Sweet Potato Brownies (Refined Sugar-Free & Gluten-Free)
Healthy, fudgy, naturally sweetened sweet potato brownies made without refined sugar or gluten. Rich, chocolatey, and perfectly gooey in the center!
Ingredients
- 2 eggs
- 300 g sweet potato, peeled and mashed
- 100 ml maple syrup
- 90 g flour
- 45 g cacao powder
- 1 tsp baking powder
- 1 tso vanilla extract
- pinch of salt
- handful chocolate chips optional
- peanut butter optional, for layering/swirling
Instructions
- Preheat oven to 180°C (350°F). Grease or line a 20x20 cm baking pan.
- Cook the sweet potato. Microwave, bake or boil.
- In a large bowl, mix mashed sweet potato, eggs, maple syrup (or honey), and vanilla extract until smooth.
- Add gluten-free flour, cacao powder, baking powder, and salt. Mix until just combined.
- Fold in dark chocolate chips if using.
- Pour half the batter into the prepared pan. Add spoonfuls of peanut butter if using, then top with remaining batter. Swirl gently if desired
- Bake for around 30-40 minutes. The center may still look slightly gooey but will firm up as it cools.
- Allow to cool before slicing for best texture.
Notes
Notes
- For fudgier brownies, slightly underbake.
- Chill in the fridge for cleaner slices.
- Store in an airtight container for up to 4 days.