Flourless Sweet Potato Brownies
Flourless Sweet Potato Brownies made with 4 basic ingredients, a delicious sweet treat that is so healthy too. Low carb, refined sugar free, vegan and gluten free, these brownies have a nice gooey texture, and a rich chocolaty touch. A great choice this Fall, but also all year round.
Servings: 16 squares
Calories: 133kcal
Ingredients
- 2 cups cooked and cooled sweet potatoes (3 medium sweet potatoes, mashed well)
- 1 cup peanut butter (250 g)
- 2 tablespoon cocoa powder
- ¼ cup maple syrup (65 ml)
- chocolate chips to decorate (optional)
Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Add the mashed sweet potatoes, maple syrup, cocoa powder and peanut butter to a blender and blitz to a smooth consistency.
- Line a square baking tray (mine is 24 cm x 5 cm or 9 inches large and 2 inches high) with non-stick baking paper, and spread the mixture evenly.
- Bake for 25 minutes, then remove it from the oven and leave it to cool down completely before slicing.
Video
Notes
- The brownies must be cooled down completely before slicing, or they can be pretty crumbly otherwise, given the fact that there is no flour added at all.
- I prefer roasting the sweet potatoes, as that gives them a naturally sweet and caramelised touch, but boiling should do too if you are pressed by time.
- Sweet potatoes can come in different sizes, for more precise measurements, use 2 cups of mashed sweet potatoes for this recipe - too much mash might change the texture of the brownies.
Nutrition
Calories: 133kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 83mg | Potassium: 177mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2492IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 0.5mg