Introduction

These sweet potato brownies are a moist and delicious twist on the classic treat, offering a rich chocolate flavor with the natural sweetness of sweet potatoes. They’re easy to make and perfect for anyone looking for a healthier, gluten-free dessert option.

Moist & Delicious Sweet Potato Brownies Recipe - Recipe Image

Ingredients

1 cup mashed sweet potato, cooked, peeled, and mashed until very smooth and cooled
0.25 cup unsweetened cocoa powder
0.25 cup almond flour, finely ground
0.5 tsp baking powder
2 tbsp honey or maple syrup
2 large eggs
1 tsp vanilla extract (optional)
1 pinch sea salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a large bowl, whisk together the mashed sweet potato, honey or maple syrup, eggs, vanilla extract (if using), and sea salt until smooth and well combined.
Step 3: In a separate bowl, whisk together the cocoa powder, almond flour, and baking powder.
Step 4: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Avoid overmixing to keep the brownies tender.
Step 5: Pour the batter into the prepared baking pan and spread it out evenly.
Step 6: Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs. The center should still look soft.
Step 7: Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours. This resting time helps develop a fudgy texture.
Step 8: Use the parchment paper overhang to lift the brownies out of the pan, then slice and serve.

Tips & Variations

For a nut-free version, substitute almond flour with oat flour or a gluten-free flour blend.
Add a handful of dark chocolate chips or chopped nuts to the batter for extra texture.
Make sure the mashed sweet potato is well cooled to prevent cooking the eggs prematurely.
Use maple syrup instead of honey to keep the recipe vegan.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To keep them moist, allow refrigerated brownies to come to room temperature before serving or warm gently in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato puree instead of fresh?

Yes, canned sweet potato puree works well as long as it is smooth and not watery. Be sure to drain any excess liquid before measuring.

Are these brownies gluten-free?

Yes, these brownies are naturally gluten-free since they use almond flour instead of wheat flour. Just ensure all other ingredients are gluten-free.

Moist & Delicious Sweet Potato Brownies Recipe

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★★★★★

4.9 from 75 reviews

These Moist & Delicious Sweet Potato Brownies are a wholesome twist on classic brownies, using naturally sweet mashed sweet potatoes combined with rich cocoa and almond flour to create a fudgy, gluten-free treat. Sweetened with honey or maple syrup, they offer a delightful balance of indulgence and nutrition, perfect for dessert or a snack.

Author: Marco
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 2 hours 45 minutes
Yield: 9 brownies (3×3 squares) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Brownie Batter

1 cup mashed sweet potato, cooked, peeled, and mashed until very smooth and cooled
0.25 cup unsweetened cocoa powder
0.25 cup almond flour, finely ground
0.5 tsp baking powder
2 tbsp honey or maple syrup
2 large eggs
1 tsp vanilla extract (optional)
1 pinch sea salt

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy brownie removal.
Mix Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, honey or maple syrup, eggs, vanilla extract (if using), and sea salt until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, almond flour, and baking powder to evenly distribute the ingredients.
Mix Batter: Gently fold the dry ingredients into the wet ingredients using a spatula, stirring just until combined. Take care not to overmix to avoid tough brownies.
Pour and Spread: Pour the batter into the prepared baking pan and spread it evenly with the spatula.
Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs. The center should still appear soft to achieve a fudgy texture.
Cool and Slice: Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours. Use the parchment paper overhang to lift the brownies out of the pan and slice into squares.

Notes

Ensure the sweet potato is mashed very smoothly to avoid lumps in the batter.
Honey or maple syrup can be adjusted to taste, but keep in mind it affects moisture and sweetness.
Do not overbake; the brownies are best when the center remains moist and fudgy.
Almond flour is used here to keep the brownies gluten-free and add a subtle nutty flavor.
For a vegan version, replace eggs with flax eggs or a suitable egg substitute.
Using parchment paper with an overhang helps in lifting the brownies easily from the pan.

Keywords: Sweet Potato Brownies, Gluten Free Brownies, Healthy Brownie Recipe, Moist Brownies, Almond Flour Brownies, Sweet Potato Dessert