Fudgy Sweet Potato Brownies {Paleo, Vegan, Gluten Free}

Just four healthy ingredients are needed to whip up these rich, fudgy and extremely moist chocolate brownies! Using sweet potatoes as a base, these flourless chocolate brownies are naturally paleo, vegan, gluten-free and completely refined sugar-free! A quick and easy snack recipe to satisfy the sweet tooth instantly! 

vegan paleo sweet potato brownies recipe

These healthy four ingredient flourless sweet potato brownies are dense, fudgy and so damn moist, you literally can taste the texture by just looking at it- You also only need FOUR ingredients!

The best part is that no butter, oil, flour or sugar was needed to provide the amazing taste and texture- The mashed sweet potato and proportions of other ingredients are to thank for it!

Not only are these four ingredient sweet potato brownies have no flour, they also are completely vegan, gluten-free, egg-free, paleo and refined sugar-free!

As always, these brownies are even more delicious once cooled completely and refrigerated. Those who enjoy brownies this way already know that!

How to make sweet potato brownies

The Ingredients

  • Sweet Potato. A mashed and cooled sweet potato provides the starch base and a deliciously fudgy texture. 
  • Maple Syrup. 100% pure maple syrup provides sweetness, along with an even fudgier texture. A little goes a long way, and you won’t even TASTE the maple flavor. 
  • Almond Butter. Drippy and smooth almond butter adds healthy fats! Be sure to use one that has no added sugar or salt. 
  • Cocoa Powder. Obviously needed for the chocolate flavor, right? 

The Directions

  1. Preheat the oven to 180C/350F. Line a loaf pan or small square pan with parchment paper and set aside.
  2. In a high-speed blender or food processor, add all your ingredients and blend until a smooth batter remains.
  3. Transfer your sweet potato brownie batter into the lined pan. Top with optional chocolate chips and place in the oven. Bake brownies for 18-20 minutes, or until the brownies are cooked through.
  4. Remove the brownies from the oven and allow them to cool in the pan completely, before slicing into pieces.

Storing, freezing and thawing sweet potato brownies

  • To store. Place cooled brownies in a sealed container and keep them in the fridge. Brownies refrigerated will keep fresh for up to 1 week.
  • To freeze. You can freeze sweet potato brownies! Wrap brownies individually in parchment paper and place them in a ziplock bag. Brownies kept in the freezer will keep fresh for up to 6 months. 
  • To thaw. Thaw brownies by keeping them out at room temperature or in the fridge overnight. 

More healthy dessert recipes

Tools to make sweet potato brownies

  • Vitamix blender. Perfect to add all the ingredients into and after a press of a button, all the ingredients are completely blended together! 
  • Food Processor. Another option is a food processor, which mixes up all the ingredients as well as the vitamix. 

paleo sweet potato brownies

vegan sweet potato brownies


 

sweet potato brownie recipe

Healthy 4 Ingredient Flourless Sweet Potato Brownies

Just four healthy ingredients are needed to whip up these rich, fudgy and extremely moist chocolate brownies! Using sweet potatoes as a base, these flourless chocolate brownies are naturally paleo, vegan, gluten-free and completely refined sugar-free! A quick and easy snack recipe to satisfy the sweet tooth instantly!
5 from 140 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: brownies
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6 Brownies
Calories: 185kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F and grease a loaf pan and set aside.
  • In a high-speed blender or food processor, combine all the ingredients and blend well until a smooth brownie batter remains.
  • Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces.

Notes

  • To store. Place cooled brownies in a sealed container and keep them in the fridge. Brownies refrigerated will keep fresh for up to 1 week.
  • To freeze. You can freeze sweet potato brownies! Wrap brownies individually in parchment paper and place them in a ziplock bag. Brownies kept in the freezer will keep fresh for up to 6 months. 
  • To thaw. Thaw brownies by keeping them out at room temperature or in the fridge overnight. 

Nutrition

Serving: 1Brownie | Calories: 185kcal | Carbohydrates: 12g | Protein: 5g | Fat: 19g | Potassium: 3mg | Fiber: 6g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 0.5mg | NET CARBS: 6g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Categories:

    Bars and Brownies Chocolate Recipes Gluten Free Paleo recipe Vegan

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    Comments

    120 thoughts on “Fudgy Sweet Potato Brownies {Paleo, Vegan, Gluten Free}

    1. Just found your site. Love it!!!!! Nicely done.

      Is there (or have I missed it?) a printable version of your individual recipes? I’m old school. 🙂 thanks!

    2. Yum! I make these as fudge bites, so good and you would never know it’s sweet potato as the base! I think I added mini chocolate chips too. I need to make them again! Been meaning to do so, I wanted to try it with Skoop’s new chocolate protein powder to see if I like it in place of/with the cocoa powder.

      1. Oh nice! I never thought to eat this raw but without eggs, of course it would work! Maybe I should do a protein bar of this ha!

        It definitely works with Skoop, I made it for Alexis using her Skoop protein powder.

    3. I am surprisingly well digested after yesterday. I ate a lot of sweet potato cheesecake and pie. It was great. Do Aussies celebrate Thanksgiving?

    4. Brownies as part of food prep? Now that’s an idea I can get on board with. And overlook the sweet potatoes ;).
      No food hangovers yet but I have a family gathering coming up on the weekend and there will likely be a few kale food babies for some family members. We’re talking not kale chips or salad but traditional German ‘Grünkohl’ with a certain kind of greasy sausage (Pinkel) and meat. Not for me, obviously.

    5. Armani can I add chocolate protein powder to this recipe? I’m so excited to have all the ingredients…but always looking for opportunities to add protein. 🙂 Thanks!!

    6. Your ending questions are prfect because I am always nursing a food hangover. I also had three servings of pie on Thanksgiving. These look so soft, so luscious, so..delicious.

    7. Fabulous! I I substituted honey for the maple syrup since that’s all that I had on hand and added in some vanilla, cinnamon and salt but other than that followed your directions to a tee. They were a bit hard to cut out of the oven, but straight from the freezer are just delicious. Even my husband, a certified sweet potato hater, enjoyed them

    8. Sir! Since WHEN are chocolate chips optional?! And no food hangovers here, but I wish I had something to explain why I’ve been dragging so hardcore in the morning. Let’s go with the fact that the sun doesn’t rise until 8:30. It just makes me want to stay in bed and be lazy.

    9. Maybe a silly question but how you make mashed sweet potatoes? Just the potatoes mashed… Or use them after adding milk etc? I’m anxious to try this recipe out in my picky eaters!

    Have a comment? Go for it!