Do sweet potato cocoa brownies need to be refrigerated?

Yes. Store sweet potato cocoa brownies in an airtight container in the fridge. This keeps them moist and fresh for up to 5 days.

How do you keep brownies from getting hard?

Avoid overbaking your sweet potato cocoa brownies. Let them cool slowly, and store them tightly sealed with a slice of bread to retain moisture.

Bake at 350°F (175°C) for 25–30 minutes. The edges should set, and a toothpick should come out with moist crumbs.

One brownie contains about 140–180 calories, 3–6g fat, 20–25g carbs, 2–4g protein, and a healthy dose of fiber and vitamin A.

Yes! Let them cool completely, wrap individually, and freeze for up to 3 months. Thaw at room temp or warm slightly before serving.

Scale

1 cup mashed sweet potato (baked and skin removed)

1/4 cup maple syrup or honey

2 tablespoons almond butter or peanut butter

1 teaspoon vanilla extract

2 eggs or flax eggs

1/2 cup cocoa powder (unsweetened)

1/2 cup almond flour

1 teaspoon baking powder

1/4 teaspoon sea salt

1/3 cup dark chocolate chips (optional)

1/4 cup chopped walnuts or pecans (optional)

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1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. Mash the sweet potato until smooth.

3. In a large bowl, mix sweet potato, maple syrup, nut butter, vanilla, and eggs until smooth.

4. Add cocoa powder, almond flour, baking powder, and salt. Stir until well combined.

5. Fold in chocolate chips or nuts, if using.

6. Pour batter into the prepared pan and spread evenly.

7. Bake for 25–30 minutes, until set at the edges and a toothpick comes out mostly clean.

8. Cool in the pan for 20 minutes, then transfer to a wire rack.

9. Slice and serve warm or chilled.

For vegan brownies, use flax eggs.

To store, refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.