Meet your new favorite treat: Flourless Sweet Potato Brownies. These fudgy, deeply chocolatey squares are surprisingly decadent, yet made with wholesome ingredients you’ll feel great about. Imagine a brownie with a rich, melt-in-your-mouth texture and just the right amount of sweetness, all thanks to sweet potatoes, natural nut butter, and a handful of pantry staples. Whether you’re gluten-free, a health food fan, or just love a good dessert, this recipe will win you over from the very first bite.
Ingredients You’ll Need
What I love most about this recipe is how each ingredient serves a delicious purpose; there’s nothing extra or fussy, just the essentials that make these Flourless Sweet Potato Brownies irresistibly good. Every component adds a layer of flavor, helps with the perfect fudgy consistency, or lifts those beautiful chocolate notes to new heights.
- Mashed Sweet Potato (1 cup): Brings unbelievable moisture, natural sweetness, and a subtle earthy flavor that forms the foundation of these brownies.
- Almond Butter or Peanut Butter (1/2 cup): Gives body and a lovely nutty undertone that pairs perfectly with chocolate—choose your favorite!
- Honey or Maple Syrup (1/3 cup): Adds natural sweetness and helps with that shiny, crackly top we all love in a brownie.
- Large Eggs (2): Essential for binding the brownies together and creating that rich, chewy texture.
- Unsweetened Cocoa Powder (1/4 cup): Double down on chocolate flavor—use a good quality cocoa for best results.
- Vanilla Extract (1 teaspoon): Enhances all the chocolatey flavors and brings warmth to every bite.
- Baking Soda (1/2 teaspoon): Helps the brownies rise just enough to keep them light, rather than dense.
- Salt (1/4 teaspoon): Just a pinch makes all the other flavors come alive—don’t skip it!
- Dark Chocolate Chips, optional (1/3 cup): Fold these in for gooey chocolate pockets or sprinkle extra on top for a truly decadent finish.
How to Make Flourless Sweet Potato Brownies
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Take an 8×8-inch square baking pan and line it with parchment paper, letting the edges hang over for easy lifting later. This simple step is a total time-saver at the end—trust me, your brownies will pop right out, and cleanup is a breeze!
Step 2: Mix Wet Ingredients
In a large bowl, combine the mashed sweet potato, almond or peanut butter, honey (or maple syrup), eggs, and vanilla extract. Whisk everything together until the mixture is smooth and silky. This is where the magic starts—rich, creamy, and smelling amazing already!
Step 3: Add Dry Ingredients
Sprinkle in your cocoa powder, baking soda, and salt. Stir gently but thoroughly until you see no more streaks of powder. This is the key to a beautifully uniform brownie batter, ready for baking greatness.
Step 4: Fold in Chocolate Chips
If you’ve opted in for chocolate chips (who could resist?), now’s the time to add them. Fold them gently into the batter so you’ll discover those gooey bursts of chocolate with every bite.
Step 5: Bake to Perfection
Pour your thick, velvety batter into the prepared pan and spread it into an even layer. Slide the pan into your hot oven and bake for 20-25 minutes. The brownies are ready when a toothpick inserted in the center comes out mostly clean, maybe with a crumb or two—don’t overbake if you want ultimate fudginess!
Step 6: Cool and Slice
Let the brownies cool completely in the pan. This step isn’t just for patience—the brownies firm up beautifully as they cool, making them easier to slice into satisfyingly thick squares. Lift the slab out using your parchment paper edges and cut into 12 squares of brownie heaven.
How to Serve Flourless Sweet Potato Brownies
Garnishes
Dress up your Flourless Sweet Potato Brownies with a light dusting of powdered sugar, a sprinkling of flaky sea salt, or a drizzle of melted chocolate for extra flair. If you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream turns these brownies into a scene-stealing dessert.
Side Dishes
Pair these brownies with fresh berries or a fruit salad for a bright, tangy contrast to their rich chocolatey flavor. A mug of coffee, almond milk, or strong black tea alongside makes for a cozy, satisfying treat anytime of day.
Creative Ways to Present
Cut your brownies into fun shapes with cookie cutters, or stack them into brownie “towers” for a playful dessert table. You can also pack them into lunchboxes or wrap them for sweet gifts—just tie with a ribbon for instant charm.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your leftover Flourless Sweet Potato Brownies in an airtight container in the refrigerator. They’ll stay fudgy and delicious for up to 5 days—if they last that long!
Freezing
To freeze, wrap individual brownies in plastic wrap and tuck them into a freezer-safe bag or container. They’ll freeze beautifully for up to 3 months. Just thaw at room temperature or in the fridge when you need a chocolate fix.
Reheating
For that fresh-from-the-oven magic, warm a brownie in the microwave for 10-15 seconds. This little burst of heat brings back gooey, melty chocolate bliss—perfect for serving with ice cream.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure to use plain canned sweet potato puree (not the pie filling), and drain off any excess liquid to keep the batter from getting too wet.
Are these Flourless Sweet Potato Brownies suitable for paleo diets?
Yes! If you use almond butter and pure maple syrup, these brownies are entirely paleo-friendly. The ingredients are simple, clean, and naturally grain-free.
Can I make these vegan?
With a few tweaks, yes: try swapping the eggs for flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water). The texture will be slightly different but still deliciously chewy.
What can I use instead of nut butter?
If you’re nut-free, you can substitute sunflower seed butter for the almond or peanut butter—just note that the flavor will change slightly but the brownies will still hold together beautifully.
How do I know when they’re done baking?
Insert a toothpick in the center: it should come out mostly clean with a few moist crumbs attached. Don’t wait for a totally dry toothpick, or you’ll miss the delightful fudgy texture.
Final Thoughts
I promise, these Flourless Sweet Potato Brownies are so much more than a healthy dessert—they’re the kind of treat you’ll want to share (and maybe even keep a secret stash for yourself). Go ahead and bake up a batch; you’re just a few simple steps away from total chocolatey bliss!
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Flourless Sweet Potato Brownies Recipe
- Total Time: 35 minutes
- Yield: 12 brownies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Flourless Sweet Potato Brownies that are fudgy, rich, and guilt-free. Made with wholesome ingredients like sweet potato, almond butter, and cocoa powder, these gluten-free treats are sure to satisfy your chocolate cravings.
Ingredients
Sweet Potato Mixture:
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/2 cup almond butter or peanut butter
- 1/3 cup honey or maple syrup
- 2 large eggs
Dry Ingredients:
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional:
- 1/3 cup dark chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together sweet potato, almond butter, honey, eggs, and vanilla until smooth.
- Add Dry Ingredients: Stir in cocoa powder, baking soda, and salt until well combined. Fold in dark chocolate chips if desired.
- Bake: Pour batter into the pan, spread evenly, and bake for 20-25 minutes. Cool before slicing.
Notes
- For added texture, top with chopped nuts or extra chocolate chips before baking.
- Store leftovers in the fridge for up to 5 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
