Fudgy Sweet Potato Brownies
Dense, flourless chocolate brownies bound with roasted sweet potato and almond butter, sweetened with maple syrup and studded with dark chocolate chips.
Servings: 16 squares
Calories: 165kcal
Cost: 2
Equipment
- 8-inch square baking pan
- parchment paper
- large mixing bowl
- whisk
- rubber spatula
- offset spatula for smoothing the batter
- measuring cups and spoons
- wire cooling rack
Ingredients
- 1 cup mashed roasted sweet potato, room temperature
- 1/2 cup creamy natural almond butter, unsweetened
- 1/3 cup pure maple syrup
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 3/4 cup dark chocolate chips, divided
Instructions
- If needed, roast the sweet potato by piercing it several times and baking at 400°F for 45 to 55 minutes until tender. Cool, peel, mash, measure 1 cup, and let it come to room temperature.
- Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
- Whisk together the mashed sweet potato, almond butter, maple syrup, eggs, and vanilla until completely smooth with no lumps remaining.
- Add the cocoa powder, baking soda, sea salt, and cinnamon, stirring just until no dry cocoa remains. The batter will be thick and glossy.
- Fold in 1/2 cup of the dark chocolate chips with as few strokes as possible.
- Spread the batter evenly into the prepared pan, pressing it into the corners with an offset spatula. Sprinkle the remaining 1/4 cup chocolate chips over the top.
- Bake for 22 to 26 minutes until the edges are set and the center is just barely firm. A toothpick should come out with moist crumbs.
- Cool completely in the pan for at least 1 hour before lifting out with the parchment and cutting into 16 squares.
Notes
Roast the sweet potato rather than boiling it, as boiled sweet potato adds excess moisture and creates gummy brownies. Slightly underbake the brownies since they continue setting as they cool. Store in an airtight container in the refrigerator for up to 5 days, where they become even fudgier, or freeze individual squares for up to 3 months and thaw at room temperature for about 20 minutes before serving.