These Flourless Sweet Potato Brownies are rich, fudgy, and naturally sweetened—perfect for a healthier dessert that’s gluten-free and super satisfying.
🧾 Ingredients (9 squares)
- 1 cup mashed sweet potato (cooked & smooth)
- ½ cup peanut butter (or almond butter)
- ¼ cup cocoa powder
- ⅓ cup honey or maple syrup
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- Pinch of salt
Optional:
- ¼ cup dark chocolate chips
- 2 tbsp chopped nuts
👨🍳 Instructions
1️⃣ Preheat
Preheat oven to 350°F (175°C) and line an 8×8 pan.
2️⃣ Mix
In a bowl, combine mashed sweet potato, peanut butter, honey, egg, and vanilla.
3️⃣ Add Dry Ingredients
Stir in cocoa powder, baking soda, and salt until smooth.
4️⃣ Add Extras
Fold in chocolate chips or nuts if using.
5️⃣ Bake
Pour batter into pan and bake for 20–25 minutes.
6️⃣ Cool
Let cool completely before cutting for best texture.
⏱️ Time
- Prep: 10 minutes
- Bake: 25 minutes
- Total: ~35 minutes
📊 Nutrition (Per square)
- Calories: ~140
- Protein: 4g
- Carbs: 15g
- Fat: 7g
⭐ WW Points: ≈3–4 Points
💡 Tips
- Use very smooth mashed sweet potato for best texture
- Don’t overbake—keeps brownies fudgy
- Chill before slicing for cleaner cuts
❓ FAQs
1️⃣ Can I make it vegan?
Yes, replace egg with flax egg (1 tbsp flax + 2.5 tbsp water).
2️⃣ Do they taste like sweet potato?
No—mostly rich chocolate flavor!
3️⃣ Can I store them?
Yes, fridge for 4–5 days.
4️⃣ Can I freeze them?
Yes, up to 2 months.