4 Ingredient Sweet Potato Brownies
4 Ingredient Sweet Potato Brownies are thick, fudgy, and have a rich dark chocolate flavor. They're made with only a few wholesome ingredients, and are naturally a nut-free, dairy-free, and gluten-free.
Equipment
- 1 10" Bread Pan
Ingredients
- 1 Cup Sweet Potato Puree
- ¾ Cup Coconut Sugar Swap for any granulated sugar.
- ¾ Cup Cacao Powder Cocoa powder works too!
- 2 Eggs
Optional
- ¼ Cup Chocolate Chips
Instructions
- Start by mashed sweet potato, eggs, cacao powder, and coconut sugar into a mixing bowl. Use a hand mixer or whisk to blend until batter is smooth and creamy.
- Transfer the brownie batter into a 10" greased bread pan. Optional - top with chocolate chips!
- Bake the brownies at 350° for about 20-25 minutes. Then remove from the oven and let them cool for at least 1 hour before cutting to allow them to set completely.
Notes
Expert Tips
- To save time, use canned sweet potato puree.
- If you used baked or steamed sweet potato, make sure the potatoes have cooled to room temperature before adding into the brownie batter.
- For a smooth and creamy sweet potato texture, blend with a hand mixer before measuring.
- Bake in a 10" loaf pan to make 10 brownies. (This creates the ideal thickness too!)
- Use parchment paper and grease the baking pan with coconut oil to ensure they come out clean.
How To Store Leftovers
To keep the sweet potato brownies fresh, I recommend storing them in the refrigerator in an airtight container for up to 5 days. ** See full post for more information and step by step photos!Nutrition
Serving: 1ServingCalories: 135kcalCarbohydrates: 27gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 33mgSodium: 29mgPotassium: 272mgFiber: 3gSugar: 18gVitamin A: 5429IUVitamin C: 6mgCalcium: 38mgIron: 1mg
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