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Sweet Potato Brownies: The Gooey, Fudgy Dessert You Need in Your Life

Fudgy sweet potato brownies with melted chocolate chips, one with a bite taken out.
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Think rich, chocolatey, and insanely fudgy. The sweet potato adds a  sweetness, but it’s mostly there for texture. These brownies do not taste like vegetables, I promise. You just get pure, chocolatey goodness.

Ingredients

Scale

Wet Ingredients:

  • 1 cup mashed sweet potato (roasted or steamed)
  • ½ cup maple syrup or honey
  • ¼ cup nut butter (almond, peanut, or cashew all work)
  • 2 eggs (or flax eggs for vegan)
  • 1 tsp vanilla extract

Dry Ingredients:

  • ½ cup cocoa powder
  • ¼ cup almond flour (or oat flour)
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup dark chocolate chips (because duh)

Instructions

1. Roast the Sweet Potatoes

  • Slice a medium sweet potato in half, bake at 400°F for about 40 minutes, or until super soft.
  • Scoop out the insides and mash it up until smooth. 

2. Mix the Wet Ingredients

  • In a bowl, whisk together the sweet potato, maple syrup, nut butter, eggs, and vanilla until smooth.

3. Add the Dry Ingredients

  • Stir in the cocoa powder, almond flour, baking soda, and salt. Mix just until combined. 

4. Fold in Chocolate Chips

  • Because chocolate chips make everything better. 

5. Bake!

  • Pour the batter into a greased or parchment-lined 8×8-inch pan.
  • Bake at 350°F for 25–30 minutes.
  • Let them cool (if you have the patience), then slice and devour.

Notes

  • Use roasted sweet potatoes – Steamed works too, but roasting brings out more sweetness.
  • Don’t overmix – Keeps them soft and fudgy.
  • Let them cool before slicing – Otherwise, they’ll be too gooey (unless you love eating brownies with a spoon, which… fair).
  • Want extra indulgence? Add a peanut butter swirl on top before baking. Game changer.

Nutrition

Keywords: Sweet Potato Brownies, Healthy brownies, Gluten-free brownies

Find it online: https://recipesandchill.com/sweet-potato-brownies/