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Sweet Potato Cocoa Powder Brownies

Rich, fudgy, and naturally sweet, these sweet potato cocoa powder brownies are an easy dessert with deep chocolate flavor and no refined flour.
Print Recipe
Total Time 35 minutes
Servings: 9 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup sweet potato purée well mashed or blended
  • 1 cup almond butter or another nut or seed butter
  • 2/3 cup maple syrup
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup mini chocolate chips optional

Method
 

  1. Preheat the oven to 325°F and line an 8-inch square pan with parchment paper.
  2. Mix the sweet potato purée, almond butter, maple syrup, and vanilla until smooth.
  3. Add the cocoa powder, baking soda, and salt. Stir until a thick batter forms.
  4. Fold in the chocolate chips, if using.
  5. Spread the batter evenly in the prepared pan.
  6. Bake for 20 to 25 minutes, until the top is set and the edges pull slightly from the pan.
  7. Cool in the pan, then refrigerate for one hour before slicing for cleaner cuts.

Notes

Almond butter may be replaced with peanut butter, cashew butter, tahini, or sunflower seed butter.
Store at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze for up to 2 months.
Nutrition information from the historical page remains subject to verification before publication.