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Fudgy Sweet Potato Brownies (Maple & Flourless)

Close-up of a rich, fudgy slice of sweet potato brownies with visible chocolate chunks on a white plate.
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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 simple ingredients.

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 dark 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 on the sides 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. In a separate small bowl, whisk together the cocoa powder, almond flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix.
  5. Fold in half of the chocolate chips, if using.
  6. Pour the batter into the prepared baking pan and spread evenly. Sprinkle the remaining chocolate chips over the top.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For the best fudgy texture, allow the brownies to cool completely 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-safe bag for up to 3 months.

Nutrition

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