Sweet Potato Brownie Recipe

5 from 1 vote

Sweet Potato Brownie Recipe

A healthy twist on the classic brownie recipe, these flourless paleo sweet potato brownies are so delicious and easy to make! They're fudgy with a rich chocolate flavor and made gluten-free! Even your kids will love them!

Prep Time45

Cook Time20

Total Time1 5

Course: Brownies

Cuisine: American

Keyword: healthy brownies, sweet potato brownies

Servings: Brownies

Calories: 134kcal

Author: Ansley Beutler

Ingredients

1 medium sweet potato about 1 cup mashed
2 eggs
⅓ cup coconut sugar
1 teaspoon vanilla
½ cup almond butter
2 tablespoon coconut oil
2 tablespoon coconut flour
½ cup cacao powder plus a little extra to top if desired
½ cup dark chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350F. With a fork, poke a few holes in the skin of the sweet potato. Bake it in the oven for 45 minus - a hour until soft. Let cool to room temperature.
1 medium sweet potato
Measure out 1 cup of the sweet potato and add it to a larg mixing bowl with the eggs, coconut sugar, and vanilla. Beat with a hand or stand mixer until thick and creamy (this takes me about 2 minutes).
2 eggs, ⅓ cup coconut sugar, 1 teaspoon vanilla
Add the almond butter and coconut oil and continue to mix until well combined.
½ cup almond butter, 2 tablespoon coconut oil
Fold in the coconut flour and cacao powder with a rubber spatula until no flour clumps remain. Add the chocolate chips and fold into the batter.
2 tablespoon coconut flour, ½ cup cacao powder, ½ cup dark chocolate chips
Pour the batter into a lined 8 x 8 baking pan lined with parchment paper or greased with oil. "Drop" the pan on the counter a few times to get rid of any air bubbles and level out the batter. Bake for 20 - 24 minutes until set. Press a toothpick into the center of the brownies to check if it's done.
Let the brownies cool before dusting with extra cacao powder (optional) and slicing into squares.

Notes

Coconut flour substitute : the coconut flour can be easily substituted for oat flour or almond flour. Use gluten-free oat flour to keep these sweet potato brownies gluten-free.

Storing : because these brownies are not "traditional" in that they are baked with sweet potato, I recommend storing them in the fridge. This will help keep them moist and super fudgy! Slice them into squares and store them in an air-tight container in the fridge for up to 5 days.

Nutrition