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Fudgy, One-Bowl Sweet Potato Brownies (Naturally Sweetened)

Two fudgy, dark chocolate sweet potato brownies stacked on a white plate, showing a rich, moist interior.
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You can make incredibly rich, fudgy, and moist chocolate brownies using sweet potato puree. This simple, one-bowl recipe uses maple syrup for natural sweetness, making it a guilt-free dessert that tastes decadent.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup melted coconut oil or butter
  • 1 cup pure maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup gluten-free all-purpose flour blend (or regular flour for non-GF)
  • 1/2 cup dark chocolate chips (optional, for folding in)

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. Lightly grease the paper.
  2. In a large mixing bowl, combine the mashed sweet potato, melted coconut oil or butter, maple syrup, and eggs. Whisk until the mixture is smooth and well combined.
  3. Add the vanilla extract to the wet ingredients and mix briefly.
  4. In the same bowl, add the cocoa powder, gluten-free flour blend, baking soda, and salt. Mix everything together with a spatula until just combined. Do not overmix; stop when you no longer see streaks of dry ingredients. This is the secret to a fudgy texture.
  5. If using, gently fold in the dark chocolate chips.
  6. Pour the batter into your prepared baking pan and spread it evenly.
  7. 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. For fudgier results, err on the side of underbaking slightly.
  8. Let the brownies cool completely in the pan on a wire rack before slicing. Cooling allows them to set properly for the best texture.
  9. Once cool, use the parchment paper overhang to lift the brownies out and slice them into squares.

Notes

  • To achieve the fudgiest texture, make sure your sweet potato puree is smooth and not watery. You can bake or microwave the sweet potato until very soft before mashing.
  • If you want a truly flourless brownie, substitute the 3/4 cup flour with an equal amount of almond flour, though the texture will be slightly denser.
  • For a dairy-free option, use coconut oil instead of butter and ensure your chocolate chips are dairy-free.
  • These brownies taste even better the next day once the flavors have settled.

Nutrition

Find it online: https://carlacooking.com/sweet-potato-brownies-fudgy-one-bowl-recipe/