Dessert
Flourless Sweet Potato Brownies
These gluten-free sweet potato brownies are rich, fudgy, and packed with wholesome ingredients! Made with creamy almond butter, mashed sweet potato, and cocoa powder, there's no flour needed! These fudgy brownies are naturally sweetened with maple syrup and topped with dark chocolate chips. Get ready to indulge in your new favorite chocolate dessert!
INGREDIENTS
- 1/2 c sweet potato (mashed)
- 1 c almond butter (smooth)
- 1 egg (room temperature)
- 1/4 c maple syrup
- 1/4 c cane sugar (or coconut sugar)
- 1/4 c cocoa powder (Dutch processed preferred)
- 1/2 tsp espresso powder (optional)
- 1/2 tsp baking soda
- Pinch of salt
- 1 c dark chocolate chips (chopped and divided)
INSTRUCTIONS
- Preheat oven to 350 F. Line an 9x9 baking pan with parchment paper, and set aside.
- In a large bowl, mix together the mashed sweet potato, almond butter, egg, maple syrup, and cane sugar until smooth.
- Add the cocoa powder, espresso powder (optional), baking soda, salt, 3/4 c of the chocolate chips, and mix. The batter will be thick but smooth. Because there is no flour, don't worry about over-mixing the batter.
- Pour the batter into the baking pan, and smooth it down so it's flat. Sprinkle with the remaining 1/4 c of chocolate chips.
- Bake for 30-35 minutes, until the brownies are puffed and the top looks set. A toothpick inserted in the center should come out clean.
- Cool the brownies on a wire rack before slicing into squares. Enjoy!