Fudgy Sweet Potato Brownies (Vegan and GF!)
Sweetened with mashed sweet potato and maple syrup, these Fudgy Sweet Potato Brownies are delicious and healthy treat for any time of day!
Servings: 8 brownies
Calories: 250kcal
Equipment
- Amazon Basics Nonstick Baking Bread Loaf Pan, 9.5 x 5 Inch, Set of 2
Ingredients
- 1 cup mashed sweet potato
- ¼ cup maple syrup
- ¼ cup almond butter
- ¼ cup coconut oil melted
- 1 teaspoon vanilla
- ½ cup cocoa powder
- ¼ cup coconut flour
- Pinch sea salt
- ½ cup dairy free chocolate chips ~50 grams
Instructions
- Preheat your oven to 350 °F and line a loaf pan with parchment paper.
- In a mixing bowl, mix together the sweet potato, maple syrup, almond butter, coconut oil and vanilla until smooth.
- Next mix in the cocoa powder, coconut flour and sea salt until a uniform batter form.
- Fold in the chocolate chips.
- Pour the batter into your prepared loaf pan and press down the batter until level.
- Bake the brownies for 25-28 minutes or until a knife inserted into the center comes out clean.
- Allow the brownies to cool in the loaf pan before using the parchment paper to carefully remove the brownies from the pan and cut them into squares.
- Store any leftovers in an airtight container for up to a few days.
Notes
- I always baked extra sweet potatoes whenever I'm baking them so that this recipe can come together super quickly.
- Use any nut or seed butter you desire instead of almond butter.
- Readers have also mentioned almond flour works as a good substitute for coconut flour.
- Allow these brownies to chill overnight to get the fudgiest texture!
Nutrition
Calories: 250kcal | Carbohydrates: 28g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 23mg | Potassium: 330mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6726IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 2mg