These Fudgy Sweet Potato Brownies (gluten free) are a chocolate lovers dream. They taste rich and indulgent but are made with healthier for you ingredients. These brownies are packed with fiber and healthy fats and are lower in sugar than your standard brownie. Eat them on their own or with ice cream for the perfect better for you treat.
If you're a sweet potato lover like me, you need to try these recipes: sweet potato pancakes, sweet potato oatmeal bars or my sweet potato greek yogurt muffins.
Why you'll love these grain free fudgy brownies
- Fudgy + rich. It has a deep chocolate flavor with a dense, brownie-like texture that feels indulgent but is made with better-for-you ingredients.
- High in protein + healthy fats. Eggs and nut butter add protein and richness, making these more satisfying than traditional brownies.
- Naturally sweetened. It is sweetened with maple syrup and sweet potato for a more balanced, refined sugar-free treat.
- Gluten-free + flourless. There’s no flour needed, making this a great option for those with dietary restrictions.
- Simple + one bowl. Everything comes together in one bowl with minimal prep and no complicated steps.
Ingredients
- Eggs — help bind the brownies and create structure
- Maple syrup — naturally sweetens the brownies (honey also works)
- Sweet potato — adds moisture, natural sweetness, and a soft, fudgy texture
- Almond butter — adds richness, healthy fats, and helps create that fudgy brownie texture
- Vanilla extract — enhances the chocolate flavor
- Baking soda — helps the brownies rise slightly
- Cocoa powder — gives the brownies their rich chocolate flavor
Instructions
Step 1
Mix together brownie batter.
Step 2
Add batter to baking dish and bake.
Step 3
Serve and enjoy.
Substitutions
- Almond butter — swap with peanut butter, cashew butter, or sunflower seed butter
- Maple syrup — honey works as a 1:1 substitute
Storage instructions
You can store the extra brownies in a sealed container in your fridge for up to 5 days or you can freeze the cookies for up to 3 months.
Recipe FAQ
These brownies firm up as they cool. Cutting too early will make them fall apart.
Sweet potatoes are rich in fiber and complex carbs, helping support digestion and provide steady, long-lasting energy. They’re also high in vitamin A and antioxidants, which support immune health, skin, and overall inflammation balance.
I have no tested these brownies with a flax egg so I can not say if that will work.
Recipe Pro-Tips
Let the sweet potato cool completely before mixing to avoid scrambling the eggs.
Use a creamy, drippy nut butter for the best texture.
Do not overbake — slightly underbaking will keep them fudgy.
Let them fully cool before slicing for clean edges and the best texture.
Other holiday treats to try
If you make these Fudgy Sweet Potato Brownies (gluten free), please leave me a rating and review on this blog post. This is the best way to support me!
Recipe Ebook
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Fudgy Sweet Potato Brownies (gluten free)
Equipment
Ingredients
- 2 large eggs
- ½ cup maple syrup honey also works!
- 1 cup cooked + mashed + cooled sweet potato*
- 1 cup almond butter peanut butter, sun butter, cashew butter also works
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ cup cocoa powder
Optional toppings
Instructions
- Preheat oven to 350 degrees.
- Add all ingredients to a bowl. Mix together until smooth and combined using a spatula.
- Add batter in an even layer to an 8x8 baking dish lined with parchment paper.
- Bake brownies for 30-40 minutes, until a toothpick comes out clean.
- I like to top my brownies with some chocolate chips and flaky salt as soon as they come out of the oven. This way the chocolate melts. Let brownies cool completely for at least an hour to set. Slice and enjoy.
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