Fudgy Sweet Potato Brownies (gluten-free!)
Chocolate
Ingredients:
- 200 g (1 cup) sweet potato, cooked
- 128 g (1/2 cup) peanut butter
- 50 g (1/2 cup) oat flour
- 25 g (1/4 cup) cocoa powder
- 120 g (1/2 cup) maple syrup
- 4 g (1 tsp) vanilla extract
- 2 g (1/2 tsp) baking powder
- 90 g (1/2 cup) chocolate chips (plus extra for topping)
- pinch of salt (optional)
Equipments:
- 8×8 inch baking pan
- Parchment paper
- Large mixing bowl
- Fork or potato masher
- Whisk and spatula
Freezer Friendly
Gluten-Free
Oil-Free
Refined Sugar-Free
Soy-Free
Features:
Freezer Friendly
Gluten-Free
Oil-Free
Refined Sugar-Free
Soy-Free
Nutrition:
Calories 435 kcal Carbohydrates 58g Fat 18g Fiber 8g Protein 15g Sodium 680mg Sugar 8g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
Instructions:
- Prepare: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
- Mash: Mash the sweet potato in a bowl until smooth. If needed, blend it for an extra creamy texture.
- Mix wet ingredients: Add almond butter, maple syrup, vanilla, and avocado oil (if using). Stir until well combined.
- Mix dry ingredients: In a separate bowl, whisk oat flour, cocoa powder, baking powder, salt, and cinnamon (if using).
- Combine wet and dry: Gradually mix the dry ingredients into the wet mixture until fully incorporated. Fold in the chocolate chips and nuts (if using).
- Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle extra chocolate chips on top. Bake for 35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool & Set: Let it cool in the pan for at least 15 minutes before slicing. This helps it firm up and develop the fudgy texture.
Notes
- For extra fudgy brownies, refrigerate after cooling for a few hours.
- Add a pinch of espresso powder to deepen the chocolate flavor.
Tips
- For a richer, more moist texture, add 1 tbsp avocado oil.
- For added crunch, mix in 2 tbsp chopped nuts such as pecans or walnuts.
Storage
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
Swaps
- Use regular flour in place of oat flour.
- Replace peanut butter with ¼ avocado or neutral oil.
- Swap oat flour for almond flour if preferred.
Fudgy Sweet Potato Brownies (gluten-free!)
9 pieces
10 min to prep
35 min to bake
Ingredients:
- 200 g (1 cup) sweet potato, cooked
- 128 g (1/2 cup) peanut butter
- 50 g (1/2 cup) oat flour
- 25 g (1/4 cup) cocoa powder
- 120 g (1/2 cup) maple syrup
- 4 g (1 tsp) vanilla extract
- 2 g (1/2 tsp) baking powder
- 90 g (1/2 cup) chocolate chips (plus extra for topping)
- pinch of salt (optional)
Features:
Freezer Friendly
Gluten-Free
Oil-Free
Refined Sugar-Free
Soy-Free
Instructions:
- Prepare: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
- Mash: Mash the sweet potato in a bowl until smooth. If needed, blend it for an extra creamy texture.
- Mix wet ingredients: Add almond butter, maple syrup, vanilla, and avocado oil (if using). Stir until well combined.
- Mix dry ingredients: In a separate bowl, whisk oat flour, cocoa powder, baking powder, salt, and cinnamon (if using).
- Combine wet and dry: Gradually mix the dry ingredients into the wet mixture until fully incorporated. Fold in the chocolate chips and nuts (if using).
- Bake: Pour the batter into the prepared pan and spread evenly. Sprinkle extra chocolate chips on top. Bake for 35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool & Set: Let it cool in the pan for at least 15 minutes before slicing. This helps it firm up and develop the fudgy texture.











