These easy Vegan Sweet Potato Brownies are made with almond flour, almond butter, and cocoa powder for a decadent, healthier brownie. Topped with a 2-ingredient frosting! Gluten-free.
If you love the fudgy texture of brownies, these vegan brownies are rich, chocolatey, and extra fudgy! Your chocolate cravings have met their match.
Sweet potato adds a wonderful flavor and moisture to gluten-free baked goods. Just like this sweet potato cornbread and healthy sweet potato bread recipe, it is a delicious addition.
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Why you'll love this recipe
- A vegan recipe no one will know is vegan!
- It's easy to prep ahead - either bake the potatoes the day before just for this recipe or throw a couple extra in the oven when you make dinner. Canned purée works too!
- Simple ingredients for a healthier brownie recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Sweet potato - The health benefits of sweet potatoes are plenty, and they replace the butter or oil called for in traditional brownies. They bring a lot of moisture to these dairy-free brownies and delicious richness to the frosting.
Cocoa powder - Unsweetened cocoa powder is key here, but cacao powder is a good substitute. Cacao powder will create a more intense flavor.
Almond butter - This acts as our binder and our egg replacer. It also adds some healthy fat and some protein to offset the sugar. Substitute cashew butter if needed. (Or make your own almond butter!)
Maple syrup - Maple pairs perfectly with chocolate and is refined sugar-free. Here are some great maple syrup substitutes if needed.
Coconut sugar - This is a great way to add sweetness with depth like brown sugar, but it is less processed.
Almond flour - I love to use almond flour in gluten-free baking because it helps create a moist crumb.
Dairy-free chocolate chips - Semi-sweet or dark chocolate chips will work, use what you prefer.
Step-by-step instructions
Before you start: Preheat the oven to 350 degrees Fahrenheit and line an 8x8 baking pan with parchment paper.
Step 1: Cook the potatoes to fork-tender. Place ¾ cup of the potato mash or puree in a large mixing bowl, followed by the other "wet ingredients," the almond butter and maple syrup. Whisk to combine.
Step 2: Add the remaining dry ingredients (besides vanilla) and mix with a hand mixer until smooth. Add vanilla extract and mix until combined.
Step 3: Transfer the batter to the prepared pan and spread the batter into an even layer. Bake for 20-25 minutes, until a toothpick, comes out mostly clean.
Step 4: Heat mashed potato for the frosting and chocolate chips on the stove to melt and stir until smooth. Frost and serve!
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Recipe tips
- Lining the pan with parchment allows you to lift out the cooled brownies in one piece for easy slicing on a cutting board.
- Bake extra potatoes when you have them at dinner so you are ready to bake! Don't have any? Try canned puree instead.
- Store extra frosting in the fridge and stir into oatmeal or top a scoop of ice cream.
Storage
Store the brownies in an airtight container in the refrigerator for up to five days.
To freeze, separate squares and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe container. Keep in the freezer for up to three months.
FAQs
Unsweetened cocoa powder (Dutch processed) is used In this vegan brownie recipe, but natural cocoa powder (also known as cacao powder can be used as well.
Cacao powder will have a more intense flavor than Dutch-processed cocoa powder. Either way, you'll want to make sure to purchase the unsweetened kind.
The best way to cleanly cut fudgy brownies is to let them cool completely to room temperature and remove them from the pan with the parchment paper sling.
Then dip your knife in hot water and wipe dry. It will now slice very nicely if you use a single smooth motion. Do this between each slice for Pinterest-worthy cuts.
No. The vibrant orange vegetable adds moisture and a natural sweetness that makes for a delicious fudgy brownie.
More gluten-free brownie recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Vegan Sweet Potato Brownies
Ingredients
Sweet Potato Brownies
- ¾ cup mashed sweet potato (1 large) or canned puree
- 1 cup unsalted almond butter stirred well
- ¼ cup maple syrup
- ¼ cup coconut sugar
- ⅓ cup almond flour
- 4 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract
Sweet Potato Frosting
- 1 large sweet potato, cooked and mashed or canned puree
- 10 ounces dairy-free dark or semi-sweet chocolate chips
Instructions
Brownies
- Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper.
- Cook the sweet potato in the microwave on the appropriate setting until well cooked and mashes well with a fork. Place ¾ cup of the mashed sweet potato in a large bowl, followed by the almond butter and maple syrup. Whisk to combine.
- Add the coconut sugar, almond flour, cocoa powder, salt, and baking soda. Using an electric mixer, or by hand, mix until evenly combined and incorporated. Add vanilla extract and mix until combined.
- Transfer batter (it will be thick) to the prepared pan. Using a spatula or your hands, spread and pat the batter into an even layer. Bake for 20-25 minutes, until a toothpick comes out mostly clean. (24-25 minutes is about perfect for my oven.)
- Allow brownies to cool in pan on wire rack.
Frosting
- Once the brownies are cool, prepare your frosting. Cook the remaining sweet potato in the microwave at appropriate setting until it easily mashes with a fork.
- Add mashed potato and chocolate chips to the saucepan and cook over medium-low heat. Stir frequently, just until chocolate chips have melted. Remove from heat and stir until mixture is smooth.
- Spread frosting (you won't need all of it) over top of cooled brownies. Allow frosting to cool and set before slicing brownies into squares.
- To store: Keep leftovers in an airtight container for 4-5 days at room temperature or in the refrigerator.
link vào ku
Best view i have ever seen !
Kim
So yummy!
Lisa
I can't have any nuts at all. Can't find any recipe that doesn't include a "butter" is there no other alternative?
Tessa
Hi Lisa - I haven't tried it here, but I would think that SunButter could work as a nut butter substitute.
Rose
These are fantastic! I agree with the comment above that when I tasted the batter I was skeptical because the batter didn't taste that great but the flavors came together after baking and they are soo good! I substituted a can of pureed unsweetened pumpkin, didn't have coconut sugar so I doubled the maple syrup. Yum. I even used the pumpkin for the icing and didn't have chocolate chips so i used cocoa powder, a bit of coconut oil and maple syrup. I am amazed that these came together without egg or an egg sub.
Tessa
Thank you, Rose! I am so happy you liked them and those subs sound delicious!
Sherilee
Oh my goodness, these are better than I expected, I promised myself that next time I harvest my sweet potato's from my garden I would make brownies with them. I also had to make my own almond butter in Vitamix. I added a couple drops of Tangerine essential oil to the topping as well for that something extra. Only drawback was that my potato's were a bit fibrous, despite this & picking out many fibres, the end result is melt in the mouth , fudgy bites of delicousness with a hint of citrus, love how simple & easy this recipe is, thanks for sharing. The real test will be in a few days when I will be sharing with some friends, if any left !!
Tessa
I am so glad you were happy with it! I am jealous you are growing your own sweet potatoes! :)
Maria Bakkers
I used 2 tbsp honey instead of coconut sugar because I didn’t have any. They turned out beautifully and satiated my brownie cravings.
Thank You
Tessa
That is great! Thank you, Maria! :)
Aimee
These are amazing. I used 2 tbsp honey instead of coconut sugar because I didn’t have any. They turned out beautifully and satiated my brownie cravings... by actually tasking like brownies but better!
Tessa
That is awesome! Thank you, Aimee!!
Steph
Deliciously moist and fudgey brownies. Made these as looking for a dairy and grain free alternative for my son which would still feel like a treat. Did not disappoint.
Tessa
That is wonderful to hear! I'm glad your son enjoyed them too. Thank you, Steph!