3-Ingredient Sweet Potato Brownies

Fudgy sweet potato brownies that need just three ingredients and one bowl! Made without flour, eggs, dairy, or added oil, they have a rich chocolate flavor and a soft, dense texture. Chill before slicing for neat little squares.

Introduction

I like my brownies with an intense chocolate flavor, but beyond that, I say listen to everyone, follow no one. Some days call for a cakey square; other days call for something dense and fudgy. For the latter, I reach for sweet potatoes.

Very soft, finely mashed sweet potato makes a wonderfully moist base for cocoa powder and almond butter. Stir them together, spread the thick batter in a pan, and bake until the edges are just set. No flour, eggs, or leavening required.

The sweetness comes from the sweet potato, so expect a deep cocoa flavor rather than the sweetness of a conventional brownie. I have noticed that sweetness varies from one batch of sweet potatoes to another. Taste the batter before baking, and add the optional chocolate chips if you would like a sweeter, more chocolate-filled square. Let the brownies cool completely, then chill them before cutting—the little wait makes slicing much easier.

Why You’ll Love This Recipe

• Three essential ingredients:A short ingredient list, with chocolate chips and other extras entirely optional.
• One bowl:Mix the batter by hand; no mixer required.
• Rich and fudgy:Deep cocoa flavor with a dense, moist texture.
• Vegan:No eggs or dairy; choose dairy-free chocolate chips if adding them.
• Gluten-free and grain-free:No wheat flour, oat flour, or other flour.
• Oil-free:No added oil or butter; nut or seed butter provides the richness.
• Freezer-friendly:Keep a batch for a ready chocolate snack.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Cooked sweet potato:Use peeled flesh that isvery soft, moist, and finely mashedor pureed. It supplies moisture, body, and the brownies’ natural sweetness. Dry, stiff and/or stringy mashed sweet potatoes makes the batter too dry.
• Unsweetened cocoa powder:Gives the brownies their concentrated chocolate flavor. I like a strong cocoa flavor; see the recipe-card note for a milder option. Raw cacao powder works, too.
• Runny almond butter:Blends easily into the sweet potato and adds richness. Stir it well before measuring. Other nut and seed butters work. too. See myIngredient Substitutionsbelow.
  • Optional miniature semisweet chocolate chips:Add extra chocolate and sweetness. Choose dairy-free chips to keep the brownies vegan.

How to Make Sweet Potato Brownies

Note that the complete instructions are also in the recipe card below.

1. Prepare the pan.Preheat the oven to 325°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper.
2. Mix the batter.Whisk the cocoa powder, finely mashed cooked sweet potato, and runny almond butter in a medium bowl until smooth and blended. The batter will be thick. Stir in the optional chocolate chips.
3. Fill the pan.Scrape the batter into the prepared pan and spread it evenly, smoothing the top.
4. Bake.Bake for 20 to 25 minutes, until the edges are just set. The center will still look underdone; a toothpick inserted near the center should have moist crumbs attached.
5. Cool and chill.Cool completely in the pan, then refrigerate until cold. Lift out using the parchment paper and cut into 16 squares.

Taste and Texture

Expect rich cocoa flavor and soft, dense, fudgy brownies. Sweet potatoes provide gentle sweetness, which varies with the potatoes you use. The optional chocolate chips make the brownies sweeter and add little pockets of chocolate.

Cooling and chilling are part of the method, not merely serving preferences. The brownies look underdone when they come out of the oven and need to cool completely before slicing.

Storage

• Room Temperature:Store cooled, cut brownies in an airtight container at cool room temperature for up to 1 day.
• Refrigerator:Store in an airtight container for up to 5 days.
• Freezer:Store in an airtight container for up to 6 months.

Serving Suggestions

A cold glass of your go-to plant-based milk is a lovely match for the rich cocoa flavor of the brownies. I am partial to pairing one with an afternoon cappuccino or other coffee drink. These are also great travelers, great for packing into lunch boxes or bags, or even a gym bag for a pre-workout or post-workout snack.

Flavor Variations

Add about 2 teaspoons of instant espresso powder (regular or decaffeinated) to the batter. ForEspresso Chip Brownies, add the espresso powder as well as 1/3 cup miniature dark chocolate chips.

Add about 1 to 2 teaspoons pure vanilla extract and sprinkle the top of the batter with a small amount of flaky sea salt.

Use creamy peanut butter in place of the almond butter, Stir in 1/3 cup chopped toasted peanuts to the batter, or sprinkle on top before baking.

Add about 1 to 2 teaspoons peppermint extract to the batter.

Stir in the optional miniature chocolate chips, or use chopped dark chocolate. Choose dairy-free chocolate for vegan brownies. Alternatively, melt the chocolate with a small amount of coconut oil in a microwave in 10-15 minute interval until melted. Drizzle or spread the melted chocolate over the cooled brownies. Refrigerate until the chocolate is firm.

Stir in chopped raw or toasted nuts or seeds, such as pecans, walnuts, sunflower seeds, hemp hearts. or pumpkin seeds.

Add 1/4 cups of cacao nibs for a crunchy chocolate addition.

Tips for Success

• Start with very soft sweet potato.Microwave, boil, or steam until very soft. Remove the skin and finely mash or puree the flesh. If the mash is dry, add a few teaspoons of water to make it moist and mushy.
• Measure the mash.Use the amount in the recipe card rather than estimating by the size of the potato.
• Use runny nut butter.If yours is firm, gently warm a portion in the microwave until runny, or stand the jar in a bowl of very hot water.
• Check the sweetness.I find that sweet potatoes vary in sweetness. Taste the batter before baking and adjust to your liking; chocolate chips are an straightforward optional addition.
• Chill before cutting.Cool completely in the pan, then refrigerate until cold. For a quicker chill, freeze for 1 hour before slicing.

Ingredient Substitutions

• Almond butter alternatives:Use the same amount of runny sunflower seed butter, tahini, roasted flaxseed butter,coconut butter(not coconut oil), peanut butter, pepita butter, or cashew butter. The flavor will reflect the butter you choose.
• Nut-free option:Choose sunflower seed butter, tahini, or pepita butter, and check all ingredient labels for your allergy needs.
• Pumpkin puree:An equal amount of unsweetened pumpkin puree can replace the sweet potato. I suggest adding sweetener to taste because pumpkin is less sweet.
• Raw cacao powder:Use it in place of the unsweetened cocoa powder. It is a go-to option of mine.
• Carob powder:I have made the brownies with carob powder in place of cocoa powder and loved the result.

Frequently Asked Questions

Microwave, boil, or steam a large sweet potato until very soft. Remove the skin, then mash the flesh finely with a fork or puree it with a stick blender, food processor, or blender. Measure the finished mash. If it is dry or stiff, add a few teaspoons of water until it is moist and mushy.

One reader reported success with canned sweet potato puree. Choose plain puree rather than a sweetened pie filling, and measure the amount listed in the recipe card.

The sweet potato provides the sweetness in the three-ingredient base. I find that some sweet potatoes are much sweeter than others. Taste the batter before baking; if you prefer sweeter brownies, add the optional chocolate chips. If you prefer, you can also, or alternatively, add a tablespoon or two of your preferred sweetener, to taste, such as coconut sugar, maple syrup, dark or light brown sugar. If you do not follow a vegan diet, you can also add honey.

I would first check the sweet potato: it needs to be very moist and mushy, not dry and stiff. The nut butter should also be runny. The batter is meant to be thick, but it should blend smoothly and spread in the pan.

Yes. I prefer the strong chocolate flavor of 1/2 cup cocoa powder, but you can start with 1/4 cup and add more to reach the flavor you like. Cocoa brands and varieties differ in intensity.

The almond butter version contains nuts. For a nut-free version, use a suitable seed butter and check your other ingredients. Each serving of the almond butter version has approximately 4 grams of protein; I would describe the recipe as a fudgy dessert rather than a high-protein brownie.