Super fudge-y brownies made with SunButter and sweet potato. Sweetened with maple syrup and dark chocolate chips. Perfect for a decadent fall dessert!
I love it when my friends are taste testers.
Whenever we have company over I always feel inclined to bake a special dessert, or re-create a star recipe from the blog.
You, know, live up to the whole food blogger title.
Luckily, my friends understand that since I do this for a living, I’m not always jumping to pull out my oven mitts on a Saturday and dirty up the kitchen.
Particularly after it’s *finally* clean for the first time all week.
So when one of my favorite couples came over last weekend they got an exclusive preview of these brownies made with sweet potato.
“Dessert, anyone?” I asked, extending a Tupperware jar of leftover brownies that I photographed earlier in the week.
My friends loved these Sweet Potato SunButter Brownies and I know you will too!
They’re made easily in 1-bowl with sweet potato, SunButter, and plenty of cacao.
Here’s What You Need to Make SunButter Sweet Potato Brownies:
- sweet potato purée
- pure maple syrup
- No-Sugar-Added SunButter
- raw cacao powder
- baking powder
- almond flour
- vegan dark chocolate chips
That’s it!
How to Make Them
First, preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
This recipe uses canned sweet potato purée to keep the prep time down.
I find that canned sweet potato purée tends to be runnier than homemade sweet potato purée, so keep this in mind if you’re making substitutions!
Add the sweet potato purée, maple syrup, and No-Sugar-Added SunButter to a large mixing bowl and stir everything to combine.
I used No-Sugar-Added SunButter in this recipe.
The neutral flavor of this sunflower seed butter if excellent in baked goods, like these brownies!
It makes things super creamy and moist without incorporating any added oils.
This variety of SunButter has a hint of sea salt, which draws out the natural sweetness of these brownies.
Add Your Mix-Ins
Next, sift in the cacao and baking powders and stir them to combine everything.
Add in the almond flour and stir until you have a thick batter.
Finally, fold in the dark chocolate chips.
I like using mini dark chocolate chips in the recipe, but any size and flavor of chip will work here!
You can also mix in some optional nuts for a little extra texture.
More Chocolate Is Better
Transfer the batter to the parchment-lined baking dish and spread it into an even layer using a spoon or rubber spatula.
Top the pan with additional chocolate chips, if you want to.
You know you want to!
Bake the brownies on the center rack for about 30-35 minutes.
The brownies are done when the edges start to pull from the pan and the top is mostly firm to the touch.
Remove the brownies from the oven and let them cool slightly before slicing and serving them.
Once they’re mostly cool, lift the brownies out of the pan and slice them into squares.
Enjoy them immediately!
How to Enjoy Them
Enjoy these Sweet Potato SunButter Brownies whenever you’re craving a big warm pan of gooey chocolate.
They’re moist, chocolate-y, and totally customizable.
Feel free to change the flavor profiles by adding in your favorite mix-ins.
Store any leftover brownies in an airtight container in the fridge for one week.
Did I mention they’re great for spontaneous entertaining?
You can also freeze them for long-term storage and reheat before serving.
Enjoy!
If You Make These Sweet Potato SunButter Brownies Let Me Know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more healthier brownies, try my 1-Bowl Butternut Brownies, Pumpkin Almond Butter Brownies, and Super Fudgy Vegan Brownies.
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XO Lauren
Sweet Potato SunButter Brownies
- Total Time: 45 minutes
- Yield: 8-12 servings
- Diet: Vegan
Description
Super fudge-y brownies made with SunButter and sweet potato. Sweetened with maple syrup and dark chocolate chips. Perfect for a decadent fall dessert!
Ingredients
- 1 cup canned sweet potato purée
- 1/2 cup pure maple syrup
- 1/2 cup No-Sugar-Added SunButter
- 1/2 cup raw cacao powder
- 1/2 tsp baking powder
- 2/3 cup almond flour
- 1/2 cup vegan dark chocolate chips + more for topping
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Set aside.
- Add the sweet potato purée, maple syrup, and SunButter to a large mixing bowl and stir to combine.
- Sift in the cacao powder and baking powder and stir to combine. Add in the almond flour and stir until you have a thick batter.
- Fold in the chocolate chips.
- Transfer the batter to your parchment-lined baking dish and spread it into an even layer using a spoon or rubber spatula. Then top the pan with additional chocolate chips.
- Bake the brownies on the center rack for 30-35 minutes. Brownies are done when the edges start to pull from the pan and a toothpick inserted into the center comes out mostly clean. Remove from the oven and allow brownies to cool slightly before slicing and serving.
- Once cool, lift the brownies out of the pan and slice them into squares. Enjoy immediately!
- Store leftover brownies in an airtight container in the fridge for one week. Freeze for long term storage.
Notes
This post is brought to you by SunButter, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free
This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Photography by Hot Pan Kitchen
Yes!!!!!!! This was so delicious, I kept wanting more! Definitely making these at home!
Laura,
I LOVE YOU!
XOXO Lauren