Description
These sweet potato brownies are so rich and fudgy, you’d never guess they’re secretly healthy! Moist, chocolatey, and naturally gluten-free.
Ingredients
3/4 cup sweet potato puree
1 cup peanut or almond butter
1 tsp pure vanilla extract
6 tbsp flour (oat, white, or almond)
1/2 cup mini chocolate chips + more for topping
2/3 cup sugar
6 tbsp cocoa powder
1 1/2 tsp baking soda
1/8 tsp salt
Instructions
1. Preheat oven to 325°F and line or grease an 8-inch pan.
2. If needed, gently heat nut butter to soften it.
3. Whisk together sweet potato, nut butter, and vanilla until smooth.
4. In another bowl, stir sugar, flour, cocoa, baking soda, and salt.
5. Combine wet and dry ingredients to form a batter.
6. Stir in chocolate chips and pour batter into pan.
7. Smooth with parchment and bake for 20 minutes.
8. Let cool completely before slicing; refrigerate if still gooey.
Notes
Optional: frost with vegan ganache or top with sea salt. These brownies taste even better the next day after chilling.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 165
- Sugar: 12g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg