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Fudgy Sweet Potato Brownies (Flourless, Maple Sweetened)

Close-up of a rich, fudgy slice of sweet potato brownies topped with melted chocolate chips on a white marble surface.
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Make rich, fudgy brownies using sweet potatoes instead of flour. These are naturally sweetened with maple syrup and are gluten-free and dairy-free.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
  • 1/2 cup pure maple syrup
  • 1/2 cup melted coconut oil or butter substitute
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cacao powder
  • 1/4 cup almond flour or oat flour (for gluten free option)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the mashed sweet potato, maple syrup, and melted coconut oil until smooth.
  3. Add the eggs and vanilla extract to the wet ingredients. Mix well until fully combined.
  4. In a separate small bowl, whisk together the cacao powder, almond flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix.
  6. Fold in the chocolate chips, if using.
  7. Pour the batter into the prepared baking pan and spread evenly. Sprinkle a few extra chocolate chips on top.
  8. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
  10. Cut into squares once fully cooled for the fudgiest texture.

Notes

  • For the fudgiest texture, chill the brownies for at least 2 hours before slicing.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • These brownies freeze well. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.
  • If you do not have almond flour, you can substitute it with oat flour for a gluten free dessert.

Nutrition

Find it online: https://miameal.com/sweet-potato-brownies-fudgy-maple-flourless/