Sweet Potato Brownies (Flourless & Healthy)
These Sweet Potato Brownies are fudgy and crazy delicious, you won't believe they’re healthy. Made with wholesome ingredients and you can't even taste the sweet potatoes!
Servings: 12
Calories: 118kcal
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Ingredients
- 1 cup mashed sweet potato - 1 large potato
- ⅓ cup almond butter
- ¼ cup honey or maple syrup
- 2 large eggs
- ⅓ cup cacao powder
- ⅓ cup dark chocolate chips - plus more for garnish
- 1 teaspoon baking powder
- Good pinch of salt
Instructions
- Preheat oven to 400℉/200℃. Cut the sweet potato in half lengthways and place them cut side down on a baking dish. Roast in the oven for 20-25 minutes until fully cooked through and fork tender (you can also microwave, boil or steam the sweet potato, but roasting brings out it's natural sweetness)
- Once cooked, reduce the oven temperature to 350℉/180℃. Scoop out the flesh onto a plate and mash it well with a fork until smooth and there are no clumps or stringy bits, then place in the fridge or freezer to cool down
- In the meantime, add the eggs to a large bowl and whisk together. Add the remaining wet ingredients which are the honey and almond butter and whisk together
- Add 1 cup of the mashed sweet potato to the bowl and whisk
- Add the cacao powder and a good pinch of salt and stir through until combined using a rubber spatula (without over mixing)
- Add the chocolate chips and baking powder and fold them through, it should be a thick, gooey batter
- Line a 9x9 inch brownie tin or baking dish with parchment paper. Pour in the brownie batter and flatten the top with a spatula. Decorate the top with extra chocolate chips - measure with your heart
- Bake in the oven for 22- 26 minutes depending on your oven strength and preferred texture. Check with a toothpick, it should come out clean and not wet. (For a more cakey texture, cook for the longer period, less cook time will be more fudgy)
- Leave to cool in the pan for 45mins - 1hr which will allow them to set and make them easier to cleanly slice
- Slice into squares and enjoy your delicious Sweet Potato Brownies warm or cold
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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Notes
- Sweet potatoes - I prefer roasting instead of boiling/microwave to bring out their natural sweetness. Once roasted, let it cool in the fridge or freezer before mixing to avoid scrambling the eggs
- Batter - ensure to gently fold everything together and avoid over mixing for a fudgy texture
- Pan size - I used a slightly larger pan of 9x10.5 inch when my photos were taken, and the cook time was best at 22 minutes
- Cook time - will depend on your oven strength and preferred texture. Check doneness with a toothpick - less time will be more fudgy, more time will be more cakey
Nutrition
Calories: 118kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 63mg | Potassium: 172mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1618IU | Vitamin C: 0.3mg | Calcium: 70mg | Iron: 1mg
