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
*Disclosure: Some of the links included in this post may be affiliate links, meaning I’ll earn a small commission if you purchase through them, at no additional cost to you. I only recommend products I personally use and believe will add value to my readers. Thank you so much for helping support Spoons!
I’ve got to admit I was a bit skeptical about these brownies and made them mostly out of curiosity sort of assuming they were probably not going to be that good and boy was I wrong! I’m in love with them, they are delicious! Plus knowing they are healthier than a box mix or a regular recipe makes it even better, thank you so much for sharing, from now on this is my go to brownie recipe!
Hands-down best brownies I’ve ever baked! Swapped the egg for a flax egg since we’re mostly vegan, and it was delicious! The whole family asked me to remake them right away, 1 recipe was gone in 1 night! Thanks for the awesome healthyish alternative to a brownie.
My husband is allergic to eggs, and my father-in-law cannot tolerate gluten or peanuts, so I decided to try this with a swap for the egg.
I subbed 1/4 c tofu and added 1 tablespoon en-r-gee egg replacer for leavening.
This is the first brownie recipe I’ve tried with egg substitutes that actually had taste and texture of real brownies! Making a pan for the Super Bowl 😁.
I was curious but nervous about these because of the unusual ingredients, but they were awesome!! Super delicious, I did not feel like I was missing out from eating a regular brownie. And I felt great knowing that this was healthy-ish. My kids loved them too!
What is best way of cooking of sweet potato please
I know this may sound ridiculous but must I include cocoa powder into my recipe when baking these?? I am not a big fan of chocolate ….
Super yummy. I used crunchy almond butter and topped the batter with chopped toasted walnuts. They didn’t rise much at all but are fluffy and delicious. Note to all: use good quality cocoa powder! Makes all the difference (I use Droste)
Thank you for sharing this healthy recipe!
these were pretty good!!! i used a mix of peanut and almond butter since almond butter is pretty expensive. these weren’t as good as unhealthy brownies, but i would eat these over the tons of sugar that’s in unhealthy brownies anyway.
Hi, i was wondering can i use regular butter instead of almond butter? Cause in here, nut butter is a little bit pricey. Thank you! 😀
I don’t think so, unfortunately. Almond butter has a different consistency and is used to help give these brownies structure. I think butter would make the batter too thin.
Is there any other subtitute you can recomend?
You could use peanut butter or sunbutter (sun flower butter)
Hi Amanda, is it possible to skip vanilla extract as part of the ingredient? I couldn’t grab any but I am really itching to bake this.
Yes that should be totally fine, Shirley!
I used peanut butter instead of almond. Never was a fan of cake-like brownies, but these won me over. Perfect balance of sweetness. WAY better than gluten-free box brownie mix that is so sweet it hurts your teeth. I’ll be making this again.
Store brownies in an airtight container up to 5 days? ROTFLMAO! There wasn’t even a crumb left! This recipe is brilliant! I made these to try out before the potluck this week. I TRIED to save some to bring to work for opinions but they were so AMAZING that the 4 of us ate the whole pan. The only things I did differently were: I used maple syrup instead of honey, I used a flax egg instead in order to make it vegan, and I just put the chips on the top before baking. However mine did not raise at all and were very thin. But they were so great that nobody really cared. THANK YOU!
Brownies never last long around here either! I’m so glad you liked them, Alex. Thank you for letting me know 🙂
How many grams is 1 serving?
Sorry Destiny, but I’m not sure. I don’t weigh the individual portions after I make them… Just divide them up to see how many servings the recipe makes.
I made a single batch and was very surprised with how well this turned out! The brownies are fluffy and light, super moist and delicious. I used a loaf pan instead of an 8×8 pan so they are a bit thicker. I also used natural crunch peanut butter, as I didn’t have any almond butter. Added a pinch of salt….otherwise followed the recipe as written. My family and friends couldn’t believe there isn’t any flour in this – and nobody guessed there was sweet potato. I will definite make this again.
A better name for this recipe would be Chocolate sweet potato Pie. The taste was good, but the texture was not that of a Brownie.
I have made these brownies several times and they always come out delicious! How long would I bake them if I doubled the recipe? Thank you!!
I am wondering if anyone has tried these with maple syrup in lieu of honey? I’m wondering if it would be as good or better but am afraid to waste a batch of ingredients in trying it. Lol
Hi Candy! I made mine with maple syrup instead of honey. They were AMAZING! However they were quite flat and did not rise, not sure if that’s why?
I have read your article deeply, the points you mentioned in this article are helpful
happy wheels
Not sure if my previous comment went through. I need you to know that YOU WIN THE INTERNET! This is literally my favorite recipe of all time and I love you so much for posting it.
I use dehydrated nut butter to save on the added sugar and cut the amount of honey in half. They are delicious EVERY SINGLE TIME. This recipe is a shortcut on my phones main screen and I think it’s about time you knew how amazing you are.
Thanks for this. I’m a chocoholic that’s no longer eating processed chemical preserved nonsense. This has been my saving grace to not caving. You are the bomb diggity. Many blessings upon your house.
To clarify: Dehydrated nut butter being almond Barney butter or chocolate PB fit rehydrated with almond coconut milk. ❤️
It would be helpful if you would include the nutrition content. Thank you.
These are the best “healthy” dessert I have EVER made. I’m so glad I found it! I would love to know (ASAP!) your advice on doubling this recipe (pan? cook time? temp?)
These look great. Just wondering if you can substitute the almond butter for regular butter…? (Or anything else not listed in your substitute suggestions)
I actually have all the ingredients to make these TODAY! Thanks for sharing 🙂
these work well as cookies too!
The brownie came out great and the whole fam loved it. I chnaged it just a tiny bit, added half the amount of honey and used PB instead of almond. Definitely making these on the regular.
I’m excited to attempt this! Quick question, peeled or leave the skin on the sweet potato?
Love this recipe-delicious!!
What a gorgeous texture these brownies have! I must try this recipe soon – looks so good!
Thank you, Natalie! I hope you like them 🙂
What are the calories for a brownie
There’s a link to the nutritional information underneath the recipe — http://www.runningwithspoons.com/nutrition/flourless-sweet-potato-brownies-nutrition-facts/
Hi Amanda
Do you think subbing pumpkin for sweet potatoe would work?
Yes definitely!
Winner winner! These are soooooo good. Pumpkin worked perfect and there is enough left for batch #2!
I’m so glad you liked them, Kim! Thanks so much for taking the time to let me know 😀
I’m definitely giving these a try. One trick that I’ve used for frosting brownies, is to sprinkle the chocolate chips on as soon as you remove the pan from the oven, then pop it back in for a couple minutes (even with the oven turned off) and your chips will melt enough to make them spreadable.
That’s an awesome tip and probably saves a lot of time. Thanks for sharing, Gretchen!
These are AMAZING! I was a little nervous about honey being the only sweetener and considered using coconut sugar instead, but I’m so glad I didn’t. The honey was perfect! I added some dark chocolate chips on top that softened into a delicious spreadable “frosting “. I will definitely be making these again! Healthy & delicious 👍🏻
I’m so glad you liked them, Audra! Thanks so much for taking the time to let me know 😀
These look SO good! But man, it hurts when I use like $5 worth of almond butter in a recipe lol! And can we talk about the crazy price of vanilla lately? I’m this close to buying the artificial kind when I run out. I’m ashamed to admit it, but $13 for less than 4 oz is just nuts!
I know! The price of AB has always been a little outrageous, but I’ve actually noticed it going down a little lately. Or at least that’s what I like to tell myself lol. And have you checked Winners or Marshal’s for vanilla? They have lots of baking goodies for a pretty decent price.
Homemade Vanilla Extract – you control the flavor, how much you want to spend and its lasts a long time
Use a ball jar, fill it with vanilla beans (8-12), pour vodka (any of your own choosing) over it, place jar in the dark place for at least 6 months and you have enough extract to last you 1–2 years. Just add more vodka once in a while. This is yummy for baking, in your coffee, in your plain yogurt, in a homemade berry syrup, jams, etc.
Vanilla Extract – get a ball jar, fill it with vanilla beans (8-12), pour vodka over it, place jar in the dark place for at least 6 months and you have enough extract to last you 1–2 years. Just add more vodka once in a while. This is yummy for baking, in your coffee, in your plain yogurt, in a homemade berry syrup, jams, etc.
The melted chocolate topping shouldn’t be optional.
I will also take five of these.
Made these tonight! Might be a new favorite spoons recipe!
So glad you liked them, Megan!
I just need to say that I can’t remember the last time I baked! If I ever get around to it again, these look delish
What could I use instead of eggs?
I haven’t tested it out myself, Refugia, so I can’t say 100% for sure. But you could try a flax egg (1 Tbsp ground flax + 3 Tbsp of water mixed and left to gel for a few minutes. Or maybe even something like 1/2 of a banana mashed up.
ohmygosh. I die. Looks so good!
I love baking with sweet potato. There’s so many different ways to use it – cookies, breads, brownies, etc – and I love that everything can be made flourless! I think I’m going to whip up a batch of these beauties for my hubby when he gets back from vacation. He’s given up all his fake, processed junk in favor of my homemade goodies, so I know he will love these!
It sounds really yummy! Quick question: are the potatoes cooked (mashed) or raw?
Yes! So sorry, I just went back in and added that because I didn’t think of it when I was writing the recipe. But they can either be mashed, or just 120g of cooked sweet potato measured out.
I absolutely love this brownie and it has been a success every time I made it. I just wanted to let you know that I’ve always used raw sweet potatoes and it works fine. I just throw everything in the blender and voilá!
Oh wow that’s a good tip to know! Thanks for sharing, Fabiana 😀
I’ve gotta try this!!! I’m a brownie lover and love that there’s a healthy option!
Hope you like them, Alexis!