Sweet Potato Brownies Fudgy (Printable Recipe Version)

Rich, moist brownies with sweet potato, almond butter, and cocoa. Enjoy a luscious, gluten-free treat.

# Ingredients You’ll Need:

→ Batter

01 - 1 cup sweet potato purée (from 1 large baked, microwaved, or steamed sweet potato, cooled to room temperature)
02 - 120 ml almond butter (or substitute with sunflower seed butter for nut-free)
03 - 80 ml maple syrup (or use monk fruit sweetener for sugar-free version)
04 - 35 g unsweetened cocoa powder
05 - 2 tablespoons coconut flour
06 - 1 teaspoon vanilla extract (optional, enhances flavor)
07 - 0.5 teaspoon gluten-free baking powder
08 - 0.25 teaspoon fine salt

→ Add-ins

09 - 0.33 cup dairy-free chocolate chips, divided (optional)

# Steps to Make It:

01 - Pierce sweet potato several times with a fork. Bake, microwave, or steam until very soft. Allow to cool, scoop out the flesh, and blend in a food processor until smooth. Measure out 1 cup purée.
02 - Preheat oven to 175°C. Line an 20x20 cm baking pan with parchment paper, allowing an overhang for easy removal.
03 - In a food processor or blender, combine sweet potato purée, almond butter, maple syrup, and vanilla extract. Blend until smooth and creamy.
04 - Add cocoa powder, coconut flour, baking powder, and salt to the processor. Blend or pulse until just combined, taking care not to overmix.
05 - Transfer batter to a mixing bowl if not already in one. Gently fold in two-thirds of the chocolate chips by hand.
06 - Spread the batter evenly into the prepared pan using a spatula. Sprinkle remaining chocolate chips over the surface.
07 - Bake for 25–28 minutes. The edges should be set while the center remains slightly underdone. A toothpick inserted into the center should come out with moist crumbs.
08 - Allow brownies to cool completely in the pan for at least 1 hour. For optimal fudgy texture, refrigerate an additional 2 hours.
09 - Lift brownies using the parchment overhang. Slice into 16 even squares with a sharp knife. Store in a sealed container in the refrigerator for up to 7 days.

# Extra Information:

01 - For an extra gooey center, avoid overbaking and ensure the center remains slightly underdone.
02 - Allowing sufficient chill time in the refrigerator improves texture and makes slicing cleaner.

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