Name: Flourless Sweet Potato Brownies Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup mashed cooked sweet potato (about 1 medium); 1/2 cup almond butter; 1/3 cup maple syrup or honey; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup mini chocolate chips (optional)

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Let’s be honest—sometimes you want a decadent treat that won’t leave you feeling weighed down or bloated. Enter Flourless Sweet Potato Brownies: fudgy, deeply chocolaty, and surprisingly wholesome. This easy, healthier dessert is a true crowd-pleaser for kids, chocolate lovers, and anyone who craves a sweet treat with a nourishing twist. The best part? The secret ingredient (sweet potato!) delivers all the moistness and richness you dream of, without a hint of “veggie-ness” in flavor. Prepare to have these disappear as fast as you slice them.

Flourless Sweet Potato Brownies Recipe - Recipe Image

Ingredients You’ll Need

One of the greatest things about Flourless Sweet Potato Brownies is how each simple ingredient adds a boost of flavor, plush texture, and vibrant color. Every component pulls its weight to create brownies you won’t believe are gluten-free and made without flour.

Mashed Sweet Potato (1 cup): This is the secret behind the moist, fudgy result—use freshly roasted or canned for convenience.
Almond Butter (1/2 cup): This adds luscious creaminess—peanut butter works too if you love that classic pairing with chocolate.
Maple Syrup or Honey (1/3 cup): Adds natural sweetness and helps bind the brownies without refined sugar.
Cocoa Powder (1/4 cup): For deep, dark chocolate richness that makes each bite irresistible.
Large Egg (1): Binds everything together and gives lift—don’t skip it!
Vanilla Extract (1 teaspoon): A tiny amount transforms the chocolate flavor and rounds out the sweetness.
Baking Soda (1/2 teaspoon): A touch is all you need for just the right amount of rise.
Salt (1/4 teaspoon): Balances out that sweetness and lets the flavors shine.
Mini Chocolate Chips (1/4 cup, optional): Stirring these in ups the melty chocolate factor—highly recommended for chocolate fanatics.

How to Make Flourless Sweet Potato Brownies

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). To make clean-up and brownie removal effortless, line an 8×8-inch baking pan with parchment paper, leaving an overhang so you can lift the brownies out once they’re cool.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, add the mashed sweet potato, almond butter, maple syrup or honey, the egg, and vanilla extract. Take your time mixing—stir until the mixture is velvety and completely smooth, with no visible streaks of sweet potato or nut butter left.

Step 3: Stir in the Dry Ingredients

Sprinkle in the cocoa powder, baking soda, and salt. Gently fold everything together—this is where that irresistible brownie batter starts to come together. Scrape the sides and bottom of the bowl to make sure everything is beautifully mixed.

Step 4: Add the Chocolate Chips

If you’re including mini chocolate chips, fold them right into the batter. They’ll melt into the brownies as they bake, delivering gooey chocolate in every bite! If you’re skipping, don’t worry—the brownies are deeply chocolaty either way.

Step 5: Bake to Fudgy Perfection

Pour your batter into the lined pan, smoothing the top with a spatula. Pop the pan into your oven and bake for 22 to 25 minutes. The brownies are ready when the center looks set and a toothpick inserted comes out mostly clean—just a few moist crumbs are perfect for that fudgy texture.

Step 6: Cool and Slice

Here’s the hard part—let the brownies cool completely in the pan. This helps them firm up and makes slicing so much easier. Once cooled, use the parchment overhang to lift them out and slice into 9 squares.

How to Serve Flourless Sweet Potato Brownies

Garnishes

Dress up your brownies with a handful of chopped nuts, extra chocolate chips sprinkled on top, or a dusting of cocoa powder. For an extra wow, try a light drizzle of almond butter across the surface before serving.

Side Dishes

Pair these rich brownies with a scoop of dairy-free vanilla ice cream, a dollop of coconut whipped cream, or slices of fresh strawberries for the ultimate treat. They’re also fantastic alongside a steamy mug of coffee or your favorite herbal tea.

Creative Ways to Present

For parties or special occasions, cut Flourless Sweet Potato Brownies into mini squares and serve on a platter with toothpicks. You can also layer brownie squares with berries and yogurt in parfait glasses for an impressive, healthy dessert.

Make Ahead and Storage

Storing Leftovers

Once cooled and sliced, keep your brownies in an airtight container in the fridge. They’ll stay moist and delicious for up to five days—if they last that long!

Freezing

To freeze, arrange the brownies in a single layer on a baking sheet and flash freeze for one hour. Then, pop them into a freezer-safe bag or container with parchment between layers. They’ll keep well for up to three months.

Reheating

If you love warm brownies, reheat slices in the microwave for about 12–15 seconds. They’ll taste freshly baked (and even fudgier) when served warm, especially with a scoop of ice cream.

FAQs

Can I use canned sweet potato purée instead of fresh?

Absolutely! Canned sweet potato purée works perfectly in Flourless Sweet Potato Brownies and saves you prep time. Just make sure it’s pure sweet potato, with no added sugar or spices.

What can I use instead of almond butter?

You can substitute peanut butter for a more classic flavor, or try sunflower seed butter if you need a nut-free option. Every spread brings a slightly different taste and texture, but all work well here.

Are Flourless Sweet Potato Brownies gluten-free?

Yes—this recipe is naturally gluten-free since there is no flour of any kind. Always check your mix-ins (like chocolate chips) to be sure they’re certified gluten-free, if needed!

Can I make these vegan?

If you’d like to try a vegan version, swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to thicken for a few minutes). The brownies will still turn out moist, though slightly less chewy.

Why are my brownies too soft in the center?

It’s normal for Flourless Sweet Potato Brownies to be a little fudgy in the center, but if they seem overly gooey, they may need a few extra minutes in the oven. Let them cool completely before cutting, as they firm up significantly while sitting.

Final Thoughts

Whether you’re after a more wholesome dessert or just want a one-bowl chocolate fix, these Flourless Sweet Potato Brownies are an absolute treat. Give them a try the next time your chocolate craving strikes—they might just become your new go-to brownie recipe!

Flourless Sweet Potato Brownies Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 35 minutes
Yield: 9 brownies 1x
Diet: Vegetarian

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Description

Indulge in these decadent Flourless Sweet Potato Brownies that are rich, fudgy, and naturally gluten-free. Made with wholesome ingredients like sweet potato, almond butter, and cocoa powder, these brownies are a healthier alternative to traditional brownies without sacrificing flavor.

Ingredients

Scale

Sweet Potato Mixture:

1 cup mashed cooked sweet potato (about 1 medium)
1/2 cup almond butter
1/3 cup maple syrup or honey
1 large egg
1 teaspoon vanilla extract

Dry Ingredients:

1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Additional:

1/4 cup mini chocolate chips (optional)

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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, combine the mashed sweet potato, almond butter, maple syrup, egg, and vanilla. Mix until smooth.
Add Dry Ingredients: Stir in the cocoa powder, baking soda, and salt until fully incorporated. Fold in the chocolate chips if using.
Bake: Pour the batter into the prepared pan and spread evenly. Bake for 22–25 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
Cool and Serve: Let cool completely in the pan before slicing.