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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.

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

  1. 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.
  2. Make Sweet Potato Puree: Once cool, place the roasted sweet potato halves in a food processor and blitz until smooth and creamy.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://zarameals.com/sweet-potato-brownies-recipe/