Sweet Potato Brownies (Flourless Recipe)

close up of sweet potato brownies stacked.

Sweet Potato Brownies (Flourless Recipe)

Course: Dessert

Cuisine: American

Keyword: sweet potato brownies

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 190kcal

Author: Megan Gilmore

Sweet Potato Brownies are the perfect way to use leftover sweet potato puree! They are so rich and fudgy that you'd never guess they have extra nutrients in each bite.

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Ingredients

⅔ cup sweet potato puree
1 cup raw almond butter
⅔ cup cacao powder
⅔ cup maple syrup
2 large eggs
1 teaspoon baking powder
2 teaspoons vanilla extract
½ teaspoon fine sea salt
½ cup chocolate chips , plus extra for topping (optional)

Instructions

Preheat your oven to 350ºF and lightly grease an 8-inch square pan. (A 9-inch pan would work, too.) Press a piece of parchment paper into the bottom of the pan to guarantee easy removal later.
If you haven't already measured the sweet potato, use a fork to mash the center of a baked sweet potato (or steamed sweet potato). Scoop and tightly pack it into the measuring cup, avoiding any skin.
In a large bowl, add the mashed sweet potato, almond butter, cacao or cocoa powder, maple syrup, eggs, baking powder, vanilla extract, and salt. Mix well until no large lumps remain. Fold in the chocolate chips.
Pour the sweet potato brownie batter into the prepared pan and sprinkle with a few extra chocolate chips, if you like. Bake at 350ºF for 30 to 32 minutes, or until the center of the brownies no longer looks wet.
These brownies will be very fragile when warm, so let them cool in the pan for at least an hour before slicing them into 16 squares. The center is so moist that you'll need to clean your knife between slices. Even though they will look thick, they are surprisingly fudgy! Leftovers can be stored in an airtight container in the fridge for up to a week.

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Notes

Nutrition information is for 1 of 16 brownies, assuming you include the chocolate chips. This information is automatically calculated using generic ingredients, so it's just an estimate and not a guarantee.

Almond butter note: You'll get the best flavor when you use "raw" almond butter, like the one from Trader Joe's. A roasted almond butter may impart too much of a roasted flavor to the brownies. On a similar note, I tested this recipe with peanut butter and found the peanut flavor overpowering. Cashew butter would be a better swap.

Baking powder note: If you don't want to use baking powder, you can swap this for a 1/2 teaspoon of baking soda instead. If you leave out the leavener entirely, the brownies will be more dense and fudgy, making the sweet potato much more noticeable. Since some baking powder is made with cornstarch, look for one made with arrowroot if you need a corn-free recipe.

Nutrition