Flourless Sweet Potato Brownies

Flourless sweet potato brownies are my go-to treat when I want to satisfy a chocolate craving with a dose of nutrition baked right in. With creamy nut butter and naturally sweet potato as the base, these brownies are rich, tender, and surprisingly decadent for a gluten-free dessert. There is no flour in sight, yet the texture is fudgy and the flavor deep with cocoa. These are treats I gladly serve to family and friends with dietary needs, and nobody ever misses the traditional flour.

My own kids could not believe these brownies hid vegetables in every bite. The first time I made them, they disappeared from the pan before I could pour a glass of milk—now I double the batch for our movie nights.

Ingredients

• Mashed cooked sweet potato: Adds moisture and richness plus a subtle earthy sweetness. Choose orange-fleshed sweet potatoes for color and creaminess
• Almond butter or peanut butter: Brings creaminess and protein. Go for natural unsweetened varieties for pure nut flavor
• Cocoa powder: Offers deep chocolate flavor. Choose Dutch-processed for a smooth taste or natural for more bite
• Maple syrup or honey: Provides natural sweetness and keeps the brownies moist. Pick pure maple syrup or local honey for flavor
• Vanilla extract: Brings out the chocolate and rounds the flavors. Look for real vanilla for the best aroma
• Baking soda: Lifts the brownies just enough for a light cakiness. Check for freshness to ensure proper rise
• Salt: Sharpens all the flavors and highlights the chocolate. Fine sea salt works well here
• Dark chocolate chips: Melt into gooey pockets. Use a quality chocolate at least seventy percent cacao for a bold finish

Step-by-Step Instructions

Prepare Your Pan:

Line an eight inch square baking pan with parchment so the brownies lift out easily. Grease lightly if you want to ensure no sticking along the edges

Mix the Batter:

In a large bowl add mashed sweet potato almond butter cocoa powder maple syrup vanilla extract baking soda and salt. Stir with a sturdy spatula until fully smooth and homogenous. Make sure no lumps of sweet potato remain

Add Chocolate Chips:

Gently fold in the dark chocolate chips saving a few for the top. This way every bite has melty chocolate pieces

Fill the Pan:

Transfer the thick batter to your prepared baking pan. Smooth with the back of a spoon or small offset spatula to create an even layer

Bake:

Place the pan in your preheated oven and bake for twenty to twenty five minutes. Check the center with a toothpick—it should come out with a few moist crumbs but not coated in batter

Cool and Slice:

Let the brownies cool completely in the pan to help them set. Once cool lift out using the parchment and cut into squares with a sharp knife for clean edges

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My favorite part is folding in extra chips and seeing them melt just enough to create those chocolatey pockets. Each time I pull the pan from the oven the aroma reminds me of chilly Sunday afternoons spent baking with my kids who now call these their mystery brownies because nobody can ever guess what’s inside.

Storage Tips

Once cooled completely store brownies in an airtight container at room temperature for up to three days. If you want to keep them longer refrigerate for up to one week. For even longer storage cut into squares then freeze in a single layer before transferring to a freezer bag. Thaw at room temperature or microwave briefly to enjoy warm

Ingredient Substitutions

This recipe is flexible if you need to swap an ingredient. Cashew butter or sunflower seed butter can stand in for almond or peanut butter. For sweeter brownies use milk chocolate or semi sweet chips instead of dark. To make it vegan use maple syrup instead of honey and check your chocolate chips are dairy free

Serving Suggestions

Cut the brownies small for snacky bites or serve warm with vanilla ice cream for dessert. For a party platter dust lightly with cocoa or powdered sugar. For lunchbox treats pack a square in wax paper so they hold together. These also pair beautifully with coffee or strong black tea

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Bake a batch of these sweet potato brownies and savor that they’re both delicious and nutritious!

Frequently Asked Questions

→ What can I use instead of almond butter?

Peanut butter or other nut butters can be substituted for almond butter, offering a slightly different flavor and texture.

→ Can I make these brownies vegan?

Yes. Use maple syrup instead of honey, and ensure dark chocolate chips do not contain dairy.

→ Do I need to peel the sweet potato before mashing?

Yes, for the smoothest texture, peel the sweet potato before cooking and mashing.

→ How should I store leftovers?

Keep brownies in an airtight container at room temperature for up to three days or in the fridge for up to a week.

→ Can I freeze these brownies?

Absolutely. Layer with parchment in a freezer-safe container and freeze up to three months. Thaw before serving.