Sweet Potato Brownies
These sweet potato brownies are rich and decadent, featuring sweet potato as a secret healthy ingredient.
Equipment
- oven
- 8-inch baking pan
- parchment paper
- whisk
- Mixing bowl
Ingredients
Wet Ingredients
- ¾ cup sweet potato puree
- 1 cup peanut or almond butter or allergy-friendly sub
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 6 tablespoon flour Oat, white, or spelt flour work. Readers reported success with almond flour
- ½ cup mini chocolate chips more for the top, optional
- ⅔ cup sugar for sugar free, try these Keto Brownies
- 6 tablespoon cocoa powder
- 1 ½ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
Preparation
- Preheat the oven to 325 F. Line an 8-inch pan with parchment, or grease well.
- If not easily stir-able, gently heat nut butter to soften. Whisk it with the sweet potato and vanilla until smooth.
- Stir all remaining ingredients together making sure the salt and baking soda are evenly incorporated, then pour dry into wet. Stir to form a batter.
- Smooth into the baking pan, scooping out all traces of batter. Use a second sheet of parchment to really smooth everything down.
- Bake for 20 minutes. They should look underdone when you take them out. The brownies firm up as they cool.
- If for some reason yours are too gooey after cooling, loosely cover and refrigerate for a few hours. Frost if desired.
Notes
Readers also love these Vegan Chocolate Chip Cookies.
Nutrition
Serving: 1brownieCalories: 148kcalCarbohydrates: 15gProtein: 5.6gFat: 8.3gSaturated Fat: 1.6gPolyunsaturated Fat: 4gMonounsaturated Fat: 2.7gSodium: 26mgPotassium: 83mgFiber: 1.9gSugar: 10gVitamin A: 100IUVitamin C: 3mgIron: 15mg
Tried this recipe?Let us know how it was!