Flourless Sweet Potato Brownies
These rich and fudgy flourless sweet potato brownies are a delightful gluten-free treat. With natural sweetness from sweet potatoes and a deep chocolate flavor, they are perfect for any dessert lover.
Equipment
- 1 9x9-inch baking dish greased
- 1 pot for boiling
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Main Ingredients
- 2 cups mashed sweet potatoes
- 3/4 cup cocoa powder
- 1/2 cup almond butter
- 2 large eggs
- 1/2 cup honey
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup chocolate chips
- 1/4 cup chopped nuts
- Pinch of sea salt
Instructions
Preparation
- Wash, peel, and cube two medium-sized sweet potatoes. Boil in a pot of water for 15 minutes until tender. Drain and mash until smooth.
- Preheat your oven to 350°F and grease a 9x9-inch baking dish.
Make the Batter
- In a large mixing bowl, combine mashed sweet potatoes, almond butter, eggs, honey, and vanilla extract. Use an electric mixer to blend until smooth.
- Gradually add cocoa powder to the wet mixture, mixing until fully incorporated. Fold in optional chocolate chips or nuts if using.
Baking and Cooling
- Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 30-35 minutes.
- Once baked, remove from the oven and let cool in the pan for 15 minutes before slicing.
Storage
- Store any leftover brownies in an airtight container at room temperature for up to 3 days or freeze for up to a month.
Notes
Pro Tips: Ensure sweet potatoes are thoroughly mashed. Use high-quality cocoa powder. Allow brownies to cool completely before cutting. Store in an airtight container for freshness. Ingredient Substitutions: Use peanut butter instead of almond butter, or maple syrup instead of honey. How to Serve: Pair with ice cream or whipped cream. Storage & Freshness: Store in an airtight container at room temperature or freeze. Make-Ahead Tips: Prepare sweet potatoes in advance and store in the fridge.