For a nourishing winter treat, indulge in the richest, fudgiest brownies―surprisingly made with sweet potatoes. These ultra-fudgy sweet potato brownies are naturally sweetened and deeply chocolatey. They’re the perfect treat when you need a little winter indulgence without the guilt.
Maximum fudge-factor
To get ultra-fudgy brownies, make sure not to overbake. The centre should still look slightly undercooked when you take them out of the oven—they’ll firm up as they cool, leaving you with that perfect gooey texture.
Fudgiest Sweet Potato Brownies
Ingredients
- 1 cup (250 mL) mashed sweet potatoes (about 2 large potatoes)
- 1/2 cup (125 mL) almond butter
- 1/4 cup (60 mL) coconut sugar
- 1/4 cup (60 mL) cocoa powder
- 1/4 cup (60 mL) vegan protein powder (chocolate)
- 1 tsp (5 mL) vanilla bean paste
- 1/4 cup (60 mL) dairy-free chocolate chips
Directions
01
Preheat oven to 350 F (180 C). Line 8 x 8 inch (20 x 20 cm) baking pan with parchment paper.
02
In bowl, mix sweet potatoes, almond butter, coconut sugar, cocoa powder, protein powder, and vanilla until just smooth. Do not overmix. Fold in chocolate chips. Pour batter into baking pan and spread evenly. Bake in preheated oven for 25 to 30 minutes, until edges are set but centre remains fudgy. Do not overbake.
03
Cool completely before cutting into squares to ensure the middle is completely set.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
