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Fudgy Sweet Potato Brownies (Flourless and Dairy Free)

A close-up, rich, dark slice of sweet potato brownies topped with chocolate chips, sitting on a white plate.

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Make rich, fudgy brownies using sweet potato puree and maple syrup. This recipe is naturally gluten free, dairy free, and uses just one bowl.

Ingredients

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  • 1 cup sweet potato puree (about 1 large sweet potato)
  • 1/2 cup melted coconut oil
  • 1 cup pure maple syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup cacao powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dairy-free chocolate chips (optional)

Instructions

  1. Preheat your oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the sweet potato puree, melted coconut oil, and maple syrup until smooth.
  3. Add the eggs and vanilla extract to the bowl. Whisk until fully combined.
  4. In the same bowl, add the cocoa powder, cacao powder, baking soda, and salt. Mix with a spatula until just combined. Do not overmix.
  5. Fold in the dairy-free chocolate chips, if using.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
  9. Cut into squares and serve.

Notes

  • For best fudgy texture, chill the brownies for at least 2 hours before slicing.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
  • You can freeze these brownies tightly wrapped for up to 3 months. Thaw overnight in the refrigerator.

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