These Fudgy Sweet Potato Almond Brownies a fudgy, decadent and irresistibly delicious! They are naturally sweetened with maple syrup, sweet potato and almond butter. This recipe is dairy-free, low in calories and gluten. A delicious guilt-free snack to enjoy any time of the day!
When my nephew first talking about sweet potato brownies a few years ago, I thought it sounded like a recipe I had to try. After a few attempts, I have to say these are the ultimate delicious fudgy brownies! I LOVE them!! They are so decadent and rich in chocolate but let me warn you, this recipe is not sweetened with sugar. The sweetness comes from the sweet potatoes, maple syrup and almond butter. But once you try them, you will be so surprised, you would think they do have sugar in them.
WHAT YOU WILL NEED TO KNOW...
- For this recipe, I boiled the sweet potato and it only takes 15 minutes!
- I melted unsweetened bakers dark chocolate chunks to reduce the sugar content.
- The sweetness comes from the maple syrup and sweet potato.
- I added organic chunky almond butter for added crunch and texture.
- I often use spelt flour in my recipes, it’s low in gluten and much easier to digest.
- This recipe is called fudgy for a recipe, it is double in chocolate. I added cocoa powder as well.
- I love cinnamon and if you choose to opt out, then it won’t make a difference in the texture of this recipe.
- Don’t forget to add sea salt as a topping, chocolate and sea salt are a marriage made in heaven!
WHY MAKE THESE BROWNIES..
- DAIRY-FREE
- LOW IN CALORIES, SO YOU CAN EAT AS MANY AS YOU WANT
- NATURALLY SWEETENED WITH SWEET POTATO AND MAPLE SYRUP
- EASY RECIPE TO FOLLOW
- NO YOU CAN NOT TASTE THE SWEET POTATO DUE TO THE RICHNESS OF THE CHOCOLATE
HOW TO MAKE THIS RECIPE
First you will have to make the sweet potato puree/mash: peel and cut sweet potato into cubes and add to a small-medium sauce pot, cover with water and bring to a boil over medium-high heat. Reduce heat to simmer and cook about 15-17 minutes until potatoes are cooked. Remove from stove and drain. Mash with a fork and set aside to cool.
To melt chocolate chunks, using a microwave, add the chocolate chunks to a microwave safe bowl, start at high temperature for 30 seconds, remove from microwave and stir thoroughly. Return to microwave and another 20-30 seconds. Repeat, stirring until all the chunks have disappeared. Set aside to cool.
Preheat oven to 350℉ (176℃). Line a 8 x 8 inch square pan with parchment paper.
Mixing ingredients: spelt flour, cocoa powder, baking powder, cinnamon and salt in a separate medium bowl. In a large bowl, stir together sweet potato puree, maple syrup, almond butter, vanilla extract and melted chocolate. Then add the dry ingredients into the sweet potato mixture. Stirring until batter becomes thick and ingredients are incorporated.
Add batter to baking pan and spread evenly with a spatula. If the batter is sticky and difficult to spread, add some oil to your spatula. Bake for 22-25 minutes.
Test the brownies for doneness with a fork, tester or toothpick. Once done, place on cooling rack. Do not remove until the brownies have cooled. Remove and cut into 12 or 16 equal pieces.
These brownies are heavenly, so incredibly delicious, decadent and the BEST brownies I have ever had!! I am more of a savory person and if I eat something sweet, it can’t be overly sweet. But these brownies check off all the boxes of the ultimate brownie!!
STORING
These delicious brownies can be store in the refrigerator in a sealed container for up to 4 days. You a layer of parchment paper or wax paper between the layers of brownies so they don’t stick to each other. It can be stored in the freezer for up to 3 months in a sealed container with a lid or what I like to do is place it in a freezer zip-lock bag.
IF YOU MADE THIS DELICIOUS RECIPE…..I WOULD LOVE TO HEAR YOUR FEEDBACK, COMMENTS AND SUGGESTIONS! PLEASE DON’T FORGET TO RATE THIS RECIPE. 🙂
Fudgy Sweet Potato Almond Brownies
Equipment
- 8 x 8 inch square baking pan
Ingredients
- 1 cup sweet potato mashed or puree
- 1/3 cup dark chocolate chunks, melted
- 1/4 cup maple syrup
- 1/4 cup almond butter, crunchy (or smooth)
- 1 tsp vanilla extract
- 1/2 cup spelt flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
Instructions
- To make sweet potato mashed/puree, peel and cut sweet potato into cubes and add to a small-medium sauce pot, cover with water and bring to a boil over medium-high heat. Reduce heat to simmer and cook about 15-17 minutes until potatoes are cooked. Remove from stove and drain. Mash with a fork and set aside to cool.
- To melt chocolate chunks, using a microwave, add the chocolate chunks to a microwave safe bowl, start at high temperature for 30 seconds, remove from microwave and stir thoroughly. Return to microwave and another 20-30 seconds. Repeat, stirring until all the chunks have disappeared. Set aside to cool.
- Preheat oven to 350℉ (176℃). Line a 8 x 8 inch square pan with parchment paper.
- Measure spelt flour, cocoa powder, baking powder, cinnamon and salt in a separate medium bowl. In a large bowl, stir together sweet potato puree, maple syrup, almond butter, vanilla extract and melted chocolate. Then add the dry ingredients into the sweet potato mixture. Stirring until batter becomes thick and ingredients are incorporated.
- Add batter to baking pan and spread evenly with a spatula. If the batter is sticky and difficult to spread, add some oil to your spatula. Bake for 22-25 minutes.
- Test the brownies for doneness with a fork, tester or toothpick. Once done, place on cooling rack. Do not remove until the brownies have cooled. Remove and cut into 12 or 16 equal pieces.
