These healthy 3 Ingredient flourless sweet potato brownies contain no butter, flour, grains or sugar- Just easy, everyday ingredients! Rich, dark and super fudgy, these brownies are suitable for those following a paleo, vegan, gluten free, dairy free and sugar free lifestyle!
Guess who is back with another themed week?
Ola, brother! We’re kicking things off with all things sweet….potato.
Confession- I’m loving these bi-weekly themed recipe weeks.
Amanda and I were chatting the other day, lamenting over how much easier these themed weeks make our content calendars filled out. I think we are both guilty of leaving things until the last minute and chopping and changing things around.
I think one of the hardest parts of blogging full-time is having the capability to delaying/switching up a post with little notice. Unless it’s a brand collaboration or something similar, it’s VERY tempting to put off a post or skip a day….or two.
While we both have the excuse of cookbook work to fall back on, I think we are both also guilty of pushing things aside on our respective blogs. Thankfully, these themed recipe weeks are keeping us in check, and we’ve got some fun ones coming.
There, I’ve written it out on here so YOU guys can keep us in check too.
In other news, this blog is changing its name to The Brownie Blogger.
Just kidding…sort of.
You’d be surprised with how many brownie variations one can do, and I’ve made the executive decision to share each and every one of them on here…healthy style. I’m going to share every single variation on my base recipe possible, so every base is covered. However, each of the ones shared thus far has had their faults…
The original 3 ingredient flourless brownie– Enter the banana haters.
The pumpkin version? People didn’t have access to canned pumpkin and others couldn’t be bothered making any. Fair point.
The applesauce version? It was ‘too fudgy’.
Today, we’ll be embracing another base, and one which I hope fits the bill.
It’s not as fudgy as the applesauce version, it has NO bananas, and you can make your own mashed sweet potato in 5 minutes. Unlike the other 3, you can also manipulate it to suit your texture tastebuds- Want is super fudgy (a-la-applesauce variety)? Simply reduce the cooking time. Want it firmer and easier to frost? Cook the entire baking time!
Let’s jump into the recipe!
These healthy flourless sweet potato brownies need just THREE ingredients and are rich, dark and take no time to whip up! This quick and easy recipe uses only one bowl (or one blender!) and BAM- Mix, pour, and bake! Unlike traditional brownies which typically use butter, oil, flour, grains and sugar, these need NONE of those- It’s simply sweet potatoes, cocoa powder and either my favorite drippy almond butter or cashew butter. For those who aren’t strictly paleo or enjoy the strong taste of peanut butter, that totally works too. These flourless sweet potato brownies are suitable for most dietary lifestyles- They are vegan, gluten free, paleo, sugar free and dairy free!
Please note, these brownies are not overly sweet- That is where the frosting comes into play! Please check out this post for which options are available- The one you see above is the coconut cream ganache one, but when I want a protein packed one, I do enjoy using the protein frosting option. As always, I use this casein protein powder, this paleo protein powder, and this brown rice protein powder.
HACK! Unlike the other versions, I used a blend of cocoa powders to get a really strong chocolate taste. I found the sweet potatoes to be overpowering and frankly, didn’t really look like brownies once cooked. To combat this, I used a mix of dark cocoa powder and standard cocoa powder. This not only provided a rich, chocolate taste, it also actually looked like brownies.
….Unlike my original attempt which looked purple.
Make these healthy 3 Ingredient Flourless Sweet Potato Brownies and let’s hope you are NOT sick of brownies.
More to come, HOLLA!
Healthy 3 Ingredient Flourless Sweet Potato Brownies
- 1 cup mashed sweet potato
- 1/2 cup drippy almond butter can sub for peanut, cashew or nut alternative spread
- 1/4- 2/3 cup cocoa powder more cocoa yields a richer taste
- Frosting of choice see above recipe card for options
- Preheat the oven to 350 degrees and coat a small 4 x 6 or 6 x 6 loaf pan with cooking spray and set aside- A smaller pan yields thicker brownies.
- Add all your ingredients into a high speed blender or by hand. You can also use a food processor. Immerse until just blended- If you overdo it, it will take significantly longer to cook.
- Transfer brownie batter to loaf pan and bake for 12-15 minutes, or until a skewer comes out just clean. Allow the brownies to cool in the pan completely before either frosting to slicing into brownie bars.
Brownies need to kept refrigerated and can last up to 5 days. For the ultimate brownie sensation, keep frozen and thaw slightly before enjoying.
More delicious sweet potato recipes? Gotcha covered!
Do you know the muffin man? You do now!
Kettle corn married sweet potatoes then got grilled– HOLLA!
Blondies which are ridiculously fudgy thanks to these beauties!
Shake me, bake me…oh, and blend me.
Pound cake gets some sweet potato action too!
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You are totally right about blogging and sticking to a schedule. I think you have to be a really organized person to write a blog…otherwise, it would be way too tempting to just skip a day here and a day there until all of a sudden the blog just stops existing. But hey, if these brownies were sitting in front of me, I’m pretty sure I would have a hard time getting up and writing a post. I’d just want to eat brownies all day. Also, Robbie ate a few (tiny) bites of sweet potato for the first time this weekend…I think he wanted to join in your sweet potato celebration! 🙂
Haha, good on Robbie! I think it’s so easy to slip away but now I’m motivated to start planning better!
Hi I’m currently living somewhere were almond and cashew butter aren’t available so do u have any replacements I have thought about using coconut oil paste will that work??
Hi there! This won’t work with coconut oil, you could use peanut butter, but it will be overpowering 🙂
I’m ridiculously organized in the rest of my life, so you’d think I’d be the same with blogging, but nope. I always think of a million things I want to do, then rarely end up doing them. If I blogged full-time, I’d probably be a lot more organized!
I love it- You are so polished with all your work and insanely early workouts- Send me some of that mojo!
I’m constantly moving around my recipes and spontaneously making things that I didn’t plan on. I actually like that about blogging but it can be stressful too. I wind up going in themes without realizing it since once I use an ingredient I tend to want to make multiple recipes with it!
Story of my life! I swear something pops up and so much goes in the back burner!
I’ll have you know that I am KING of schedules! Making them, but not actually sticking to them 😆
And cashew me up, pls.
Haha, I’m almost glad next week has been sorted- Otherwise I’d be fudged 😉
these look so freaking good. i cannot wait to try this!!!
Please do 🙂
please explain to me how something can be too fudgey, I want to know! That’s basically like saying something is “too tasty!” Anyways I love the sound of this sweet potato version because I eat them in some form every day and wont be stopping anytime soon 🙂
Right? Next time I will overcook them to brick status.
I am in a transition phase from winging my whole life to pressing everything in a tight schedule. I hate it haha. I am bad at this.
It’s funny because when we were on that fabulous family trip a few weeks ago my in laws all agreed that it’s a crime to add banana to chocolate muffins becaue the ‘banana takes over’. I don’t agree as long as the recipe contains enough cocoa powder. But too little cocoa powder is nothing I fear when it comes to you and your recipes 😉
Haha, oh man, I once added WAY too much it turned into a dry brick!
There’s no such thing as too many brownies or sweet potatoes in my book. Not. Possible. I like ’em both slathered in nut butter 🙂
That sounds delicious! More to come!
Too fudgy?! I’m confused, haha. Didn’t know that was a thing, but to each his own, I guess! Not mad though since these amazing looking brownies were the result. They look absolutely delish! Sweet potatoes are my favorite dinner, but now they’ll probably start making their way into dessert, too.
Right? I hope you enjoy these, they are so good!
these look absolutely delicious! What’s the recipe for the coconut ganache?
Thanks, Monica! It’s just full fat coconut cream with cocoa powder mixed in, with granulated sweetener!
Wouldn’t mind all the brownie recipes galore! Besides, my birthday falls on National Brownie Day. I’m expecting a batch or two of these delivered to my door. 😉
Oh you know I would! I had a dream we were roommates- It was awesome haha!
My brownies are super soft like sweet potato. I have to eat with a spoon, I can’t cut them…. What did I do wrong?
Hi Marcia, it sounds as though you didn’t cook them long enough or let them sit until they cooled completely 🙂
It’s in the oven now ?
I wouldn’t be myself if I didn’t add few things …
So a bit of honey, some choc chips and pecans and a splash of almond milk.
Can’t wait for it to be ready!