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5 from 5 votes

Healthy Chocolate Sweet Potato Brownies Recipe

For a healthy, quick dessert that everyone will love, these easy and fudgy sweet potato brownies are 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.
Prep Time5 mins
Cook Time20 mins
Course: healthy, Snack
Cuisine: Australian
Servings: 12
Calories: 252kcal


  • 1 cup steamed sweet potato peeled, sliced and steamed or boiled until soft
  • 10 medjool dates pitted
  • ½ cup almond butter
  • cup brown rice syrup (rice malt syrup), or maple syrup
  • 2 eggs
  • 2 tsp vanilla bean paste
  • 1 cup almond flour
  • cup unsweetened cocoa powder or cacao
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup dark chocolate chopped. Use dairy free chocolate if needed.


  • additional dark or milk chocolate, for topping.


  • 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!


  • 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.
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.
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.
To test if the brownies are cooked through, simply poke a toothpick or wooden skewer into the centre of the mixture. If it comes out clean, with a few crumbs sticking, the brownies are ready.


Calories: 252kcal | Carbohydrates: 29g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 122mg | Potassium: 367mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1636IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg