Flourless Sweet Potato Brownies made with 4 basic ingredients, a delicious sweet treat that is so healthy too. Low carb, refined sugar free, vegan and gluten free, these brownies have a nice gooey texture, and a rich chocolaty touch. A great choice this Fall, but also all year round.
Based on my 3 Ingredient Banana Brownies, these sweet potato peanut butter brownies are one of the easiest healthy treat you can come up with. It's surprisingly rich given the fact that it doesn't use any heavy ingredients.
Plus, it's mess free too, and all you need to make it is a blender to blitz all the ingredients to a smooth consistency. Transfer the mixture to a cake tin, and pop it in the oven - it's that simple!
You can also use a muffin tin if you wish to have mini brownies instead of baking it in a tin and cutting it into squares, that's entirely up to you - they are as delicious no matter how you bake them.
I added some chocolate chips to my brownies, but that's optional - the recipe will work without too, or you can top them with any other ingredients you like: dried fruit, nuts or seeds, or a mixture of milk/dark white chocolate chips too.
Ingredients used to make sweet potato brownies
- sweet potatoes - I used roasted sweet potatoes, but you can also boil them - just make sure that they are completely cold when you use them
- peanut butter - I used crunchy peanut butter for a nice texture, but you can use smooth peanut butter instead if you wish
- cocoa powder - for some chocolaty touch
- maple syrup - adds an autumn-y touch to the brownies
- chocolate chips - for topping the brownies - optional
Sweet potatoes can be replaced with pumpkin or butternut squash, just make sure you use the same amount and follow the same steps.
Maple syrup can be swapped for honey, agave nectar or any other syrup of your choice, some are sweeter than others, so feel free to adjust the amount used to your taste.
Peanut butter can be replaced with almond butter or any other nut butter of your choice, or even a combo of any of them.
Step-by-step photos and instructions
- add the sweet potatoes, cocoa powder, maple syrup and peanut butter to a blender and blitz to a smooth consistency
- line a square baking tray with non-stick paper - my tray is 24 cm large and 5 cm high (9 inches large and 2 inches high)
- spread the mixture in an even layer and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes
- remove them from the oven and leave them to cool down completely before slicing them
The brownies must be cooled down completely before slicing, or they can be pretty crumbly otherwise, given the fact that there is no flour added at all.
I prefer roasting the sweet potatoes, as that gives them a naturally sweet and caramelised touch, but boiling should do too if you are pressed by time.
Sweet potatoes can come in different sizes, for more precise measurements, use 2 cups of mashed sweet potatoes for this recipe - too much mash might change the texture of the brownies.
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Flourless Sweet Potato Brownies
- 2 cups cooked and cooled sweet potatoes (3 medium sweet potatoes, mashed well)
- 1 cup peanut butter
- 2 tablespoon cocoa powder
- ¼ cup maple syrup
- chocolate chips to decorate (optional)
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Add the mashed sweet potatoes, maple syrup, cocoa powder and peanut butter to a blender and blitz to a smooth consistency.
- Line a square baking tray (mine is 24 cm x 5 cm or 9 inches large and 2 inches high) with non-stick baking paper, and spread the mixture evenly.
- Bake for 25 minutes, then remove it from the oven and leave it to cool down completely before slicing.
- The brownies must be cooled down completely before slicing, or they can be pretty crumbly otherwise, given the fact that there is no flour added at all.
- I prefer roasting the sweet potatoes, as that gives them a naturally sweet and caramelised touch, but boiling should do too if you are pressed by time.
- Sweet potatoes can come in different sizes, for more precise measurements, use 2 cups of mashed sweet potatoes for this recipe - too much mash might change the texture of the brownies.