Sweet Potato Brownie Recipe
Make these rich, fudgy Sweet Potato Brownie Recipe with simple, wholesome ingredients. Gluten-free, flourless, and naturally sweetened.
INGREDIENTS
Essential Ingredients
- 1 cup mashed sweet potato cooked and cooled
- ½ cup almond butter or peanut butter/sunflower seed butter
- 2 large eggs or flax eggs for vegan version
- ⅓ cup unsweetened cocoa powder
- ⅓ cup maple syrup or honey
- 1 tsp vanilla extract optional
- ¼ tsp sea salt
Optional Add-ins
- ¼ cup chocolate chips or chopped dark chocolate
- Chopped nuts walnuts, pecans
- Cinnamon espresso powder, or shredded coconut
INSTRUCTIONS
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line or grease an 8x8 baking pan.
- In a bowl, mix together mashed sweet potato, nut butter, eggs, maple syrup, and vanilla until smooth.
- Add cocoa powder and salt. Stir until well combined.
- Fold in any chocolate chips or nuts if using.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick comes out with moist crumbs (not wet batter).
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Slice into 9 or 12 brownies, depending on desired size.
NOTES
Tips for the Best Sweet Potato Brownies
- Use very smooth sweet potato mash for even texture—no lumps.
- Do not overbake—they will firm up more as they cool.
- Add a pinch of espresso powder to deepen the chocolate flavor.
- For cleaner slices, cool completely before cutting.
- Customize with your favorite mix-ins like chopped pecans, mini chocolate chips, or a swirl of nut butter on top.