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Fudgy Sweet Potato Brownies (Flourless and Maple Sweetened)

Two rich, dark squares of moist sweet potato brownies served on a bright white plate near a window.
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Make rich, fudgy brownies using sweet potato puree and maple syrup. This recipe is naturally gluten-free, dairy-free, and uses just one bowl.

Ingredients

Scale
  • 1 cup sweet potato puree (about 1 medium sweet potato)
  • 1/2 cup melted coconut oil
  • 1/2 cup pure maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dairy-free chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large mixing bowl, whisk together the sweet potato puree, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
  3. Add the cocoa powder, almond flour, baking soda, and salt to the wet ingredients. Mix until just combined. Do not overmix.
  4. Fold in the chocolate chips, if using.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  7. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang.
  8. Cut into squares and serve.

Notes

  • For the best fudgy texture, chill the brownies for at least 2 hours before slicing.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
  • These brownies freeze well; wrap individual squares tightly in plastic wrap and place them in a freezer bag for up to 3 months.

Nutrition

Find it online: https://cookingzenith.com/sweet-potato-brownies-fudgy-maple-flourless/