Paleo Sweet Potato Brownies
These fudgy paleo brownies are made with sweet potato puree for natural sweetness and moisture. They are a delicious and healthier alternative to traditional brownies, perfect for a guilt-free treat. The recipe uses almond flour and cocoa powder to create a rich, chocolatey flavor and tender texture.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 9
- Difficulty
- Medium
Allergen information: may contain eggs, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.25 cupsweet potato puree, mashed
- 2 pcslarge egg
- 0.5 cupmaple syrup
- 0.25 cupcoconut oil, melted
- 1 tspvanilla extract
- 0.5 cupalmond flour
- 0.5 cupunsweetened cocoa powder
- 0.5 tspbaking powder
- 0.25 tspsalt
- 0.5 cupdairy-free dark chocolate chips(optional)
Equipment
8x8 inch baking pan · large bowl · spatula · wire rack · parchment paper · medium bowl · whisk · oven
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
About 5 min
Cook’s note: Using parchment paper ensures the brownies won't stick and makes them easy to lift out of the pan.
- 2
In a large bowl, whisk together the sweet potato puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
About 3 min
Cook’s note: Ensure the sweet potato puree is smooth to avoid lumps in your brownies.
- 3
In a separate medium bowl, combine the almond flour, cocoa powder, baking powder, and salt.
About 2 min
Cook’s note: Whisking dry ingredients separately helps distribute them evenly and prevents clumps.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
About 2 min
Cook’s note: Overmixing can lead to a tougher texture in baked goods.
- 5
Fold in the dairy-free chocolate chips, if using, distributing them evenly throughout the batter.
About 1 min
Cook’s note: If you want extra chocolatey brownies, you can sprinkle a few more chocolate chips on top before baking.
- 6
Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
About 1 min
- 7
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
About 25 min
Cook’s note: Brownies are best when slightly underbaked for a fudgy texture.
- 8
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 30 minutes before cutting.
About 30 min
Cook’s note: Cooling fully is crucial for the brownies to set properly and prevent crumbling when cut.
- 9
Once cooled, lift the brownies out of the pan using the parchment paper overhang and cut into 9 squares.
About 1 min
Keep it good
Store leftover brownies in an airtight container at room temperature.
These brownies are best enjoyed at room temperature or slightly warmed in the microwave for 10-15 seconds.
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