Moist & Delicious Sweet Potato Brownies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 9 brownies (3x3 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
