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Fudgy Sweet Potato Brownies (Flourless and Maple Sweetened)

Two rich, fudgy sweet potato brownies stacked on a white plate, showing a shiny, cracked top.
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Make rich, fudgy brownies using sweet potato puree and maple syrup. This recipe is naturally gluten-free, dairy-free, and uses simple, whole ingredients.

Ingredients

Scale
  • 1 cup sweet potato puree (about 1 large sweet potato)
  • 1/2 cup pure maple syrup
  • 1/2 cup melted coconut oil or unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder or cacao powder
  • 1/4 cup almond flour or oat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark 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 mixing bowl, whisk together the sweet potato puree, maple syrup, and melted coconut oil until smooth.
  3. Add the eggs and vanilla extract to the bowl. Whisk until fully combined.
  4. In a separate small bowl, whisk together the cocoa powder, almond flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix.
  6. Fold in half of the chocolate chips, if using.
  7. Pour the batter into the prepared baking pan and spread evenly. Sprinkle the remaining 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 and cutting them into squares. Cooling is essential for fudgy texture.

Notes

  • For the best fudgy texture, chill the brownies for at least 2 hours after they have cooled to room temperature.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one 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 sweet potato puree, you can roast or steam a sweet potato until very soft, then mash it until completely smooth.

Nutrition

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