Sweet Potato Brownies (Nut-Free)
These nut-free sweet potato brownies are gooey, chocolatey, and naturally sweetened with maple syrup. This easy recipe is vegan, allergy-friendly, and perfect for families.
Ingredients
- 1 cup cooked and mashed sweet potato about 1.5-2 medium
- 3 tablespoons coconut oil melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ⅓ cup all-purpose flour
- 2 tablespoons almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup dairy-free chocolate chips optional, but highly recommended
Instructions
- Preheat the oven and line an 8x8-inch baking pan with parchment paper.
- In a large bowl, combine the mashed sweet potato, melted coconut oil, maple syrup, vanilla extract, and cocoa powder. Mix until smooth.
- Stir in the flours, baking soda, and salt until just combined.
- Fold in the dairy-free chocolate chips, if using.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake until a toothpick comes out mostly clean. These brownies are meant to be gooey, so do not overbake.
- Allow the brownies to cool completely in the pan before cutting to maintain their gooey texture and structure.
Notes
Cook the sweet potato well. Roasted or steamed sweet potatoes work best because they are naturally sweeter and have less water content than boiled.
Mix just until ingredients are combined. Overmixing can make the brownies dense
Do not overbake. These brownies are meant to be gooey, so a toothpick should come out mostly clean, not dry.
Let them cool completely before cutting. This is essential for maintaining their gooey texture and shape.