Fudgy Sweet Potato Brownies (Gluten-Free, Dairy-Free)

These fudgy sweet potato brownies are a naturally sweet way to indulge your taste buds. Incredibly moist, decadent, and very chocolatey, these healthier brownies are also refined-sugar free, gluten-free and dairy-free. Bake a batch to enjoy as your next guilt-free treat.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Email *

Save This!

Fudgy Sweet Potato Brownies (Just Healthier!)

If you enjoy rich, decadent and fudgy brownies (who doesn’t??), but want a healthier version, these brownies are perfect for you!

Made with mashed sweet potatoes which give them their fudgy texture and sweetened with honey for natural sweetness, these delicious brownies are everything you love, just without the guilt!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for making this healthy sweet potato brownies recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the brownie batter is just a matter of mixing the wet ingredients with the dry ingredients – then bake, cool and slice!
• Gluten-Free & Dairy-Free: The best part is that these healthier brownies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these sweet potato brownies.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Mashed Sweet Potatoes: I prefer using orange sweet potatoes. You can either boil the sweet potatoes until fork-tender and then mash them, or you can microwave the sweet potatoes until tender before mashing them with the back of a for, a potato masher or a food processor (if you want it to be very smooth).
• Eggs: Eggs help to bind the ingredients together, so make sure to add them in. If you are allergic to eggs, or simply wish to keep make vegan brownies instead, you can swap out the eggs with egg-replacer or acquafaba.
• Honey: I’ve added honey as a natural sweetener, but you can always use maple syrup or agave nectar if you prefer. Alternatively, you can also use maple-flavored monkfruit sweetener (a substitute for maple syrup that is low-glycemic index).
• Peanut Butter: If you are allergic to peanuts, go ahead and use other types of nut butters (such as almond butter, cashew butter, or sunflower seed butter).
• Cocoa Powder: Make sure to use unsweetened cocoa powder (as we will already be adding sweeteners).
• Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, you may also swap out the gluten-free flour blend for gluten-free oat flour.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to include it in.
• Vanilla Extract: I like adding vanilla extract for extra flavor. However, feel free to leave it out if you don’t enjoy vanilla.
• Baking Powder: Baking powder is the only leavening agent used to help the brownie batter rise, so make sure to include it in. If you are allergic to gluten, make sure to use certified gluten-free baking powder.
• Chocolate: I used dairy-free chocolate to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular chocolate instead.

How to Make Sweet Potato Brownies:

Whisk Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, eggs, maple syrup, almond butter, and vanilla until you get a smooth mixture.

Add Dry Ingredients: Stir in cocoa powder, gluten-free all-purpose flour, xanthan gum (if using), baking powder, and salt.

Dish by Dish Tips:

• Store in the Fridge: Since these brownies are extra moist thanks to the mashed sweet potatoes, it is best to store any leftover brownies in the refrigerator so they don’t turn moldy.
• Swap Mashed Sweet Potato for Other Puree: If you wish, you can swap out the mashed sweet potatoes with pumpkin puree or butternut squash puree instead.

Gluten-Free Chocolate Recipes:

• Chocolate Quinoa Crisps (Gluten-Free)
• Chocolate Almond Bark (Gluten-Free, Vegan)
• Creamy Chocolate Pudding (Gluten-Free, Vegan)
• Double Chocolate Muffins (Gluten-Free, Dairy-Free)

Other Gluten-Free Dessert Recipes:

Print

Sweet Potato Brownies (Gluten-Free, Dairy-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

These sweet potato brownies are a naturally sweet way to indulge your taste buds. Incredibly moist, decadent, and very chocolatey, these brownies are also refined-sugar free, gluten-free and dairy-free. Bake a batch to enjoy as your next guilt-free treat.

---

Ingredients

Units USM Scale 1x2x3x

• 1 3/4 cups mashed sweet potato (about 2 medium sweet potatoes)
• 3 large eggs
• 1/2 cup honey
• 1/2 cup peanut butter
• 6 tablespoons unsweetened cocoa powder
• 3/4 cup gluten-free all-purpose flour
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 1 1/2 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/3 teaspoon salt
• 2/3 cup chopped dairy-free chocolate

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat & Line: Preheat the oven to 350F (180C) and Line a 9″ x 13″ baking pan with parchment paper or grease well.
2. Whisk Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, eggs, maple syrup, almond butter, and vanilla until you get a smooth mixture.
3. Add Dry Ingredients: Stir in cocoa powder, gluten-free all-purpose flour, xanthan gum (if using), baking powder, and salt.
4. Fold in Chocolate: Fold in the chopped dairy-free chocolate, mixing well until they are evenly distributed.
5. Spread Batter in Pan: Spread evenly in the parchment-lined baking pan. Bake for 25 to 30 minutes, or until the center is just set and a toothpick comes out with moist crumbs.
6. Cool Before Slicing: Let cool in the pan for at least 30 minutes before slicing.

Notes

Mashed Sweet Potatoes: You can either boil the sweet potatoes until fork-tender and then mash them, or you can microwave the sweet potatoes until tender before mashing them.

Eggs: Eggs help to bind the ingredients together, so make sure to add them in. If you are allergic to eggs, or simply wish to keep this recipe vegan, you can swap out the eggs with egg-replacer or acquafaba.

Honey: I’ve added honey as a natural sweetener, but you can always use maple syrup or agave nectar if you prefer. Alternatively, you can also use maple-flavored monkfruit sweetener (a substitute for maple syrup that is low-glycemic index).

Peanut Butter: If you are allergic to peanuts, go ahead and use other types of nut butters (such as almond butter, cashew butter, or sunflower seed butter).

Cocoa Powder: Make sure to use unsweetened cocoa powder (as we will already be adding sweeteners).

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to include it in.

Vanilla Extract: I like adding vanilla extract for extra flavor. However, feel free to leave it out if you don’t enjoy vanilla.

Baking Powder: Baking powder is the only leavening agent used to help the brownie batter rise, so make sure to include it in. If you are allergic to gluten, make sure to use certified gluten-free baking powder.

Chocolate: I used dairy-free chocolate to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular chocolate instead.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Desserts
• Method: Baking
• Cuisine: American