Description
These fudgy brownies are naturally sweetened and packed with wholesome ingredients like almond butter and mashed sweet potato—gluten-free and delicious.
Ingredients
1 large sweet potato (about 1 cup mashed)
½ cup almond butter (or peanut butter)
¼ cup unsweetened cocoa powder
¼ cup maple syrup or honey
2 teaspoons vanilla extract
¼ teaspoon salt
½ teaspoon baking powder
¼ cup dark chocolate chips (optional)
¼ cup chopped walnuts (optional)
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
Microwave sweet potato for 5–7 minutes or roast at 400°F for 45 minutes until soft. Peel and mash (about 1 cup).
In a bowl, mix mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla, salt, and baking powder.
Fold in chocolate chips and walnuts if using.
Spread batter evenly in prepared pan.
Bake for 20–25 minutes or until a toothpick comes out with moist crumbs.
Cool completely before cutting into 12 squares.
Notes
Use canned sweet potato puree (unsweetened) as a shortcut.
Swap almond butter for peanut or sunflower seed butter.
Use maple syrup and dairy-free chocolate to make it vegan.
Add protein powder with a splash of almond milk for balance.
Swirl nut butter or white chocolate on top before baking for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
