Sweet Potato Brownies
These sweet potato brownies are a delicious and nutritious twist on classic brownies, offering a naturally sweet flavor and moist texture.
Equipment
- Oven
- Mixing bowls
- Baking pan
- Blender/Food Processor
- Measuring cups and spoons
- Spatula and Whisk
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes peeled and cubed
Dry Ingredients
- 1/2 cup cocoa powder high-quality
- 3/4 cup almond flour or oat flour
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 2 eggs or flax eggs for vegan option
- 1 tsp vanilla extract
- 1/2 cup maple syrup or honey
Optional Enhancements
- 1/2 cup chopped nuts pecans, walnuts, or almonds
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a baking pan with parchment paper.
- Wash, peel, and cube the sweet potatoes. Boil or steam them until soft (about 15–20 minutes). Drain and mash until smooth.
- In a large bowl, whisk together the mashed sweet potatoes, eggs (or flax eggs), vanilla extract, and maple syrup.
- In a separate bowl, sift together the cocoa powder, almond flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
- Fold in optional add-ins like nuts or chocolate chips.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25–30 minutes. Use a toothpick to check for doneness— it should come out with a few moist crumbs.
- Let the brownies cool in the pan for 15 minutes before transferring to a wire rack.
Notes
For extra flavor, add cinnamon or a pinch of chili powder. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.