Flourless Sweet Potato Brownies are pure chocolatey goodness with a sneaky healthy twist, perfect for satisfying your brownie cravings guilt-free! These fudgy squares are naturally gluten-free, easy to whip up using pantry staples, and wonderfully rich thanks to a base of sweet potato and nut butter. Whether you’re baking for a special diet or just hankering for something wholesome and delicious, this recipe is about to become your new go-to.
Ingredients You’ll Need
What I love most about these brownies is that every ingredient is straightforward but packs a punch, bringing out intense chocolate flavor, natural sweetness, and a gooey texture you’ll keep dreaming about. Here’s a look at the all-star lineup that makes these Flourless Sweet Potato Brownies unforgettable.
- Mashed cooked sweet potato (1 cup, about 1 medium): Adds natural sweetness, moisture, and that melt-in-your-mouth fudgy quality.
- Almond butter or peanut butter (1/2 cup): Acts as a flour replacement, binding everything together while adding richness and a hint of nutty flavor.
- Maple syrup or honey (1/3 cup): Gives the brownies just the right amount of sweetness and depth.
- Unsweetened cocoa powder (1/4 cup): The real star for chocolate flavor—don’t skimp here!
- Large eggs (2): Help set the brownies so they’re firm but still irresistibly soft.
- Vanilla extract (1 teaspoon): Enhances all the chocolate and sweet potato notes—don’t leave this out.
- Baking soda (1/2 teaspoon): Gives the brownies a touch of lift so they don’t get too dense.
- Salt (1/4 teaspoon): Balances the sweetness and intensifies the chocolate flavor.
- Dark chocolate chips (1/4 cup, optional): For extra decadent pools of melty chocolate in every bite. Use dairy-free if needed!
How to Make Flourless Sweet Potato Brownies
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, making sure to let it hang over the sides for easy lifting later. This step helps prevent sticking so your brownies come out in perfect, fudgy squares every time.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the mashed sweet potato, almond or peanut butter, maple syrup or honey, eggs, and vanilla extract. Stir it all up until you have a completely smooth, uniform mixture. This creates the gooey base for your brownies and ensures each bite is lusciously moist.
Step 3: Add Dry Ingredients
To the wet mixture, add the unsweetened cocoa powder, baking soda, and salt. Mix again, making sure every bit of cocoa powder is blended in—no dry streaks! This step creates that signature rich and chocolatey taste that makes these brownies so special.
Step 4: Fold in Chocolate Chips (Optional)
If you’re adding chocolate chips, now’s the time. Gently fold them in so you get a surprise chocolatey bite here and there. Feel free to use dark, dairy-free, or your favorite chocolate chips to match your mood or dietary needs.
Step 5: Bake and Cool
Pour the brownie batter into your prepared pan, spreading it into an even layer with a spatula. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay—hello, fudgy brownies!). Let the brownies cool completely in the pan before slicing. This patience will be rewarded with picture-perfect, firm yet fudgy squares.
How to Serve Flourless Sweet Potato Brownies
Garnishes
Dress up your Flourless Sweet Potato Brownies with a dusting of powdered sugar, a handful of chopped nuts, or a drizzle of creamy peanut butter on top. For an elevated finish, a few fresh berries or a small scoop of dairy-free ice cream make each bite feel extra special.
Side Dishes
Pair your brownies with a tall glass of almond milk, a cup of steaming espresso, or a fruit salad for a beautiful balance of flavors. They’re also fantastic alongside a dollop of coconut whipped cream for that classic chocolate-and-cream combo.
Creative Ways to Present
Cut Flourless Sweet Potato Brownies into fun shapes using cookie cutters for kid-friendly treats or stack them like a chocolate tower for dessert platters. If you’re hosting a brunch, try layering square brownie bites with yogurt and berries in parfait glasses for a show-stopping presentation.
Make Ahead and Storage
Storing Leftovers
Keep leftover brownies in an airtight container at room temperature for up to three days, or refrigerate for a slightly firmer texture that’s just as addictive. They hold up beautifully and maintain their moisture without getting soggy.
Freezing
Flourless Sweet Potato Brownies freeze like a dream! Slice and wrap individual squares in parchment paper, then store them in a freezer-safe bag for up to three months. Grab one whenever a chocolate craving hits—just let it thaw at room temperature or give it a quick microwave zap.
Reheating
If you love that just-baked warmth, reheat a brownie square in the microwave for 10–15 seconds. It melts the chocolate chips and brings back that soft, gooey texture. For a larger batch, warm the brownies in a low oven (about 300°F) for 5 minutes.
FAQs
Can I make these Flourless Sweet Potato Brownies vegan?
Absolutely! Swap the eggs for flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg, mixed and rested for a few minutes). Use dairy-free chocolate chips and maple syrup, and you’ve got a vegan-friendly treat.
What’s the best way to cook the sweet potato?
To get perfectly mashed sweet potato, bake or microwave until fork-tender, then peel and mash thoroughly. Avoid boiling, as it can make the potato watery, leading to less fudgy brownies.
Do these taste like sweet potato?
Surprisingly, no. The sweet potato gives a subtle natural sweetness and tons of moisture, but the rich chocolate flavor truly shines through. Most people never guess there’s a veggie inside!
Can I use a different nut or seed butter?
Definitely. Almond or peanut butter both work beautifully, but cashew butter or sunflower seed butter are great options if you’re accommodating allergies or looking to mix things up.
How do I know when the brownies are done baking?
Check for doneness by inserting a toothpick in the center—if it comes out with a few moist crumbs (not wet batter), they’re ready. Don’t overbake, since Flourless Sweet Potato Brownies are best when fudgy and moist!
Final Thoughts
You have to try these Flourless Sweet Potato Brownies! They’re the perfect marriage of rich chocolate flavor and wholesome goodness, and everyone who tries them is amazed by both the taste and their secret ingredient. Give them a go—you’ll be as obsessed as I am after the very first bite.
Print
Flourless Sweet Potato Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these rich, fudgy Flourless Sweet Potato Brownies that are not only delicious but also gluten-free and paleo-friendly. Made with wholesome ingredients like sweet potato, almond butter, and cocoa powder, these brownies are a guilt-free treat for any occasion.
Ingredients
Sweet Potato Mixture:
- 1 cup mashed cooked sweet potato (about 1 medium)
Batter:
- 1/2 cup almond butter or peanut butter
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Mix Ingredients: In a large bowl, combine the mashed sweet potato, almond butter, maple syrup, eggs, and vanilla extract. Stir until smooth. Add cocoa powder, baking soda, and salt; mix well. Fold in chocolate chips if desired.
- Bake: Pour the batter into the pan, spread evenly, and bake for 20–25 minutes until a toothpick inserted into the center comes out mostly clean.
- Cool and Serve: Let the brownies cool completely in the pan before slicing into squares.
Notes
- These brownies are naturally gluten-free.
- To make dairy-free, use dairy-free chocolate chips.
- For a vegan version, substitute eggs with flax eggs.
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