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fudgy coconut flour brownies arranged on parchment in a wide horizontal composition, soft crumb visible at the broken edge, a scattering of coconut flakes and chocolate chips on a marble counter, natural light, shallow depth of field, landscape orientation

Coconut Flour Sweet Potato Brownies

Brownies that are made without grain and use coconut flour and sweet potato for a softer crumb.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 1/3 cup coconut flour
  • 1/3 cup cocoa powder
  • 1/3 cup maple syrup
  • 3 eggs
  • 3 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan with parchment.
  2. Whisk the sweet potato, maple syrup, eggs, coconut oil, and vanilla until smooth.
  3. Stir in the coconut flour, cocoa, and baking soda, then let rest 5 minutes.
  4. Fold in the chocolate chips and spread the batter evenly.
  5. Bake 26 to 30 minutes and cool fully before cutting.

Notes

Coconut flour is thirsty, so the three eggs keep these from turning dry.