Sweet Potato Brownies Recipe
Deliciously moist and naturally sweetened sweet potato brownies made with almond butter, cocoa powder, and dark chocolate. These dairy-free, nutrient-rich brownies offer a healthier twist on the classic treat, perfect for a guilt-free indulgence.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12-16 brownies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Sweet Potato Base
- 2 sweet potatoes (about 400g), halved
Brownie Batter
- 125g almond butter
- 100g maple syrup
- 25g cocoa powder, sifted
- 50g plain flour
- ½ tsp baking powder
Toppings
- 25g chopped almonds (optional)
- 100g dark chocolate, roughly chopped (dairy-free if necessary)
Instructions
- Roast Sweet Potatoes: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place the sweet potato halves on a lined baking tray and roast for 40-50 minutes until soft and fully cooked. Remove from the oven and allow to cool completely.
- Prepare Sweet Potato Puree: Once cooled, transfer the roasted sweet potatoes to a food processor and blitz until smooth and creamy to form the base of the brownie batter.
- Make Brownie Batter: Reduce oven temperature to 180°C (160°C fan)/gas mark 4. In a large mixing bowl, combine the sweet potato puree with almond butter, maple syrup, sifted cocoa powder, plain flour, and baking powder. Mix well until fully incorporated and uniform in texture.
- Assemble and Bake: Line a 20cm square baking tin with baking parchment. Pour the batter into the prepared tin and spread evenly. If using, sprinkle chopped almonds over the top. Bake in the preheated oven for 30-40 minutes or until a skewer inserted in the center comes out with a few moist crumbs.
- Cool and Add Chocolate Drizzle: Remove the brownies from the oven and let them cool completely in the tin. Meanwhile, melt the remaining 50g of dark chocolate in a heatproof bowl in the microwave, heating in 30-second intervals and stirring, followed by 10-second bursts until smooth and melted.
- Decorate and Serve: Drizzle the melted dark chocolate over the cooled brownies. Allow the chocolate to set before cutting the brownies into 12 or 16 pieces. Store in an airtight container for up to three days.
Notes
- You can substitute almond butter with any other nut or seed butter if preferred.
- For a gluten-free version, replace plain flour with gluten-free flour blend.
- Dark chocolate should be dairy-free if avoiding dairy.
- These brownies keep well for up to three days stored in an airtight container at room temperature.
- Use a skewer or toothpick to test doneness; it should come out with a few moist crumbs, not wet batter.
Keywords: sweet potato brownies, healthy brownies, dairy-free brownies, gluten-free brownies, chocolate brownies, almond butter brownies, vegan dessert, maple syrup dessert
Find it online: https://tastygenius.com/sweet-potato-brownies-recipe/
