Sweet Potato Brownies (vegan & gluten-free!)

Sweet Potato Brownies cut into 9 squares on a piece of parchment paper.

Sweet Potato Brownies (vegan & gluten-free!)

All of the ooey gooey chocolatey decadence that you love in a brownie but with added benefits from sweet potato!

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 245kcal

Author Danielle Brown

Cost $8

Equipment

1 oven
1 pot
1 potato masher for sweet potato
1 food processor optional, for sweet potato
1 mixing bowl
1 mixing spoon
1 sheet of parchment paper
1 9x9 baking pan

Ingredients

1.5 cups sweet potato cooked and mashed
½ cup almond butter creamy, natural
1 tablespoon olive oil
½ cup maple syrup
1 teaspoon vanilla
¼ cup almond flour
¼ cup cocoa powder or cacao powder
¼ teaspoon baking soda
¼ teaspoon baking powder
pinch salt
½ cup dark chocolate chocolate chips plus more for sprinkling on top

Instructions

Preheat the oven to 350 F.
Cook the sweet potato by peeling, cutting into chunks, and steaming or boiling until tender.
In a baking bowl, mash sweet potato with a fork. Then add the almond butter, maple syrup, vanilla, and oil, whisk until well combined. Add the rest of the ingredients and mix again.
Stir in chocolate chips.
Pour into 9x9 baking pan lined with parchment.
Top with more chocolate chips.
Bake for 25-30 minutes.
Let cool for an hour.
Enjoy!

Notes

Unless you’re using a non-stick 9x9 pan, then grease or line your pan with parchment paper before using.

Mash up the sweet potato well before mixing in the other ingredients to avoid chunks. You can even puree the sweet potato using a food processor to ensure it’s completely smooth.

In a crunch for time? Wash the sweet potato, poke some holes in it, and microwave the sweet potato for about 8 minutes, flipping the potato halfway through. Cut the potato in half and scoop out the inside.

Use any type of nut butter instead of almond butter (peanut, cashew, etc).

Nutrition