Sweet Potato Brownies

These sweet potato brownies are rich, fudgy, and moist. Made with almond flour, cocoa powder, and olive oil, they have a deep chocolate flavor with a soft, brownie-like texture.

Course Dessert

Cuisine American

Method Bake

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 140

Author Lily Ernst

Ingredients

1 cup cooked and mashed sweet potatoes
½ cup avocado or olive oil
1 large egg
1 tsp vanilla extract
½ cup granulated sugar or coconut sugar
½ cup unsweetended cocoa powder
¼ cup almond or oat flour
½ tsp baking powder
¼ tsp fine salt
¼ - ½ cup chopped peanuts, walnuts, or pecans plus more for topping
¼ cup chocolate chips plus more for topping

Instructions

Preheat oven to 350F and line an 8x8 square pan with parchment paper.
In a large bowl, blend the sweet potatoes, olive oil, egg, vanilla, and sugar until smooth.
1 cup cooked and mashed sweet potatoes, ½ cup avocado or olive oil, 1 large egg, 1 tsp vanilla extract, ½ cup granulated sugar
Sift in the cocoa powder, almond flour, baking powder, and salt. Stir everything together until just combined.
¼ cup almond or oat flour, ½ cup unsweetended cocoa powder, ½ tsp baking powder, ¼ tsp fine salt
Gently fold in the chopped nuts and chocolate chips. Transfer the batter to a 9" square baking pan lined with parchment paper.
¼ - ½ cup chopped peanuts, walnuts, or pecans, ¼ cup chocolate chips
Top with more chopped nuts and chocolate chips if desired. Bake at 350F for 25 minutes. Let cool completely before cutting.

Notes

Store the brownies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate them for up to 1 week.

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