If you’re after a simple healthier brownie recipe that still tastes rich and chocolatey, these sweet potato brownies are such a good one to keep on repeat. Made with just 4 main ingredients, they’re naturally dairy free, egg free, vegan and gluten free, with the sweet potato making them extra soft and fudgy inside.
They come together in one bowl and are perfect for lunchboxes, snacks or an easy wholesome dessert. We love making these when we have leftover sweet potato to use up, and they’re also great for little ones since they’re naturally sweetened with maple syrup and can easily be customised with optional choc chips or crushed nuts on top.
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4 Ingredient Sweet Potato Brownies
Ingredients
- 300 g sweet potato (mashed; steamed, boiled or roasted, skin removed)
- 120 g almond butter (we use a 100% natural almond butter)
- 80 ml maple syrup
- 30 g cacao powder (sub with carob for under 24 months)
- 50 g vegan choc chips (optional; omit for under 24 months)
Instructions
- Preheat the oven to 180c/350f.
- Add all of the ingredients to a bowl and stir until smooth and well combined.
- Spread the batter into a lined baking dish (we used a 17x22cm size, so use similar or a 20x20, if you use larger reduce the cooking time, if smaller then cook longer as it will be thicker).
- If using, stir through the choc chips (reserve a few to sprinkle on top).
- Bake for 25-30 minutes until a skewer comes out clean, the top is starting to firm and edges are pulling away slightly.
- Allow to cool fully in the dish before slicing (they will firm up as they cool).