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The Fudgiest, Healthiest Sweet Potato Brownies (Naturally Sweetened)

Close-up of two fudgy sweet potato brownies topped with melted chocolate chips on a white plate.
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You will love these fudgy, moist sweet potato brownies! They are a naturally sweetened, guilt-free dessert that secretly packs in nutrition. This easy recipe is perfect for satisfying your chocolate cravings.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and cooled)
  • 1/2 cup melted coconut oil or butter
  • 1/2 cup maple syrup (for naturally sweetened brownies)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond flour (for gluten free brownies option)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, mix the mashed sweet potato, melted coconut oil or butter, maple syrup, eggs, and vanilla extract until completely smooth. You want this mixture to be very creamy.
  3. In a separate medium bowl, whisk together the cocoa powder, almond flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
  5. If using, gently fold in the chocolate chips.
  6. Spread the batter evenly into your prepared baking pan. Sprinkle a few extra chocolate chips on top if desired.
  7. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan on a wire rack. This step is crucial for achieving that fudgy texture.
  9. Once cool, use the parchment paper overhang to lift the brownies out. Cut into squares and enjoy your wholesome chocolate snack!

Notes

  • To cook the sweet potato quickly, pierce it several times with a fork and microwave on high for 5-8 minutes until soft. Let it cool before mashing.
  • For a vegan sweet potato treat, substitute the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water; let sit for 5 minutes to gel).
  • If you prefer a less sweet flavor, reduce the maple syrup to 1/3 cup. This keeps them low sugar brownies friendly.
  • These brownies are best stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

Nutrition

Find it online: https://cookerykings.com/sweet-potato-brownies-recipe-fudgy-moist/