Mashed sweet potato and smooth almond butter form the fudgy base of these deep, chocolatey brownies, sweetened naturally with maple syrup and given depth from unsweetened cocoa powder. The batter comes together thick and glossy in one bowl, then gets studded with melty chocolate chips before baking into a dense, fudge-like square with set, crackly edges. A short cool-down in the pan is key here — it lets the center firm up so each square lifts out clean and holds its shape when sliced. Rich, satisfying, and naturally gluten free thanks to the sweet potato and almond butter base, these are a great pick for an egg free treat that still delivers that classic brownie chew. Keep them stashed in the fridge for a fudgier bite straight from the pan.
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Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
In a large mixing bowl, whisk together the mashed sweet potato, almond butter, maple syrup, eggs, and vanilla extract until smooth and fully combined.
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