These flourless sweet potato brownies are a delightful, healthier twist on the classic dessert. Rich, fudgy, and naturally sweetened with sweet potatoes, they offer a great way to indulge in chocolate cravings without the guilt. Gluten-free and packed with nutrients, these brownies make a fantastic treat that satisfies both the taste buds and dietary needs.

Ingredients

1 large sweet potato (about 1 cup mashed)

1/2 cup almond butter (or peanut butter)

1/4 cup unsweetened cocoa powder

1/4 cup maple syrup or honey

2 teaspoons vanilla extract

1/4 teaspoon salt

1/2 teaspoon baking powder

1/4 cup dark chocolate chips (optional)

1/4 cup chopped walnuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

Pierce the sweet potato a few times with a fork and microwave for 5-7 minutes until soft. Alternatively, roast in the oven at 400°F for 45 minutes.

Once the sweet potato is cooked, peel it and mash the flesh until smooth (you should have about 1 cup).

In a large bowl, combine the mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla extract, salt, and baking powder. Stir until smooth and well-combined.

Fold in the chocolate chips and walnuts, if using.

Pour the batter into the prepared baking pan and spread it out evenly.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the brownies cool completely before cutting into squares and serving.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 12 brownies

Variations

Nut Butter Choices: You can substitute almond butter with peanut butter or even cashew butter, depending on what you like or have on hand.

Toppings: For extra crunch and flavor, try adding coconut flakes or a sprinkle of sea salt on top after baking.

Vegan Option: These brownies are already mostly vegan, but to make sure, use maple syrup instead of honey and opt for dairy-free chocolate chips.

Sweetness Level: If you prefer a sweeter brownie, increase the amount of maple syrup or honey by a tablespoon or two.

Spices: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.

Storage/Reheating

I like to store these brownies in an airtight container at room temperature for up to 3-4 days. They keep their texture and flavor very well, so no need for refrigeration unless it’s particularly hot where you live. If you prefer your brownies warm, simply reheat them in the microwave for 10-15 seconds for that fresh-baked feel.

FAQs

Can I make these brownies without the chocolate chips and walnuts?

Yes, absolutely! The brownies will still be delicious without them, or you can substitute with other mix-ins like dried fruit or seeds.

Can I use a different sweetener besides maple syrup or honey?

Yes, you can substitute with any liquid sweetener like agave or coconut nectar, but I recommend adjusting the amount depending on how sweet your chosen sweetener is.

How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies. If it comes out clean, the brownies are ready. If it’s still a little gooey, bake for a few more minutes.

Are these brownies vegan?

Yes, these brownies are naturally vegan, as long as you use maple syrup instead of honey and dairy-free chocolate chips.

Can I double the recipe?

Yes, you can double the recipe! Just use a larger pan (like a 9×13-inch pan) and keep an eye on the baking time, which may need a few extra minutes.

Conclusion

These flourless sweet potato brownies are a fantastic option for anyone craving a healthier dessert without compromising on taste. With a rich, fudgy texture and natural sweetness, they’re perfect for satisfying chocolate cravings while getting in some added nutrients. Whether you’re gluten-free, vegan, or just looking for a guilt-free treat, these brownies check all the boxes. I can’t wait for you to try them!


Recipe:

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Flourless Sweet Potato Brownies


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  • Author: Sophia
  • Total Time: 35 minutes
  • Yield: 12 brownies
  • Diet: Gluten Free

Description

Flourless sweet potato brownies offer a healthier twist on the classic dessert. Rich, fudgy, and naturally sweetened with sweet potatoes, they satisfy chocolate cravings while being gluten-free and packed with nutrients.


Ingredients

1 large sweet potato (about 1 cup mashed)

1/2 cup almond butter (or peanut butter)

1/4 cup unsweetened cocoa powder

1/4 cup maple syrup or honey

2 teaspoons vanilla extract

1/4 teaspoon salt

1/2 teaspoon baking powder

1/4 cup dark chocolate chips (optional)

1/4 cup chopped walnuts (optional)


Instructions

  1. Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
  2. Pierce the sweet potato a few times with a fork and microwave for 5-7 minutes until soft. Alternatively, roast in the oven at 400°F for 45 minutes.
  3. Once the sweet potato is cooked, peel it and mash the flesh until smooth (you should have about 1 cup).
  4. In a large bowl, combine the mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla extract, salt, and baking powder. Stir until smooth and well-combined.
  5. Fold in the chocolate chips and walnuts, if using.
  6. Pour the batter into the prepared baking pan and spread it out evenly.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the brownies cool completely before cutting into squares and serving.

Notes

Nut Butter Choices: You can substitute almond butter with peanut butter or even cashew butter, depending on what you like or have on hand.

Toppings: For extra crunch and flavor, try adding coconut flakes or a sprinkle of sea salt on top after baking.

Vegan Option: These brownies are already mostly vegan, but to make sure, use maple syrup instead of honey and opt for dairy-free chocolate chips.

Sweetness Level: If you prefer a sweeter brownie, increase the amount of maple syrup or honey by a tablespoon or two.

Spices: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.

Storage: Store in an airtight container at room temperature for 3-4 days, or refrigerate if it’s particularly hot.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: 150
  • Sugar: 9g
  • Sodium: 95mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

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