These sweet potato brownies are one of those recipes I keep coming back to when I want something chocolatey for my kids without all the sugar. They’re soft, fudgy, and made with simple ingredients. This recipe is egg free, has no refined sugar and super easy to make.
I keep a batch in the fridge almost every week now. Afternoon snacks, after-dinner dessert, those random moments when everyone suddenly needs something sweet, they just work.
Sweet Potato Brownie
These fudgy sweet potato brownies are an easy, feel-good treat made with simple ingredients and no eggs or refined sugar. They come together in one bowl, bake in under 40 minutes, and are perfect for kids and toddlers as a naturally sweetened dessert or snack.
Ingredients
- 1 cup mashed sweet potato smooth
- 1/2 cup nut butter almond or peanut
- 1/2 cup maple syrup
- 1/2 cup unsweetened cocoa powder
- 1/3 cup almond flour
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/4 tsp salt
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.
- In a mixing bowl, combine mashed sweet potato, nut butter, maple syrup, and vanilla extract. Stir until smooth.
- Add cocoa powder, salt, baking powder and almond flour. Mix until fully combined and no lumps remain.
- Spread the batter evenly into the prepared pan.
- Sprinkle chocolate chips on top, if using.
- Bake for 25 -30 minutes, or until the edges are set and the center is soft but not wet.
- Let cool completely before slicing. The brownies will firm up as they cool.
Notes
- For best texture, make sure the sweet potato is smooth and not watery.
- Do not over bake. These brownies are meant to be fudgy and soft in the center.
- If your batter seems very wet, add 1–2 tablespoons more almond flour.
- Store in the fridge for up to 4 days or freeze for longer storage.
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