Sweet Potato Brownies Treat (Printable Version)
Fudgy, chocolatey brownies naturally sweetened with mashed sweet potato and a hint of maple syrup.
# Everything You’ll Need:
→ Base
01 -
1 cup mashed cooked sweet potato (about 2 medium, peeled)
02 -
½ cup almond butter
03 -
¼ cup coconut oil, melted
04 -
½ cup pure maple syrup
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
½ cup unsweetened cocoa powder
07 -
½ cup almond flour
08 -
1 teaspoon baking powder
09 -
¼ teaspoon salt
→ Add-ins
10 -
½ cup dark chocolate chips
11 -
Melted dark chocolate, for drizzling (optional)
# Steps to Cook:
01 -
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
02 -
In a large bowl, mix mashed sweet potato, almond butter, melted coconut oil, maple syrup, and vanilla extract until smooth and fully blended.
03 -
Add cocoa powder, almond flour, baking powder, and salt to the wet mixture; stir gently until just combined to preserve fudgy texture.
04 -
Gently fold the dark chocolate chips into the batter to ensure even distribution.
05 -
Pour the batter evenly into the prepared pan and smooth the surface with a spatula.
06 -
Bake for 28 to 32 minutes until edges are firm but the center remains slightly soft and fudgy.
07 -
Allow brownies to cool completely in the pan before slicing. Optionally, drizzle with melted dark chocolate just before serving.
# Extra Suggestions:
01 -
Use room-temperature ingredients for better blending and mash sweet potatoes thoroughly for a smooth texture.
02 -
Avoid overmixing dry ingredients to maintain fudgy consistency.
03 -
Chilling brownies before slicing yields cleaner edges.