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The Fudgiest Sweet Potato Brownies (Moist and Naturally Sweetened)

A close-up of a fudgy sweet potato brownies square topped with melted chocolate chips on a white plate.
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Make these incredibly moist and fudgy sweet potato brownies. They are a naturally sweetened, wholesome chocolate snack that feels like a guilt-free dessert.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and cooled)
  • 1/2 cup melted coconut oil or butter
  • 1/2 cup maple syrup or honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond flour (for gluten free option, use this; otherwise, use all-purpose flour)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 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 or butter, maple syrup, eggs, and vanilla extract. Whisk until the mixture is smooth.
  3. In a separate medium bowl, whisk together the cocoa powder, almond flour (or all-purpose flour), salt, and baking powder.
  4. Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix.
  5. If using, fold in the chocolate chips.
  6. Spread the batter evenly into the prepared baking pan. Sprinkle a few extra chocolate chips on top if desired.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy texture.
  8. Let the brownies cool completely in the pan on a wire rack before lifting them out and cutting them into squares. Cooling is key for fudginess.

Notes

  • To cook the sweet potato, you can bake it whole until soft (about 45-60 minutes at 400°F) or microwave it until tender.
  • For a vegan sweet potato treat, substitute the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes to gel).
  • If you prefer a less sweet result, reduce the maple syrup to 1/3 cup.
  • These brownies are best stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

Nutrition

Find it online: https://mistyplate.com/sweet-potato-brownies-recipe-fudgy/