For a healthy, quick dessert that everyone will love, this easy and fudgy sweet potato brownies recipe is sure to hit the spot! Free from gluten, dairy and refined sugars, these healthy brownies from scratch are fast and simple make. And while they might be healthy, their flavour can’t be underestimated! They are also completely delicious and packed with intense chocolate flavour.
As much as I love gooey, luxurious chocolate brownies, sometimes certain situations call for a healthy baking recipe. And when I need to make a healthier treat, these sweet potato brownies have it all! An intense chocolate flavour, deliciously fudgy texture and an unbelievably low-mess, easy to make recipe.
These sweet potato brownies are decadent, sinfully indulgent and oh so fudgy. In fact, they are so good, you wouldn’t even know that they contain healthier ingredients! The fact that they are also flourless, gluten free, dairy free and refined sugar free is just a bonus.
How do you make healthy brownies?
This healthy sweet potato brownies recipe is ridiculously simple to make. They require a handful of healthy ingredients that you can find in your local supermarket, and all you need is a food processor or blender and a muffin tray- washing up doesn’t get much easier than that!
This recipe gives my classic chocolate brownies a healthy makeover, with a few healthier substitutions;
- For gluten free brownies, almond flour (or almond meal) is used instead of regular flour.
- To make these brownies dairy free, this recipe uses almond butter instead of butter or oil. For completely dairy free brownies, be sure to choose a dairy free chocolate.
- For brownies with no sugar, rice malt syrup or maple syrup is used instead of refined sugar. The brownies are also naturally sweetened with dates. The extra sweetener can be omitted entirely if preferred. For the chocolate used in this recipe, you can select a sugar free or super dark chocolate (80% +) to reduce the sugar content.
- For these sweet potato brownies to be vegan or egg free, substitute the eggs for ½ cup of applesauce or stewed, pureed apples. Aquafaba can also be used in place of eggs.
And that’s it! With these simple substitutions, you can literally have your healthy cake and eat it too.
To make these sweet potato brownies;
- Place all of the ingredients into a food processor and blend until completely broken down and smooth.
- Spoon the mixture into a prepared brownie or slice tin and bake at 180° C (355° F) for around 20-25 minutes.
- Enjoy them plain, or add a little extra melted chocolate on top.
- Use all of your willpower to allow them to cool before eating! *It’s ok if you fail at this step. No judgement here.
How to store sweet potato brownies
These healthy brownies can be stored in the fridge in an airtight container for up to 7 days. And the best thing? They can also be frozen! That means, you can have a batch of irresistible, fudgy chocolate brownies whenever you feel like the perfect guilt free treat. To freeze, individually wrap each brownie in baking paper, or place a piece of baking paper between layers to prevent sticking. Add to an airtight container and store in the freezer for up to 3 months.
Simply thaw at room temperature, or microwave until warm.
Variations
For extra indulgence, try adding these extras to the batter before baking;
- Chopped nuts like walnuts or hazelnuts.
- ¼ teaspoon of cinnamon.
- 1-2 tablespoons of espresso coffee to intensify the rich chocolate flavour.
Enjoy these healthy brownies on their own, or add your favourite ice cream, a slather of peanut butter, your favourite fresh berries or some melted chocolate.
If you love this chocolate sweet potato brownies recipe, give these other healthy dessert ideas a try!
For other delicious and healthy Easter recipes and inspiration, see my collection of Healthy Easter Dessert Ideas here.
Healthy Chocolate Sweet Potato Brownies Recipe
Ingredients
- 1 cup steamed sweet potato peeled, sliced and steamed or boiled until soft
- 10 medjool dates pitted
- ½ cup almond butter
- ⅓ cup brown rice syrup (rice malt syrup), or maple syrup
- 2 eggs
- 2 tsp vanilla bean paste
- 1 cup almond flour
- ⅓ cup unsweetened cocoa powder or cacao
- 1 tsp baking powder
- ½ tsp salt
- ½ cup dark chocolate chopped. Use dairy free chocolate if needed.
Optional
- additional dark or milk chocolate, for topping.
Instructions
- Pre-heat oven to 180°C (355 F) and line a 21cm square cake tin with baking paper.
- Place all of the ingredients into a food processor and blend until the dates and mixture breaks down and becomes completely smooth. Spoon the batter into the prepared tin and bake for 20-25 minutes, or until the brownies are completely cooked through.
- Transfer to a wire rack and allow to cool completely.
- Once the brownies have cooled, drizzle with a little extra melted dark chocolate if desired. Cut into slices and store in an airtight container in the refrigerator for up to 7 days. Enjoy!
Notes
- For gluten free brownies, almond flour (or almond meal) is used instead of regular flour.
- To make these brownies dairy free, this recipe uses almond butter instead of butter or oil. For completely dairy free brownies, choose a dairy free chocolate.
- For brownies with no sugar, rice malt syrup or maple syrup is used instead of refined sugar. The brownies are also naturally sweetened with dates. The extra sweetener can be omitted entirely if preferred. For the chocolate used in this recipe, you can select a sugar free or super dark chocolate (80% +).
- For these sweet potato brownies to be vegan or egg free, substitute the eggs for ½ cup of applesauce or stewed, pureed apples. Aquafaba can also be used in place of eggs.
- Chopped nuts like walnuts or hazelnuts.
- ¼ teaspoon of cinnamon.
- 1-2 tablespoons of espresso coffee to intensify the rich chocolate flavour.
Nutrition
If you love this recipe, feel free to leave a comment or review below, or send me a message! For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
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