Description
These Salted Caramel Sweet Potato Brownies are a rich, fudgy dessert made with wholesome ingredients like roasted sweet potato, almond butter, and gluten-free flour. Swirled with a gooey coconut caramel sauce and topped with flaky sea salt, they offer the perfect balance of sweet and salty flavors in a soft, decadent brownie.
Ingredients
Scale
Brownie Batter
- 1 cup mashed roasted sweet potato (about 1 medium)
- ½ cup almond butter
- ½ cup maple syrup
- ¼ cup melted butter (can sub coconut oil)
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- ½ cup cocoa powder
- ¾ cup 1:1 gluten-free flour
- ½ tsp baking powder
- ½ tsp salt
- ⅓ cup dark chocolate chips or chunks
Coconut Caramel Sauce
- ½ cup coconut cream (thick part from a can)
- ⅓ cup coconut sugar
- 1 tsp vanilla extract
- ½ tsp flaky sea salt
Instructions
- Make Coconut Caramel Sauce: In a small saucepan, combine coconut cream and coconut sugar over medium heat. Bring to a gentle boil, then reduce to low and simmer for 10 minutes, stirring often, until thickened and golden. Stir in vanilla and flaky sea salt. Let cool until slightly thickened—it should coat the back of a spoon.
- Prepare Oven and Pan: Preheat your oven to 350 degrees Fahrenheit and line an 8x8-inch baking pan with parchment paper for easy removal and cleanup.
- Mix Brownie Batter: In a large bowl, whisk together the mashed sweet potato, almond butter, maple syrup, melted butter, eggs, and vanilla extract until smooth and well combined. Add the cocoa powder, gluten-free flour, baking powder, and salt; mix gently until just combined. Fold in the dark chocolate chips evenly.
- Layer Batter and Caramel: Spread half of the brownie batter evenly into the prepared pan. Spoon about one third to half of the coconut caramel sauce over the batter, swirling gently with a knife to create a marbled effect, taking care to keep caramel away from the edges. Top with the remaining brownie batter and spread evenly.
- Bake: Bake the brownies for 32 minutes, or until the edges are set but the center remains slightly soft. Remove from the oven and let cool completely in the pan—the caramel will firm up as it cools.
- Add Final Touches: Once cooled, drizzle the remaining caramel sauce on top of the brownies and sprinkle with extra flaky sea salt for a perfect salty-sweet finish. Slice into 12 equal servings and enjoy.
Notes
- Use roasted sweet potato for the best flavor and natural sweetness.
- Substitute coconut oil if you prefer a dairy-free option instead of butter.
- Make sure eggs are at room temperature for better batter consistency.
- Allow the brownies to cool completely before slicing to ensure the caramel sets properly.
- You can store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week.
- For a nut-free version, swap almond butter with sunflower seed butter.
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 40 mg
