Sweet Potato Brownie
Indulge in the rich, fudgy delight of Sweet Potato Brownies—an irresistible treat that combines wholesome ingredients with decadent flavor. This gluten-free and dairy-free recipe relies on naturally sweet mashed sweet potatoes for a moist, velvety texture, while almond butter and melted dark chocolate create a luxurious depth of flavor. Sweetened with coconut sugar and enriched with cocoa powder, these brownies achieve the perfect balance of sweetness and chocolatey richness. Topped with melty dark chocolate chips and baked to perfection, they’re a guilt-free dessert option you’ll love sharing (or keeping all to yourself!). Ready in just 45 minutes, these healthier brownies are a must-try for anyone craving a creative twist on classic chocolate treats. Ideal for meal prep, dessert spreads, or an afternoon snack—sweet potato magic has never tasted so good!
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Recipe Information
Ingredients
- 2 medium (about 1 cup mashed) sweet potatoes
- 1 cup dark chocolate chips
- 1 cup almond butter
- 1 cup coconut sugar
- 0.5 cup cocoa powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 large eggs
- 0.25 cup for topping additional dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
Pierce the sweet potatoes with a fork and microwave them on high for about 8-10 minutes or until completely tender. Alternatively, you can bake them in the oven at 400°F (200°C) for about 45 minutes to an hour.
Let the sweet potatoes cool slightly, then peel and mash them in a medium bowl until smooth. Measure about 1 cup of mashed sweet potato.
In a small saucepan over low heat, melt 1 cup of dark chocolate chips until smooth, stirring frequently. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine the mashed sweet potatoes, melted chocolate, and almond butter. Mix until well combined.
Add in the coconut sugar, cocoa powder, vanilla extract, baking soda, and salt. Stir until everything is thoroughly incorporated.
Beat in the eggs one at a time, mixing until fully combined and batter is smooth.
Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle with the additional 1/4 cup of chocolate chips on top.
Bake in the preheated oven for 28 to 30 minutes or until a toothpick inserted in the center comes out mostly clean.
Allow the brownies to cool in the pan for about 15 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack before slicing into squares.
Nutrition Facts
Calories |
4569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.7 g | 310% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 551.8 g | 201% | |
| Dietary Fiber | 71.0 g | 254% | |
| Total Sugars | 393.3 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1110 mg | 85% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 4192 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
