These sweet potato brownies are fudgy, chocolatey, and feel way too decadent to be made from veggies! Just one bowl, about 30 minutes, and you’ve got a tray of rich, gooey brownies. They’re so rich that they are unmistakably dessert, but are also completely gluten free, vegan, no refined sugar plus the bonus of added fiber from sweet potato. They are very soft and gooey, so chill them before slicing and eat them straight from the fridge.
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Why You’ll Love This Recipe
I was skeptical about these but they are actually just as delicious and indulgent as regular brownies. They feel a bit wholesome without tasting like a “healthier” treat – these are definitely in the dessert category!
Ingredients You’ll Need
Here’s a quick shopping list of everything you’ll need to make these fudgy Sweet Potato Brownies. When you’re ready, just scroll down to the recipe card for the full details
- Sweet potato (mashed and cooled)
- Almond butter
- Maple syrup
- Vanilla extract
- Cocoa powder
- Almond flour
- Baking powder
- Salt
- Dark chocolate chips or chunks
Instructions
Step One: Get your sweet potatoes cooked and mashed until nice and smooth. This part is key for that fudgy texture.
Step Two: Add in all the ingredients—including the chocolate chips—into one bowl and stir until everything’s well combined and smooth.
Step Three: Spread the batter evenly into your lined pan and sprinkle a few extra chocolate chunks on top for that melty finish.
Step Four: Pop it in the oven and bake. Let it cool completely before slicing and for clean cuts make sure to pop it in the fridge. Keep in the fridge for up to 4 days.
Substitutions & Variations
- Almond butter can be swapped for peanut butter or sunflower seed butter without messing with the flavor too much.
- A tiny dash (1/2 tbsp) of espresso or a 1 tsp of instant coffee powder really enhances the chocolate flavor without actually making it taste like coffee.
Storage
Store these sweet potato brownies in an airtight container in the fridge for up to 4 to keep them nice and fudgy. If you want to keep them longer, you can freeze the brownies and thaw them at room temperature before enjoying.
Expert Tips
Make sure your sweet potato is fully cooled before mixing in the almond butter—if it’s still warm, the almond butter can seize up or separate a bit, which can mess with the smooth, creamy texture you’re aiming for.
FAQ
Yes! Just make sure it’s plain and unsweetened. Drain any extra liquid so your batter doesn’t get too runny.
Absolutely. Peanut butter or sunflower seed butter are both solid swaps. Just keep an eye on the texture as some nut butters are thicker or runnier, so you might need to adjust a little.
A quick zap in the microwave for 10–15 seconds does the trick to get those melty chocolate chunks gooey again, just don’t overdo it or they will be like a chocolate sauce. These are best eaten with a fork they are so sticky!
If you give this recipe a go, I’d seriously love to hear how it turned out! Drop a review in the comments or tag me on Instagram @glowdiaries___ so I can share it on my stories!
Healthy Sweet Potato Chocolate Brownies (Vegan & Gluten Free)
Equipment
- 1 Pan 8×8 or 9×9 inch
Ingredients
- 2 cups mashed sweet potato cooked and cooled (about 2 medium)
- 1/3 cup smooth almond butter
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup cocoa powder sifted
- 1/3 cup almond flour
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 cup dark chocolate chips or chunks add extra for topping
Instructions
- Preheat oven to 180°C / 350°F. Line a baking pan with baking paper.
- In a large bowl, mash sweet potato until smooth.
- Add almond butter, maple syrup, and vanilla. Whisk until combined.
- Stir in cocoa powder, almond flour, baking powder, and salt. Mix until smooth.
- Fold in chocolate chips.
- Spread batter into prepared pan and smooth the top. Sprinkle over extra chocolate if using.
- Bake for 25–30 minutes, or until a skewer comes out with moist crumbs.
- Cool completely in the pan before slicing. Chill for extra fudginess.
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