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!
- 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
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!Print