Sweet Potato Almond Flour Brownies

 Sweet Potato Almond Flour Brownies

These Sweet Potato Almond Flour Brownies are a fantastic healthier twist on classic brownies—fudgy, rich in chocolate flavor, and gluten-free. The sweet potato adds moisture and subtle sweetness without tasting "vegetable-y," while almond flour keeps them dense and nutty.  

                                       

         

                      Servings: 9–12 (8x8-inch pan)

Prep Time: 15 minutes Cook Time: 25 - 35 minutes Total Time: ~45 minutes + cooling

Ingredients

• 2 medium sweet potatoes (about 1–1.5 lbs total; yields ~1 3/4 cups mashed/pureed—bake, boil, or microwave until soft, then peel and mash smooth)
• 1 1/4 cups almond flour (blanched for best texture)
• 3 tablespoons oil (coconut oil melted or avocado oil)
• 1/3 cup maple syrup 
• 1/4 cup brown sugar or maple syrup
• ½ cup unsweetened cocoa powder or cacao powder 
• 1 tsp vanilla extract
• 1 egg or 4 tablespoons milk 
• ½ tsp baking soda (or 1 tsp baking powder)
• ¼ tsp salt
• Add-ins: ½–¾ cup dark chocolate chips, 1/2 cup pecans or walnuts

Instructions

1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper (overhang for easy removal) or grease lightly.
2. Prepare the sweet potatoes: Pressure cook for 8 minute in Instant pot or pierce with a fork, bake at 400°F for 45–60 min (or microwave 8–12 min), cool slightly, peel, and mash until smooth. Measure out about 1 3/4 cups (save any extra for another use).
3. In a large bowl, mix the mashed sweet potato, egg, brown sugar, maple syrup, oil, and vanilla extract until smooth and creamy.
4. Stir in the cocoa powder, almond flour, baking soda, and salt until fully combined—no dry spots. The batter will be thick.  Fold in chocolate chips or nuts if using.    
5. Spread evenly into the prepared pan and smooth the top. Add extra chips on top if desired.
6. Bake 25–30 minutes. Edges should be set, center slightly soft (they firm up a lot while cooling for fudgy texture). Toothpick test: moist crumbs, not wet batter. Don't overbake!
7. Cool in the pan for 20–30 minutes (or longer—best when fully cooled or chilled for clean cuts). Lift out, slice, and enjoy!

Notes / Tips

• Sweet potato amount: 2 medium usually give 1 1/2–2 cups mashed.
• Storage: Airtight container at room temp 2–3 days, fridge up to 1 week (they're amazing chilled!), or freeze slices for 1–2 months.

These should turn out rich, chocolatey, and perfectly moist—great for a healthier treat !