If you’re looking for a decadent treat that’s both wholesome and irresistibly rich, this Flourless Sweet Potato Brownies Recipe is going to become your new favorite. These brownies sneak in the natural sweetness and creaminess of sweet potatoes, creating a fudgy texture without a single grain of flour. They perfectly balance indulgence and nutrition, making a dessert that’s comforting, gluten-free, and packed with flavor in every bite.
Ingredients You’ll Need
Gathering simple but essential ingredients is the first step toward making these brownies truly shine. Each element plays a key role, from lending moistness and richness to enhancing the chocolatey depth and slight sweetness.
- Mashed cooked sweet potato: This is the moist, natural base giving brownies a creamy texture and subtle sweetness.
- Almond butter (or peanut butter): Adds healthy fats and a slight nuttiness that complements the chocolate perfectly.
- Cocoa powder: Provides that deep, chocolatey flavor without extra fats or sugars.
- Maple syrup (or honey): A natural sweetener that brightens the brownies with delicate caramel notes.
- Vanilla extract: Enhances all the flavors and gives the brownies a warm, inviting aroma.
- Baking soda: Helps the brownies rise a little and keeps them light without making them cakey.
- Salt: Just a pinch to balance sweetness and bring out the richness.
- Dark chocolate chips: For bursts of gooey, melty chocolate in every bite.
How to Make Flourless Sweet Potato Brownies Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). It’s crucial to get the temperature right so the brownies bake evenly. Next, grease your 8×8-inch baking pan or line it with parchment paper—this makes clean removal a breeze and keeps those brownies intact when you slice them.
Step 2: Mix the Main Ingredients
In a large bowl, combine the mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla extract, baking soda, and salt. Stir gently but thoroughly until the mixture is smooth and glossy. This step is where everything comes together to create that fudgy, luscious brownie batter without flour.
Step 3: Fold in the Chocolate Chips
Now, sprinkle in your dark chocolate chips and fold them into the batter. These little pockets of chocolate will melt beautifully in the oven, giving you moments of rich gooeyness that make these brownies so crave-worthy.
Step 4: Bake Until Set
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Pop it in the oven and bake for 20 to 25 minutes. Keep an eye on them—the top should look set, and a toothpick inserted into the center should come out mostly clean with just a few moist crumbs. It’s the perfect balance between fudgy and firm.
Step 5: Cool and Slice
Allow the brownies to cool completely in the pan. This cooling time is essential for them to firm up and slice beautifully without crumbling. Once cooled, cut into squares and get ready to delight in every gooey, chocolatey bite.
How to Serve Flourless Sweet Potato Brownies Recipe
Garnishes
These brownies shine on their own, but a sprinkle of powdered sugar, a dollop of whipped cream, or a few fresh berries on top can elevate their presentation. You can also add a drizzle of melted dark chocolate or a pinch of flaky sea salt to highlight the flavors even more.
Side Dishes
Pair your flourless sweet potato brownies with a scoop of vanilla ice cream to add a creamy contrast or enjoy with a warm cup of coffee or herbal tea for the ultimate cozy treat. For a fresh finish, sliced fruits like strawberries or bananas complement the deep chocolate notes beautifully.
Creative Ways to Present
Try cutting the brownies into small bite-sized squares and arranging them on a platter with nuts and dried fruit for a dessert board. You can also sandwich two small brownies around a spread of nut butter or cream cheese frosting for an extra special twist everyone will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover brownies in an airtight container at room temperature for up to three days. Keeping them sealed locks in moisture, ensuring each bite remains as luscious as the first.
Freezing
If you want to keep these brownies fresh for longer, wrap individual squares tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. They’ll maintain their flavor and texture for up to three months.
Reheating
To enjoy brownies straight from the freezer, thaw them at room temperature or warm gently in the microwave for 15 to 20 seconds. This little touch brings back that soft, gooey perfection like they just came out of the oven.
FAQs
Can I substitute almond butter with another nut or seed butter?
Absolutely! Peanut butter works wonderfully in this recipe, and sunflower seed butter is a great nut-free alternative. Just choose a butter with a mild flavor to let the chocolate and sweet potato shine.
Is this recipe completely gluten-free?
Yes, this flourless sweet potato brownies recipe contains no flour or gluten-containing ingredients, making it a safe and tasty option for those with gluten sensitivities.
How should I cook the sweet potato for this recipe?
Baking or steaming the sweet potato until soft works best. Baked sweet potatoes tend to be drier and more flavorful, while steamed ones are moister—both yield great results, so use whichever method you prefer.
Can I add nuts or dried fruit to the batter?
Definitely! Chopped walnuts, pecans, or dried cranberries are fantastic additions that add texture and contrast to the fudgy brownies. Just fold them in along with the chocolate chips.
Will these brownies be very sweet?
They have a naturally mild sweetness, thanks to the sweet potato and maple syrup. If you prefer them sweeter, feel free to add a bit more maple syrup, but the goal here is a balanced, chocolatey indulgence rather than an overly sugary treat.
Final Thoughts
This Flourless Sweet Potato Brownies Recipe is truly a game-changer for anyone craving a chocolate fix without the usual flour-loaded guilt. Its simplicity, rich flavor, and moist texture make it a dessert you’ll want to bake again and again. Trust me, once you try these brownies, they’ll become your go-to sweet treat whenever you want something special yet wholesome.
Print
Flourless Sweet Potato Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 brownies
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Flourless Sweet Potato Brownies offer a healthy twist on traditional brownies by using mashed sweet potatoes and almond butter instead of flour. Naturally sweetened with maple syrup and enriched with cocoa and dark chocolate chips, they are moist, fudgy, and packed with flavor while being gluten-free and nourishing. Perfect for a guilt-free dessert or snack.
Ingredients
Brownie Batter
- 1 cup mashed cooked sweet potato (about 1 large sweet potato)
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup cocoa powder
- 1/4 cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla extract, baking soda, and salt. Stir thoroughly until the mixture is smooth and uniform.
- Add Chocolate Chips: Gently fold the dark chocolate chips into the batter, ensuring they are evenly distributed without overmixing.
- Spread Batter: Pour the batter into the prepared pan, using a spatula to spread it evenly across the surface for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan to set before slicing into 9 squares for serving.
Notes
- You can substitute almond butter with peanut butter if preferred.
- Maple syrup can be replaced with honey for a different natural sweetness.
- For a vegan option, ensure the chocolate chips are dairy-free.
- Do not overbake to keep the brownies moist and fudgy.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
