These baked chocolate brownies are moist and delicious, made with sweet potatoes, almond butter, cacao powder. and a touch of maple syrup. Just 4 simple ingredients—and no flour–for rich and chocolaty, totally decadent, fudgy sweet potato brownies…oh, and they’re Kosher for Passover too!

Brownie squares with nuts and chocolate chips on top in random pattern on parchment paper.

Jump to:

Why these Sweet Potato Brownies Work
Ingredients and Substitutions
Healthy Sweet Potato Brownies
How to make the BEST Flourless Brownies
Debra’s Pro Tips
How to Store and Freeze Sweet Potato Brownies
More Brownie Recipes
📖 Recipe

Why these Sweet Potato Brownies Work

Are you team edges or centers when it comes to brownies? Either way you’e going to adore these ooey-gooey rich and fudgy brownies. Sweet potato brownies without eggs means you can eat the batter…or make them as undercooked as you prefer without worry!

These vegan, flourless brownies are rich and chocolaty, totally decadent, fudgy and delicious, and….you guessed it….kosher for Passover too. This Healthy Brownie Recipe with wholesome ingredients needs no preamble though….compared to regular brownies, they win…hands down! Period. End of story.

Sweet potatoes lend themselves beautifully to brownie batter…the texture and taste are spot on and they absorb the raw cacao powder well. Once you’ve roasted the sweet potatoes—-and you can do that in advance (ie: when you’ve already got the oven on to make dinner)—these can be mixed and in the oven in 5 minutes.

Two brownies, topped with chocolate chips and crushed almonds, laying on their side so you can see the fudgey interior.

Ingredients and Substitutions

Labeled ingredients: sweet potatoes, cocoa powder, almond butter, maple syrup, chocolate chips.

Sweet potatoes: Baked and mashed….thickens the vegan brownies with added fiber and vitamins, plus they’re sweet so less maple syrup is needed. Use white sweet potatoes for a lighter colored brownie.
Almond butter: Use crunchy if you’re the type to brownies with nuts. Otherwise use creamy almond butter.
Maple Syrup: Use pure maple syrup without additives.
Cacao powder: Raw cacao powder has a bit more antioxidants and minerals than processed cocoa powder. But still, cocoa powder without any added sugar is an awesome choice for these chocolate brownies.
OPTIONAL: My favorite toppings for brownies: dark chocolate chips, crushed almonds or pistachios, and/or sea salt. A pinch of cayenne pepper is a secret ingredient I often include, as well as a splash of good quality vanilla extract.

Healthy Sweet Potato Brownies

Mixing carbohydrates with healthy sources of protein, fiber and fats slows down they’re absorption and helps to control blood sugar levels. These chocolate brownies combine the healthy fats and protein of nut butter with the fiber of sweet potatoes for the perfect metabolic mixture…Yes, the sweet potatoes and the maple syrup have carbs….but they aren’t refined and they’re absorbed more slowly by the other wholesome ingredients. YAY for great taste without sugar spikes.
Sweet potatoes are incredibly nutrient dense. They’re loaded with vitamin A, Vitamin C, fiber and antioxidants, plus they add moisture to these brownies without adding additional fat.
Raw Cacao Powder is minimally processed, fermented and adds antioxidants and minerals to this recipe. Cocoa powder is roasted at a high temperature and is less nutrient dense, but you can find it without any added sugar that regular chocolate would bring.
Keeping sugar spikes to a minimum and regulating blood sugar is key to reducing inflammation in the body and maintaining better health. These healthy brownies (skip the chocolate chip topping, but go for the nuts!) have a balanced mix of ingredients that will satisfy your sweet tooth. They are a great option for those, but still eat them in moderation to avoid major glucose spikes.

How to make the BEST Flourless Brownies

Baked sweet potatoes are the main ingredient for these brownies—and they can be made up to a week in advance….so think about a time that you’ll have the oven on anyhow and bake the potatoes then….or allow an extra hour to bake them just before making the brownies.

Two sweet potatoes on a baking sheet lined with parchment paper.

Preheat oven to 350. Wash sweet potatoes and pat dry. Place them on a parchment lined baking tray.

Two baked sweet potatoes on a parchment lined baking tray.

Bake for 1 hour for smaller, thin potatoes. Thicker potatoes will need an additional 15 minutes to be tender enough to mash.

Baked sweet potatoes, sliced open and mashed with a fork.

Cooking time will vary depending on size of potatoes. Potatoes are done when a fork will easily push inside to tender flesh. Cut in half lengthwise and then use a fork to mash. You’ll need ¾ cup mashed sweet potato flesh for this recipe.

Medium mixing bowl with mashed sweet potatoes, crunchy almond butter and maple syrup.

Scoop mashed sweet potato into a large mixing bowl along with the almond butter and maple syrup.

Mix well, until everything is well incorporated. You can use a food processor for silky smooth brownies, but I think a heavy wooden spoon and a bowl work just fine.

Mashed orange/brown mixture with a heap of cocoa powder in the center.

Add cocoa powder to the sweet potato mixture.

Chocolate brownie batter in a large glass bowl.

Continue to mix until all the cocoa powder has been absorbed and there is none on the bottom or sides of the bowl.

Offset spatula spreading brownie batter into a square baking pan.

Transfer the brownie batter to a parchment lined 8×8 baking pan. Spread evenly into the corners.

Brownie batter, sprinkled with nuts and mini chocolate chips in a square baking pan.

Sprinkle with chocolate chips, crushed almonds and coarse sea salt, if desired and bake in preheated 350 oven for 25 minutes.

Brownies, sprinkled with nuts and chocolate chips, cut into squares with a pink knife.

Let them come to room temperature and then transfer from the brownie pan, pulling on the parchment paper, to a wooden board. Use a sharp knife to cut into squares.

Debra’s Pro Tips

Three brownies, topped with nuts and chocolate chips, stacked vertically, the top one has nuts and chocolate chips.

Use chunky almond butter if you like nuts in your brownies….or smooth if that’s your jam.
Even if it’s your first time making these, double the batch…especially for Passover Brownies. I promise you still won’t have any leftover!
Spice up your gluten-free sweet potato brownies with a pinch of cayenne, added to the wet ingredients….next level for sure. One of my new favorite ways to enjoy them.
Next time add a teaspoon vanilla extract to the wet ingredients…..I’d love to know if you think the flavor is enhanced. Let me know in the comments.
Vegan sweet potato brownies are pareve….another reason these are the BEST brownies for Passover.
For crisp cuts, pop the finished pan of brownies into the freezer. They will be SO EASY to cut into whatever size pieces you want.

How to Store and Freeze Sweet Potato Brownies

Cool completely before storage.
Store in an airtight container.
Brownies will stay good at room temperature for a week, in the fridge for 2 weeks or the freezer for 3 months.
Freeze in the pan for an hour, then cut…they
Use freezer safe containers or zip top bags and push out as much air from the bag as possible to avoid freezer burn.

More Brownie Recipes

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📖 Recipe

Stack of three chocolate brownies topped with chocolate chips and nuts.

Moist and Flourless Sweet Potato Brownies

Author: Debra Klein

Flourless Sweet Potato Brownies are rich and fudgy, loaded with chocolate flavor and perfect for Passover. They're naturally vegan and gluten-free, made with wholesome ingredients and they taste incredible.

5 from 55 votes

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Prep Time 7

Cook Time 30

Bake the Sweet Potatoes 1

Total Time 1 37

Course Dessert

Cuisine American, Jewish Holiday

Servings

Calories 115 kcal

Equipment

Ingredients

▢ ½ lb sweet potatoes 2 medium or 1 large
▢ ¾ cup almond butter
▢ ⅓ cup raw cacao powder
▢ ½ cup maple syrup

Instructions

Preheat oven to 350. Wash sweet potatoes and pat dry. Place on parchment lined baking tray and bake for 1 hour to 1 hour 15 minutes, depending on size of potatoes. They are done when tender when pierced with a fork.
Cut potatoes lengthwise and mash pulp with a fork. Measure out ¾ cup and add it to a large mixing bowl. Add the almond butter and maple syrup and mix well.
Stir in the cacao powder and mix well. Dig from the bottom to be sure all chocolate powder is well incorporated into the wet ingredients.
Line an 8×8" baking dish with parchment paper. Spread brownie batter evenly into the prepared pan.
If desired, sprinkle on dark chocolate chips, chopped nuts or coarse sea salt to the top. Bake for 30 minutes, until toothpick comes out clean.
Let cool for at least 10 minutes in the pan. Then, carefully lift the parchment paper and transfer the brownies onto a cutting board. Use a sharp knife to make 4 cuts lengthwise and 4 across to create 16 equal sized brownies.
Store in an airtight container. Room temperature for 1 week, in the fridge for 2 weeks or freeze for up to 3 months in a freezer proof container.

Notes

Almond Butter: choose smooth if you don’t like nuts in your brownies, or go for the chunky for some added texture. For nut allergies, use sunflower seed butter. You can also use peanut butter, if you prefer the taste. Choose a brand that has just one ingredient: almonds…with no added refined oils, sugars or sodium.

OPTIONAL: I used 2 tablespoons mini dark chocolate chips, 2 tablespoons chopped almonds, and a sprinkle of coarse sea salt to top my brownies before baking. They also taste great without any toppings…you do you!

Nutrition

Calories: 115kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 10mgPotassium: 185mgFiber: 2gSugar: 7gVitamin A: 2011IUVitamin C: 0.3mgCalcium: 58mgIron: 1mg

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

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Comments

5 from 55 votes (42 ratings without comment)