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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 everyday!
Sweet Potato Brownies have been on my mind lately especially since I have really been into baking recently, with brownies always at the top of my list.
These crazy delicious Dark Chocolate Sweet Potato Brownies were created from an abundance of sweet potato that I had in my pantry that I just needed to use up. Why not try it in a brownie recipe?
Well it worked out great and these may be my favorite healthy brownie recipe yet! Although it is a tough competition with these Black Bean Avocado Brownies that are currently winning my kids over whenever I make them.
My five year old son did devour these Sweet Potato Brownies in minutes so they are likely a close second.
What makes these sweet potato brownies healthier then regular brownies?
- No refined flour or sugar
- Gluten Free and Paleo
- They contain fiber and nutrients from adding in the sweet potato
- They contain healthy fats like almond butter and dark chocolate
- Vegan and dairy-free!
How great is that? All of those wonderful healthy benefits in brownies! Yay!
Ingredients needed to make this amazing recipe
How to make healthy 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 flours, 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 minute before slicing and serving.
Mix up the wet ingredients Mix up the dry ingredients Combine the wet and dry ingredients Fold in the chocolate chips Spread the batter evenly in the pan Bake for 35-40 minutes Let cool, then slice and serve
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 that regular brownies contain.
You could even eat one of these brownies everyday if you want to enjoy them as a special healthy treat!
Make ahead tips
- 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.
How to store these 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 you may also want to try
- Healthy Fudgy Brownies
- Healthy Black Bean Brownies
- 15 Minute Dark Chocolate Covered Strawberries
- Gluten Free Buckeye Balls
- Double Chocolate Air Fryer Cookies
Recipe tips and variations
- You can used 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 sunbutter 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 1/3 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 setup 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!
Shop 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 becaus it can easily be cut to fit any baking pan.
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
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 everyday!
Ingredients
- 3/4 cup cooked mashed sweet potato
- 1/2 cup creamy almond butter
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/4 cup blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 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 minute before slicing and serving.
Notes
- You can used 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 sunbutter 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 1/3 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 setup 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
Keywords: paleo, vegan, healthy, chocolate, sugar, flour, avocado, gluten free, sweet potato
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.