Sweet Potato Brownies

161 comments

5 from 865 votes
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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

Flourless Sweet Potato Brownies

5 from 865 votes
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!
Servings: 6 Brownies
Prep: 5 minutes
Cook: 20 minutes

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: 1BrownieCalories: 185kcalCarbohydrates: 12gProtein: 5gFat: 19gPotassium: 3mgFiber: 6gVitamin A: 150IUVitamin C: 2.5mgCalcium: 30mgIron: 0.5mgNET CARBS: 6g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Made following recipe with exception of adding walnuts instead of chocolate chips. Brownies came out great and I will make again. Next time around I’ll mix in a bowl rather than use Vitamix. Getting the batter out was a challenge and there’s probably more waste than if mixing by hand. Will also use a smaller pan for thicker brownies. Recipe instructions were somewhat vague regarding what size pan to use. Used 8.5”x8.5” and brownies were on the thinner side. Biggest challenge now is that I can’t stop eating them.

  2. 5 stars
    Made these as directed (minus chocolate chips) and they were perfect for a late-night sugar craving. Next batch I’ll try with vanilla extract and maybe a few walnuts.

  3. 5 stars
    Being a diabetic, I am always looking for a healthier alternative to baked goods. I was excited when I saw this recipe and I had to try it. I am not a big fan of maple so I substituted honey for the syrup. I wasn’t certain if I could use stevia. I omitted the chocolate chips and replaced them with toasted almonds for a little crunch. Great recipe! Thank you for sharing with us

  4. 5 stars
    I made these brownies last night. They are so delicious. The kids don’t even know the difference. Thank you.

  5. Hello Arman,

    This is mind-blowingly good – thank you so much for sharing! I also tried it with natural crunchy peanut butter, it’s fantastic.

  6. HELP! I DON’T HAVE ALMOND BUTTER. WHICH WOULD BE BETTER –
    AVOCADO MASHED, BANANA OR UNSALTED BUTTER? I AM NOT CONCERNED WITH DAIRY ISSUES.

  7. 5 stars
    I loved these‼️ They were soooo good…I shared them with all of my friends.

    I just used a mixing bowl abd added a tsp of vanilla extract to them…and some walnuts on top lol…but it totally did not need it…

    I’ll be making it again this weekend!

  8. 5 stars
    These brownies are amazing! They have so much flavor and although they are a bit gooey, they are perfectly naturally sweet and super easy to make.

  9. 5 stars
    I am addicted to eating and making them. I used NuttZo butter. I also added orhanic shredded coconut to one batch about 1/4 cup.

  10. 5 stars
    I never would’ve thought of using sweet potatoes in brownies before! I definitely have to give this a try now. Thank you!I never would’ve thought of using sweet potatoes in brownies before! I definitely have to give this a try now. Thank you!

  11. Hi we absolutely love these brownies!! Question do you think I could make these into a cake by adding baking soda/powder? My kids have allergies so I have to make their cakes, let me know your thoughts!

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