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.

Ingredients

Scale

Wet Ingredients

1 cup sweet potato, cooked and mashed (about 1 medium sweet potato)
2 tsp vanilla extract
1/2 cup pure maple syrup
1 1/2 tbsp coconut oil, melted
1/4 cup peanut butter
1 egg

Dry Ingredients

1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
2/3 cup oat flour

Mix-ins

1/2 cup chocolate chips
1/2 cup walnuts, chopped
1/2 cup mini marshmallows

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