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These insanely chocolatey Dark Chocolate Sweet Potato Brownies are so moist and fudgy and just the perfect healthy little treat. These brownies are made with mashed sweet potato, cocoa powder, almond flour, coconut flour, and a little coconut sugar for sweetness. Add in dark chocolate chips and they are just heavenly. Gluten-free, refined sugar-free and a healthy brownie you can eat almost every day!
You are just going to love these rich and chocolatey sweet potato brownies. They are very simple and easy to whip up. Nobody will even be able to tell that they have sweet potatoes in them!
I love adding fruits and vegetables to baked goods since it helps me get some healthier ingredients into my kids, and we can eat more right? My kids really loved these avocado brownies, and these zucchini muffins, so I figured I would try these new brownies with sweet potato. Guess what? They LOVED THEM!
Plus these are vegan sweet potato brownies that also happen to be GLUTEN-FREE as well!
Why you’ll love this recipe
- No refined flour or refined sugar.
- This is a Gluten-Free, Paleo, and Vegan brownie recipe.
- They contain fiber and nutrients from adding in the sweet potato.
- They contain healthy fats like almond butter and dark chocolate.
- Perfectly chocolatey, fudgy, and so DELICIOUS!!
How great is that? All of those wonderful health benefits in brownies! Yay!
Ingredients and Substitutions
- Baked, mashed sweet potato – the sweet potato adds a nice sweet flavor to the brownies, and also acts as a binder in this recipe. Not to mention the added nutrition.
- Cocoa Powder – unsweetened, dark cocoa powder adds a nice rich, chocolatey flavor to the brownies.
- Almond flour + Coconut flour – fine-blanched almond flour works best in this recipe. The combination with the coconut flour is great! Plus, it keeps this recipe gluten-free!
- Almond butter – adds a nice creamy, healthy fat. You will want to use a nice, drippy, smooth almond butter.
- Coconut sugar – to add some sweetness and compliment the flavor of the sweet potato.
- Baking powder – to add some lift and texture to the brownies.
- Vanilla extract – pure vanilla extract.
- Dark Chocolate chips – you can use any type you like. To keep this recipe vegan, just make sure to use vegan chocolate chips.
How to make sweet potato brownies
You can make this recipe in only a few short, easy steps.
- Mix up the wet ingredients. Mash up the sweet potato and add it to a bowl with the coconut sugar, vanilla, and almond butter. Mix to combine it all together.
- Mix up the dry ingredients. Add the flour, cocoa powder, baking powder, and salt to a separate bowl and mix to combine.
- Form the batter. Combine the wet and dry ingredients and mix well to form a thick, fudgy batter. Fold in the chocolate chips. Note: The batter will be very thick.
- Add the batter to the pan. Pour the batter into an 8×8 baking pan lined with parchment paper. Spread the batter out evenly in the pan. Cooks tip: Use your hands to press the batter evenly into the bottom of the pan.
- Bake. Cook at 350 degrees F for 35-40 minutes.
- Slice and serve. Remove and let cool for at least 30 minutes before slicing and serving.
These sweet potato brownies are so fudgy and packed with deep dark chocolate flavors with the perfect hint of sweetness. This really is a decadent-tasting brownie recipe without all of the fat and added sugar.
You could even eat one of these brownies every day if you want to enjoy them as a special healthy treat!
Recipe tips and variations
- You can use mashed sweet potato or pumpkin in this recipe. Just make sure to mash the sweet potato up really well so you don’t have big chunks of it in the batter.
- Use a nice drippy, creamy almond butter, peanut butter, or sun butter in this recipe.
- You can swap the almond flour and coconut flour with whatever gluten-free flour blend you typically use. If using a gluten-free all-purpose flour blend then measure it out to ⅓ cup and leave out the almond and coconut flour in this recipe.
- This recipe is already both vegan and gluten-free as well as paleo-friendly!
- Spread the brownie batter in the pan by using your hands to press it into the edges of the pan. Since this brownie batter is thick, it is much easier to use your hands and it’s so fun!
- Let the brownies cool for at least 30 minutes after cooking since they will continue to cook and set up after baking. This will make it easier to slice and eat them.
- After the brownies are done baking, press a few more chocolate chips into the top of the brownies along with a sprinkle of sea salt for that bakery-style look and taste.
- Store these brownies in an airtight container in the refrigerator for up to four days!
Make ahead
- You can easily make these brownies ahead of time and bake them later on.
- To make these ahead of time, follow the recipe all the way up to baking them, then simply cover the pan and keep them in the refrigerator for up to 1 day before baking them.
- Make sure to let them sit on the counter for 15-20 minutes before baking to allow them to come to room temperature first.
- You do not want to put cold brownie batter in the oven with this recipe.
Recommended tools for making this recipe
- Mixing bowl – You will want to use some great mixing bowls that you can have on hand for mixing up this brownie batter as well as all of your other amazing creations. These are my favorite!
- Baking pan – A nice baking pan is essential for making crazy good brownies. I have a few that I love but this one is my basic go-to.
- Parchment paper – I love this parchment paper because it can easily be cut to fit any baking pan.
How to store these vegan sweet potato brownies
You can easily store these brownies after you bake them.
- Let them cool completely, then transfer them to an airtight container and keep them in the refrigerator for up to four days.
- To serve, eat them straight from the fridge or warm them up in the microwave for a few seconds. Either way, they are absolutely delicious.
- You can also freeze these brownies. To freeze: Place them into a freezer-friendly container and store them in the freezer for up to one month. Eat them from the freezer or leave them on the counter or in the refrigerator to defrost for a bit before you eat them!
More healthy dessert recipes!
- Healthy Fudgy Brownies
- Healthy Black Bean Brownies
- 15 Minute Dark Chocolate Covered Strawberries
- Gluten-Free Buckeye Balls
- Double Chocolate Air Fryer Cookies
- Reindeer Brownies
- Healthy Peanut Butter Eggs
- Dark Chocolate Almond Bark
More sweet potato recipes!
- Air Fryer Sweet Potatoes
- Sweet Potato Chips
- Sweet Potato Casserole
- Sausage and Pepper Stuffed Sweet Potatoes
This recipe was adapted from this Ultra Fudgy Sweet Potato Brownie Recipe from the Detoxinista.
*Did you try this recipe? If you do then please leave a rating and comment below. I would love to hear from you!
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Dark Chocolate Sweet Potato Brownies – Gluten Free
- Total Time: 45 minutes
- Yield: 8–10 brownies 1x
- Diet: Vegan
Description
Fudgy sweet potato brownies are so simple and easy to make. These are dark chocolate brownies that have a nice sweet, rich flavor that you are going to love! Gluten free, paleo, vegan brownies recipe.
Ingredients
- ¾ cup cooked mashed sweet potato
- ½ cup creamy almond butter
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- ¼ cup blanched almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line an 8×8 baking pan with parchment paper and spray with cooking spray to prevent the brownies from sticking to the pan as they bake. Set aside.
- Add the mashed sweet potato, almond butter, coconut sugar, and vanilla to a medium size mixing bowl . Mix to combine it all together.
- Add the cocoa powder, almond flour, coconut flour, baking powder, and salt to a separate bowl and mix to combine. Combine the wet and dry ingredients and mix well to form a thick, fudgy batter.
- Fold in the chocolate chips.
- Pour the batter into the 8×8 baking pan lined with parchment paper. Spread the batter out evenly in the pan using your hands to help spread it out. You can also use a rubber spatula to do this.
- Bake at 350 degrees F for 35-40 minutes.
- Remove and let cool for at least 30 minutes before slicing and serving.
Notes
- You can use mashed sweet potato or pumpkin in this recipe. Just make sure to mash the sweet potato up really well so you don’t have big chunks of it in the batter.
- Use a nice drippy, creamy almond butter, peanut butter, or sun butter in this recipe.
- You can swap the almond flour and coconut flour with whatever gluten-free flour blend you typically use. If using a gluten-free all-purpose flour blend then measure it out to ⅓ cup and leave out the almond and coconut flour in this recipe
- Spread the brownie batter in the pan by using your hands to press it into the edges of the pan. Since this brownie batter is thick, it is much easier to use your hands and it’s so fun!
- Let the brownies cool for at least 30 minutes after cooking since they will continue to cook and set up after baking. This will make it easier to slice and eat them.
- After the brownies are done baking, press a few more chocolate chips into the top of the brownies along with a sprinkle of sea salt for that bakery-style look and taste.
- Store these brownies in an airtight container in the refrigerator for up to four days!
- Prep Time: 10
- Cook Time: 35
- Category: Healthy Desserts
- Method: Baked
- Cuisine: American
Amazing 🤩 Loved this Sm 😍 the kids loved it so much even in Wandas reality 😉 good thing she lets us use WIFI 😊🤝
These came out SO GOOD. I thought her black bean avocado brownies were my favorite brownies, but these are literally better than regular brownies. 🤤 🤤 so moist and chocolaty and fudgy. Plus vegan and gluten free!!
These were awesome! I can’t believe they are also gluten free!
I used the Pumpkin and modified just a little bit for less sugar/fat and they were excellent. Even better than the black bean brownies if you tried them.
Hi Deb! Yum! I love these with pumpkin too!
my gosh! love these so much!!!
Thank you Angela. I am so glad you liked them.
Can I omit the almond/peanut butter?
Hi Ellen, You can use sun-butter in place of the almond/peanut butter if you have an allergy to nuts but you really need it for this recipe.
So if using all purpose gluten free flour, is it just 1/3 cup total and then no coconut or almond flour at all? I just have all purpose gluten free and am so eager to try these!!
Hi Maria, I used 1/3 cup of King Arthurs Gluten Free All Purpose Flour in place of the almond and coconut flour and it worked out great, so it should work for you as well. Remember this batter comes out pretty thick but these brownies turn our super fudgy and so good.
Hi!! My daughter is allergic to almonds but she doesn’t need anything to be gluten free. Can I use regular all purpose flour? And if so, does it replace both flours or just the almond flour portion? THANK YOU! Can’t wait to try this
Hi Susan, because this recipe was made to be gluten free than gluten free flour is needed since it absorbs the other ingredients differently than gluten flours. You can use an all purpose gluten free flour blend that you can find in most grocery stores in place of the almond flour in this recipe. See recipe notes for recommendations. I really like King Arthur’s gluten free flour blend.
Is there a sub for coconut sugar? Got everything but that!
Hi Jill, you can use white sugar or brown sugar in place of the coconut sugar.
Could Chickpea flour be subbed for the other flour in the recipe? Thanks
Hi Erin, the chickpea flour would likely work but it will alter the taste a bit. You can also use gluten free all purpose flour that has xanthun gum in it as a replacement for the almond flour and coconut flour.
Hello!
Can I use coconut flour and how much? Also can I use half the sugar in this recipe?
Thanks !
Hi Joe, I tried using just coconut flour during testing and the brownies really didn’t turn out as fudgy and they were more cakey but it still worked. You can also use gluten free all purpose flour in place of the coconut flour or almond flour or both. For the sugar in the recipe, you can certainly reduce it by half but it will alter the taste of the brownies.
My dough was super dry and thick, like energy ball-dough. I added 100g coffee to loosen it up but it was still quite stiff; i pressed it into the pan. Texture is great, super fudgy though a bit crumbly when I sliced them.