Description
Rich, fudgy brownies made with sweet potato, dark chocolate, and cocoa powder, finished with a glossy chocolate drizzle for an extra indulgent bite.
Ingredients
Scale
- 1 cup cooked and mashed sweet potato puree
- 1/2 cup dark chocolate, melted
- 1/4 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
- 1/4 cup dark chocolate, melted, for drizzle
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the sweet potato puree, melted dark chocolate, maple syrup, eggs, and vanilla extract until smooth.
- Add the cocoa powder, almond flour, baking powder, and salt, then stir until fully combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake for 24 to 28 minutes, until the edges are set and the center no longer looks wet.
- Let the brownies cool completely in the pan.
- For the topping, melt the remaining dark chocolate with the coconut oil and stir until smooth.
- Drizzle the chocolate mixture over the cooled brownies.
- Slice into 9 squares and serve.
Notes
- Use very smooth sweet potato puree for the best texture.
- Do not overbake, the brownies will continue to set as they cool.
- For cleaner slices, chill the brownies briefly before cutting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 215
- Sugar: 11g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 41mg
Keywords: sweet potato brownies, fudgy brownies, chocolate brownies, gluten free brownies, easy dessert