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Fudgy, One-Bowl Sweet Potato Brownies

Close-up of a fudgy slice of sweet potato brownies topped with melted chocolate chips on a white plate.
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Make these fudgy, moist sweet potato brownies in one bowl. They are naturally sweetened with maple syrup and offer a rich chocolate experience that hides the vegetable content.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup melted coconut oil or butter
  • 1 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup gluten-free all-purpose flour blend (or almond flour for paleo/flourless)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (optional)

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.
  2. In a large bowl, whisk together the mashed sweet potato, melted coconut oil, maple syrup, eggs, and vanilla extract until completely smooth. This is your base.
  3. In a separate small bowl, whisk together the cocoa powder, flour blend, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  5. Fold in the dark chocolate chips, if using.
  6. Pour the batter into the prepared baking pan and spread evenly. Sprinkle a few extra chocolate chips on top if desired.
  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.
  8. Let the brownies cool completely in the pan on a wire rack before slicing. Cooling helps them set into a truly fudgy texture.

Notes

  • For a flourless or paleo option, substitute the gluten-free flour with almond flour.
  • If you do not have mashed sweet potato, you can use sweet potato puree from a can, but ensure it is plain, not pie filling.
  • For an even richer flavor, use browned butter instead of melted coconut oil.
  • These are best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Find it online: https://kitchenslang.com/fudgy-sweet-potato-brownies-recipe/