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Almond Butter Sweet Potato Brownies

A delightful marriage of rich chocolate and creamy almond butter with a secret ingredient: sweet potatoes, creating a fudgy, nutritious dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 16 brownies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the brownie mixture
  • 3/4 cup sweet potato (mashed until smooth; about 1 medium sweet potato) Make sure your sweet potato is cooked.
  • 1 cup almond butter Room temperature is recommended for easy mixing.
  • 1 large egg Use room temperature for best results.
  • 1/4 cup maple syrup Choose pure maple syrup for best flavor.
  • 1/4 cup cane sugar Adds sweetness and texture.
  • 1/3 cup cocoa powder Unsweetened Dutch-process is preferred.
  • 3/4 tsp espresso powder Optional, enhances chocolate flavor.
  • 1/2 tsp baking soda Leavens the brownies.
  • 1/4 tsp salt Balances the sweetness.
  • 1 cup chocolate chips Dark or semi-sweet recommended.
  • 1/2 tsp vanilla extract Natural vanilla improves aroma and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line an 8x8 inch baking pan with parchment paper, allowing some overhang.
  3. In a large mixing bowl, combine the mashed sweet potato, almond butter, egg, maple syrup, and cane sugar. Mix thoroughly until smooth.
Mixing
  1. Add cocoa powder, espresso powder, baking soda, salt, and vanilla extract to the bowl. Stir until just combined.
  2. Gently fold in 3/4 cup of chocolate chips.
Baking
  1. Pour the batter into the prepared pan, spreading it evenly. Top with remaining chocolate chips and press them in slightly.
  2. Bake for 30-35 minutes. Test for doneness with a toothpick; it should come out with moist crumbs.
  3. Allow the brownies to cool in the pan for 20 minutes, then lift them out using parchment paper and cut into squares.

Notes

Store brownies in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. They can also be frozen for up to three months.