Dark Chocolate Sweet Potato Brownies – Gluten Free

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.

1. 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.
2. Mix up the dry ingredients. Add the flours, cocoa powder, baking powder and salt to a separate bowl and mix to combine.
3. 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.
4. 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.
5. Bake. Cook at 350 degrees F for 35-40 minutes.
6. Slice and serve. Remove and let cool for at least 30 minute before slicing and serving.

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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

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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