Fudgy 4 Ingredient Sweet Potato Brownies No Flour
If you're a big fan of chocolate brownies but also want something healthier, you're in for a treat! We've got a secret ingredient up our sleeves – sweet potatoes! We're whipping up a batch of super-delicious, fudgy 4 ingredient sweet potato brownies. Super chocolatey, gooey, naturally sweet and incredibly delicious!
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Servings: 8 squares
Equipment
- 1 large bowl and spoon
- 1 8x4-inch loaf pan lined with parchment paper
- food processor, hand mixer, high speed blender optional
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 cup (240 grams) cooked sweet potato, mashed about 2 sweet potatoes
- ½ cup (135 grams) almond butter or favorite nut butter or seed butter
- ¼ cup (78 grams) pure maple syrup
- ¼ cup (21 grams) raw cacao powder or natural cocoa powder
- ½ cup (85 grams) dark chocolate chips or chopped chocolate optional
Instructions
- Preheat oven to 350°F (175°C) and line an 8x4-inch cake pan, loaf pan or brownie pan with parchment paper.
- In a large mixing bowl, combine the mashed sweet potato, nut butter (room temperature works best), and maple syrup. Mix until fully combined.
- Add the cacao powder to the mix and stir.
- If you're feeling extra chocolaty, toss in a handful of dark chocolate chips and stir.
- Pour the sweet potato brownie batter into the prepared baking pan and spread evenly.
- Place pan into preheated oven and bake for 20-25 minutes. Stick a toothpick in – if it comes out with a few moist crumbs, your brownies are ready.
- Cool in pan on wire rack, refrigerate until firm, then cut into squares to serve.
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Notes
- Use room temperature ingredients for easy mixing.
- For nut-free brownies substitute with tahini or sunflower seed butter in place of nut butter.
- Refrigerating the brownies before cutting will make it easier to achieve neat, firm squares.
- Store brownies in an airtight container at room temperature for a day or in the fridge for up to 5 days. Freeze individually wrapped for up to 3 months.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
