I've been daydreaming about brownies. So when my friend Kylee from Kai Fitness asked if I could help her come up with some recipes using Sunbutter, naturally brownies were the first thing that came to mind. Soon, these fudgy Sunbutter Sweet Potato Brownies were born!
This recipe is the last in a series of Sunbutter recipes I made with Kylee of Kai Fitness!
Quick Look: Sunbutter Sweet Potato Brownies
⏲️Ready In: 40 Minutes
🍽Servings: 16
🥗Nutrition: 134 Calories
🥘Main Ingredients: Sweet potato, Cocoa powder, Sunflower seed butter, Eggs, Maple syrup
📋Dietary Notes: Gluten free, Grain free, Nut free, Dairy free
⭐Why You'll Love It: Fudgy brownies made primarily with sweet potatoes and sunflower seed butter - an incredible treat that isn't too rich!
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As regular readers will know, I don't do sweets often. When I do, I try to use as little sweetener as possible and usually try to put a healthier spin on things. Using sweet potatoes as a base, these brownies accomplish both of those endeavors.
Plus, they don't require a whole bunch of expensive gluten free flours - WIN! There's some arrowroot powder and coconut flour, but you probably already have those on hand, right? Right?
I held this recipe for the end of the my series of 3 Sunbutter recipes (I went a little overboard) because we all like sweet endings, right? But if you want to see the first two recipes, check out the Sunbutter Fruit Dip or Thai Cabbage Salad with Sunbutter Dressing. Both winners. Just like this one!
The legit honest truth is, I usually make my own sunflower seed butter. It's way, way cheaper than store-bought.
But when I'm in a pinch and I want good, no-crap-added sunflower seed butter, I grab Sunbutter. First off, they're based in Fargo, ND (just like me!) so I'm supporting a local business. Secondly, their "No Sugar Added" Sunbutter is just roasted sunflower seeds and salt-and it just so happens to be ultra smooth, ultra creamy, and perfectly flavored. Seriously, this stuff is dangerous...I could eat a jar in one sitting if I didn't pay attention.
Point is, it's good stuff. I wouldn't continue using it if I didn't love it!
Sunbutter Sweet Potato Brownies
If you use the "Original" Sunbutter, which has sugar, these brownies will turn out sweeter (obviously). I'd suggest omitting the maple syrup in the swirl if you go this route.
Did you try this Sunbutter Sweet Potato Brownies recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Sunbutter Sweet Potato Brownies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Nut free
Description
Made with roasted sweet potato and sunflower seed butter, these brownies are quite the treat without being quite as rich as traditional brownies!
Ingredients
For the Brownie Batter
- 1 cup cooked sweet potato flesh
- ½ cup sunflower seed butter (homemade or store bought)
- 2 eggs
- ¼ cup pure maple syrup
- ½ cup cocoa or cacao powder
- ½ teaspoon sea salt
- 2 teaspoons grain free baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon coconut flour
- ¼ cup arrowroot flour
- ½ cup dark chocolate chips (optional)
For the Swirl:
- ¼ cup sunflower seed butter
- 1 tablespoon coconut oil
- 2 tablespoons pure maple syrup
Instructions
- Preheat oven to 375 degrees F.
- Combine sunflower seed butter, sweet potato flesh, maple syrup, and vanilla. Beat well. Mix in the eggs until smooth and creamy.
- In a separate bowl, combine the cocoa powder, coconut flour, arrowroot flour, baking soda and salt. Mix the dry ingredients into the wet ingredients, stirring until just combined (don't overmix). Finally, stir in the dark chocolate chips, if using.
- Pour the batter into the prepared 9X9 baking pan and use a spatula to spread evenly.
- Whisk the swirl ingredients until smooth. Drop by spoonfuls into the batter. Use a knife to gently swirl the topping throughout the top batter.
- Bake for 20 to 25 minutes. Remove from oven and allow to cool in the pan completely before cutting into squares.
Mel W says
I made this, but with a single substitution - I subbed cornstarch for arrowroot flour because I was out of arrowroot flour. Also I did not include the optional chocolate chips - again, because I was out - but I would suggest adding them especially if you like a sweeter brownie. Lastly, I may not have beaten the wet ingredients well enough as I was doing it by hand...
The ingredient list calls for arrowroot flour but it is not noted in the recipe steps, you might want to update it! I just added it in to the rest of the dry ingredients.
Results: brownies are a) beautiful (who doesn't love that swirly top), b) ever so slightly sweet (no complaints, and you can always ADD more sweetness, I really think adding chocolate chips would be more than enough for that), and the biggest surprise, c) they were CAKEY brownies. They came out about an inch high and cakey, almost fluffy, and springy (but not chewy at all). I don't remember the last time I had a slice of chocolate cake but this brought me back there instantly. This was a pleasant surprise! If all of the above sounds good to you I would recommend you try these.
Kristin says
I don’t paleo, but I SunButter due to an allergy. If one would use regular flour, would the quantity of it be the same? Thanks!
Chelsea says
Hey, Kristin! Yes, the amount of regular flour should be the same. But I don't bake with wheat flour anymore, so I can't say for sure!