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These flourless sweet potato brownies are so good that I promise you are going to want to eat more than one serving. It is so tasty and easy to make. Perfect as a quick snack or dessert when you have a sweet tooth.
My healthy zucchini brownies are also tasty and if you want a no-bake brownie treat then try my no-bake brownie protein bites.
These Sweet Potato Brownies are my go-to chocolate treat moving forward. Made without any flour, and it is loaded with fiber from the sweet potatoes and some added protein powder to make it even more nutritious.
If you are looking for flourless brownies that are fudgy with a hint of crunch, then look no further, this recipe is for you!
Recipe Highlight
- Easy to make: It doesn’t require a ton of ingredients and it’s super quick and easy to make.
- Made with good-for-you ingredients
- Tasty! You will want to have more than one brownie.
Ingredients you will need
Below is a list of ingredients you will need to make these brownies. Full measurements are listed further down below in the recipe card.
- Sweet potatoes (around 2 cups mashed sweet potato)
- Peanut butter: I used crunchy but you can use creamy peanut butter or any other nut butter. My kids prefer creamy over crunchy.
- Eggs
- Honey: agave or maple syrup will work
- Vanilla extract
- Cocoa powder
- Vanilla protein powder: you can use chocolate protein powder
- Baking soda
- Fine Kosher salt
- Dark chocolate chips: you can use sugar-free or dairy-free chocolate chips
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Pin ItHow to make sweet potato brownies
Preheat the oven to 350F and line a 9-inch square baking pan with
parchment paper.
Step 1: Wash and rub the potatoes clean with a paper towel and pierce them with a fork; cook in the microwave for
about 10-12 minutes.
Step 2: Allow them to cool, then peel the skin and discard. Mash them in a large bowl.
Step 3: Add the peanut butter, eggs, honey and vanilla, and mix to combine.
Add the cocoa powder, protein powder and salt. Mix until mostly smooth,
then fold in the chocolate chips. Same some chocolate chips to sprinkle on
top.
Step 4: Transfer the batter to the prepared pan and sprinkle with remaining
chocolate chips.
Step 5: Bake for around 25 minutes, or until a bit soft in the center. Allow the brownies to cool before slicing.
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Recipe Tip
- You do not need more than 2 cups of mashed sweet potatoes. It depends on the size of the sweet potatoes. 3 medium-large potatoes will yield 3 cups. 2 good-sized sweet potatoes will yield 2 cups.
- Let the brownies rest and cool off completely before you cut them.
- These brownies are not cakey in texture. They are dense, Rich, moist, and gooey.
- Store leftovers in a sealed container in the fridge for up to 7 days.
- If you aren’t feeling a bit of crunch in your brownies, you can use creamy peanut butter instead.
Frequently Asked Questions
There are other types of flour you can use in place of all-purpose flour if the recipe calls for it. Flours like oat flour, almond flour, coconut flour, wheat flour, or rye flour are good substitutes. You can use non flour substitutes like pumpkin puree, sweet potatoes, or apple sauce.
Textures tastes of brownies vary. The three types of brownies are Chewy, Fudgy, and Cakey.
Fudgy brownies have more fat content when compared to brownies that have more of a cakey texture.
Place leftover brownies in a sealed container in the fridge for up to 7 days.
More dessert recipes
Flourless Sweet Potato Brownies
Ingredients
- 3 medium sweet potatoes, around 2 cups mashed sweet potato
- 1 cup Creamy peanut butter, or crunchy peanut butter
- 2 large eggs, beaten
- 2/3 cup honey
- 2 teaspoons vanilla extract
- 2/3 cup unsweetened cocoa powder
- 1/2 cup vanilla protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine Kosher salt
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350 F and line a 9-inch square baking pan with parchment paper.
- Wash and rub the 3 medium sweet potatoes clean with a paper towel and pierce them with a fork; cook in the microwave for about 10-12 minutes. You may also boil them in a pot on your stovetop.
- Allow them to cool, then peel the skin and discard. Mash them in a large bowl.
- Add the 1 cup Creamy peanut butter, 2 large eggs, 2/3 cup honey, and 2 teaspoons vanilla extract, and mix to combine.
- Add the 2/3 cup unsweetened cocoa powder, 1/2 cup vanilla protein powder, 1 teaspoon baking soda, and 1/2 teaspoon fine Kosher salt. Mix until mostly smooth, then fold in the 1 cup dark chocolate chips. Save some chocolate chips to sprinkle on top.
- Transfer the batter to the prepared pan and sprinkle with the remaining chocolate chips.
- Bake for around 25 minutes, or until a bit soft in the center.
- Allow the brownies to cool before slicing.
Video
Notes
- Instead of honey you can use agave or maple syrup.
- Don’t want to use sweet potatoes? You can swap it with pumpkin puree or apple sauce.
- You can use plant-based protein powder, or chocolate protein powder instead of vanilla.
- Any other nut butter will work. Try cashew butter or almond butter.
- peanut butter: You may use creamy peanut butter if you do not want that extra crunchy texture in the brownies. Almond butter will work too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Used 1 can pumpkin – yummy!
love that! yay
Great recipe-made the other day and adults enjoyed. Kids thought too much pb, so will cut back next time.
Recipe states 474 kcal-per bar or per batch?
It depends on how many squares you cut out. I cut 9 large sections and that would be per serving yes.
Turned out great! I used chocolate protein powder, 1/2 cup chocolate chips and swapped the honey with date syrup. This recipe will be on repeat.
So glad you loved it!!