Easy & Fudgy Sweet Potato Brownie Recipe
Try this easy & fudgy sweet potato brownie recipe for moist, flavorful brownies. Includes eggless chocolate brownie, tiramisu brownies, and brownie bites.
Ingredients
- 2 medium sweet potatoes (about 2 cups mashed)
- 1 cup almond flour
- ½ cup unsweetened cocoa powder
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ cup dark chocolate chips or brownie mix cookies
- Optional: crushed Andes mint chocolate brownies
- Optional: chocolate brownie frosting
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Pierce the sweet potatoes with a fork and microwave or roast until soft (about 8–10 minutes). Peel and mash them until smooth.
- In a large mixing bowl, combine the mashed sweet potatoes, almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt until a thick, uniform batter forms.
- Fold in dark chocolate chips or brownie mix cookies pieces to add texture.
- Pour the batter into the prepared baking pan and smooth the surface.
- Bake 30–35 minutes, checking with a toothpick to ensure it comes out mostly clean but still slightly fudgy.
- Remove from the oven and let the brownies cool completely before slicing. This ensures clean edges and perfect texture.
- Optional: top with chocolate brownie frosting or sprinkle crushed Andes mint chocolate brownies for a mint chocolate brownie twist.
- Slice into squares or cut into brownie bites for easy serving.
Notes
- Roast sweet potatoes for a deeper flavor instead of microwaving.
- Slightly underbake for an extra fudgy texture.
- Replace eggs with flax eggs or applesauce to make a delicious eggless chocolate brownie.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.