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A stack of three thick, fudgy Sweet Potato Brownies with a slightly crumbly texture, placed on parchment paper.
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5 from 7 ratings

Fudgy Vegan Sweet Potato Brownies (No Flour!)

These fudgy vegan sweet potato brownies are rich, truffle-like, and made without flour—naturally gluten-free, dairy-free, and easy to make with pantry staples.
Prep Time15 minutes
Cook Time40 minutes
Chill Time30 minutes
Total Time1 hour 25 minutes
Course: Desserts
Cuisine: American
Diet: Gluten Free, Halal, Hindu, Kosher, Low Lactose, Vegan, Vegetarian
Keyword: flourless brownies, gluten-free brownies, sweet potato brownies, vegan brownies
Servings: 9 brownies
Author: Sarah Bond

Ingredients

  • 1 ½ cups pureed sweet potato 330 g (see notes for prep)
  • 4 ½ Tbsp hot water 66 mL
  • 1 ½ Tbsp flaxseed meal 9 g
  • 1 ½ cups vegan semi-sweet chocolate chips 260 g
  • ¾ cup creamy almond butter 192 g
  • 6 Tbsp maple syrup 150 g
  • 1 tsp vanilla extract 5 mL
  • 6 Tbsp unsweetened cocoa powder 30 g
  • 1 tsp baking powder 3 g
  • ½ tsp salt 4 g
  • ¾ tsp espresso powder optional, 3 g
  • ½ cup desired mix ins, like vegan chocolate chips, chopped nuts, or pretzels 90 g

Instructions

  • Prep: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  • Sweet Potato: Make 1 ½ cups pureed sweet potato (see notes for making from scratch, or use leftover mashed sweet potatoes)
    A bowl of orange sweet potato puree being blended with an immersion blender on a light brown surface.
  • Flax Egg: In a small bowl, combine 4 ½ Tbsp hot water and 1 ½ Tbsp flaxseed meal. Stir and let sit for 5 to 10 minutes to thicken.
    A glass bowl filled with a mixture of water and ground flaxseed sits on a light brown surface next to a metal whisk and an empty glass jar.
  • Melt Chocolate: In a microwave-safe bowl, combine 1 ½ cups vegan semi-sweet chocolate chips and ¾ cup creamy almond butter. Microwave in 20-second increments, stirring between each, until smooth and fully melted. Let cool slightly.
    A glass bowl containing chocolate chips and nut butter being mixed with a black spatula, placed on a light brown surface.
  • Wet Ingredients: In a large bowl, whisk together flax egg, 6 Tbsp maple syrup, and 1 tsp vanilla extract until smooth, about 2 minutes by hand or with electric beater.
    A large metal mixing bowl with a small amount of dark liquid and spices at the bottom, placed on a light brown countertop. A metal whisk is visible in the top left corner.
  • Add Chocolate: Pour the melted chocolate mixture into the flax-maple mixture. Whisk by hand or with electric beater until well incorporated, about 2 minutes. It will have a glossy, shiny appearance.
    A metal mixing bowl filled with chocolate cake batter sits on a brown countertop, with a beater covered in batter nearby.
  • Bring It All Together: Stir in sweet potato puree, 6 Tbsp unsweetened cocoa powder, 1 tsp baking powder, ½ tsp salt, and optional ¾ tsp espresso powder. Stir in ½ cup desired mix ins, like vegan chocolate chips, chopped nuts, or pretzels.
    The batter might get very thick all of a sudden if there’s a large gap in temperature between the puree, the dry ingredients, and wet ingredients, and that is totally normal.
    A metal mixing bowl with a whisk attachment contains chocolate batter, chocolate chips, pumpkin puree, and spices on a light brown surface.
  • Bake: Spread the batter evenly into the prepared pan. Bake for 45 to 50 minutes, or until the edges are firm and the center looks set.
    A square baking pan lined with parchment paper filled with chocolate brownie batter, photographed from above on a light brown surface.
  • Cool: Let brownies cool completely in the pan, then chill in the fridge for about 40 minutes before slicing for clean, dense squares.
    A baked pan of chocolate brownies sits on parchment paper in a square baking dish on a light brown surface.

Video

Notes

To make sweet potato puree, peel 2 to 3 sweet potatoes, removing both the skin and the thin white layer underneath (this prevents a grainy texture). Chop into cubes and boil for 15–20 minutes, or until fork-tender. Drain, then blend with 1 to 2 Tbsp water using a blender or immersion blender until completely smooth. Measure out 1 ½ cups of the puree and let it cool slightly before using.
Underbake Them: The brownies will continue to set as they cool; for the fudgiest result, slightly underbake them.
Chill before slicing for the cleanest squares. Chill for at least 15 minutes or better yet, 30 minutes in the fridge.
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.
Sprinkle flaky sea salt on top before baking for a perfectly balanced flavor and a little crunch.

Nutrition

Serving: 1brownie | Calories: 365kcal | Carbohydrates: 34g | Protein: 6g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 185mg | Potassium: 420mg | Fiber: 6g | Sugar: 19g | Vitamin A: 5800IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 3.4mg
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