Sweet Potato Brownies
These sweet potato brownies are rich, fudgy, moist, and healthy. Made with almond flour, cocoa powder, and olive oil, they have a deep chocolate flavor with a soft, brownie-like texture. Chopped peanuts add a subtle crunch, while chocolate chips melt throughout for extra indulgence.
Why you’ll love this recipe:
- Fudgy and chocolatey – These brownies have a rich, fudgy texture like classic brownies. The mashed sweet potato keeps them moist, while the cocoa powder and chocolate chips provide a deep chocolate flavor.
- Easy one-bowl recipe – The batter comes together in just one bowl. Simply blend together the wet ingredients, stir in the dry ingredients, and fold in the chocolate chips and peanuts for a quick dessert with minimal cleanup.
- Better-for-you brownies – Made with almond flour, sweet potato, olive oil, and less sugar, these brownies contain more wholesome ingredients while still tasting rich and satisfying.
If you are looking for more healthy recipes, try my Peanut Banana Oatmeal Bars, Healthy Pumpkin Bars, and Healthy Sweet Potato Muffins.
Ingredients you’ll need:
- Sweet potato – Adds natural moisture, structure, and subtle sweetness.
- Olive oil – Provides richness and keeps the brownies soft and tender.
- Egg – Binds the ingredients together and helps create a fudgy texture.
- Vanilla extract – Enhances the chocolate flavor.
- Granulated sugar – Sweetens the brownies and helps create a soft crumb.
- Almond flour – Gives structure while keeping the brownies moist and gluten-free.
- Unsweetened cocoa powder – Provides a deep chocolate flavor.
- Baking powder – Gives the brownies a slight lift.
- Salt – Balances sweetness and intensifies the chocolate flavor.
- Chopped nuts – Adds texture and a nutty contrast to the fudgy brownies.
- Chocolate chips – Melt into the batter for pockets of gooey chocolate.
How to make sweet potato brownies
(The full written and printable recipe is further below.)
Step #1) In a large bowl, blend the sweet potatoes, olive oil, egg, vanilla, and sugar until smooth.
Step #2) Sift in the cocoa powder, almond flour, baking powder, and salt. Stir everything together until just combined.
Step #3) Gently fold in the chopped nuts and chocolate chips. Transfer the batter to a 9″ square baking pan lined with parchment paper.
Step #4) Top with more chopped nuts and chocolate chips if desired. Bake at 350F for 25 minutes.
🌟 Expert tips:
- Microwave the sweet potato for a quick shortcut: Wash and pierce two small or one large sweet potato several times with a fork. Wrap each potato in a damp paper towel and microwave on high for 5–7 minutes, turning halfway through, until very soft; let it cool slightly, then scoop out the flesh and measure out 1 cup for this recipe.
- Blend the wet ingredients: Use a countertop blender or immersion blender to combine the sweet potato, olive oil, sugar, egg, and vanilla into a smooth batter for extra-soft brownies.
- Let the brownies cool before slicing: Because these brownies are very soft and fudgy, let them cool completely to firm up before cutting for neater slices.
Delicious variations:
- Nut-free version – Simply omit the chopped peanuts.
- Extra chocolatey – Add an extra ¼ cup chocolate chips or drizzle melted chocolate over the cooled brownies.
- Peanut butter swirl – Swirl a few tablespoons of peanut butter into the batter before baking.
- Espresso boost – Add 1 teaspoon of espresso powder to intensify the chocolate flavor.
Storing & freezing instructions:
Storing – Store the brownies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate them for up to 1 week. Let refrigerated brownies sit at room temperature for about 10–15 minutes before serving for the best texture.
Freezing – These brownies freeze well. Once completely cooled, slice and place them in a freezer-safe container with parchment paper between the layers. Freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving.
Recipe FAQs:
Not at all. The sweet potato mainly adds moisture and texture, while the cocoa gives them a rich chocolate flavor.
Yes, as long as it’s plain and not sweetened.
Yes, you can use melted coconut oil, avocado oil, or melted butter instead.
Sweet potato brownies tend to be softer than traditional brownies. Make sure they are fully cooled before slicing to allow them to firm up properly.
If you’ve tried this Sweet Potato Brownie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sweet Potato Brownies
Ingredients
- 1 cup cooked and mashed sweet potatoes
- ½ cup avocado or olive oil
- 1 large egg
- 1 tsp vanilla extract
- ½ cup granulated sugar, or coconut sugar
- ½ cup unsweetended cocoa powder
- ¼ cup almond or oat flour
- ½ tsp baking powder
- ¼ tsp fine salt
- ¼ – ½ cup chopped peanuts, walnuts, or pecans, plus more for topping
- ¼ cup chocolate chips, plus more for topping
Instructions
- Preheat oven to 350F and line an 8×8 square pan with parchment paper.
- In a large bowl, blend the sweet potatoes, olive oil, egg, vanilla, and sugar until smooth.1 cup cooked and mashed sweet potatoes, ½ cup avocado or olive oil, 1 large egg, 1 tsp vanilla extract, ½ cup granulated sugar
- Sift in the cocoa powder, almond flour, baking powder, and salt. Stir everything together until just combined.¼ cup almond or oat flour, ½ cup unsweetended cocoa powder, ½ tsp baking powder, ¼ tsp fine salt
- Gently fold in the chopped nuts and chocolate chips. Transfer the batter to a 9″ square baking pan lined with parchment paper.¼ – ½ cup chopped peanuts, walnuts, or pecans, ¼ cup chocolate chips
- Top with more chopped nuts and chocolate chips if desired. Bake at 350F for 25 minutes. Let cool completely before cutting.
Notes
Recipe adapted from The Real Foodie Dietitians.
