Sweet Potato Brownies
These fudgy flourless brownies use mashed sweet potato as the base to create an incredibly moist and rich chocolate treat without any flour or refined oil. You cannot believe how decadent they taste while being secretly packed with vegetables.
Fudgy flourless chocolate brownies made with mashed sweet potato as the secret base.
Nutrition per serving
Ingredients
main
dry
sweetener
wet
mix-in
Instructions
Prepare the Batter
Preheat oven to 350 degrees F and line an 8 by 8 inch baking pan with parchment paper. In a large bowl, mix together mashed sweet potato, almond butter, maple syrup, and eggs until completely smooth and well combined.
Add the Chocolate
Sift cocoa powder into the wet mixture and fold it in gently until no dry streaks remain. Fold in dark chocolate chips, reserving a small handful to sprinkle on top for a beautiful finish.
Bake the Brownies
Pour batter into the prepared pan and spread evenly. Sprinkle reserved chocolate chips on top. Bake for 22 to 25 minutes until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.
Cool Before Cutting
Allow brownies to cool completely in the pan for at least 20 minutes before lifting out and slicing. Cutting too early will cause them to fall apart since they firm up significantly as they cool.
Substitutions
Common mistakes
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