Description
These Fudgy Sweet Potato Brownies are rich, dense, and deeply chocolatey—without flour, dairy, or refined sugar. Sweet potato works quietly behind the scenes to add moisture and natural sweetness, giving you that classic brownie texture with feel-good ingredients. Easy to make, easy to love.
Ingredients
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1 cup cooked & mashed sweet potato (smooth)
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½ cup creamy almond butter (or peanut/cashew/sunflower butter)
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¼ cup unsweetened cocoa powder
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¼ cup pure maple syrup (or honey/agave)
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⅓–½ cup chocolate chips, plus extra for topping
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Optional: pinch of flaky sea salt
Instructions
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Preheat & prep:
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper or lightly grease. -
Mix the batter:
In a bowl, stir together mashed sweet potato, almond butter, cocoa powder, and maple syrup until thick and glossy. -
Add chocolate:
Fold in chocolate chips. -
Bake:
Spread batter evenly in the pan. Sprinkle extra chocolate chips (and salt, if using) on top.
Bake 25–30 minutes, until the top is set and a toothpick shows moist crumbs (not wet batter). -
Cool completely:
Let cool fully before slicing for the best fudgy texture.
Notes
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Roast, don’t boil the sweet potato for better flavor and less moisture.
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Don’t overbake—fudgy brownies finish setting as they cool.
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Too wet? Add 1 tbsp almond flour. Too thick? Add 1–2 tsp plant milk or water.
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For clean slices, chill 30–60 minutes before cutting.