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Fudgy Sweet Potato Brownies

Rich, fudgy one-bowl brownies made with roasted sweet potato, almond butter, maple syrup and cocoa. No butter, no oil and no wheat flour.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling 1 hour
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 16 squares

Equipment

  • 8x8-inch metal baking pan
  • Parchment paper
  • Large mixing bowl and whisk

Ingredients
  

Wet ingredients

  • 1 cup mashed roasted sweet potato about 1 medium potato (10 to 12 oz), cooled; or canned sweet potato purée
  • 1/2 cup creamy almond butter well stirred; peanut or cashew butter also works
  • 1/3 cup maple syrup
  • 1/3 cup coconut sugar or light brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract

Dry ingredients

  • 1/2 cup unsweetened cocoa powder natural or Dutch-process
  • 1/3 cup almond flour blanched, finely ground
  • 1/2 tsp baking powder
  • 1/4 tsp fine salt plus flaky salt for topping, optional

Mix-ins

  • 2/3 cup dark chocolate chips divided; use dairy-free chips if needed
  • 1/3 cup walnuts or pecans chopped, optional

Instructions
 

  • Heat the oven to 350°F. Line an 8x8-inch metal pan with parchment, leaving some overhang on two sides so you can lift the brownies out.
  • In a large bowl, whisk the mashed sweet potato and almond butter until completely smooth, with no visible lumps of potato.
  • Whisk in the maple syrup, coconut sugar, eggs and vanilla until glossy and well combined.
  • Sift or sprinkle in the cocoa powder, almond flour, baking powder and salt. Stir with a spatula just until no dry streaks remain. The batter will be thick.
  • Fold in about 1/2 cup of the chocolate chips and the nuts, if using. Spread the batter evenly in the pan and scatter the remaining chips on top.
  • Bake for 25 to 30 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
  • Cool in the pan on a rack for at least 1 hour. For clean squares, refrigerate for another 30 minutes, then lift out and cut with a sharp knife wiped between cuts. Sprinkle with flaky salt if you like.

Notes

Roasted sweet potato gives the best flavor and the driest purée. Boiled sweet potato holds extra water and can make the brownies gummy.
These brownies are very soft while warm and firm up as they cool. Do not cut them early.
Store covered at room temperature for 1 day, in the refrigerator for up to 5 days, or freeze individually wrapped squares for up to 3 months.