Description

These 5-ingredient Paleo brownies are dense, fudgy, and gluten-free, using sweet potatoes as the base for a moist texture and almond butter for a rich swirl.

Ingredients

Scale

2 large sweet potatoes (roasted, cooled, peeled, and mashed, approx. 1 cup / 240g)
½ cup unsweetened cocoa powder (45g)
2 large eggs (100g)
⅓ cup pure maple syrup (80ml)
¼ cup smooth natural almond butter (60g)
1 teaspoon vanilla extract (5ml)
½ teaspoon salt (3g)

Instructions

Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast for 30-45 minutes until soft. Let cool completely, peel, and mash.
In a food processor or blender, combine cooled sweet potato mash, eggs, maple syrup, vanilla, and salt. Pulse until completely smooth.
Pour mixture into a medium bowl and stir in cocoa powder until fully incorporated.
Line a 9×13 inch baking pan with parchment paper. Pour batter into the pan and spread evenly.
Microwave almond butter for 15 seconds until drizzle-able. Drop dollops over the batter and swirl with a knife to create a marbled effect.
Bake at 350°F (175°C) for 25-30 minutes until edges are set but center is slightly soft.
Cool completely in the pan for at least 30 minutes (preferably 1 hour) before lifting out and slicing.

Notes

Ensure sweet potatoes are completely cool before mashing to avoid scrambling the eggs. Use a food processor for a smooth, fudgy texture; hand-mashing may result in lumps. Do not overbake as they continue to cook while cooling. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 brownie square
Calories: 95
Sugar: 8
Sodium: 50
Fat: 5
Saturated Fat: 1
Carbohydrates: 12
Fiber: 2
Protein: 3

Keywords: paleo, gluten-free, grain-free, sweet potato brownies, healthy dessert, 5-ingredient, almond butter swirl, fudgy brownies