Description
Rich, decadent sweet potato brownies with perfect fudgy texture – secretly packed with nutrients but tasting like pure chocolate indulgence!
Ingredients
Scale
- 1 cup roasted sweet potato puree (room temperature)
- 1/2 cup natural almond butter (well-stirred)
- 1/4 cup pure maple syrup
- 2 large eggs (room temperature)1/3 cup high-quality unsweetened cocoa powder
- 1/4 cup oat flour (certified gluten-free if needed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup dark chocolate chips (70% cacao recommended)
Instructions
- Prepare sweet potato: Roast 1 large sweet potato at 425°F for 50-60 minutes until very soft. Cool for exactly 35 minutes, scoop out flesh, and mash until completely smooth. Measure exactly 1 cup.
- Setup for success: Preheat oven to 350°F. Line 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Combine dry ingredients: Whisk cocoa powder, oat flour, baking soda, and salt in medium bowl until no streaks remain.
- Create silky base: Beat sweet potato puree, almond butter, maple syrup, eggs, and vanilla in large bowl for 2 full minutes until completely smooth and glossy.
- Bring it together: Gently fold dry ingredients into wet mixture using figure-8 motions until just combined. Don’t overmix.
- Add chocolate magic: Stir in 3/4 of chocolate chips. Pour batter into prepared pan and smooth gently. Sprinkle remaining chips on top.
- Bake to perfection: Tap pan 5 times on counter to eliminate air bubbles. Bake 28-32 minutes until edges are set and toothpick comes out with moist crumbs (not clean).
- Patience pays off: Cool completely in pan for minimum 2 hours before cutting. Use sharp knife warmed under hot water for clean cuts.
Notes
- Storage: Room temperature in airtight container 5 days, refrigerated 10 days, frozen up to 4 months
- Make-ahead: Sweet potato puree can be prepared 3 days ahead and refrigerated
- Substitutions: Natural peanut butter works for almond butter; all-purpose flour works for oat flour; honey can replace maple syrup (use 3 tablespoons)
- Texture secret: Room temperature sweet potato is crucial – hot will scramble eggs, cold won’t blend properly
- Serving suggestions: Warm slightly and serve with vanilla Greek yogurt, fresh berries, or vanilla ice cream
- Meal prep friendly: Individual wrapped portions freeze beautifully for grab-and-go treats
- Kid-approved: Add mini marshmallows or make brownie bites in mini muffin tins (bake 12-15 minutes)
- Prep Time: 20 minutes
- cooling time: 2 hours
- Cook Time: 30 minutes
- Category: Mediterranean Dessert Recipes
- Method: Baked / Oven
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 brownie
- Calories: 145 kcal
- Sugar: 8g (naturally occurring, no refined sugar added)
- Sodium: 95 mg
- Fat: 7g (primarily heart-healthy monounsaturated fats)
- Saturated Fat: 2g
- Unsaturated Fat: 4g (omega-3 and omega-6 essential fatty acids)
- Trans Fat: 0g
- Carbohydrates: 18g (complex carbs with natural fiber)
- Fiber: 3g (12% daily value for digestive health)
- Protein: 4g (complete amino acid profile from eggs and almonds)
- Cholesterol: 25 mg