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Wet Ingredients:
1 cup mashed cooked sweet potato about 1 medium 1/2 cup peanut butter or almond butter 2 large eggs 1 tsp vanilla extract Dry Ingredients:
1/4 cup unsweetened cocoa powder 2 –3 tbsp granulated sweetener like Splenda, to taste 1/2 tsp baking powder 1/4 tsp salt Mix-ins (Optional but recommended):
1/3 cup sugar-free dark chocolate chopped 1/4 cup salted peanuts roughly chopped Topping (Optional):
1 –2 tbsp salted peanuts chopped Flaky sea salt
Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
In a large bowl, mash the cooked sweet potato until completely smooth (no lumps).
Add the peanut butter, eggs, vanilla, and sweetener. Mix until smooth and creamy.
Stir in the cocoa powder, baking powder, and salt. Mix until fully combined into a thick batter.
Fold in the chopped chocolate and peanuts (if using).
Spread the batter evenly into the prepared pan.
Bake for 20–24 minutes, until the edges are set but the center is still slightly soft.
Let the brownies cool completely in the pan. For the best fudgy texture, chill in the fridge for 30–60 minutes before slicing.
Sprinkle with extra peanuts and flaky sea salt before serving, if desired.
Sweeter brownies: Use orange-fleshed sweet potatoes and the full amount of sweetener.
More chocolate flavor: Add an extra 1 tbsp cocoa powder.
Extra fudgy: Slightly underbake and chill before slicing.
Variations
Vegan: Replace eggs with 2 flax eggs (texture will be softer).
Spiced version: Add 1/2 tsp cinnamon or pumpkin spice.
Nut-free: Use sunflower seed butter instead of peanut butter.
