Sweet Potato Brownies
These healthy sweet potato brownies are naturally sweetened and easy to make. They're so rich and fudgy no one will be able to tell that they’re made with veggies!
Servings: 12
Ingredients
- 1 medium sweet potato 1 cup mashed
- 2 eggs
- ½ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- ⅓ cup cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips plus more for topping (I used Lily's dark chocolate chips)
Instructions
- Preheat oven to 425°F.
- Pierce sweet potato with a fork in 2-3 spots. Wrap in foil and roast until tender, about 30 minutes. Let cool. Peel sweet potato and mash with a fork until smooth. Measure out 1 cup of mashed sweet potato for the recipe and save the rest for something else. Lower oven temp to 350ºF.
- Add mashed sweet potato, maple syrup, coconut oil, eggs and vanilla into a large bowl and stir to combine.
- Add coconut flour, cocoa powder, baking powder and salt. Stir to combine.
- Gently stir in chocolate chips.
- Scoop batter into a greased 8×8 baking dish and top with additional chocolate chips. Bake brownies for 45 minutes or until a toothpick comes out clean. Let cool before slicing. Enjoy!
Video
Notes
- Chocolate ganache topping: For more chocolatey goodness you could make a chocolate ganache topping by melting 1/4 cup chocolate chips in the microwave. Once melted, add 1/8 cup milk of choice then spread it over the cooled brownies. As the brownies sit, the chocolate topping will start to a harden a bit. You can put them in the fridge to speed up the process.
- To store: Store leftover brownies in the fridge for up to 1 week or freezer for up to 3 months. If freezing, let them thaw overnight in the fridge before enjoying.
Nutrition
Serving: 1 brownie | Calories: 154kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 120mg | Potassium: 144mg | Fiber: 5g | Sugar: 11g