The Ultimate Sweet Potato Brownies!
These gluten-free sweet potato brownies are a chocolate lovers dream and made with real food ingredients. Just a handful of simple healthy ingredients needed to whip up these super fudgy, rich, and decadent sweet potato brownies. Vegan option!
Ingredients
- 1 cup mashed sweet potatoes (I like to use Japanese sweet potatoes for best texture and taste. Freshly baked or canned)
- 1/2 cup creamy almond butter (There is a recipe on this site for homemade almond butter.)
- 1/4 cup flour (I used Bob's Red Mills GF 1:1 flour).
- 1/3 cup cocoa powder (I like using raw cacao powder).
- 1/2 cup chocolate chips
- 1/2 cup sugar
- 1 teaspoon baking powder (grain-free recipe on my site, see link)
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon sea salt
- 1 egg (one large egg or two flax eggs).
Instructions
-
Preheat oven to 350 degrees F.
-
Line an 8 x 8 baking pan with spray oil and parchment paper.
-
In a medium-sized mixing bowl, mix the dry ingredients: flour, chocolate chips, sugar, cocoa powder, baking powder, and salt. Set aside.
-
To another bowl, mix together the sweet potato puree, almond butter, vanilla, and egg. Whisk to combine.
-
Pour the dry ingredients into the wet ingredients and use a spoon or spatula to combine.
-
Pour batter into the prepared baking dish and spread until smooth.
Optional: Add a few chocolate chips or chopped nuts to the top before baking.
-
Bake for about 20-25 minutes until the top has set. If using flax eggs, bake for 25-30 minutes. Let cool before slicing into brownies. Makes 9 large brownies or 18 small brownies.