Name: Fudgy Flourless Sweet Potato Brownies (Vegan, Gluten-Free)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 cup Potato (mashed, sweet); ½ cup Avocados (mashed); ½ cup Peanut Butter; ½ cup Honey (organic); 1 tsp Vanilla Extract; 2 Tbsp Cocoa Powder; ¼ tsp Cinnamon (ground)

Fudgy Flourless Sweet Potato Brownies (Vegan, Gluten-Free)

Lata Lala

UpdatedJuly, 2025

1 hour

1028 reads

4.50 from 6 votes

Desserts

About Fudgy Flourless Sweet Potato Brownies (Vegan, Gluten-Free)

Craving something decadent and fudgy, but also secretly healthy? These flourless sweet potato brownies are the answer to your dessert dreams. Imagine sinking your teeth into rich, intensely chocolatey goodness that's both unbelievably moist and naturally vegan and gluten-free.

The magic lies in the unexpected: sweet potato! This humble ingredient creates a luxuriously gooey texture while sneaking in a boost of nutrients. Whip these brownies up with just a few simple ingredients – it's easier than you think.

Enjoy these warm delights straight from the oven, or elevate them to pure bliss with a scoop of your favorite vegan ice cream. Guilt-free indulgence? Yes, please!

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Recipe Time & More

Prep15

Cook45

Total1

Calories238 kcal

Serves

Served AsDinner

Recipe TasteCrunchy Sweet

Ingredients

Dry Ingredients

▢ 2 Tbsp Cocoa Powder
▢ ¼ tsp Cinnamon ground

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Instructions

Pierce 4 medium sweet potatoes several times with a fork. Microwave on high for 7-8 minutes to soften.
Preheat oven to 350°F (175°C). This temperature ensures even baking.
While the oven preheats, peel and mash the cooked sweet potatoes. In a large bowl, combine the mashed sweet potato, mashed avocado, peanut butter, honey, and vanilla extract. Mix until smooth.
In a separate bowl, whisk together the cocoa powder and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out easily. Pour the batter into the prepared pan and spread evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Overbaking will result in dry brownies.
Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve. Enjoy warm with a scoop of vegan vanilla ice cream for an extra decadent treat.

Recipe Notes

Good To Know

If you wish to make it eggless, replace 1 egg with 1/4 cup pureed banana/half banana pureed or 1/4 cup yogurt.
For an extra fudgy texture, slightly underbake the brownies and allow them to cool completely in the pan before cutting.
To make these brownies fully vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use maple syrup instead of honey.
If you enjoy a bit of crunch, fold in chopped nuts (such as walnuts or pecans) or cacao nibs right before baking.

Expert Tips

For a richer chocolate flavor, use high-quality dark chocolate with a cocoa content of 70% or higher.
Don't overmix the batter, as this can lead to tough brownies. Mix until just combined.
Line your baking pan with parchment paper, leaving an overhang on the sides. This will make it easier to lift the brownies out of the pan and cut them into neat squares.

Storage Instructions

Leftover brownies can be stored in the refrigerator for up to five days or frozen individually for quick, healthy treats. Reheat in the microwave for 15–20 seconds to restore their gooey texture.