mga ito Brownies ng Kamote are simple, flourless, 5-sangkap chocolate treats that you can prepare super quickly and are gluten-free, egg-free, dairy-free, and easy to make nut-free.
Mayroon akong hilig sa baking brownies without any flour, tulad ng aking Masustansyang Banana Brownies, Avocado Brownies, O Mga Brownie na may Applesauce. It’s incredible that you can make treats that taste like brownies, look like brownies but without any flour.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
Nagustuhan mo ba ang resipe na ito?
Mag-iwan ng puna sa ibaba o pumunta sa aming Facebook pahina kung saan ako sumasagot sa (halos) lahat ng komento, ang aming Instagram page para sa inspirasyon, o sa ating Pinterest para sa pag-save ng mga recipe!
Brownies ng Kamote
Ingredients
- 1 ¼ tasa Sweet Potato Puree - pinalamig, dinurog (tala 1)
- 1 tasa Peanut butter - (tala 2)
- ⅔ tasa Maple syrup - (tala 3)
- ½ tasa Unsweetened kakaw pulbos
- ⅓ tasa Maitim na Tsokolate Chips
Opsyonal
- 1 kutsarita Vanilla Extract
- ¼ kutsarita Asin
tagubilin
- Preheat the oven to 350 °F (180 °C). Line an 8-inch x 8-inch brownie pan with parchment paper. Slightly oil with cooking oil spray. Set aside.
- Prick two medium-large orange sweet potatoes with a fork.
- Place on a microwave-safe plate, microwave at 1000W for 5 minutes, flip using fork (it's very hot), and microwave them again for 3-5 minutes, until you can easily pierce the sweet potatoes with a knife.
- Let the sweet potatoes cool down until you are able to touch them, then slice them lengthwise and scoop out the flesh. Discard the skin.
- Place the sweet potato flesh in a blender and blend them on medium-high speed until creamy and smooth. Pack the smooth puree in measuring cup, sweep off the excess and place the exact amount called by the recipe in a mixing bowl.
- Stir in unsweetened cocoa powder, maple syrup, peanut butter, and optional vanilla extract and salt, if used.
- Stir the batter with a rubber spatula, until creamy, thick, and smooth.
- Ihalo ang chocolate chips at haluin para maihalo.
- Press the batter into the prepared square pan.
- Bake the brownies for 20-25 minutes at 350 °F (180 °C) until the top is dry, crackles and a toothpick inserted in the center comes out with a little wet batter on it, meaning the brownies are still fudgy.
- Let the brownies cool down for 10 minutes in the pan, then on a cooling rack until fully cooled down. Place them in the fridge for an ultra-fudgy texture and to firm up the brownies even more.
Mga Tala
Pagkain
Ingredients at Substitutions
- Sweet Potato Puree – Adds natural sweetness, moisture, and a smooth, fudgy texture. Sweet potatoes are also rich in fiber and nutrients. Substitute with pumpkin or butternut squash puree, but expect a slightly different flavor and texture.
- Peanut butter – Acts as a binder and adds creaminess and a rich, nutty flavor. For nut-free options, use sunflower seed butter or tahini, though tahini may introduce a slightly bitter note.
- Maple syrup – Naturally sweetens the brownies while keeping them moist. It also complements the flavors of sweet potato and cocoa. Alternative liquid sweeteners include agave syrup, coconut nectar, or date syrup.
- Unsweetened kakaw pulbos – Provides a deep chocolate flavor. To reduce bitterness, you could replace part of the cocoa powder with carob powder, which is naturally sweet.
- Maitim na Tsokolate Chips – Adds bursts of chocolate and a rich, decadent taste. Use vegan dark chocolate or cacao nibs for a sugar-free option.
How to Make Sweet Potato Brownies
These brownies are super easy to make in just a few minutes.
Slice the sweet potatoes and microwave them until fork-tender.
Measure the amount needed with a measuring cup and place it in a mixing bowl.
Ibuhos ang lahat ng iba pang sangkap sa mangkok.
Combine the batter with a silicone spatula until it’s smooth.
Transfer the batter to a square baking pan and add the optional chocolate chips.
Ihurno ang brownies sa loob ng 20-25 minuto sa 350 °F (180 °C).
Mga Tip sa Pagbe-bake ni Carine
I have a few more tips for you to make perfect brownies every time.
- Use Japanese or orange-fleshed sweet potatoes for the sweetest, creamiest texture, as they bring the most natural sweetness and moisture.
- Microwave in short bursts for precise control over sweet potato doneness. Test with a fork to ensure they’re fully softened for easy blending.
- For smoother puree, if you don’t have a blender, use a potato masher or food processor to achieve a similar smoothness. A few small lumps won’t hurt but aim for as creamy as possible.
- Add a sprinkle of flaky sea salt on top before baking to bring out the chocolate flavor even more and create a gourmet touch.
- Use high-quality cocoa powder for a richer flavor; Dutch-processed cocoa will add a darker, smoother chocolate taste.
- Let the brownies cool fully and refrigerate them for an even fudgier texture. Cold brownies can offer a denser, more satisfying consistency.
- Slice with a hot knife for cleaner cuts. Dip the knife in hot water, wipe it, and make each slice for perfect squares.
- Add a pinch of espresso powder to enhance the chocolate flavor without an obvious coffee taste.
Mga Tip sa Imbakan
These brownies can be stored in an airtight container in the fridge hanggang 4 araw, which will also deepen their fudgy texture. For longer storage, wrap individual pieces and freeze for up to 3 months. Thaw them in the fridge or reheat gently in the microwave for a gooey texture.
More Flourless Brownie Recipes
If you like brownies made without flour, you’ll love these other versions:
Not a bad sweet treat for that time of month! I’ll definitely use fresh sweet potatoes next time. I had some cubed in the freezer but it unfortunately didn’t blend out very smoothly.
Used almond butter instead of peanut butter and think I would prefer peanut butter.
Mine took 25 minutes to bake.
I don’t recommend frozen sweet potatoes indeed. It release more moisture in the recipe changing the brownies texture.
Could you use honey instead of maple syrup?
Oo naman!
This is SO good I made it twice this week. I put the brownies in an airtight container and the next day there was condensation/ the chocolate chips I had added were sweating. What should I do about that?
Salamat!
Gumana ito nang eksakto gaya ng nakasulat, salamat!
So nice to hear that!
These are soooo good. Especially next day from the fridge. 5*
siguradong gagawa ulit
Salamat!
is there a nut free option?
You can use sunflower seed butter instead of peanut butter.
Can maple syrup be replaced with honey? I was surprised it was not listed in substitutions.
Yes, you can. It’s not listed because honey is coming form bee and we only use plant-based ingredients in our recipes.
These were amazingly delicious! I’ll be making them again.
I am so happy to read your comment!
I want to bake mine a mini muffins. how long should I bake them? Can I add shredded coconuts to the recipe? Thanks
It will bake way faster, I would start checking the after 15 minutes, inserting a toothpick in the center. If it comes out wet keep baking until only a little crumb show. I am guessing a ma baking time of 22 minutes.You can add shredded coconut, but if you add too much they will be fragile and fall apart easily.
I have made these twice now and shared the recipe with friends. They taste nothing like the ingredients listed. It’s great fun to get people to guess what is in them!
Ang galing naman, salamat!