If you're a big fan of chocolate brownies but also want something healthier, you're in for a treat! We've got a secret ingredient – sweet potatoes! We're whipping up a batch of super-delicious, flourless fudgy 4 ingredient sweet potato brownies. Super chocolatey, gooey, naturally sweet, incredibly delicious and easy to make in 1 bowl in only 30 minutes!
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If you're like me and like to snack guilt-free without sacrificing flavor, like on my gooey avocado brownies, these delicious sweet potato brownies are the way to go! They have a rich, fudgy texture and a decadent chocolate flavor. And it's so hard to eat just one! The great thing is they pack a punch of plant-based nutrients, making them a wholesome choice.
If you're looking for a vegan brownie recipe that's gluten-free, egg-free, flourless, and free from refined sugars, you found the perfect brownies. Kids and adults love them, making them great for sharing and satisfying that sweet tooth.
What sets these brownies apart is the addition of sweet potatoes, which not only enhance the nutritional profile but also contribute to their irresistibly fudgy texture. Plus, the main ingredients, sweet potato and almond butter, combined will keep you feeling full longer, so you have a remarkably filling dessert, treat or snack.
And the best part? You'll enjoy every bite, knowing you're indulging in a dessert that's as nourishing as it is delicious.
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Why You'll Love This Healthy Brownie Recipe
- Healthy indulgence: a guilt-free way to satisfy your chocolate cravings. With nutrient-packed sweet potatoes and wholesome ingredients like nut butter, you can enjoy a delicious treat without the guilt.
- Fudgy brownies: Say goodbye to dry and crumbly brownies! The secret mash-up of sweet potato purée and nut butter creates a fudgy, melt-in-your-mouth texture that's downright irresistible, like my Best Almond Flour Brownies.
- Quick and easy: With only 4 simple ingredients and 1 bowl, this recipe is a breeze to make. Wet ingredients and dry ingredients in the same bowl, it's so simple!
If you're a health-conscious dessert lover like me, these sweet potato brownies offer fudgy, chocolatey satisfaction. For more chocolatey goodness, next time try my Dark Chocolate-Covered Raspberry Bites, Chocolate Fudge Tahini Cookies or these gooey Soft Gluten-Free Pumpkin Cookies.
No chocolate, no problem. These Chewy Molasses Cookies will hit the spot!
These easy to make healthy brownies are flourless, grain-free, dairy-free, refined sugar-free, vegan and Paleo friendly.
Key Ingredients and Substitutions
Ingredient Notes:
- Mashed sweet potato adds natural sweetness and moisture to these healthy flourless sweet potato brownies, giving them a fudgy texture that's hard to resist. Swap for canned sweet potato purée (unseasoned) or canned pumpkin.
- Nut butter like almond butter, peanut butter, or cashew butter, is creamy and rich, and adds healthy fats and a nutty flavor that complements the chocolatey goodness. No need for coconut oil in this recipe.
- Pure maple syrup provides natural sweetness and a hint of caramel-like goodness to balance out the flavors. You can substitute with another natural sweetener like honey or date syrup. I find coconut sugar will not work in this recipe.
- Raw cacao powder (or natural cocoa powder) is the key to getting that deep, chocolatey taste we all crave in brownies. No need for almond flour, oat flour or coconut flour.
See recipe card below for all ingredients and quantities.
For nut-free brownies substitute with tahini or sunflower seed butter in place of nut butter.
Optional Ingredients
- Dark chocolate chips or chopped chocolate chunks: Use high quality dairy-free chocolate for extra gooeyness in these dairy-free brownies.
- Chopped nuts: Walnuts, pecans, or almonds can add a delightful crunch and nutty flavor. Fold them into the batter before baking.
- Spices: A pinch of cinnamon, nutmeg, or even a hint of chili powder can introduce a warm and aromatic dimension to your brownies.
- Coconut flakes: For a tropical twist, sprinkle shredded coconut on top of the batter before baking. It toasts beautifully in the oven.
- Extracts: A touch of vanilla extract or almond extract can enhance the overall flavor profile of your brownies.
- Coffee or espresso powder: A small amount of instant coffee powder or espresso powder can intensify the chocolate flavor without making the brownies taste like coffee.
- Sea salt flakes: A light sprinkle of flaky sea salt on top before baking can elevate the sweet chocolate flavor.
Note: The best part is that these 4-ingredient flourless sweet potato brownies achieve their incredible taste and texture without the use of butter, oil or flour. It's a refined-sugar free, gluten-free, dairy-free, egg free and vegan sweet potato brownie recipe!
How To Cook Sweet Potatoes For Mashing
Cook your sweet potatoes up to 3 days ahead of time.
Boiling: Peel and chop sweet potatoes into chunks. Boil in a pot of water until tender (about 15-20 minutes). Drain and mash until smooth.
Steaming: Peel and chop sweet potatoes, then steam in a steamer basket until soft (around 20 minutes). Mash to perfection.
Baking: Pierce whole sweet potatoes with a fork, place on a baking sheet, and bake at 400°F (200°C) for about 45-60 minutes. Scoop out the soft insides and mash.
Microwave: Poke sweet potatoes with a fork, microwave on high for 5-8 minutes (depending on size). Slice open, scoop the flesh, and mash away.
Equipment
- 8x4-inch cake pan, loaf pan or brownie pan lined with parchment paper.
- large mixing bowl and spoon.
- Optional: hand mixer, high speed blender, or food processor.
Top tip: room temperature ingredients, especially the nut butter, works best!
How to Make Sweet Potato Brownies
- Preheat oven to 350°F (175°C) and line an 8x4-inch cake pan or brownie pan with parchment paper.
- In a large mixing bowl, combine the mashed sweet potato, nut butter (room temperature works best), and maple syrup. Mix until fully combined.
- Add the cacao powder to the mix and stir.
- If you're feeling extra chocolaty, toss in a handful of dark chocolate chips and stir.
- Pour the sweet potato brownie batter into the prepared baking pan and spread evenly.
- Place pan into preheated oven and bake for 20-25 minutes. Stick a toothpick in – if it comes out with a few moist crumbs, your brownies are ready.
- Cool in pan on wire rack.
- Cut into squares to serve.
Note: Sweet potatoes are energy-packed with fiber for digestion, rich in antioxidants for health, high in potassium, vitamin C and vision-enhancing vitamins like beta carotene. These veggies are a true nutritional powerhouse.
Expert Tips and Variations
- Add extra chocolate chips on top before baking. And serve with a scoop if ice cream like this dairy-free salted caramel ice cream.
- Add a sprinkle of flaky sea salt on top for that perfect sweet-salty balance. A teaspoon of vanilla extract works well too!
- Experiment with different nut butters or seed butters like sunbutter (sunflower seed butter) or tahini for nut-free brownies.
Common Questions
Brownies aren't considered a health food but this recipe is made with wholesome sweet potatoes, almond butter and raw cacao powder. There is no oil or butter like in standard brownies, or artificial sweeteners like white sugar. These sweet potato brownies are a healthier twist on the classic treat or regular brownies.
Peanut butter, almond butter, or even cashew butter work well. Just make sure it's at room temperature for easy mixing.
Yes! These healthy brownies are egg-free, dairy-free and vegan-friendly, perfect for those following a plant-based diet.
These sweet potato brownies have a fudgy texture, thanks to the mashed sweet potatoes and nut butter. They're rich, moist, and oh-so-chocolatey!
Storage Tips
Store brownies in an airtight container at room temperature for a day or in the fridge for up to 5 days. Freeze individually wrapped for up to 3 months.
More Gluten-Free Brownie Recipes You'll Love
📖 Recipe
Fudgy 4 Ingredient Sweet Potato Brownies (flourless)
Equipment
- 1 large bowl and spoon
- 1 8x4-inch loaf pan lined with parchment paper
- food processor, hand mixer, high speed blender optional
Ingredients
- 1 cup (240 grams) cooked sweet potato, mashed, about 2 sweet potatoes
- ½ cup (135 grams) almond butter, or favorite nut butter or seed butter
- ¼ cup (78 grams) pure maple syrup
- ¼ cup (21 grams) raw cacao powder, or natural cocoa powder
- ½ cup (85 grams) dark chocolate chips or chopped chocolate, optional
Instructions
- Preheat oven to 350°F (175°C) and line an 8x4-inch cake pan, loaf pan or brownie pan with parchment paper.
- In a large mixing bowl, combine the mashed sweet potato, nut butter (room temperature works best), and maple syrup. Mix until fully combined.
- Add the cacao powder to the mix and stir.
- If you're feeling extra chocolaty, toss in a handful of dark chocolate chips and stir.
- Pour the sweet potato brownie batter into the prepared baking pan and spread evenly.
- Place pan into preheated oven and bake for 20-25 minutes. Stick a toothpick in – if it comes out with a few moist crumbs, your brownies are ready.
- Cool in pan on wire rack, refrigerate until firm, then cut into squares to serve.
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Notes
- Use room temperature ingredients for easy mixing.
- For nut-free brownies substitute with tahini or sunflower seed butter in place of nut butter.
- Refrigerating the brownies before cutting will make it easier to achieve neat, firm squares.
- Store brownies in an airtight container at room temperature for a day or in the fridge for up to 5 days. Freeze individually wrapped for up to 3 months.
Brandie Burkhart says
Very rich and more delicious than I expected.
Jacqui Wilson says
Thank you for the kind comment. I'm so glad you enjoyed the brownies!
Debbie says
Delicious brownies! Cooked them a bit longer and added chopped walnuts to the batter and as a topping.
Jacqui Wilson says
Hi Debbie,
I'm glad you enjoyed the brownies. Adding chopped walnuts is a great idea!
Tracy says
Delicious, moist brownies all without flour or added sugar!
Jacqui Wilson says
Hi Tracy,
I'm so glad you enjoyed the cookies!
Tammy says
These brownies are exactly how you described them. Super fudgy and delicious! Will definitely be making these again!