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Moist & Delicious Sweet Potato Brownies

Fudgy, dense, and naturally gluten-free brownies using mashed sweet potato and almond flour for incredible moisture and texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Ingredients Equipment Method Notes

Ingredients
  

Brownie Batter
  • 1 cup mashed sweet potato cooked, peeled, and mashed until very smooth and cooled
  • 0.25 cup cocoa powder unsweetened
  • 0.25 cup almond flour finely ground
  • 0.5 tsp baking powder
  • 2 tbsp honey or maple syrup
  • 2 eggs large
  • 1 tsp vanilla extract optional
  • 1 pinch sea salt

Equipment

  • 8x8 inch baking pan
  • Mixing bowls
  • Whisk or Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang.
  2. In a large bowl, whisk the mashed sweet potato, honey/maple syrup, eggs, vanilla extract, and salt until smooth.
  3. In a separate bowl, whisk together the cocoa powder, almond flour, and baking powder.
  4. Add the dry ingredients to the wet ingredients and mix gently with a spatula until just combined. Do not overmix.
  5. Pour batter into the prepared pan and spread evenly.
  6. Bake for 25-30 minutes, or until the edges are set and a toothpick comes out with moist crumbs. The center should still look soft.
  7. Cool completely in the pan on a wire rack for at least 2 hours before lifting out and slicing. This ensures a fudgy texture.

Notes

Ensure sweet potato mash is lump-free and fully cooled before mixing. For extra decadence, fold in 1/4 cup of chocolate chips or chopped walnuts.