These Sweet Potato Brownies are simple, flourless, 5-ingredient chocolate treats that you can prepare super quickly and are gluten-free, egg-free, dairy-free, and easy to make nut-free.
I have a passion for baking brownies without any flour, like my Healthy Banana Brownies, Avocado Brownies, or Applesauce Brownies. It’s incredible that you can make treats that taste like brownies, look like brownies but without any flour.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Sweet Potato Brownies
Ingredients
- 1 ¼ cup Sweet Potato Puree - cooled, mashed (note 1)
- 1 cup Peanut Butter - (note 2)
- ⅔ cup Maple Syrup - (note 3)
- ½ cup Unsweetened Cocoa Powder
- ⅓ cup Dark Chocolate Chips
Optional
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350 °F (180 °C). Line an 8-inch x 8-inch brownie pan with parchment paper. Slightly oil with cooking oil spray. Set aside.
- Prick two medium-large orange sweet potatoes with a fork.
- Place on a microwave-safe plate, microwave at 1000W for 5 minutes, flip using fork (it's very hot), and microwave them again for 3-5 minutes, until you can easily pierce the sweet potatoes with a knife.
- Let the sweet potatoes cool down until you are able to touch them, then slice them lengthwise and scoop out the flesh. Discard the skin.
- Place the sweet potato flesh in a blender and blend them on medium-high speed until creamy and smooth. Pack the smooth puree in measuring cup, sweep off the excess and place the exact amount called by the recipe in a mixing bowl.
- Stir in unsweetened cocoa powder, maple syrup, peanut butter, and optional vanilla extract and salt, if used.
- Stir the batter with a rubber spatula, until creamy, thick, and smooth.
- Fold in chocolate chips and stir to incorporate.
- Press the batter into the prepared square pan.
- Bake the brownies for 20-25 minutes at 350 °F (180 °C) until the top is dry, crackles and a toothpick inserted in the center comes out with a little wet batter on it, meaning the brownies are still fudgy.
- Let the brownies cool down for 10 minutes in the pan, then on a cooling rack until fully cooled down. Place them in the fridge for an ultra-fudgy texture and to firm up the brownies even more.
Notes
Nutrition
Ingredients and Substitutions
- Sweet Potato Puree – Adds natural sweetness, moisture, and a smooth, fudgy texture. Sweet potatoes are also rich in fiber and nutrients. Substitute with pumpkin or butternut squash puree, but expect a slightly different flavor and texture.
- Peanut Butter – Acts as a binder and adds creaminess and a rich, nutty flavor. For nut-free options, use sunflower seed butter or tahini, though tahini may introduce a slightly bitter note.
- Maple Syrup – Naturally sweetens the brownies while keeping them moist. It also complements the flavors of sweet potato and cocoa. Alternative liquid sweeteners include agave syrup, coconut nectar, or date syrup.
- Unsweetened Cocoa Powder – Provides a deep chocolate flavor. To reduce bitterness, you could replace part of the cocoa powder with carob powder, which is naturally sweet.
- Dark Chocolate Chips – Adds bursts of chocolate and a rich, decadent taste. Use vegan dark chocolate or cacao nibs for a sugar-free option.
How to Make Sweet Potato Brownies
These brownies are super easy to make in just a few minutes.
Slice the sweet potatoes and microwave them until fork-tender.
Measure the amount needed with a measuring cup and place it in a mixing bowl.
Pour all the other ingredients into the bowl.
Combine the batter with a silicone spatula until it’s smooth.
Transfer the batter to a square baking pan and add the optional chocolate chips.
Bake the brownies for 20-25 minutes at 350 °F (180 °C).
Carine’s Baking Tips
I have a few more tips for you to make perfect brownies every time.
- Use Japanese or orange-fleshed sweet potatoes for the sweetest, creamiest texture, as they bring the most natural sweetness and moisture.
- Microwave in short bursts for precise control over sweet potato doneness. Test with a fork to ensure they’re fully softened for easy blending.
- For smoother puree, if you don’t have a blender, use a potato masher or food processor to achieve a similar smoothness. A few small lumps won’t hurt but aim for as creamy as possible.
- Add a sprinkle of flaky sea salt on top before baking to bring out the chocolate flavor even more and create a gourmet touch.
- Use high-quality cocoa powder for a richer flavor; Dutch-processed cocoa will add a darker, smoother chocolate taste.
- Let the brownies cool fully and refrigerate them for an even fudgier texture. Cold brownies can offer a denser, more satisfying consistency.
- Slice with a hot knife for cleaner cuts. Dip the knife in hot water, wipe it, and make each slice for perfect squares.
- Add a pinch of espresso powder to enhance the chocolate flavor without an obvious coffee taste.
Storage Tips
These brownies can be stored in an airtight container in the fridge for up to 4 days, which will also deepen their fudgy texture. For longer storage, wrap individual pieces and freeze for up to 3 months. Thaw them in the fridge or reheat gently in the microwave for a gooey texture.
More Flourless Brownie Recipes
If you like brownies made without flour, you’ll love these other versions:
I have made these twice now and shared the recipe with friends. They taste nothing like the ingredients listed. It’s great fun to get people to guess what is in them!
That’s amazing, thank you!
Could you swap maple syrup for agave (what about brown sugar or such) and potato for pumpkin? Also, if I want to make a test batch, would dividing all amounts, say, by three work?
Yes, sure, same amount of agave will work in place of maple syrup. But you can’t swap liquid sweetener for a crystal sweetener like brown sugar. I don’t think potato work instead of pumpkin tho, it’s a very different level of starch in both vegetables. No, you can’t divide the recipe by 3, it has to be followed as written for great results.
This worked exactly as written, thanks!
Thank you so much!
I followed the recipe perfectly. My brownies were still like pudding in the middle after cooking for an additional 10 minutes.
It would be really helpful to have ingredients listed by weight for this reason.
I am sorry to hear that, it means that your brownies miss out on dry ingredients. The ingredients are always listed in grams/ml, click the metric button above the list of ingredients to convert any recipes in metrics.
Really yum! I added some vanilla ice cream because the chocolate taste is very rich, but I like that aspect of it. Would make again!
It’s true, they are high in cocoa and a touch of sweet vanilla ice cream marry very well with them. Thanks for trying my recipes.
Thank you !
You don’t say if this should be cooked in the middle of the oven or the bottom. It’s been in there for 20 minutes and doesn,t seem ready at all. This is an important information, particularly if it is not the standard habit.
In baking, if not mentioned, recipes always goes on the middle rack per convention. If not ready after 20 minutes, keep baking until the top is dry, crackles and a toothpick inserted in the center comes out with a little wet batter on it, meaning the brownies are still fudgy
does it give a strong peanut butter taste?
Not really, but feel free to swap for cashew butter – it has barely no flavor after baking, or almond butter is lighter too.
Hi there , Can I add 1 scoop of protien powder into this or no?
Thanks.
Probably, but protein powder absorb lots of liquid it will dry out the brownies
So good I will make them again! sometimes a knock off brownie cant compare to the real thing, but these are a great recipe to put on file.
Can you use canned sweet potato purée? Or is it too runny or liquidy?
I can’t but canned sweet potato puree in my country and I never baked with it. I am unsure how the texture will impact the brownies.