Fudgy Sweet Potato Brownies (Gluten-free!)
Chocolate
Potato
Ingredients:
- 255 g (1 cup) sweet potato
- 128 g (½ cup) peanut butter
- 50 g (½ cup) oat flour
- 48 g (½ cup) cocoa powder
- 160 ml (¾ cup) maple syrup
- 2 ml (1 ½ tbsp) avocado oil
- 4 g (1 tsp) vanilla extract
- 4 g (1 tsp) baking powder
- 90 g (½ cup) chocolate chips
- pinch of salt (optional)
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Freezer Friendly
Soy-Free
Refined Sugar-Free
Nutrition:
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Mash the cooked sweet potato until completely smooth before mixing it in — any lumps left behind will show up as dense, uneven spots in the finished brownies.
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.
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.
Every ingredient here earns its place, but a few really shape the dish. The sweet potato adds heartiness and a creamy texture once cooked. The peanut butter adds richness and a deep, nutty backbone. The oat flour provides structure and body to the finished dish. The cocoa powder adds rich, deep chocolate flavor.
Fudgy Sweet Potato Brownies (Gluten-free!)
Ingredients:
- 255 g (1 cup) sweet potato
- 128 g (½ cup) peanut butter
- 50 g (½ cup) oat flour
- 48 g (½ cup) cocoa powder
- 160 ml (¾ cup) maple syrup
- 2 ml (1 ½ tbsp) avocado oil
- 4 g (1 tsp) vanilla extract
- 4 g (1 tsp) baking powder
- 90 g (½ cup) chocolate chips
- pinch of salt (optional)
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The sweet potato adds heartiness and a creamy texture once cooked. The peanut butter adds richness and a deep, nutty backbone. The oat flour provides structure and body to the finished dish. The cocoa powder adds rich, deep chocolate flavor.
Prep:
Mash the cooked sweet potato until completely smooth before mixing it in — any lumps left behind will show up as dense, uneven spots in the finished brownies.
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.
