Get ready to have your mind blown by a healthy dessert that tastes unbelievably decadent! Imagine a rich, deeply chocolatey, and incredibly fudgy brownie, made with a secret healthy ingredient, and topped with a creamy peanut butter swirl and mini chocolate chips. These sweet potato brownies are a game-changer—they’re gluten-free, naturally sweetened, and packed with nutrients, making them a guilt-free treat that will satisfy all your chocolate cravings.
Prep Time: 15 mins
Total Time: 45 mins
Servings: 16 small brownies
Ingredients:
For the Sweet Potato Brownies:
- 1 cup Cooked Sweet Potato, mashed until very smooth
- 1/2 cup Pure Maple Syrup
- 1/2 cup Creamy Almond Butter or another nut butter
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Unsweetened Cocoa Powder
- 1/3 cup Almond Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Chocolate Chips, divided
For the Peanut Butter Swirl:
- 1/4 cup Natural Creamy Peanut Butter
- 1 tbsp Pure Maple Syrup
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
- Combine Wet Ingredients:Â In a large bowl, whisk together the mashed sweet potato, maple syrup, almond butter, eggs, and vanilla extract until the mixture is completely smooth and well combined.
- Add Dry Ingredients:Â Add the cocoa powder, almond flour, baking soda, and salt to the bowl. Stir with a spatula until everything is just combined into a smooth, thick batter.
- Fold in Chocolate Chips:Â Gently fold in 1/4 cup of the chocolate chips.
- Assemble the Brownies:Â Pour the brownie batter into the prepared baking pan and spread it into an even layer.
- Create the Peanut Butter Swirl:Â In a small bowl, mix together the peanut butter and 1 tablespoon of maple syrup until smooth. Drop spoonfuls of the peanut butter mixture over the brownie batter. Use a knife or a skewer to gently swirl it into the batter.
- Top and Bake:Â Sprinkle the remaining 1/4 cup of chocolate chips over the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.
- Cool Completely:Â This step is crucial! Let the brownies cool completely in the pan on a wire rack for at least 1 hour. They are very fudgy and need time to set properly before slicing.
Recipe Notes:
- Smooth Sweet Potato:Â For the best texture, ensure your cooked sweet potato is mashed until it’s completely smooth, like a puree. Any stringy bits will affect the final brownie.
- Don’t Overbake:Â The key to fudgy brownies is to slightly underbake them. The edges should look set, but the center will still be very soft. They will continue to firm up as they cool.
- Cooling is Mandatory:Â Resist the urge to cut into them while they’re warm! These brownies are very delicate when hot and need to cool completely to achieve their final, perfect fudgy texture.
- Nut Butter Options:Â You can use any creamy nut butter you like in the brownie base, such as cashew or peanut butter. For the swirl, almond butter also works wonderfully.
- Storage:Â Store these brownies in an airtight container in the refrigerator for up to 5 days. They are extra fudgy and delicious when chilled!
There you have it—a rich, fudgy, and secretly healthy brownie that tastes like an absolute indulgence. This recipe proves that you can have a delicious dessert that’s also good for you. We hope you and your family love this amazing guilt-free treat! Happy baking!
Estimated Nutritional Information (per brownie)
Calories: 145; Fat: 9g; Carbohydrates: 16g (Fiber: 3g, Sugars: 10g); Protein: 4g
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
