Sweet Potato Brownies (Fudgy, Healthy, and Flourless)
These fudgy sweet potato brownies are flourless, naturally sweetened, gluten free, and easy to make dairy free or vegan. Mashed sweet potato creates a rich, moist texture with deep chocolate flavor.
Ingredients
- 1 cup mashed cooked sweet potato about 1 large orange-fleshed sweet potato, baked or steamed until very soft and mashed completely smooth
- 2 large eggs for vegan version, replace with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp warm water, rested 10 minutes)
- 1/2 cup pure maple syrup or honey if not vegan; can use part maple syrup, part coconut sugar
- 1/3 cup nut butter such as almond, cashew, or peanut butter; use sunflower seed butter for nut-free option
- 1/4 cup melted coconut oil or melted butter, ghee, or avocado oil
- 1/2 cup unsweetened cocoa powder Dutch-process recommended for deeper chocolate flavor
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/3-1/2 cup dark chocolate chips or chunks use dairy free chips if needed; 60–70% dark chocolate recommended
- 1/2 teaspoon ground cinnamon optional, for warmth
- 1 pinch espresso powder optional, to deepen chocolate flavor
- flaky sea salt optional, for sprinkling on top
- 1-2 tablespoons milk dairy or non-dairy; optional, only if batter is extremely thick
Instructions
- Preheat your oven to 350°F (175°C). Wash and dry 1 large sweet potato, then poke it a few times with a fork. Bake directly on the oven rack or on a lined tray for 45–60 minutes, until very soft when pierced. Let it cool slightly, scoop out the flesh, and mash until completely smooth. Measure 1 cup of packed mashed sweet potato. This step can be done up to 3 days ahead and stored in the fridge.
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out later. Lightly grease the parchment with a bit of coconut oil or baking spray. Keep the oven at 350°F (175°C).
- In a medium bowl, whisk together the mashed sweet potato, eggs (or prepared flax eggs), maple syrup, nut butter, melted coconut oil, and vanilla extract until the mixture is smooth and glossy with no large lumps of sweet potato.
- Sift or sprinkle in the cocoa powder, fine sea salt, baking soda, and if using, cinnamon and espresso powder. Gently whisk or stir with a spatula just until combined. The batter will be thick—thicker than cake batter but looser than cookie dough. If it seems extremely stiff, stir in 1–2 tablespoons of milk to loosen slightly.
- Fold in 1/3–1/2 cup dark chocolate chips or chunks, reserving a small handful for the top. If the batter is still warm from the sweet potato, let it cool for a few minutes first so the chips do not fully melt.
- Transfer the batter to the prepared pan. Use a spatula to spread it evenly into the corners and smooth the top. Sprinkle the reserved chocolate chips and a light pinch of flaky sea salt (if using) over the surface.
- Bake at 350°F (175°C) for 22–28 minutes. Begin checking at 20–22 minutes. The center should look set but still slightly soft, and a toothpick inserted in the middle should come out with moist crumbs, not wet batter. The brownies will firm up as they cool.
- Place the pan on a cooling rack and let the brownies cool in the pan for at least 25–30 minutes, or until completely cool for the fudgiest texture. Cooling allows them to set and slice cleanly.
- Use the parchment overhang to lift the slab of brownies out of the pan. Cut into 12–16 squares with a sharp knife, wiping the blade between cuts for clean edges. Serve at room temperature or chilled.
Notes
STORAGE: Store at room temperature in an airtight container for up to 2 days if your kitchen is cool, or in the refrigerator for 5–6 days (they taste extra fudgy from the fridge). For longer storage, freeze in a single layer, then transfer to a container or freezer bag for up to 2–3 months. Thaw in the fridge overnight or at room temperature for 30–45 minutes.
TIPS: For best texture, bake rather than boil the sweet potato so the mash is thick, not watery. Measure a level 1 cup of mashed sweet potato for consistent results. Do not overbake—pull the brownies as soon as the center is set and a toothpick has moist crumbs. Adjust sweetness by increasing maple syrup to 2/3 cup or adding 2–3 tablespoons coconut sugar if you prefer a sweeter brownie.
VARIATIONS: Add 1/2 cup chopped walnuts or pecans for crunch; 1/2 teaspoon peppermint extract and crushed candy canes on top for a holiday version; 1/2 teaspoon cinnamon plus a pinch of cayenne for a Mexican chocolate twist; replace 2 tablespoons of the cocoa powder with chocolate protein powder for a higher-protein brownie; use sunflower seed butter and nut-free chocolate chips for a school-safe nut-free version.
Nutrition
Calories: 180kcal
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