If you’ve ever dreamed of a brownie recipe that’s equally rich, chocolatey, and nourishing, you’re about to meet your new obsession: Flourless Sweet Potato Brownies. These are not your average brownies! They’re decadently moist, naturally gluten-free, and cleverly use sweet potato for a hint of earthiness and melt-in-your-mouth texture. The blend of nut butter and cocoa gives that dreamy fudgy bite, while a drizzle of maple syrup ties everything together. Whether you’re looking for a healthier treat or a show-stopping dessert to wow everyone at the table, these bars deliver sensational flavor and serious comfort in every gooey bite.
Ingredients You’ll Need
Flourless Sweet Potato Brownies come together with just a handful of familiar ingredients. Each one has a special role, setting up the perfect harmony of chocolatey richness, tender crumb, and just the right amount of sweetness. Here’s what you’ll want to gather:
- Mashed Sweet Potato: This is the secret to unbelievably moist, fudgy brownies without flour—roast or steam your sweet potato until super soft for the best result.
- Almond Butter (or Peanut Butter): Provides richness, structure, and that signature brownie chewiness; almond butter gives a more delicate flavor, while peanut butter adds a nutty twist.
- Maple Syrup (or Honey): Adds natural sweetness and helps keep the brownies gooey; maple syrup brings subtle caramel notes, while honey will add floral depth.
- Unsweetened Cocoa Powder: Nothing but pure chocolate flavor—always use unsweetened for the deepest, truest brownie vibes.
- Vanilla Extract: Just a splash elevates all the flavors, making everything taste rounder and more “brownie-like.”
- Baking Soda: Gives the batter a little lift, so your brownies aren’t dense or flat.
- Salt: A tiny pinch balances all the flavors and brings out the richness of the chocolate.
- Dark Chocolate Chips (Optional): For those chocolate-lovers who want that extra melty, gooey goodness in each bite.
How to Make Flourless Sweet Potato Brownies
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grab an 8×8-inch baking dish, and either line it with parchment paper or give it a light coating of nonstick spray or oil. This isn’t just about easy cleanup—it sets you up for perfect brownies that pop right out of the pan, with crisp edges and a fudgy center.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup (or honey), and vanilla extract. Stir them together until completely smooth and creamy. The sweet potato should integrate seamlessly, creating a thick, cohesive base where every bite is guaranteed silky texture and gentle sweetness.
Step 3: Add the Cocoa and Dry Ingredients
Next, add your unsweetened cocoa powder, baking soda, and salt right into the wet mixture. Stir vigorously—the cocoa is what’s going to turn your batter decadent and dark. Make sure there are no streaks left; the batter should be smooth, luscious, and chocolatey by this stage. If you’re using chocolate chips, gently fold them in now for that double-chocolate effect.
Step 4: Spread and Bake
Pour the brownie batter into your prepared pan, using a spatula or spoon to spread it evenly to all four corners. This step ensures each piece bakes up evenly. Slide the pan into the oven and let your Flourless Sweet Potato Brownies bake for 20 to 25 minutes. They’re ready when the top looks just set and a toothpick inserted in the center comes out with a few moist crumbs—underbake a little for extra fudginess!
Step 5: Cool and Slice
Once out of the oven, let your brownies rest in the pan for about 10 minutes; they’ll firm up a bit as they cool. Then, carefully lift them onto a wire rack (using your parchment “handles,” if you lined the pan) and let them cool completely. This patience makes slicing a breeze and gives you those glorious, picture-perfect brownie squares.
How to Serve Flourless Sweet Potato Brownies
Garnishes
Dress up your brownies by dusting them lightly with cocoa powder or a sprinkle of flaky sea salt right before serving. For extra decadence, drizzle with melted dark chocolate or swirl on a little nut butter. A scoop of vanilla bean ice cream turns them into an unforgettable dessert centerpiece.
Side Dishes
Pair these brownies with a bowl of fresh berries for a pop of tart contrast, or serve alongside unsweetened Greek yogurt for a creamy, tangy flavor pairing. For an elegant dessert platter, add roasted nuts, figs, or even citrus segments to bring out the sweet potato’s gentle warmth.
Creative Ways to Present
Cut your Flourless Sweet Potato Brownies into small bites and skewer them with fresh fruit for brownie kabobs—perfect for parties or lunchboxes. Or, layer pieces in a parfait glass with whipped coconut cream and chopped nuts for a brownie trifle. For special occasions, consider stamping out brownie hearts or shapes with cookie cutters and dusting with powdered sugar.
Make Ahead and Storage
Storing Leftovers
Any leftover brownies should be stored in an airtight container in the fridge. The rich flavors actually deepen as they chill, and if you love a slightly chewier, fudge-like brownie, this move is definitely for you. They’ll stay fresh and delicious for up to five days—if you can resist them that long!
Freezing
For longer-term brownie cravings, Flourless Sweet Potato Brownies freeze beautifully. Place completely cooled brownies in a single layer in a freezer-safe container, separating layers with parchment if needed. Freeze for up to three months. Simply thaw overnight in the refrigerator or on the counter for an instant chocolate fix.
Reheating
If you like your brownies a touch warm and gooey, pop one in the microwave for 10–15 seconds straight from the fridge (or slightly longer from the freezer). This revives that just-baked texture, and, if you’ve included chocolate chips, brings them back to their just-melted glory.
FAQs
Can I make Flourless Sweet Potato Brownies nut-free?
Absolutely! Swap the almond or peanut butter for sunflower seed butter for a completely nut-free version. The texture and richness will be just as heavenly.
What’s the best way to cook the sweet potato?
You can bake, steam, or microwave the sweet potato—just make sure it’s super tender and easy to mash. Roasting brings out the most flavor, but any method will work for these brownies.
Can I use a different type Dessert
Yes, agave syrup or date syrup can substitute for maple syrup or honey. Each sweetener brings its unique subtlety, but they all keep the brownies moist and just sweet enough.
Why are my brownies too soft or gooey?
If your brownies seem extra soft, give them a little more time to cool—they firm up as they rest. For even fudgier brownies, slightly underbake and chill before slicing, as recommended in the notes!
How can I make these extra chocolatey?
Double up on the chocolate chips, or melt some dark chocolate and swirl it into the batter before baking. You can also add a teaspoon of instant espresso powder to intensify the chocolate flavor even more.
Final Thoughts
There’s a pinch of magic in every bite of Flourless Sweet Potato Brownies—heartwarming, chocolate-loaded, and just a little bit wholesome, they’re a true treat for brownie lovers of every age. Try them once, and you might just find yourself making batch after batch. Don’t be surprised if they disappear in a flash—these brownies are just that good!
Print
Flourless Sweet Potato Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Flourless Sweet Potato Brownies, a healthier alternative to traditional brownies. Made with wholesome ingredients like sweet potato, almond butter, and cocoa powder, these fudgy treats are gluten-free, dairy-free, and paleo-friendly.
Ingredients
Sweet Potato Mixture:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1/2 cup almond butter or peanut butter
- 1/4 cup maple syrup or honey
Brownie Batter:
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking dish.
- Mix the ingredients: In a large bowl, combine sweet potato, nut butter, maple syrup, cocoa powder, vanilla, baking soda, and salt until smooth. Fold in chocolate chips.
- Bake: Spread the batter in the pan and bake for 20–25 minutes until set. Cool before slicing.
Notes
- For extra fudgy brownies, slightly underbake and chill before cutting.
- Can be made nut-free with sunflower seed butter.
- Store leftovers in the fridge for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 brownie
- Calories: 140
- Sugar: 9g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
