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The Fudgiest Sweet Potato Brownies: A Guilt-Free Chocolate Fix

A close-up shot of a thick, fudgy square of sweet potato brownies on a small white plate.
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You will love these moist, fudgy sweet potato brownies. They are naturally sweetened and make a wholesome chocolate snack perfect for dessert or a healthy treat.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and cooled)
  • 1/2 cup melted coconut oil or butter
  • 1/2 cup maple syrup (for naturally sweetened brownies)
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs (or flax eggs for vegan option)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional, for extra fudgy texture)
  • 1/2 cup gluten-free all-purpose flour blend (or substitute with almond flour for flourless brownies)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, combine the mashed sweet potato, melted coconut oil, and maple syrup. Mix until smooth.
  3. Whisk in the eggs and vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the cocoa powder, gluten-free flour blend, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
  6. Fold in the chocolate chips, if using.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25 to 30 minutes. The brownies are done when a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack before lifting them out and cutting them into squares. Cooling is key for the fudgiest texture.

Notes

  • To cook the sweet potato, you can bake it whole until soft or steam it. Make sure it is completely mashed and cooled before using.
  • For a vegan and gluten-free treat, substitute the two eggs with two flax eggs (mix 2 tablespoons ground flaxseed with 6 tablespoons water and let sit for 5 minutes).
  • If you want a richer, more intense chocolate flavor, use dark cocoa powder.
  • These brownies taste even better the next day once the flavors have settled.

Nutrition

Find it online: https://spoonfulsnap.com/sweet-potato-brownies-recipe-fudgy/