FUDGY SWEET POTATO BROWNIE SQUARE
A moist and fudgy brownie square that cleverly incorporates mashed sweet potato for natural sweetness, moisture and added nutrients. Almond flour provides a tender crumb, while unsweetened cocoa powder delivers deep chocolate intensity without refined sugars. A hint of vanilla extract rounds out the flavour and pure maple syrup binds the ingredients together for a touch of gentle sweetness. This fudgy sweet potato brownie square is ready in twenty minutes. This gluten‑free and vegan treat offers a balanced blend of fibre, antioxidants and healthy fats. This fudgy sweet potato brownie square is perfect as an afternoon pick-me-up, lunchbox surprise or a post-dinner indulgence. It’s an effortless way to satisfy chocolate cravings while sneaking in a serving of vegetables.
RECIPE CATEGORY
Dessert
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low / No Sugar, Organic, Quick & Easy, Kid Friendly
DISH TYPE
Brownie
INGREDIENTS
There are the following ingredients for Fudgy Sweet Potato Brownie Square:
- ¼ cup mashed sweet potato (about 60 g, cooked and cooled)
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon almond flour
- 1 tablespoon maple syrup
- ¼ teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 136.9 kilocalories
- Fat: 4.3 grams
- Saturated Fat: 0.7 grams
- Carbohydrate: 24.7 grams
- Sugar: 14.0 grams
- Sodium: 22.0 milligrams
- Fibre: 3.7 grams
- Protein: 3.2 grams
- Calcium: 42.3 milligrams
- Iron: 1.1 milligrams
- Potassium: 289.1 milligrams
PREPARATION
These steps are followed for the preparation of Fudgy Sweet Potato Brownie Square:
- Preheat And Preparation: Heat the oven to 175 °C (fan 155 °C/Gas Mark 3). Line a small (6 cm) square cake tin or ramekin with parchment paper for easy removal and even baking.
- Combine Dry Ingredients: In a small bowl, whisk together 1 tablespoon cocoa powder and 1 tablespoon almond flour until evenly blended. This ensures uniform chocolate distribution and lift.
- Add Sweet Potato: Fold ¼ cup mascarpone and soft mashed sweet potato into the dry mix, breaking apart any lumps so the vegetable is evenly dispersed throughout the batter.
- Sweeten And Flavour: Stir in 1 tablespoon maple syrup and ¼ teaspoon vanilla extract, mixing until the batter is thick, glossy and holds together when pressed between your fingers.
- Transfer And Smooth: Spoon the mixture into the prepared tin, using the back of a spoon to smooth the top evenly, ensuring the square bakes uniformly.
- Bake Until Set: Place in the oven and bake for 14 to 16 minutes or until the edges pull away slightly from the tin and the centre is just set, and it should remain fudgy, yielding moist crumbs on a skewer.
- Cool Briefly: Remove from the oven and let cool in the tin for five minutes. This resting period allows the square to firm up and prevents it from collapsing.
- Unmould And Serve: Use the parchment to lift the brownie square out of the tin. Slice in half or enjoy whole while still warm for an extra gooey experience.
PREP TIME
5 minutes
COOKING TIME
16 minutes
TIPS
Here are some helpful tips for Fudgy Sweet Potato Brownie Square:
- Dry Cooked Potato: Ensure the cooked sweet potato is well-drained and cooled to prevent a watery batter.
- Level Measures: Scoop and level cocoa and almond flour for a consistent texture and prevent dryness.
- Mix Gently: Stir only until ingredients combine to maintain the brownie’s tender crumb.
- Monitor Baking: Begin checking doneness at 14 minutes to capture the perfect fudgy centre.
- Ramekin Choice: Metal tin yields even heat distribution; if using glass, add 1 to 2 minutes to baking time.
- Serve Warm: Brownie bites taste best fresh from the oven when the chocolate notes are most pronounced and the square is soft.
VARIATIONS
- Nutty Crunch: Stir in 1 teaspoon chopped walnuts or pecans for added texture and healthy fats.
- Berry Twist: Press 2 halved raspberries onto the surface before baking for tart pockets of flavour.
- Spiced Indulgence: Add ⅛ teaspoon ground cinnamon or chilli powder for warmth or gentle heat.
- Orange Zest: Fold in ¼ teaspoon finely grated orange zest to complement the chocolate.
- Protein Boost: Replace ½ tablespoon almond flour with chocolate-flavoured plant-based protein powder for extra protein.
PREPPING AND STORAGE
- Fridge: Store cooled brownies in an airtight container for up to three days. Refresh in a 160 °C oven for 3 minutes to restore warmth and gooey texture.
- Freezer: Wrap individual squares in parchment and freeze for up to one month. Thaw at room temperature for ten minutes before serving to regain softness.