Sweet Potato Chocolate Brownies (Low Cane Sugar)
If you're anything like me, you're always looking for sneaky ways to hide veggies in your children's food without them noticing.
Add some chocolate, and you might just trick them into thinking they’re having a treat!
This fudgy and delicious sweet potato chocolate brownie recipe is super easy to make and comes together quickly, requiring just 20 minutes of cooking time.
Plus, they’re naturally sweetened, lower in cane sugar, and pack a punch of hidden veggies—so you can feel good about serving them!
Ingredients
- 1 ½ cups sweet potato purée
- 1/2 cup coconut oil
- 1 tsp pure vanilla extract
- 6 tbsp flour (use almond flour for a gluten-free option)
- ½ cup mini chocolate chips (plus extra for topping, optional)
- ¼ cup monk fruit sugar (available at health food stores)
- 6 tbsp cocoa powder
- 1 ½ tsp baking powder
- ⅛ tsp salt
Instructions
Prepare the sweet potato puree:
- Peel and chop the sweet potato into 1 cm cubes.
- Steam over a pot of boiling water until soft, then mash with a fork or blend in a food processor until smooth.
Make the brownies:
- Preheat your oven to 200°C (400°F).
- Line a brownie pan with baking paper or grease it well.
- In a large bowl, mix the sweet potato purée with vanilla extract and coconut oil until smooth.
- In a separate bowl, whisk together all dry ingredients, ensuring the salt and baking powder are well combined.
- Add the dry mixture to the wet ingredients and stir until fully incorporated.
- Pour the batter into the prepared pan and spread evenly (use a second sheet of baking paper to smooth the top, if needed).
- Sprinkle extra chocolate chips on top (optional)
- Bake for 20 minutes.
- Tip: The brownies should look slightly underbaked when removed from the oven—they will firm up as they cool.
- Store in an airtight container on the benchtop or in the fridge for 2-3 days (if they last that long!).
Packed in our Sparkle Purple Rainbow Mini Bento Lunchbox
