Introduction

These sweet potato brownies are a deliciously moist and rich treat, combining naturally sweet vegetables with chocolatey goodness. Perfect for a healthier twist on a classic favorite, they are easy to make and wonderfully satisfying.

Sweet Potato Brownies Recipe - Recipe Image

Ingredients

2 sweet potatoes (about 400g), halved
125g almond butter
100g maple syrup
25g cocoa powder, sifted
50g plain flour
½ tsp baking powder
25g chopped almonds (optional)
100g dark chocolate, roughly chopped (dairy-free if necessary)

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Line a 20cm square baking tin with baking parchment and set aside. Place the sweet potato halves on a separate baking tray and roast for 40-50 minutes until soft. Let them cool, then blend in a food processor until smooth.
Step 2: Reduce the oven temperature to 180°C (160°C fan/gas mark 4). In a bowl, combine the sweet potato puree with almond butter, maple syrup, cocoa powder, plain flour, baking powder, and all but 25g of the chopped dark chocolate. Mix well.
Step 3: Spoon the batter into the prepared tin. If using, sprinkle the chopped almonds evenly over the top. Bake for 30-40 minutes, or until a skewer inserted comes out with a few moist crumbs.
Step 4: Let the brownies cool completely. Melt the remaining 25g of dark chocolate in a heatproof bowl in the microwave, heating for 30 seconds then stirring, then in 10-second bursts until smooth. Drizzle the melted chocolate over the cooled brownies.
Step 5: Allow the chocolate to set before cutting the brownies into 12 or 16 pieces. Enjoy!

Tips & Variations

For extra texture, add a handful of chocolate chips or dried fruit to the batter before baking.
You can substitute almond butter with peanut butter or sunflower seed butter for different flavors.
Using dairy-free dark chocolate keeps this recipe vegan-friendly.
Make sure to allow the sweet potatoes to cool before blending to avoid a runny batter.

Storage

Store the brownies in an airtight container at room temperature for up to three days. To keep them longer, refrigerate for up to a week or freeze for up to one month. Reheat gently in a microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Sweet potatoes provide natural sweetness and moisture that regular potatoes lack, so using white potatoes may result in a less sweet and drier brownie.

Is it necessary to sift the cocoa powder?

Sifting the cocoa powder helps avoid lumps and ensures a smooth batter, but if you don’t have a sieve, you can whisk it well to break up clumps.

Sweet Potato Brownies Recipe

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★★★★★

4.6 from 76 reviews

Deliciously rich and fudgy sweet potato brownies combining natural sweetness and wholesome ingredients, perfect for a healthier dessert option with a dairy-free twist.

Author: zara
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 12 to 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

2 sweet potatoes (about 400g), halved
125g almond butter
100g maple syrup
25g cocoa powder, sifted
50g plain flour
½ tsp baking powder
25g chopped almonds (optional)
100g dark chocolate, roughly chopped (dairy-free if necessary)

Instructions

Preheat and Prepare Sweet Potatoes: Heat the oven to 200°C (180°C fan)/gas mark 6. Line a 20cm square baking tin with baking parchment and set aside. Place the halved sweet potatoes on a separate baking tray and roast for 40-50 minutes until softened. Let them cool completely.
Make Sweet Potato Puree: Once cool, place the roasted sweet potato halves in a food processor and blitz until smooth and creamy.
Combine Ingredients for Batter: Reduce the oven temperature to 180°C (160°C fan)/gas mark 4. Transfer the sweet potato puree to a large bowl. Add the almond butter, maple syrup, sifted cocoa powder, plain flour, and baking powder. Mix everything thoroughly until you have a smooth batter.
Prepare for Baking: Fold in all but 50g of the roughly chopped dark chocolate and the chopped almonds if using. Pour the batter into the prepared baking tin and spread it evenly. Scatter the almonds over the top if included.
Bake the Brownies: Bake in the preheated oven for 30-40 minutes. Test doneness by inserting a skewer in the center; it should come out with a few moist crumbs attached but no raw batter.
Cool and Add Chocolate Drizzle: Allow the brownies to cool completely in the tin. Melt the remaining 50g dark chocolate in a heatproof bowl in the microwave by heating for 30 seconds, stirring, then continuing in 10-second intervals until fully melted and smooth. Drizzle the melted chocolate over the cooled brownies.
Serve: Let the chocolate set at room temperature before slicing the brownies into 12 or 16 pieces. Store leftovers in an airtight container for up to three days.

Notes

You can substitute the plain flour with gluten-free flour for a gluten-free version.
Use dairy-free dark chocolate to keep these brownies vegan.
Store brownies in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
If you don’t have a food processor, mash the roasted sweet potatoes thoroughly to achieve a smooth texture.
Adjust baking time slightly depending on your oven to avoid over or under baking.

Keywords: sweet potato brownies, healthy brownies, vegan brownies, dairy-free dessert, gluten-free option, almond butter brownies, maple syrup dessert