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Why You’ll Love This Sweet Potato Brownies Recipe
I love finding ways to make desserts feel a little more nourishing, especially when I’m baking for my kids – like these avocado brownies or sweet potato muffins. The goal here wasn’t to create a “healthy dessert” that tastes like a compromise, but brownies that are truly, undeniably delicious. And these do exactly that!
The texture is where they really shine. Sweet potato purée steps in to replace both flour and excess fat, adding natural structure and moisture. The result is brownies that bake up dense and fudgy instead of dry or cakey. They feel rich and indulgent, not crumbly – which is often the biggest challenge with healthier brownies.
Another reason I come back to this recipe again and again is how simple it is. Everything comes together in one bowl, there’s no flour to fuss with, and the ingredient list is short and familiar. It’s the same reason I love baking recipes like this chocolate zucchini bread – easy, simple swaps that still deliver the same delicious results.
Ingredients You’ll Need
- Creamy almond butter: Adds richness, structure, and healthy fats. Sunbutter or peanut butter work well too.
- Sweet potato puree: The key to moisture and fudgy texture. Roasted puree works best; I used this air fryer sweet potato method to cook it.
- Maple syrup: Naturally sweetens the brownies without refined sugar.
- Egg: Helps bind everything together.
- Vanilla extract: Rounds out the chocolate flavor.
- Cocoa powder: Gives the brownies their deep chocolate taste.
- Baking soda: Provides just enough lift without making them cakey.
- Sea salt: Balances the sweetness and enhances the chocolate.
- Chocolate chips: Melt into the batter and add extra richness on top.
If you like baking with sweet potatoes, you have to try my chocolate sweet potato pudding and mini sweet potato tarts next. Both recipes use the same idea of letting the sweet potato add body and creaminess.
How to Make Sweet Potato Brownies
Step 1: Preheat your oven to 350 degrees F and line an 8×8 baking pan with parchment paper. In a large bowl, whisk together the almond butter, sweet potato puree, maple syrup, egg, and vanilla extract until smooth.
Step 2: Add the cocoa powder, baking soda, and sea salt. Stir just until combined.
Step 3: Fold in ¼ cup of the chocolate chips.
Step 4: Transfer the batter to the prepared pan and spread it evenly. Sprinkle the remaining ¼ cup of chocolate chips over the top.
Step 5: Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely before slicing so they can fully set.
Storage & Freezing Tips
- These brownies are perfect for make-ahead baking. After cooling, store them in an airtight container in the fridge for up to a week. They stay dense, moist, and fudgy, making them an easy lunchbox or after-school treat.
- They also freeze well. Slice the brownies, freeze in a single layer, then transfer to a freezer-safe container. They’ll keep for up to three months, which makes them great to have on hand for quick desserts or weekend treats.
Recipe FAQs
No. The chocolate flavor really shines. The sweet potato adds richness and moisture without an earthy taste.
Roasting is key. I recommend using roasted sweet potato puree, like this air fryer sweet potato method. Steaming or boiling adds too much water and can make the brownies gummy.
Yes. This is a naturally gluten-free brownie recipe with no flour.
They’re made with real-food ingredients and no refined sugar, which makes them a great option if you’re looking for healthy brownies that still taste indulgent. Many readers consider this a favorite healthy sweet potato brownie for that reason.
If you make this sweet potato brownie recipe, I’d love to hear how you served them – especially if they ended up in lunchboxes or as a freezer dessert for busy weeks.
More Must-Try Brownie Recipes
If you make these sweet potato brownies, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Sweet Potato Brownies (Rich, Fudgy & Flourless)
Video
Ingredients
- 1 cup creamy almond butter, or sunbutter or peanut butter
- 3/4 cup sweet potato puree, I used this method to cook it
- 1/2 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F, and line an 8×8 baking pan with parchment paper. Whisk almond butter, sweet potato, maple syrup, egg, and vanilla extract in a large bowl.1 cup creamy almond butter, 3/4 cup sweet potato puree, 1/2 cup maple syrup, 1 egg, 1 tsp vanilla extract
- Add cocoa powder, baking soda, salt, and stir until just combined.1/3 cup cocoa powder, 1 tsp baking soda, 1/4 tsp sea salt
- Fold in 1/4 cup chocolate chips until just combined.
- Transfer the batter to the prepared baking pan. Top evenly with the remaining 1/4 cup chocolate chips. Bake for 25-30 minutes until a toothpick inserted in the center comes out with a few crumbs.
- Cool completely before slicing. Enjoy!
Notes
- These brownies are perfect for make-ahead baking. After cooling, store them in an airtight container in the fridge for up to a week. They stay dense, moist, and fudgy, making them an easy lunchbox or after-school treat.
- They also freeze well. Slice the brownies, freeze in a single layer, then transfer to a freezer-safe container. They’ll keep for up to three months, which makes them great to have on hand for quick desserts or weekend treats.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This would be a 5 star recipe for me had they actually turned out moist , dense or fudgy. Followed the recipe exactly and got cake like brownies.
Hi! These are a bit cakier than normal brownies but they should still be fudgy at the same time from the sweet potatoes. I think it helps not to over bake them if you decide to try them again. Thanks for leaving a review!
These were amazing! My kids kept asking for more. I waited to tell them they were made with sweet potatoes and their little minds were blown away! These are so fudgy and deelish! I didn’t change a thing but did need to add about 10 extra minutes of cooking, so closer to 35mins cook time. Adding to our faves! Thank you!! (And thanks for the tip on roasting the sweet potatoes…also came out perfect!)
Amazing! Good to know on the baking time, ovens can run differently in temperatures so it’s always good to do the toothpick test. Thanks so much for leaving a review!
Incredible flavor and texture.
Thank you!!
My gosh it was delish! I am going to have to make this again, but take photos to tag ya in it. Thank you for another winner! I love that it was just the right amount of sweetness but didn’t taste overly healthy LOL. It’s a brownie after all!
Amazing! Yes, it’s a great balance of rich and not overly sweet. Thanks so much for leaving a review!
I cannot stop eating these! The texture is so fudgy and they are the perfect amount of sweet.
Thank you so much!
It’s amazing how good these are. I have made a real and intentional effort to improve my health and count those macros! This brownie recipe helped me get that “sweet” fix — totally tricking my brain into thinking it was having an old fashioned brownie.
That’s amazing!! I’m so happy you get to enjoy a yummy treat in a healthier way.
These really surprised me! More like a cakey, but still fudgy brownie (as opposed to chewy), but still very rich due to the chocolate chips and nut butter. Had me and my kids fooled! Love them!
Yay, thank you so much!
This is ridiculously good. And I can’t believe there’s no flour! What a great recipe.
So glad you enjoyed it!!
What can I substitute the almond butter with my daughter has a nut allergy
It works great with sunflower seed butter!
Delicious! Thank you for sharing
Yay, thank you!