If you’re craving a dessert that feels indulgent but sneaks in some wholesome goodness, these Flourless Sweet Potato Brownies are about to become your new obsession. Packed with naturally sweet mashed sweet potatoes and luscious chocolate, these brownies bring together a moist, fudgy texture with a depth of flavor that will surprise and delight you. What’s even better? They’re completely flourless, making them an excellent treat for anyone looking to skip conventional flours without sacrificing that rich brownie experience.

Flourless Sweet Potato Brownies Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for a handful of straightforward ingredients, each one playing a crucial role in creating those irresistible Flourless Sweet Potato Brownies. From creamy peanut butter to the touch of maple syrup that heightens sweetness naturally, these components combine to create a fudgy, flavorful treat that’s both comforting and guilt-free.

Sweet potato (1 cup, cooked and mashed): Adds natural sweetness and moisture, forming the base of the batter.

Vanilla extract (2 tsp): Enhances the overall flavor with warm, aromatic notes.
Pure maple syrup (1/2 cup): A natural sweetener that balances richness and adds a slight caramel undertone.

Coconut oil (1 1/2 tbsp, melted): Contributes healthy fats and a slight tropical flavor while keeping brownies moist.
Peanut butter (1/4 cup): Imparts nuttiness and a creamy texture that complements the chocolate beautifully.

Egg (1): Provides structure and helps bind the mixture.
Cocoa powder (1/3 cup): Delivers intense chocolate flavor and deep color.
Baking powder (1 tsp): Ensures slight lift so brownies aren’t too dense.

Salt (1/2 tsp): Balances sweetness and enhances chocolate notes.
Oat flour (2/3 cup): A hearty, gluten-free flour alternative that adds a subtle nuttiness.
Chocolate chips (1/2 cup): Melted pockets of chocolate for bursts of richness in each bite.

Walnuts (1/2 cup, chopped): Provides crunch and a toasty flavor contrast.
Mini marshmallows (1/2 cup): Adds fun, gooey sweetness that toasts lightly during baking.

How to Make Flourless Sweet Potato Brownies

Step 1: Prep the Oven and Sweet Potato

Preheat your oven to 350°F to get that perfect baking environment ready. If you haven’t cooked your sweet potato yet, bake, boil, or microwave a medium one until soft and tender, then mash it until silky smooth – no lumps here for the best texture.

Step 2: Combine Wet Ingredients

In a large mixing bowl, blend together the mashed sweet potato, vanilla extract, pure maple syrup, egg, peanut butter, and melted coconut oil. This wet mixture forms a flavor-packed, creamy base that will give your brownies that irresistible moistness.

Step 3: Mix Dry Ingredients Separately

Grab another bowl and whisk together cocoa powder, baking powder, salt, and oat flour. Mixing these dry ingredients first helps ensure they are evenly distributed in the batter for uniform texture and flavor.

Step 4: Fold Dry Ingredients Into Wet

Slowly add the dry ingredients to the wet mixture, stirring carefully until just combined. This step is key to achieving the perfect fudgy consistency without overmixing, which could make your brownies dense.

Step 5: Add Your Favorite Mix-Ins

Now’s the time to fold in your chosen delicious extras – the chocolate chips, chopped walnuts, and mini marshmallows. These little bursts of flavor and texture take your Flourless Sweet Potato Brownies from good to absolutely unforgettable.

Step 6: Bake to Perfection

Pour the batter into an 8×8 inch prepared baking pan (greased or lined with parchment paper). For extra flair, sprinkle some mix-ins on top as well. Pop it in the preheated oven and bake for about 22 to 28 minutes, or until the edges are set and a toothpick inserted in the center comes out clean.

Step 7: Cool and Optional Drizzle

Once baked, remove from the oven and let the brownies cool completely in the pan. If you want to bring these brownies to superstar status, drizzle melted chocolate over the top for a glossy finish that looks as rich as it tastes.

How to Serve Flourless Sweet Potato Brownies

Garnishes

To make your serving pop, add a dusting of cocoa powder or a sprinkle of powdered sugar. Fresh berries or a scoop of vanilla ice cream also create a delightful contrast, balancing the fudgy sweetness perfectly.

Side Dishes

Pair these brownies with a cup of strong coffee or a creamy latte for a cozy treat session. Herbal teas or a cold glass of milk work beautifully too, helping to cut through the richness and refresh your palate.

Creative Ways to Present

Serve these brownies on a wooden board surrounded by chopped nuts and marshmallows for a rustic shimmer. Or cut them into bite-sized squares and thread onto skewers with fresh fruit for a playful dessert display at parties.

Make Ahead and Storage

Storing Leftovers

Store your leftover Flourless Sweet Potato Brownies in an airtight container at room temperature for up to three days. Keeping them sealed helps maintain their moisture and prevents the marshmallows on top from drying out.

Freezing

If you want to save these for later, wrap them tightly in plastic wrap and foil, then freeze for up to three months. When ready to enjoy, thaw overnight in the fridge for the best texture and flavor.

Reheating

Warm individual brownies in the microwave for about 15 seconds or place them briefly in a preheated oven to revive that freshly baked gooeyness. Adding a small dollop of nut butter or a drizzle of chocolate can make them feel freshly made.

FAQs

Are these Flourless Sweet Potato Brownies gluten-free?

Yes! Using oat flour makes these brownies gluten-free, assuming you use certified gluten-free oats. It’s a perfect dessert option for anyone avoiding wheat or gluten.

Can I substitute peanut butter with another nut butter?

Absolutely! Almond butter, cashew butter, or sunflower seed butter work wonderfully and add their own unique flavors to the brownies.

What if I don’t have oat flour?

No worries at all! You can make your own oat flour by blending rolled oats in a food processor until fine, or swap with other flours like almond flour for an extra nutty twist.

Can I make these brownies vegan?

To make them vegan, replace the egg with a flax or chia egg, and confirm your mini marshmallows are vegan-friendly since many brands are not.

Why do these brownies use sweet potato?

Sweet potato adds natural sweetness, moisture, and nutrients like fiber and vitamins, making these brownies healthier and giving them a lovely, rich texture without any flour.

Final Thoughts

If you’re on the lookout for a dessert that’s indulgent yet comforting and delightfully wholesome, these Flourless Sweet Potato Brownies are a game changer. They’re easy to make, packed with layers of flavor, and versatile enough to become a staple in your baking repertoire. Trust me, once you try these, they’ll be impossible to resist—so grab your ingredients and dive into this deliciously fudgy adventure!

Flourless Sweet Potato Brownies Recipe

★★★★★

5.2 from 15 reviews

Author: lina

Total Time: 40 minutes
Yield: 9 brownies 1x
Diet: Gluten Free

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Description

These Flourless Sweet Potato Brownies are a moist, rich, and healthier twist on traditional brownies, using naturally sweetened mashed sweet potatoes and oat flour for a gluten-free treat. Packed with chocolate chips, walnuts, and mini marshmallows, they offer a perfect balance of sweetness and texture, making them an ideal dessert for those seeking a nutrient-dense indulgence without flour.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is prepared.

Combine Wet Ingredients: In a large bowl, mix together the cooked and mashed sweet potato, vanilla extract, pure maple syrup, egg, peanut butter, and melted coconut oil until well blended.
Mix Dry Ingredients: In a separate bowl, whisk together the cocoa powder, baking powder, salt, and oat flour until evenly combined.
Form Batter: Gradually add the dry ingredients to the wet ingredients, stirring well until a smooth batter forms.

Add Mix-ins: Fold in the chocolate chips, chopped walnuts, and mini marshmallows gently to distribute evenly throughout the batter.
Prepare Baking Pan: Pour the batter into a greased or parchment-lined 8×8 inch baking pan. Optionally, sprinkle additional mix-ins on top for extra texture and flavor.
Bake: Bake for 22 to 28 minutes, or until the top starts to brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Remove from the oven and allow the brownies to cool completely in the pan before slicing. Optionally, drizzle melted chocolate over the top before serving for an extra indulgent touch.

Notes

You can substitute peanut butter with almond or cashew butter for a different nutty flavor.
Ensure the sweet potato is fully cooked and mashed smoothly for best texture.

If you want to keep these vegan, replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, set for 5 minutes).
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To make the brownies nut-free, omit walnuts and use sunflower seed butter instead of peanut butter.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert

Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie (approx. 1/9 of the batch)

Calories: 210 kcal
Sugar: 15 g
Sodium: 120 mg

Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g

Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g

Protein: 4 g
Cholesterol: 25 mg

Keywords: flourless brownies, sweet potato brownies, gluten free dessert, healthy brownies, vegan brownies substitute, oat flour brownies, chocolate walnut brownies