Description
Make moist, rich chocolate brownies using sweet potato puree for a healthier dessert option. This recipe is easy to prepare and naturally sweetened.
Ingredients
Scale
- 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
- 1/2 cup melted coconut oil or butter
- 1 cup maple syrup
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the mashed sweet potato, melted coconut oil, and maple syrup until smooth.
- Add the eggs and vanilla extract, mixing until just combined.
- In a separate bowl, whisk together the cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter. Do not overmix.
- Fold in half of the chocolate chips, if using.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining chocolate chips on top.
- 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.
- Let the brownies cool completely in the pan before cutting into squares. Cooling helps them set and become fudgier.
Notes
- For a gluten-free version, ensure your cocoa powder and baking powder are certified gluten-free.
- To make these vegan, substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
- For an extra fudgy texture, slightly underbake them by about 2 minutes.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18
- Sodium: 110
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 3
- Protein: 3
- Cholesterol: 35