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!
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: 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 No Bake Black Bean Chocolate Fudge Brownies.
- Quick and easy: With only four simple ingredients, this recipe is a breeze to make. Whether you're a baking newbie or a seasoned pro, you'll appreciate the simplicity and ease of whipping up a batch of these fudgy brownies in no time.
Whether you're a health-conscious dessert lover or simply looking for a fun and easy baking adventure, 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 With Chocolate Chips.
These easy to make healthy brownies are flourless, grain-free, dairy-free, refined sugar-free, vegan and Paleo friendly.
Jump to:
Key Ingredients and Substitutions
- 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: creamy and rich, nut butter adds healthy fats and a nutty flavor that complements the chocolatey goodness. Experiment with healthy ingredients like my homemade unsweetened almond butter, peanut butter or cashew butter.
- 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. Coconut sugar will not work in this recipe.
- Raw cacao powder: (or natural cocoa powder) the key to getting that deep, chocolatey taste we all crave in brownies.
See recipe card 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 to your brownies. 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
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.
- 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.
- 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.
Frequently Asked Questions
Absolutely! These sweet potato brownies are a healthier twist on the classic treat. They're made with nutrient-rich sweet potatoes, natural sweeteners like maple syrup, and wholesome high-protein nut butter.
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 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!
More Healthy Chocolate Recipes
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.
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.
Tammy
These brownies are exactly how you described them. Super fudgy and delicious! Will definitely be making these again!