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Overhead view of sweet potato brownies cut into neat squares on parchment paper showing fudgy texture and melted chocolate chips
Vicky Sharma

Sweet Potato Brownies (Fudgy, Flourless & Better Than You'd Expect)

Fudgy, flourless sweet potato brownies made in one bowl with rich chocolate flavor and naturally wholesome ingredients.
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Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings: 9
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup mashed sweet potato thick purée, not watery
  • ½ cup almond butter or peanut butter/sunflower butter
  • ½ cup maple syrup or ¾ cup coconut sugar or brown sugar
  • 2 large eggs or 2 flax eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup cocoa powder or cacao powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup chocolate chips plus extra for topping

Equipment

  • Mixing bowl
  • Spatula
  • 8×8-inch baking pan
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  2. In a large bowl, add sweet potato purée, nut butter, maple syrup, eggs, and vanilla extract. Mix until smooth.
  3. Add cocoa powder, baking soda, and salt. Stir gently until just combined.
  4. Fold in chocolate chips.
  5. Pour batter into prepared pan and spread evenly. Top with extra chocolate chips.
  6. Bake for 25–30 minutes, until edges are set and the center is slightly soft.
  7. Let brownies cool completely in the pan before slicing for the best texture.

Video

Notes

Recipe Tips

  • Slight jiggle in center = perfect fudgy brownies
  • Always cool before cutting
  • Don’t over-mix after adding dry ingredients