Sweet Potato Brownies Recipe
These sweet potato brownies are a deliciously moist and fudgy treat made with roasted sweet potatoes, almond butter, and rich dark chocolate. Naturally sweetened with maple syrup and featuring a hint of cocoa, these brownies provide a healthier twist on a classic dessert. Optional chopped almonds add a pleasant crunch, and a smooth dark chocolate drizzle on top completes these decadent yet nutritious brownies.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 to 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
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
- Roast the Sweet Potatoes: Preheat the oven to 200C/180C fan/gas 6. Place the halved sweet potatoes in a baking tin or tray and roast for 40-50 minutes, until they are soft when pierced with a fork. Remove from oven and allow to cool completely.
- Prepare the Sweet Potato Puree: Once cooled, transfer the roasted sweet potatoes to a food processor and blitz until smooth, creating a creamy puree base for your brownies.
- Mix the Batter: Reduce the oven temperature to 180C/160C fan/gas 4. In a large bowl, combine the sweet potato puree with almond butter, maple syrup, sifted cocoa powder, plain flour, and baking powder. Mix well until a smooth batter forms. Fold in all but 50g of the chopped dark chocolate and the chopped almonds if using.
- Bake the Brownies: Line a 20cm square baking tin with baking parchment and spoon the brownie batter into it, spreading evenly. Scatter the optional chopped almonds on top. Bake in the oven for 30-40 minutes, or until a skewer inserted comes out with a few moist crumbs.
- Cool and Drizzle Chocolate: Remove the brownies from the oven and let them cool completely in the tin. Melt the remaining 50g of dark chocolate in a heatproof bowl in the microwave by heating for 30 seconds, stirring, then continuing in 10-second intervals until fully melted. Drizzle this melted chocolate over the cooled brownies.
- Serve and Store: Allow the chocolate drizzle to set before cutting the brownies into 12 or 16 pieces. Store the brownies in an airtight container for up to three days to keep them fresh.
Notes
- You can substitute plain flour with gluten-free flour to make these brownies gluten-free.
- For a nut-free version, replace almond butter with sunflower seed butter and omit the chopped almonds.
- Ensure the dark chocolate used is dairy-free if you require a vegan or dairy-free dessert.
- The brownies can be stored at room temperature in an airtight container for up to three days or refrigerated for longer freshness.
Keywords: sweet potato brownies, vegan brownies, healthy brownies, dairy-free dessert, chocolate brownies, almond butter brownies, maple syrup sweetened, gluten-free option
Find it online: https://famdishes.com/sweet-potato-brownies-recipe/
