Fudgy Flourless Sweet Potato Brownies
Get ready for your mind to be blown by the absolutely best fudgy flourless sweet potato brownies in the world. Refined sugar free, paleo, and the perfect healthy dessert to enjoy after a meal. Enjoy on it's own or with some scoops of your favorite ice cream!
Servings: 4
Ingredients
Wet Ingredients
- ½ cup Sweet Potato ((roughly 1 small potato))
- ½ Ripe Banana
- 1 Pasture Raised Brown Egg ((or vegan flax egg))
- ¼ cup Almond Butter
- 1 tbsp Coconut Oil, melted
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
Dry Ingredients
- ¼ cup Cacao Powder
- 1 tbsp Almond Flour
- ½ tsp Baking Soda
- ½ tsp Sea Salt
- Semi-Sweet Chocolate Chips
Instructions
Roast Your Sweet Potato
- Cut your potato in half and lay on some foil, face down. Roast at 425 degrees for 30-35 minutes. (If using a toaster oven – roast at 400 degrees).½ cup Sweet Potato
- Once cooked, carefully remove and set aside to cool while you prepare your other ingredients.
- Scoop out just the flesh and measure out at least half a cup. Now you’re ready to mix all your wet ingredients together!
Wet Ingredients
- Add your wet ingredients to your countertop blender or a mixing bowl if using a hand mixer.½ Ripe Banana, 1 Pasture Raised Brown Egg, ¼ cup Almond Butter, 1 tbsp Coconut Oil, melted, 1 tbsp Maple Syrup, 1 tsp Vanilla Extract
- Blend all the ingredients together until no lumps are left behind.
Dry Ingredients
- Add your dry ingredients (excluding the chocolate chips) to your wet ingredients. Mix well but try not to over-mix either. Just enough to incorporate all the ingredients!¼ cup Cacao Powder, 1 tbsp Almond Flour, ½ tsp Baking Soda, ½ tsp Sea Salt
- Then add in a handful of chocolate chips. You can never have too many! I like to go all out (; Carefully mix again until incorporated.Semi-Sweet Chocolate Chips
Bake
- Add your brownie batter to your choice of baking dish. Bake at 350 degrees for 25-30 minutes if using a toaster oven and 30-35 minutes if using a traditional oven.
- Enjoy fresh out of the oven (of course after letting it cool for 10-15 minutes). Sprinkle with some powdered sugar on top or topped with your favorite ice cream.
Video Tutorial
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
Extra Notes & Tips
- Sweet potato truly is the start of this show but if you’re not a fan or can’t eat for whatever reason, you definitely can still make this recipe! Just swap the same amount for banana. You’ll get more of a banana bread brownie thing going on which I’m sure will taste amazing!
- If you don’t love bananas, you can just swap the same amount for sweet potato. Banana definitely adds more of the natural sweetness but completely understand if you want to substitute them out!
- This recipe does use an egg but it can definitely be eliminated using a flax egg! Follow Jessica’s recipe on how to easily make a flax egg.
- Baking Dish Options - use a mini round baking dish, cast iron skillet, or baking sheet roughly around 6-6.5" in size.
- The best way to store leftovers of these brownies is to cover the baking dish with foil and storing in the refrigerator. Good for up to a week! To enjoy again, heat in the microwave (in a microwave safe dish) for 45 seconds and they will still taste fresh out of the oven!
- You’ll know your sweet potato brownies are fully cooked yet still fudgy when the top is solid and you can stick a toothpick straight into the center with it coming out fairly dry. Just know if you stick it into a chocolate chip, it will obviously come out wet.