If you’re craving a chocolatey treat that feels indulgent yet nourishing, you absolutely have to try this Flourless Sweet Potato Brownies Recipe. It’s a delightful way to enjoy rich, fudgy brownies without the usual flour, thanks to the natural sweetness and creamy texture of mashed sweet potato. The almond butter adds depth and moisture, while the cocoa and dark chocolate chips bring that classic brownie decadence. Whether you’re gluten-free, looking to sneak in some veggies, or simply want a new favorite dessert, this recipe hits all the marks with a warm, homey flavor and a melt-in-your-mouth texture.
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays a key role in making these brownies shine. From the natural sweetness of sweet potatoes to the rich bitterness of cocoa, every component balances the others perfectly to create that irresistible fudgy texture and deep chocolate flavor.
- Mashed cooked sweet potato: Acts as a naturally moist binder that brings sweetness and smooth texture.
- Almond butter: Adds richness and a subtle nutty flavor; feel free to substitute peanut butter if you prefer.
- Cocoa powder: Brings intense chocolate flavor without any added fat.
- Maple syrup: A natural sweetener that keeps the brownies perfectly balanced with gentle sweetness.
- Vanilla extract: Enhances all the flavors and adds warmth in the background.
- Baking soda: Helps the brownies rise slightly for a tender, airy crumb.
- Salt: Balances sweetness and intensifies the chocolate notes.
- Dark chocolate chips: Provide gooey pockets of melty chocolate in every bite.
How to Make Flourless Sweet Potato Brownies Recipe
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and make removing the brownies a breeze once baked.
Step 2: Mix the Wet and Dry Ingredients
In a large mixing bowl, combine your mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla extract, baking soda, and salt. Stir well until you achieve a smooth, even batter with no lumps. This stage is key to ensuring your brownies are fudgy and well-textured.
Step 3: Fold in Chocolate Chips
Gently fold in the dark chocolate chips. This step adds delicious bursts of melted chocolate throughout your brownies, making them irresistibly rich and satisfying.
Step 4: Spread Batter and Bake
Evenly spread the batter into your prepared pan, smoothing the top with a spatula to ensure an even bake. Place the pan in the oven and bake for 20 to 25 minutes. You’ll know they’re ready when the top is set and a toothpick inserted near the center comes out mostly clean with just a few moist crumbs.
Step 5: Cool and Slice
Let the brownies cool completely in the pan before slicing into squares. Cooling allows them to firm up perfectly so you get clean cuts and that lovely chewy texture.
How to Serve Flourless Sweet Potato Brownies Recipe
Garnishes
These brownies are wonderful on their own, but a sprinkle of powdered sugar, a dollop of whipped cream, or a few fresh berries on top can take them to the next level. A drizzle of melted dark chocolate or some chopped nuts also add extra flair and texture.
Side Dishes
If you want to enjoy your brownies alongside other treats, consider serving with a scoop of vanilla ice cream or a small bowl of fresh fruit salad. The contrast of warm brownies and cold ice cream is always a crowd-pleaser.
Creative Ways to Present
For parties or gift-giving, cut the brownies into bite-sized squares and arrange them on a pretty platter lined with parchment paper. You can also sandwich two brownies with peanut butter or cream cheese frosting for an irresistible twist on dessert bars.
Make Ahead and Storage
Storing Leftovers
Store any leftover brownies in an airtight container at room temperature for up to three days. If your kitchen is warm, place them in the fridge to prevent the chocolate chips from melting too much and preserve freshness.
Freezing
You can freeze these brownies for longer storage. Wrap individual squares tightly in plastic wrap and place them inside a freezer-safe bag or container. They will keep well for up to 3 months and thaw quickly at room temperature.
Reheating
When you’re ready to enjoy frozen or refrigerated brownies, warm them in the microwave for 15-20 seconds to bring back that gooey, just-baked feeling. Avoid overheating to maintain the perfect fudgy texture.
FAQs
Are these brownies suitable for a gluten-free diet?
Absolutely! This Flourless Sweet Potato Brownies Recipe contains no flour or gluten ingredients, making it a safe and delicious treat for anyone avoiding gluten.
Can I substitute almond butter with another nut butter?
Yes, you can use peanut butter or sunflower seed butter if you prefer. Just make sure it’s smooth and unsweetened to keep the flavors balanced.
How do I know when the brownies are fully baked?
The edges will be set and the top firm to the touch. Insert a toothpick into the center — it should come out mostly clean with a few moist crumbs but not wet batter.
Can I make these brownies vegan?
Yes, simply use maple syrup instead of honey and double-check that your chocolate chips are dairy-free. The recipe is naturally egg-free as well.
Will the sweet potato flavor be strong?
The sweet potato flavor is subtle and works beautifully to add moisture and sweetness without overpowering the chocolate. It’s the perfect balance that keeps these brownies unique and delicious.
Final Thoughts
There’s something truly special about this Flourless Sweet Potato Brownies Recipe — it’s like a hug in brownie form, combining wholesome ingredients with pure comfort. Once you try them, you’ll find yourself reaching for these brownies whenever you want a chocolate fix that feels a little lighter but just as indulgent. So go ahead, whip them up and share the joy with friends and family. You’ll love how easily these brownies come together and how wildly satisfying they taste.
Print
Flourless Sweet Potato Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Flourless Sweet Potato Brownies are a moist, rich, and healthier alternative to traditional brownies, made without flour and sweetened naturally with maple syrup. Perfect for a gluten-free and nutrient-packed treat, they combine the natural sweetness of mashed sweet potatoes with the deep flavor of cocoa and almond butter, accented by melty dark chocolate chips.
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 and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Mix wet and dry ingredients: In a large mixing bowl, combine the mashed sweet potato, almond butter, cocoa powder, maple syrup, vanilla extract, baking soda, and salt. Mix thoroughly until you achieve a smooth and even batter without lumps.
- Add chocolate chips: Gently fold in the dark chocolate chips to your batter, distributing them evenly throughout for pockets of melty chocolate in every bite.
- Transfer to pan: Spread the brownie batter evenly into the prepared baking pan, smoothing the top with a spatula to create an even layer.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the surface is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and slice: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, slice into 9 equal squares and serve.
Notes
- Use almond butter for a slightly nutty flavor or peanut butter as an alternative.
- Ensure sweet potatoes are well mashed to avoid lumps in the batter.
- To keep brownies extra fudgy, do not overbake; start checking at 20 minutes.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- For a vegan option, use maple syrup instead of honey.
