Description
A fudgy, gluten-free brownie made with sweet potatoes and cocoa. They are moist, rich, and naturally sweetened.
Ingredients
Scale
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked)
- 1/2 cup cocoa powder
- 1/3 cup maple syrup
- 2 eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan.
- In a large bowl, mix mashed sweet potato, cocoa powder, maple syrup, eggs, coconut oil, and vanilla until smooth.
- Add baking powder and salt. Stir until combined.
- Fold in chocolate chips if using.
- Pour batter into the prepared pan. Spread evenly.
- Bake for 25 to 30 minutes. A toothpick inserted in the center should come out clean.
- Let cool in the pan for 10 minutes. Then cut into squares.
Notes
- Use a ripe sweet potato for natural sweetness.
- Store brownies in an airtight container at room temperature for up to 3 days.
- For a vegan version, replace eggs with flax eggs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 40 mg