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Fudgy Sweet Potato Brownies (Gluten-free!)
Chocolate
Ingredients:
- 200 g (1 cup) sweet potato, cooked
- 128 g (½ cup) peanut butter
- 50 g (½ cup) oat flour
- 25 g (¼ cup) cocoa powder
- 120 g (½ cup) maple syrup
- 4 g (1 tsp) vanilla extract
- 2 g (½ tsp) baking powder
- 90 g (½ cup) chocolate chips (plus extra for topping)
- pinch of salt (optional)
Equipments:
- 8×8 inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk and spatula
- Fork or potato masher
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
- Preheat and Prep
Preheat oven to 175°C (350°F). Line an 8-inch square baking pan with parchment paper. - Make the Batter
In a large bowl, mix together 200 g (1 cup) cooked sweet potato (mashed), 128 g (½ cup) peanut butter, 120 g (½ cup) maple syrup, and 4 g (1 tsp) vanilla extract. Stir in 50 g (½ cup) oat flour, 25 g (¼ cup) cocoa powder, 2 g (½ tsp) baking powder, and a pinch of salt. Fold in 90 g (½ cup) chocolate chips. - Bake
Spread evenly into the prepared pan. Sprinkle extra chocolate chips on top if desired. Bake for 25–30 minutes until set on the edges and just slightly fudgy in the center. - Cool and Slice
Let cool completely in the pan before cutting into squares.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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
Prep 10 min
Bake 35 min
Ingredients:
- 200 g (1 cup) sweet potato, cooked
- 128 g (½ cup) peanut butter
- 50 g (½ cup) oat flour
- 25 g (¼ cup) cocoa powder
- 120 g (½ cup) maple syrup
- 4 g (1 tsp) vanilla extract
- 2 g (½ tsp) baking powder
- 90 g (½ cup) chocolate chips (plus extra for topping)
- pinch of salt (optional)
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Instructions:
- Preheat and Prep
Preheat oven to 175°C (350°F). Line an 8-inch square baking pan with parchment paper. - Make the Batter
In a large bowl, mix together 200 g (1 cup) cooked sweet potato (mashed), 128 g (½ cup) peanut butter, 120 g (½ cup) maple syrup, and 4 g (1 tsp) vanilla extract. Stir in 50 g (½ cup) oat flour, 25 g (¼ cup) cocoa powder, 2 g (½ tsp) baking powder, and a pinch of salt. Fold in 90 g (½ cup) chocolate chips. - Bake
Spread evenly into the prepared pan. Sprinkle extra chocolate chips on top if desired. Bake for 25–30 minutes until set on the edges and just slightly fudgy in the center. - Cool and Slice
Let cool completely in the pan before cutting into squares.
