Get ready to discover your new favorite dessert! These ultra-fudgy, secretly healthy sweet potato brownies are a delightful surprise. They offer rich chocolate flavor and an incredibly moist texture, all while being vegan-friendly. We even share tips for gluten-free options! This sweet potato brownie recipe is wonderfully easy to make and promises a delicious outcome every time. Prepare to bake these decadent, wholesome treats and enjoy every bite!
Table of Contents
Why You’ll Love This Sweet Potato Brownie Recipe
This sweet potato brownie recipe uses a secret ingredient to create an unbelievably rich and satisfying treat. You will adore these brownies for so many reasons:
- Unexpected Secret Ingredient: Sweet potato puree lends incredible moisture and natural sweetness without an overpowering veggie taste.
- Rich Chocolate Bliss: Enjoy a deep, intense chocolate flavor that truly satisfies your dessert cravings.
- Irresistibly Fudgy Texture: These brownies are delightfully moist, dense, and perfectly fudgy, never dry or crumbly.
- Healthy Indulgence: Packed with fiber, some protein, and a hidden vegetable, they offer a healthier way to enjoy dessert.
- Customizable for All: Easily adapt this recipe to fit various dietary needs, including gluten-free and refined sugar-free options.
- Simple to Prepare: You’ll be amazed at how straightforward and quick this sweet potato brownie recipe is to follow, even for beginners.
Ingredients
Gather your wholesome ingredients for this amazing sweet potato brownie recipe. You’ll be surprised at how few items you need for such a decadent dessert!
According to the USDA, sweet potatoes are rich in vitamins, minerals, and fiber, making them a nutritious addition to any meal or dessert.
- ¾ cup sweet potato puree
- 1 cup peanut or almond butter, or allergy-friendly alternative
- 1 teaspoon pure vanilla extract
- 6 tablespoons flour (Oat, white, or spelt flour work well. Many bakers also report success with almond flour.)
- ½ cup mini chocolate chips (+ more for the top, optional)
- ⅔ cup sugar (for a sugar-free option, explore keto-friendly sweeteners)
- 6 tablespoons cocoa powder
- 1½ teaspoons baking soda
- ⅛ teaspoon salt
Notes & Substitutions
- Sweet Potato Puree: Bake, boil, or steam a sweet potato until tender, then mash until smooth. You can also use canned unsweetened sweet potato puree for convenience.
- Nut Butter Options: Use any creamy nut or seed butter, such as cashew butter, almond butter, or sunflower seed butter, for nut-free baking.
Flour Choices:
- Oat flour for a soft, tender crumb
- Spelt flour for a slightly chewy texture
- Almond flour for a naturally gluten-free option
- Sugar Substitutes: Reduce sugar by using erythritol or stevia blends if desired.
- Cocoa Powder: Regular unsweetened cocoa works well, while Dutch-processed cocoa gives a darker color and milder chocolate flavor.
- Optional Add-Ins: Stir in white chocolate chips, chopped nuts, or a pinch of espresso powder for extra depth and flavor.
Equipment
Having the right tools makes baking this sweet potato brownie recipe even smoother. You won’t need anything fancy, just a few kitchen essentials.
- 8-inch square baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk or sturdy spatula
How to Make Sweet Potato Brownies
- Prepare the Sweet Potato Puree
Bake, steam, or boil a sweet potato until very tender. Mash or blend until completely smooth, then let it cool before using. - Preheat the Oven
Set your oven to 325°F (160°C) for even baking. - Prepare the Baking Pan
Line an 8-inch square pan with parchment paper with overhang, or grease it thoroughly to prevent sticking. - Soften the Nut Butter (If Needed)
If thick, warm the nut butter in the microwave for 15–30 seconds, or until it’s easy to stir. - Mix the Wet Ingredients
In a large bowl, whisk together:- Sweet potato puree
- Nut butter
- Vanilla extract
Mix until smooth and uniform.
- Mix the Dry Ingredients
In a separate bowl, whisk together:- Flour
- Mini chocolate chips
- Sugar
- Cocoa powder
- Baking soda
- Salt
This ensures even texture and flavor.
- Combine Wet and Dry Mixtures
Gently fold dry ingredients into wet ingredients until just combined. Do not overmix. - Transfer to the Pan
Spread the batter evenly in the prepared pan. For a smooth top, press gently with parchment. - Bake
Bake for 20 minutes, until the edges are set and the center is slightly soft, for a fudgy texture. - Cool Completely
Let brownies cool fully in the pan on a wire rack to firm up properly. - Chill if Needed
If still too soft, refrigerate for a few hours to help them set. - Slice and Serve
Cut into squares and enjoy your fudgy sweet potato brownies!
Pro Tips & Troubleshooting
Mastering this sweet potato brownie recipe is easy with these essential tips. They will help you achieve perfect results every time.
- Avoid Overbaking: For the fudgiest brownies, take them out when they still look slightly underdone in the center. They will continue to set as they cool.
- Cool Completely: Patience is key! Allow your brownies to cool entirely in the pan before slicing. This prevents them from falling apart and ensures a perfect, dense texture.
- Chill for Firmness: If you prefer a firmer, denser brownie, pop the cooled pan into the refrigerator for at least an hour before cutting.
- Silky Puree is Best: Ensure your sweet potato puree is super smooth, without any lumps. This contributes to the overall creamy texture of the brownies.
- Mix Dry Ingredients Well: Thoroughly whisk the dry ingredients together before adding them to the wet. This prevents pockets of unmixed baking soda or salt in your finished brownies.
- Proper Pan Prep: Always line your pan with parchment paper. This makes lifting the cooled brownies out incredibly easy and guarantees no sticking.
Serving, Storage, & Variations
This versatile sweet potato brownie recipe is wonderful on its own, but also shines with a few creative additions.
Serving Suggestions
Whether warm or at room temperature, this sweet potato brownie recipe is always a hit. Serve them plain for a wholesome treat, or elevate them with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped topping. A dusting of cocoa powder or a sprinkle of extra mini chocolate chips makes a lovely garnish.
Storage Instructions
Store your cooled brownies in an airtight container at room temperature for up to 3 days. For extended freshness, keep them refrigerated for up to a week. If you want to enjoy them for longer, wrap individual brownies tightly in plastic wrap and freeze for up to 2-3 months. Thaw frozen brownies at room temperature or gently warm them in the microwave for a few seconds. Properly storing your finished sweet potato brownie recipe ensures lasting freshness.
Variations
Feel free to customize this sweet potato brownie recipe with your favorite additions. Drizzle with a simple chocolate ganache or a homemade cashew cream frosting. Stir in toasted walnuts or pecans for a delightful crunch. For a fruity twist, add dried cherries or cranberries to the batter. Experiment with a pinch of cinnamon or a tiny dash of cayenne pepper to enhance the chocolate flavor. You can even swirl in a spoonful of dairy-free cream cheese for a marbled effect before baking.
Nutrition
Enjoying these delicious brownies doesn’t mean sacrificing your health goals. This sweet potato brownie recipe offers a wholesome treat.
| Nutrient | Amount |
|---|---|
| Calories | 148 kcal |
| Serving Size | 1 brownie |
| Fat Content | 8.3 g |
| Saturated Fat Content | 1.6 g |
| Sugar Content | 10 g |
| Protein Content | 5.6 g |
| Fiber Content | 1.9 g |
| Sodium Content | 26 mg |
| Carbohydrate Content | 15 g |
| Unsaturated Fat Content | 6.7 g |
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
FAQ
Here are answers to some common questions about this delightful sweet potato brownie recipe.
How do I prepare sweet potato puree at home?
You can bake, steam, or boil a sweet potato until very soft. Then, peel it and mash or blend until completely smooth. Make sure it cools down before you mix it into the batter.
Can these brownies be made gluten-free?
Absolutely! Simply use a gluten-free flour blend or almond flour in place of regular flour. This makes your sweet potato brownies suitable for those with gluten sensitivities.
Are these sweet potato brownies vegan?
Yes, this recipe is naturally vegan! It uses plant-based ingredients like sweet potato puree, nut butter, and vegan chocolate chips.
Why are my sweet potato brownies too gooey or soft?
They likely need more cooling time. Brownies continue to set as they cool; chilling them in the refrigerator for a few hours can also help achieve a firmer consistency.
Can I use a different type of sugar?
Yes, you can. Granulated sugar works, but for a slightly different flavor, try coconut sugar or even a sugar-free alternative for a reduced-sugar version.
How long do these brownies last?
Stored in an airtight container at room temperature, they are best enjoyed within 3 days. Refrigerating them can extend their freshness for up to a week.
Can I freeze these brownies?
Yes, they freeze beautifully! Wrap individual brownies tightly and store them in the freezer for up to 2-3 months. Thaw them at room temperature when you’re ready to enjoy.
Conclusion
I hope you adore this unique sweet potato brownie recipe as much as I do! It truly offers a wonderful balance of rich chocolate flavor and a delightfully fudgy texture, all while being secretly packed with wholesome ingredients. This simple, approachable recipe proves that healthy eating can still be incredibly delicious and satisfying. So go ahead, whip up a batch of these amazing sweet potato brownies and share the joy! It’s a truly satisfying and wholesome sweet potato brownie recipe everyone will love.
Fudgy Sweet Potato Brownie Recipe (Healthy & Vegan)
Equipment
- 8-inch baking pan
- Parchment Paper
- Whisk
- Mixing Bowls
- Oven
Ingredients
Main Ingredients
- 3/4 cup sweet potato puree
- 1 cup peanut or almond butter or allergy-friendly sub
- 1 tsp pure vanilla extract
- 6 tbsp flour Oat, white, or spelt flour work. Readers reported success with almond flour
- 1/2 cup mini chocolate chips + more for the top, optional
- 2/3 cup sugar for sugar free, try these Keto Brownies
- 6 tbsp cocoa powder
- 1 1/2 tsp baking soda
- 1/8 tsp salt
Instructions
Instructions
- Prepare homemade sweet potato puree if not using pre-made.
- Preheat the oven to 325°F (160°C).
- Line an 8-inch pan with parchment paper or grease it thoroughly.
- Gently warm the nut butter if it is too firm to stir easily.
- Whisk the softened nut butter with sweet potato puree and vanilla extract until smooth.
- Combine all remaining dry ingredients, ensuring salt and baking soda are evenly mixed, then add them to the wet mixture.
- Stir until a uniform batter forms.
- Transfer the batter to the prepared baking pan and smooth the top evenly.
- For an extra smooth top, use a second sheet of parchment paper to press the batter down.
- Bake for 20 minutes.
- The brownies will appear underdone when removed from the oven but will firm up as they cool. If they remain too gooey after cooling, refrigerate for a few hours. Frost if desired before serving.