Super Fudgy Sweet Potato Brownies
I am going to be perfectly honest with you, I have made this Super Fudgy Sweet Potato Brownie recipe three times in the last two weeks and I made it again this morning.
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You might be wondering, is it because I bought too many sweet potatoes? Nope, it’s simply because the rich fudgy chocolate taste is addicting and irresistible!
And since it’s St. Patrick’s Day, I have a great reason to make more and use up my green frosting.
Mmmm…this brownie is so soft and richly decadent you will be thinking about these fudgy brownies all day long! Therefore you should definitely grab two since they are a healthier option.
To make Super Fudgy Sweet Potato Brownies you will need:
1. Cooked and mashed sweet potatoes.
2. Vanilla extract.
3. Cashew butter ~ any nut butter is fine, we often use peanut butter as well.
4. Oat flour ~ Regular all-purpose or almond are other options as well.
5. Sugar ~ I used beet sugar; Monkfruit Sweetener is a zero carb option.
6. Cocoa powder
7. Baking soda
8. Salt
9. Semi-sweet mini chocolate chips. I used Enjoy Life Allergy-Friendly Semi-Sweet Mini Chocolate Chips.
The frosting is optional ~ Pillsbury Creamy Supreme vanilla and chocolate flavors are gluten, egg, nut, and dairy-free. These frostings are NOT corn and soy-free.
For this recipe the nut butter needs to be easy to stir, so you can either let it set out for about 30 minutes or carefully warm it up in the microwave. I personally have not used the microwave and the recipe has worked just fine.
Once the brownies have cooled you can frost them or serve them as they are. These brownies are so incredibly good we usually eat them plain. This is a freezer-friendly recipe even if they are frosted.
Chocolate fans if you like these fudgy sweet potato brownies you might also like Gluten-Free Chocolate Snack’n Cake and Nearly No-Fat S’more Brownies.
This recipe is slightly modified from Chocolate Covered Katie.
Super Fudgy Sweet Potato Brownies
Ingredients
- 3/4 cup sweet potato cooked and mashed
- 1 tsp vanilla
- 1 cup cashew butter ~ any nut butter is fine. The peanut butter will be a stronger flavor but is really good as well.
- 1/4 cup plus 2 tbsp flour ~ I used oat flour ~Regular all-purpose or almond flours are other options.
- 2/3 cup sugar ~ I used beet sugar
- 1/4 cup plus 2 tbsp cocoa powder
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup mini semi-sweet chocolate chip plus 3 tbsp to sprinkle on top. I used Enjoy Life Allergy-Friendly Semi-Sweet Mini Chocolate Chips.
- Frosting optional ~ Pillsbury Creamy Supreme vanilla and chocolate flavors are gluten, egg, nut, and dairy-free. These frostings are NOT corn and soy-free.
Instructions
- Preheat oven to 325 and grease or line an 8-inch pan with parchment paper.
- To make your nut butter easy to stir you can either let it set out for about 30 minutes or carefully warm it up in the microwave. I personally have not used the microwave and the recipe has worked just fine.
- In a large mixing bowl add softened nut butter, sweet potatoes, and vanilla. Whisk together well.
- In a small mixing bowl combine flour, sugar, cocoa powder, baking soda, and salt. Add to sweet potato mixture and stir to combine. Stir in chocolate chips.
- Smooth batter into the prepared pan gently pushing with a spatula to fill evenly. Sprinkle remaining chocolate chips over the top and bake for 35 minutes.
- Remove brownies from the oven and let them rest until they reach room temperature. The brownies will firm up as they cool.
- Once the brownies have cooled you can frost them or serve them as they are. These brownies are so incredibly good we usually eat them plain.
