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The Fudgiest, Healthiest Sweet Potato Brownies (Gluten-Free Adaptable)

A close-up of a rich, fudgy slice of sweet potato brownies topped with chocolate chips on a white plate.
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Bake these easy sweet potato brownies for a moist, fudgy, and naturally sweetened chocolate treat. This recipe offers a guilt-free dessert option.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 medium sweet potato)
  • 1/2 cup melted coconut oil or butter
  • 1 cup maple syrup or honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond flour (or all-purpose flour for non-GF)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, combine the mashed sweet potato, melted coconut oil, maple syrup, eggs, and vanilla extract. Mix until smooth.
  3. In a separate bowl, whisk together the cocoa powder, almond flour, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
  5. Fold in the chocolate chips, if using.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan before cutting into squares. Cooling helps achieve the fudgiest texture.

Notes

  • For a vegan option, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes).
  • To make these flourless brownies, use only almond flour or a gluten-free blend.
  • Sweet potatoes must be fully cooked and mashed smoothly for the best texture.

Nutrition

Find it online: https://cheffinity.com/sweet-potato-brownies-recipe/