserved chocolate chips, chopped nuts, or sea salt flakes on top.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake.
- Cool: Let the brownies cool completely in the pan before cutting.
- Cutting: Once the brownies are completely cool, cut them into squares. A warm knife can help to make clean cuts.
- Serving: Serve the brownies as is, or with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cocoa powder or a drizzle of chocolate sauce also adds a nice touch.
- Storing: Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag. They will keep in the freezer for up to 2 months. Let them thaw at room temperature before serving.
Notes
- Roasting the sweet potatoes is recommended for the best flavor.
- Be careful not to overmix the batter, as this can lead to tough brownies.
- Do not overbake the brownies; the center should still be slightly fudgy.
- Cooling the brownies completely before cutting is important for them to set properly.
- Prep Time: 15 minutes
- Cook Time: 25