Description
Indulge in these decadent Flourless Sweet Potato Brownies, a healthier alternative to traditional brownies. Made with wholesome ingredients like sweet potato, almond butter, and cocoa powder, these fudgy treats are gluten-free, dairy-free, and paleo-friendly.
Ingredients
Scale
Sweet Potato Mixture:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1/2 cup almond butter or peanut butter
- 1/4 cup maple syrup or honey
Brownie Batter:
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking dish.
- Mix the ingredients: In a large bowl, combine sweet potato, nut butter, maple syrup, cocoa powder, vanilla, baking soda, and salt until smooth. Fold in chocolate chips.
- Bake: Spread the batter in the pan and bake for 20–25 minutes until set. Cool before slicing.
Notes
- For extra fudgy brownies, slightly underbake and chill before cutting.
- Can be made nut-free with sunflower seed butter.
- Store leftovers in the fridge for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 brownie
- Calories: 140
- Sugar: 9g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
