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Fudgy Sweet Potato Brownies (Flourless, Maple Sweetened)

A single, rich, dark square of fudgy sweet potato brownies topped with chocolate chips, resting on a white plate.
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Make these rich, fudgy brownies using sweet potato puree. This recipe is naturally gluten free, dairy free, and sweetened with maple syrup for a healthier treat.

Ingredients

Scale
  • 1 cup sweet potato puree (about 1 medium sweet potato)
  • 1/2 cup melted coconut oil
  • 1/2 cup pure maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the sweet potato puree, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
  3. In a separate small bowl, whisk together the cocoa powder, almond flour, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
  5. Fold in half of the chocolate chips, if using.
  6. Pour the batter into the prepared baking pan and spread evenly. Sprinkle the remaining chocolate chips on top.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  9. Cut into squares.

Notes

  • For the best fudgy texture, chill the brownies for at least 2 hours before slicing.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
  • To make your own sweet potato puree, bake or steam a sweet potato until very soft, then mash or blend until completely smooth.

Nutrition

Find it online: https://cookingbymia.com/sweet-potato-brownies-fudgy-maple-recipe/