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Fudgy Sweet Potato Brownies (Easy & Healthier Treat)

A close-up of a fudgy, dark chocolate sweet potato brownies slice with visible chocolate chips on a white plate.

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Bake these fudgy, moist sweet potato brownies for a naturally sweet, chocolatey treat. This easy recipe uses sweet potato for richness, making it a great healthier dessert option.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
  • 1/2 cup melted coconut oil or butter
  • 1 cup maple syrup or brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour (or gluten-free blend)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, combine the mashed sweet potato, melted coconut oil, maple syrup, eggs, and vanilla extract. Mix until smooth.
  3. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix.
  5. Fold in the chocolate chips, if using.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan before lifting them out and cutting them into squares. Cooling helps them set and become fudgier.

Notes

  • For a vegan version, substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
  • To make these flourless, replace the 1/2 cup of flour with 1/2 cup of almond flour or an equal amount of extra mashed sweet potato puree.
  • Baking time may vary based on your oven; check for doneness around the 25-minute mark.
  • For a richer chocolate flavor, use dark cocoa powder.

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