Flourless Sweet Potato Brownies made in the blender with only 7 ingredients! They’re grain-free, oil-free, dairy-free, and refined-sugar-free, so they make a deliciously healthy gluten-free treat for when those chocolate cravings hit.
“My kitchen smells amazing,” is literally the only thing I could think about while making these brownies. Well, that and “hurry up and finish so I can eat like 5 of you.”
And yes, we’re making brownies in January, smack dab in the middle of resolution season. Or would it be in the beginning…? Either way! We’re making brownies during resolution season, and feeling pretty darn good about ourselves. For two reasons.
First, because giving up chocolate should never be part of anyone’s resolutions. I mean, you’re supposed to make realistic ones, and I feel like swearing off all treats is just asking to fail. Either that or asking to go on a downward binge spiral a few weeks down the road… neither of which are desirable!
Second (or did you forget I said two reasons?), if you did happen to make any diet/health related goals this year… good on you!! That’s awesome. And you’ll be happy to know that these flourless sweet potato brownies fit super comfortably into those resolutions, because despite their deceptively decadent looks, they’re actually pretty darn good for you!
Also, allow me to apologize in advance for the excessive use of exclamation points in this post. I’m a little excited. Or hyper. Or just plain happy. And that makes me overly expressive. I also tend to start talking with my hands when I get this way, but you can’t see that and I’m digressing. Onwards!
So… flourless sweet potato brownies. Does that sound like it shouldn’t be a thing? Because I can’t decide. I thought about calling these flourless blender brownies to make it sound a little less weird, but then it sounded a little deceitful… even though it’s technically not false advertising since they are made in the blender. But they’re also made with sweet potato. And almond butter. And cocoa. And honey. So I guess we could skip all formalities and just call them deliciously healthy squares of chocolatey heaven.
Yeah. That works.
But see what I mean about “pretty darn good for you?” An ingredients list made up of mostly almond butter, sweet potato, honey, and cocoa powder makes these brownies grain-free, oil-free, dairy-free, and refined-sugar-free, so they make a deliciously healthy treat for when those chocolate cravings hit. They’re not 100% exactly like a traditional super rich, extra fudgy brownie, but they’re also not made with lots of butter, sugar, and flour, so you need to take them for what they are -> deliciously healthy squares of chocolatey heaven.
And! they have the added bonus of being super quick and easy to make. All you do is toss all the ingredients into a blender, transfer the batter to a baking pan, and voila! You’ve got yourself some delicious flourless brownies in about 30 minutes. And I think that’s all there is to say about that. Oh wait…
Happy eating!!
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Flourless Sweet Potato Brownies
- Total Time: 40 mins
- Yield: 9 brownies 1x
Ingredients
- 1/2 cup (128 g) almond butter*
- 1/2 cup (120 g) cooked sweet potato**
- 1 large egg
- 6 Tbsp (120 g) honey
- 1/4 cup (20 g) unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping
Instructions
- Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy, taking care to scrape down the sides if necessary.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they’re completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
- Store the brownies in an airtight container at room temperature for up to 5 days.
Notes
* I like using almond butter because of its mild flavour, but you can sub it out for whatever nut butter you have on hand. Or, use a soy nut butter to make these nut-free. ** You can either measure out 1/2 cup of mashed sweet potato or just toss 120g of cooked sweet potato straight into the blender.
- Prep Time: 10 mins
- Cook Time: 30 mins
Looking for more healthy chocolate recipes? Try one of these!
Flourless Double Chocolate Brownies
Healthy Two Minute Brownie
Flourless Double Chocolate Zucchini Brownies
Fudgy Double Chocolate Mug Cake
No Bake Brownie Batter Truffles
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These are the best brownies I have ever made. Out of all the healthy baked recipes I have trip, none of them can compare. This is the only brownie recipe that I need. I loved it.😍
Which one do I use to make 9×13 pan
2x of 3x? Please reply Thank You🌻
Best brownies EVER!
Honestly, these are the most delicious brownies ever! I followed the recipe as is except for two minor tweaks. First, I used a hand mixer on the fastest setting, and secondly, I simply sprinkled nondairy chocolate chips on the top of the batter before baking. My brownies also required a little longer to bake. So good!
These brownies are sooo good it’s unbelievable that they are healthy! I’ve made them many times and for many people. They have always been a hit and people keep asking me to make them again. I’ve always topped them with melted chocolate. Thank you so much for sharing this recipe!
Hi there, love this recipe, can’t wait to try it out! Just wondering – which variety of sweet potato do you recommend – the purple or the red/orange?
Amazing healthy brownies! Skipped the vanilla extract and added some maple Syrup. Soo delicious!
Absolutely delicious!!! I actually made it with natural peanut butter. I have no need to ever use flour again to make brownies. You can’t taste the sweet potato at all! Next time, I think I might try to reduce the honey by one tablespoon to see if it can be done without reducing the deliciousness too much. Melted chocolate chips on top are the bomb!!! I might also try to melt a bit of peanut butter with the melted chips.
Just made this last night. Huge hit. My 12 yo took 2nds!
Question -could I spray the pan with Pam next time? I’m not so skilled using the parchment paper.
Has anyone else had a problem with the batter being too thick. Killed my blender and my food processor labors. Delicious but wondered if anyone added any additional liquid????