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Fudgy Sweet Potato Brownies

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A healthy, fudgy sweet potato brownie recipe using natural sweeteners and nutritious ingredients for a rich, chewy brownie with no added sugar.

Ingredients

Scale
  • 1/2 cup cocoa powder
  • 3/4 cup coconut sugar
  • 1/4 cup arrowroot powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup roasted sweet potato puree
  • 1 large egg
  • 1/4 cup coconut oil, melted
  • 1/4 cup sunflower seed butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar (optional)
  • 1/3 cup dark chocolate chunks or chips (optional)
  • 1/4 cup pecans (optional)

Instructions

  1. Preheat oven to 350°F (176°C) and line an 8×8 inch baking pan with parchment paper.
  2. In a small bowl, combine cocoa powder, coconut sugar, arrowroot powder, baking soda, and salt. Stir until well mixed.
  3. In a large bowl, mix the roasted sweet potato puree, egg, melted coconut oil, sunflower seed butter, vanilla extract, and apple cider vinegar.
  4. Add the dry ingredients to the wet ingredients and stir until a thick, glossy batter forms.
  5. Fold in dark chocolate chunks and pecans if using.
  6. Pour the batter into the prepared baking pan and spread evenly using wet hands or a silicone spatula.
  7. Bake for 28 minutes until the brownies are set and a toothpick inserted comes out with moist crumbs.
  8. Allow brownies to cool completely in the pan before cutting into squares.

Notes

Using roasted sweet potato instead of boiled helps reduce moisture for a fudgier texture. Optionally top with dark chocolate or nuts for added texture and flavor. The vinegar helps preserve color and quality when baking with sunflower seed butter.

Nutrition

Find it online: https://www.receipster.com/sweet-potato-brownie-recipe-review-2/

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