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

5 from 580 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! 

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 580 votes
Print Rate
Course: Dessert
Cuisine: American
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!

Comments

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

      1. Thank you for prompt reply. Could you elaborate what is so special about pure maple syrup? Benefits and is heat stable? Why is it used in cooking. Could it be substituted with anything? Thank you!

  1. Thanks very much for these! Made them with a slight tweak—crunchy almond butter in the place of smooth, and chopped toasted almonds instead of chocolate chips, since I didn’t have any on hand. A very respectable substitute for traditional brownies.

  2. I was curious if it was possible to leave out the maple sugar and them still taste amazing (that would also include the chocolate chips, no sugar here!). Also with the banana protein ones and leave out the protein powder?

  3. I would love to use this for a “cake”. Any idea what I could use sub the coco powder with as son cannot have any legumes (and I think coco powder is in that category)

  4. So for a truly dark chocolate treat misread the directions. Here’s what I did and I am loving the heck out of it. One large white sweet potato, 1/4 C EACH black cocoa and regular cocoa powders, 2 Tbsp Lucuma powder (just because) and 2 Tbsp of collagen powder (ditto). Bake at 325 for 25 minutes in loaf pan.
    I sliced an entire end off and I think I’ve consumed enough chocolate for the month.
    So, if you’re a fan of deep, dark cocoa go for it.
    And, thanks for the recipe even if I am an idiot who can’t follow instructions.

  5. Would this work using a food processor instead of a mixer? I’m currently without a hand mixer for a while, but craving brownies…

  6. OMG!! i wanna thank you for this brownie recipe!! it was absolutely delish, and healthy. i’m a sweet lover but i’m cutting my sweets, sooo grateful i check out your blog.. MORE healthy desserts please!!

  7. I just made these and the taste is great, but it’s so mushy and sticky, even though I cooked it an extra 5 minutes :'(
    I’m going to refrigerate them and see if that will improve the texture…

  8. Yummy recipe, thanks! I omitted the chocolate chips, used peanut butter for the nut butter of choice, and used date paste instead of maple syrup, to make it sugar-free. Haha, I didn’t even bake it–I was too impatient to eat, so I scarfed down the dough plain!

  9. My go-to dessert for the fam! I’ve made these many times and we loooove them! I use a beater to mix the batter so the potatoes get fully mashed and everything gets incorporated. I find almond butter MUCH better than peanut butter in this recipe. These are amazing when cold and disgusting when warm, so keep in the fridge and make sure they’re cold before you try them! I always top mine with coconut cream icing (coconut cream, cocoa, maple syrup and vanilla).
    These are VERY fudgy! If you are waiting for your testing knife to come out clean, you will be baking these forever! I usually double or 1 1/2 times this recipe and bake about 30-35 minutes.
    The whole household is pumped when these are being made!

  10. I just made these and they are so darn good! I used Japanese sweet potatoes so I did have to add a little plant milk because I think they are not as wet as orange sweet potatoes but sweeter and milder. Added a little pink salt and vanilla too. Thank you for this healthy delicious treat.

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