Flourless Sweet Potato Brownies (Print Version)
Fudgy brownies made with sweet potato, almond butter, and cocoa for a rich, gluten free treat.
# Ingredients:
01 -
240 g mashed cooked sweet potato (about 1 large sweet potato)
02 -
120 g almond butter or peanut butter
03 -
25 g unsweetened cocoa powder
04 -
60 ml maple syrup or honey
05 -
1 teaspoon vanilla extract
06 -
0.5 teaspoon baking soda
07 -
0.25 teaspoon salt
08 -
55 g dark chocolate chips
# Instructions:
01 -
Preheat the oven to 175°C. Grease or line a 20x20 cm baking pan with parchment paper.
02 -
In a large mixing bowl, add mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla extract, baking soda, and salt. Mix thoroughly until a smooth batter forms.
03 -
Gently fold in the dark chocolate chips until evenly distributed throughout the batter.
04 -
Spread the batter evenly into the prepared baking pan, smoothing the surface with a spatula.
05 -
Bake for 20–25 minutes, or until the top is set and a toothpick inserted into the center emerges mostly clean with a few moist crumbs.
06 -
Allow to cool completely in the pan before slicing into squares for serving.
# Notes:
01 -
Ensure the sweet potato is thoroughly mashed for a fudgy, uniform batter.