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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.
Sweet potatoes in brownies? Sign me up please 😍 Can I rate it 20/10? These Sweet Potato Brownies are definitely my go-to chocolate treat moving forward. Made without any flour, 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. I promise 🥰
Ingredients you will need
- 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.
- 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
See a full list of ingredients and quantities in the recipe card below!
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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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Pin ItMy Pro Tip
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.
Desserts recipes you may also like
- Cottage Cheese Cookie Dough
- Healthy Oatmeal Bars
- Flourless Peanut Butter Banana Muffins
- Flourless Chocolate Muffins
- No-Bake Chocolate Oatmeal Cookies
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Flourless Sweet Potato Brownies
Ingredients
- 3 medium sweet potatoes, around 2 cups mashed sweet potato
- 1 cup crunchy peanut butter, or creamy 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 350F and line a 9-inch square baking pan with parchment paper.
- 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. Allow them to cool, then peel the skin and discard. Mash them in a large bowl.
- Add the peanut butter, eggs, honey and vanilla, and mix to combine.
- Add the cocoa powder, protein powder, baking soda, and salt. Mix until mostly smooth, then fold in the chocolate chips. Same 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.
I made these once and now people ask me to make them all the time! I’m a personal trainer and a nutrition coach so a bit of my clients have issues with letting sweets go. I love this recipe and your other ones. They are health concious and has helped so much. Thank you!!!!
I am so thankful Krystal. This means a lot to me. So happy my recipes help.
I tried this and it was so delicious. all my family love it
It’s is so good
We are a family with nut allergies. Is peanut butter used for fat content? Any recommendations for substitution?
You can use any other nut butter unless you are allergic to all nut butter? And yes, it is what will hold the brownie together.
OH my gosh! SO yummy! So happy I found this recipe! And if you keep them in the fridge – they will last a full week 🙂
So glad you loved it. Yay
The nutrition section of this recipe is for the entire recipe? If not, How many pieces would this be for? Looks great gonna try and make this tomorrow.
Thank you,
J
Hi there. It is per one square brownie piece.
Made these brownies today and they are amazing! Only change I did was I used chocolate protein powder instead of vanilla (I am low on vanilla protein powder right now).
That’s even better! Glad you loved it
Loved it. Thank you