Sweet Potato Brownies

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www.theconsciousplantkitchen.com

These Sweet Potato Brownies are simple, flourless, 5-ingredient chocolate treats that you can prepare super quickly and are gluten-free, egg-free, dairy-free, and easy to make nut-free.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/sweet-potato-brownies/ or scan the QR code here ➡️

Prep Time10

Cook Time20

cool20

Total Time50

Servings: Squares

Calories: 239kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cup Sweet Potato Puree cooled, mashed (note 1)
1 cup Peanut Butter (note 2)
⅔ cup Maple Syrup (note 3)
½ cup Unsweetened Cocoa Powder
⅓ cup Dark Chocolate Chips

Optional

1 teaspoon Vanilla Extract
¼ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line an 8-inch x 8-inch brownie pan with parchment paper. Slightly oil with cooking oil spray. Set aside.
Prick two medium-large orange sweet potatoes with a fork.
Place on a microwave-safe plate, microwave at 1000W for 5 minutes, flip using fork (it's very hot), and microwave them again for 3-5 minutes, until you can easily pierce the sweet potatoes with a knife.
Let the sweet potatoes cool down until you are able to touch them, then slice them lengthwise and scoop out the flesh. Discard the skin.
Place the sweet potato flesh in a blender and blend them on medium-high speed until creamy and smooth. Pack the smooth puree in measuring cup, sweep off the excess and place the exact amount called by the recipe in a mixing bowl.
Stir in unsweetened cocoa powder, maple syrup, peanut butter, and optional vanilla extract and salt, if used.
Stir the batter with a rubber spatula, until creamy, thick, and smooth.
Fold in chocolate chips and stir to incorporate.
Press the batter into the prepared square pan.
Bake the brownies for 20-25 minutes at 350 °F (180 °C) until the top is dry, crackles and a toothpick inserted in the center comes out with a little wet batter on it, meaning the brownies are still fudgy.
Let the brownies cool down for 10 minutes in the pan, then on a cooling rack until fully cooled down. Place them in the fridge for an ultra-fudgy texture and to firm up the brownies even more.

Notes

Note 1: You can steam, boil, or microwave the sweet potatoes. The goal is to blend the cooked, cooled sweet potato flesh into a smooth puree to get exactly the amount needed.

Note 2: You can swap the peanut butter for almond butter, or for a nut-free option try sunflower seed butter or tahini. This last option adds a light bitter aftertaste.

Note 3: You can use other liquid sweeteners, like agave syrup, coconut nectar, and date syrup.

Storage: Store in an airtight container for up to 4 days, in the fridge. The brownies get even better cold, creating an ultra-fudgy texture.

Nutrition