Sweet Potato Brownies (Flourless Recipe!)

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is often less expensive and gluten-free.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is a common sweetener that can be less costly.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter can be more affordable and nut-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Cocoa nibs are a less expensive alternative with a similar flavor.

Preheat the oven to 350°F (175°C).

Grease an 8-inch square pan with cooking spray and press a piece of parchment paper into the bottom.

Measure 2/3 cup of sweet potato puree, using leftover baked sweet potato or steaming peeled sweet potato cubes until fork tender.

In a large bowl, add the sweet potato puree, followed by 1 cup of creamy almond butter.

Add 2/3 cup of cacao or cocoa powder and 2/3 cup of pure maple syrup to the bowl.

Crack in 2 large eggs for structure.

Add 1 teaspoon of baking powder, 2 teaspoons of vanilla extract, and 1/2 teaspoon of fine sea salt.

Stir the mixture until it looks relatively smooth, with a few small lumps of sweet potato remaining.

Fold in 1/2 cup of chocolate chips to enhance the chocolate flavor.

Pour the brownie batter into the prepared pan and spread it evenly.

Optionally, sprinkle a few extra chocolate chips on top for decoration.

Bake at 350°F for about 30 minutes, or until the center of the brownies no longer looks wet.

Let the brownies cool in the pan for at least 1 hour before slicing into 16 squares.

Wipe off the knife after each slice for clean cuts.

Store brownies in the fridge for up to a week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens