Avocado Coconut & Sweet Potato Brownies
These rich, fudgy brownies combine avocado, sweet potato, and coconut flour for a healthier dessert that satisfies chocolate cravings.
Ingredients
Core ingredients
- 1 cup Mashed sweet potato, well mashed and cooled Roasted is best for sweetness
- 1 medium Ripe avocado, about 1/2 to 2/3 cup mashed Perfectly soft with no brown spots
- 2 large Eggs Room temperature for best mixing
- 1/2 cup Cocoa powder, unsweetened Natural or Dutch processed
- 1/4 cup Coconut flour Absorbent, helps bind without grain
- 1/2 cup Coconut sugar or 1/3 cup maple syrup Choose your preferred sweetness and texture
- 3 tablespoons Melted coconut oil Butter or ghee also works
- 2 teaspoons Vanilla extract For warmth and aroma
- 1/2 teaspoon Baking soda For lift
- 1/4 teaspoon Fine sea salt To balance flavors
- 1/2 to 3/4 cup Chocolate chips Optional but highly recommended
- 1/2 teaspoon Espresso powder Optional to deepen chocolate flavor
Instructions
Preparation
- Preheat your oven to 350°F. Line an 8x8 inch pan with parchment, letting it overhang for easy lifting.
- Roast the sweet potato whole, poke a few holes, and bake until very tender, about 45 to 60 minutes. Cool, peel, and mash. Alternatively, microwave cubed sweet potato with a splash of water until soft.
- In a food processor, blend the mashed sweet potato, avocado, eggs, vanilla, coconut oil, and sweetener until silky and smooth. Scrape the sides.
- Sprinkle in cocoa powder, coconut flour, baking soda, salt, and espresso powder (if using). Pulse until just combined. The batter should be thick and glossy.
- Stir in chocolate chips by hand so they don’t break up.
- Smooth the batter into your pan. Bake for 24 to 28 minutes, or until the center is set and edges look slightly pulled from the sides. A toothpick in the middle should come out mostly clean with a few moist crumbs.
- Let the pan cool on a rack for at least 45 minutes. Lift out and slice into 16 small squares or 9 big ones.
Notes
Let brownies cool fully before storing. Keep them in an airtight container at room temperature for 2 days or refrigerate up to 6 days. For longer storage, freeze sliced brownies for up to 2 months.