Description
Fudgy, naturally sweetened sweet potato brownies with a rich chocolate flavor, perfect for vegan, gluten-free, or protein-enhanced variations.
Ingredients
Scale
- 1 ½ cups cooked and mashed sweet potato
- ½ cup almond or peanut butter
- ⅓ cup maple syrup or agave
- 1 tsp vanilla extract
- ½ cup cocoa powder
- ½ cup flour (oat, almond, or all-purpose)
- ½ tsp baking powder
- ¼ tsp salt
- Optional: ¼ cup dark chocolate chips, ¼ cup chopped nuts, 1 tsp espresso powder
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Mix mashed sweet potato, nut butter, maple syrup, and vanilla until smooth.
- Sift in cocoa powder, flour, baking powder, and salt; fold gently.
- Add optional mix-ins and spread batter evenly in the pan.
- Bake 20–28 minutes until a toothpick comes out with moist crumbs. Cool completely before slicing.
Notes
- Adjust flour for desired fudgy or cakey texture.
- Substitute plant-based milk for nut butter if needed.
- Swirl almond butter or tahini for extra flavor.
Nutrition
- Serving Size: 1 brownie
- Calories: 160kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g