Fudgy Sweet Potato Brownies (V/GF)

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Stack of Sweet Potato Brownies topped with chocolate chips, pecans, and vanilla ice cream

While attempting to create a more nutrient-rich brownie, we ended up creating our new favorite brownie recipe! It’s happening.

Introducing super fudgy, naturally-sweetened, whole grain, healthier brownies made with just 10 ingredients. Let’s bake!

Coconut sugar, sweet potato, avocado oil, oat flour, and other ingredients for making our Fudgy Sweet Potato Brownies recipe

First, we make sweet potato purée by baking a sweet potato, removing the skin, and mashing in a bowl or food processor.

The sweet potato purée is then mixed with maple syrup, almond butter, vanilla, and avocado oil.

Using a wooden spoon to stir a bowl of Sweet Potato Brownie batter

Cocoa powder adds a rich, chocolatey flavor, oat flour keeps these whole grain and healthier than your average brownie, baking powder adds rise, and sea salt brings everything together.

Using a wooden spoon to mix batter for making vegan Sweet Potato Brownies

Pecans and chocolate chips (optional) are added to the top for morsels of melty chocolate and a little toasty crunch with each bite. We highly recommend!

Parchment-lined baking pan filled with a batch of Fudgy Gluten-Free Sweet Potato Brownies

We hope you LOVE these brownies. They’re:

Fudgy
Rich
SUPER chocolatey
Naturally sweet
Healthier than your average brownie
& Incredibly delicious!

These brownies are delicious on their own but elevated with a scoop of vegan ice cream (vanilla, salted caramel, and coffee ice cream would all be incredible).

Love Brownies? Try Our:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Vanilla ice cream melting down from a stack of Fudgy Sweet Potato Brownies

Fudgy Sweet Potato Brownies (V/GF)

Incredibly fudgy sweet potato brownies with cacao, almond butter, and oats. Naturally sweetened with maple syrup and topped with pecans and chocolate chips for the ultimate healthier treat!
Author Minimalist Baker
Print
Stack of Sweet Potato Brownies topped with a scoop of vanilla ice cream
4.87 from 400 votes
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 12 (Brownies)
Course Dessert
Cuisine Baking, Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5-7 Days

Ingredients

BROWNIES

  • 1 cup sweet potato purée (see instructions)
  • 2/3 cup maple syrup
  • 1/2 cup almond butter or peanut butter
  • 1 tsp pure vanilla extract
  • 1 ½ Tbsp avocado oil (or sub melted vegan butter, melted coconut oil, or olive oil)
  • 1/2 cup cocoa powder or cacao powder (the higher quality the better // such as this one)
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 2/3 cup oat flour (we also tested almond and coconut flour, and while they did work, we preferred oat // GF all purpose should also work)
  • 1/2 cup chopped raw pecans (or sub walnuts, but we liked pecans better)
  • 1/4 cup dairy-free chocolate chips (optional)

FOR SERVING optional

Instructions

  • To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
  • Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside.
  • To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.
  • Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved (see photo).
  • Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).
  • Bake on the center rack (at 350 F / 176 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes – 1 hour.
  • Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of dairy-free ice cream.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*Photos show batch sliced into 9 brownies.
*Prep time includes preparing sweet potato purée.

Nutrition (1 of 12 servings)

Serving: 1 brownies Calories: 204 Carbohydrates: 24.4 g Protein: 4.4 g Fat: 11.6 g Saturated Fat: 1.3 g Polyunsaturated Fat: 2.78 g Monounsaturated Fat: 6.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 101 mg Potassium: 308 mg Fiber: 4 g Sugar: 12.8 g Vitamin A: 4086 IU Vitamin C: 4.21 mg Calcium: 95.2 mg Iron: 1.4 mg

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  1. Hanusia says

    Just made this with the peanut butter option and it was delicious! A big hit with my book club, and I’m always glad to add another GF recipe to my repertoire when the occasion calls for it. Plus they’re basically “healthy” brownies so…guilt-free, right?

  2. Kiley says

    OMFG. These are so amazing! My two year old son and I had a lot of fun making these over the weekend – especially “tasting” the chocolate chips we put on top! It was good to use up some leftover sweet potatoes we had. Thank you always for your one-bowl desserts – it makes baking with a toddler easy :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kiley. We are so glad you both enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Jayden says

    Oh these are a dream! Tender, light. I’m in love with sweet potatoes so when I saw this in my inbox I had to make them right away, and I’m so so glad I did. This might be my new favorite brownie recipe ? ?

    My batter was a bit thick (I used regular ap flour & had mashed the yam with a whisk)– like, spoon-bending, patchy-flour thick– so I added a splash of almond milk and that helped the dries incorporate better. I only have an 8×6 pan so I baked at 345 for 35 mins, though next time I think I’ll go longer.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Jayden! They’re our new favorite as well =) Thanks for sharing!

  4. Taylor says

    This is one my favorite vegan brownie recipes! I used a GF flour blend instead of oat flour and 1/2 cup of maple syrup instead of the full 2/3 cup since we ran out. They were fudgy with a hint of cake texture. I also topped with chopped dark chocolate and almonds (we were out of pecans/walnuts). Your recipes never fail to impress!

  5. KAREL HADACEK says

    We’ve been gluten free for many years and vegan for 18 months. The entire time we’ve searched for a brownie recipe that also met my food restrictions (no soy or cashews, etc.). My husband has longed for a decent brownie during that time. We’ve tried so many things, and always been a bit disappointed until we tried this recipe. Thank you so much for such a rich, delicious brownie. We are so pleased that we think we can share this with our family members who are not GF/V and they will love it too. I love the healthy ingredients, too! Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad to hear everyone enjoyed, Karel! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  6. Amy G. says

    These. Brownies. Are. Insanely. Delicious!!! I can not get over how fudgy and tasty they are! Hands down, this is my new go-to brownie recipe. All four of my kiddos loved them!

  7. Carly says

    I made these the other night. I did not have almond butter so I subbed for sunflower butter and omitted the vanilla, they are sweet enough with all the maple syrup. I found these needed longer than 30 mins in the oven but that could just be my oven. Ended up baking for almost 45m minutes.

  8. Wendy McMinn says

    Made these yesterday and brought them to a friend’s house. We have a small group that gets together and shares cookbooks and coffee. Someone always brings up at least one of your recipes! They are all so delicious. We all are whole food plant-based. The brownies were top shelf! Everyone loved them. I substituted the oil for vegan butter. Definitely will be making these over and over again.
    It’s like you were there to share Cookbooks and Coffee. Keep dishing us the good stuff!!

  9. Tori says

    Delicious! I did a mix of Maple Syrup and Agave for sweetener (since i was low on Syrup) and Bob’s Red Mill GF flour.

  10. Tara says

    These are delish and kid approved! I have made them twice – the first time I reduced the sugar and only used 1/2 cup maple syrup because I knew I would be adding chocolate chips. They were still delish but better the second time when I made the recipe as written (go figure, lol!). They were not too sweet even with the full amount of syrup and chocolate chips. I find they keep and taste best when kept in the fridge because they are super fudgy. My kids and I both liked them best cool straight from the fridge. Delicious recipe I’ll be making again in the future!

  11. Alaina says

    This recipe is outstanding. One of my favorite MB recipes ever. I made as written except I added a bit of almond extract as well since we like that flavor. The brownie is very fudgy and gooey. I mean I could eat them all. Anyway, make them. I even made my own almond butter to put in them. All the work was worth it.

  12. Sharni says

    I was in the mood for a baking day and I just so happened to have all the ingredients for this. I’ve made a lot of brownies and this is my favourite recipe! I love that they’re made from sweet potato. I used pistachios on mine because they’re just what I had in my cupboard but that didn’t affect the brownie at all from being delicious.

  13. Gemma says

    Reduced the maple syrup to 1/2 cup and cooked for 28 min (they probs would have been good at 25 minutes), can out really nice! Rich without being a sugar bomb. I think this recipe would also work as an editable brownie dough.

  14. Chelsea says

    These are SO delic. My kids (2&4) just gobbled them up. The roasted sweet potato adds an all-day-baked caramelness that is swoon-worthy. Also, my family is obsessed with your website, easy to navigate and easy to understand directions. Keep em coming!

  15. Christine Benjamin says

    Super yummy! Great texture, flavor – I made it and ate some for my dinner! Going to be making this again and again and going to make it for my friend. She’ll love this!

  16. Jackie says

    I made these today for my husband’s birthday and they were amazing! I have a four year old and a two year old and I’m always looking for healthier dessert recipes so they can have a treat, too. These brownies are perfect! We all loved them and this will now be my go-to dessert recipe. Thank you! :)

  17. Steph says

    Made exactly as is (only didn’t have chocolate chips for the top, so I just used the chopped pecans). This was so good. SO good. I whipped up some coconut whipped cream (also your recipe) for the top in lieu of ice cream! Thank you for the wonderful treat! So much less guilt eating a delicious sweet potato-based :)

  18. sophie says

    These are the fudgiest brownies I have ever made!!! Absolutely obsessed might not ever make a different recipe love how clean they are I don’t feel guilty eating them at all they feel like a true treat for my body and soul!

  19. Sophie says

    Hi, is it possible to replace the protein powder vanilla with unflavoured pea protein from Bob’s Red Mill one? Thank you in advance .

  20. Amy Jared says

    I made these brownies and I must say… Delish!
    I substituted cassava flour for oat flour and sunflower butter for the peanut butter. Lastly, I added cacao nibs as a garnish instead of chocolate chips. They turned out moist but more cakey than fudgy. Yum!

  21. Annabel Morales says

    Hi I love your reciepes! I was wondering I found your book Eveyday Cooking, are all these reciepes that I get emailed included.

  22. uyen Tran says

    Omg!!!! I just made this! The batter taste so good. I like it better then the 4 ingredients brownie one! Thank you!

  23. Brianna says

    HOLY SMOKES!! I made these and they are so friggin’ good. My husband was super skeptical (not sure why because everything I make from min baker he loves – probably because of the sweet potato) and when I had him try it he had a completely blank expression and said nothing for like 10 seconds and I was so confused about whether or not he liked them… he then said, “oh my gosh. That is so amazing.” He was basically speechless! So delicious and fudgy. I made your salted caramel ice cream to go along with it and again me and my husband were just blown away by how good the combo was. The ice cream is BOMB. Thank you for this creation!

  24. Jenna Lockhart says

    These were SO satisfying and very easy to make. I had everything in the house to make them which makes them even easier. They are super rich, so be sure to have a glass of “milk” ready :)

  25. Reanna says

    These are soooo good! I’m not a huge peanut butter fan but I don’t really taste it in the brownies. These tasted even better the next morning and was a great pre-workout snack. Thank you for another great recipe!

  26. Gabrielle says

    Literally these brownies are so good. The second I saw the recipe on instagram I planned to make them that night! These are fudgey and rich brownies that have a nice crisp on the edges. I ended up having to cook them about 5 minutes longer than the recipe said. I am now going to keep steamed sweet potatoes on hand so I can make these whenever! Guiltless brownies!! Try them ASAP!

  27. Astrid says

    I omitted the maple syrup for home made date syrup (blended soaked dates with their soaking water) and did not use any oil. It worked really well and is delicious. Thank you! I have finally found a brownie recipe I really like. I love all your recipes!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Astrid! So glad you enjoyed them. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  28. Ruby says

    Oh my gosh! Divine! I made this for my children and their friends and they loved it.
    I will make one change next time— I’m going to try to bake them in a mini muffin pan. They were pretty soft in the center I think mini muffins will be like mini vegan fondants. Crispy on outside and a little gooey in inside

  29. Molly says

    All I can say is wow. They are incredibly decadent and moist and sooooo quick and easy to make. My husband ate half of the batch that night ??.

  30. Sheila Hirsch says

    I made the recipe as written. Absolutely Delicious! I am having company and everyone is eating healthy, so i thought these would be great! The batter is tasty too and safe to eat! Love that they are non dairy! Thanks for a great recipe! I would not change a thing!

  31. Tania says

    My son is on a sugar free diet. Can I just leave out the maple or maybe add a banana or dates? He shouldn’t have too many dates either though.
    Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I tried one with dates but it wasn’t nearly as good. I’d suggest sweetening with stevia, and compensating for the drier texture with more dairy-free milk and/or oil. Let us know it how it goes!

  32. Molly says

    My favorite vegan, gluten free brownie I have tried! The texture is awesome, and I love that the recipe doesn’t call for chocolate chips for moisture’s sake. (I personally can’t keep chocolate chips on hand, or I eat them all!)

  33. Louise Kornreich says

    The brownies are delicious, thank you for this creative recipe! The only substitution I made was olive oil in place of avocado, since it was on hand. They are pretty dense and are now in the fridge – I hope I can wait until tomorrow to see how the taste changes overnight.

  34. Lynn Haslam says

    Well, who knew you could make such an awesome brownie with such unconventional ingredients? I really don’t think I can justify going back to my old butter and sugar rich recipe again. Thanks!

      • Rebekah says

        Hey Dana, I tried this tonight for my birthday and it worked SOOO well. It crusted perfectly and stayed fudgy and gooey. I did grease my pan first with coco-oil. Thanks for all your do and create-you’re incredible :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That quickly is usually in a pressure cooker, or if they’re sliced and steamed on the stovetop (steamer basket over water in a large pot + lid) it can take anywhere from 10-20.

    • Natty Nat says

      I think you’re asking about the post-bake, pre-peel 5 minute steaming, right? I did it on the cookie sheet I’d just taken out of the oven (folded the parchment paper over the potatoes), and they were perfectly easy to peel after 5 min as advertised!

      These brownies were so amazingly yummy. I made 1.5x the recipe in a 9×13 pan, with 1/2 c. maple syrup and 1c. cocoa powder, and all the other ingredients at 1.5x the recipe quantities. So chocolatey and easily sweet enough with the decreased syrup.

      Thanks Dana for this and so many other recipes that have become staples for my family. I’ve recommended your blog to many friends and relatives!

  35. Tatiana Austin says

    I need to sub the almond butter bc of a nut allergy, any suggestions? Also did you try a pumpkin (instead of sp) version?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It should, just know that the texture is softer, so it may require more dry ingredients. And it won’t be as sweet, since pumpkin isn’t sweet. So, adjust accordingly!

  36. Sheila says

    My husband and I love it! Thanks for the recipe. I used 1/2 cup maple syrup and skipped the choco chips but it still turned out delish. Soft, fudgy and chocolaty!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried that, but let us know if you do! It will mean they probably won’t have as much volume and will require more wet ingredients (e.g. dairy-free milk or oil).

  37. Diana says

    I made this today as I wanted something nutritious and sweet. It turned out great. I will definitely make this again.
    I’m in love with this website I use it almost every day! Thank you so much for making it easy to be vegan.??

  38. Martha C says

    Hi – These sound delicious and I can’t wait to try them. :-) Can I sub coconut oil for the avocado oil without compromising the tast or texture?

  39. Rebecca says

    What is a good substitute for the avocado oil? My husband’s gall bladder was removed and he doesn’t do well with avocados. Thanks!

  40. Mayen Ruiz says

    Another amazing sounding and looking recipe!!! Can I sub the nut butter for pecan butter? And sub the oat flour with all purpose gluten free flour? I have food allergies to the listed ingredients for those particular things. Please let me know and then I’ll know if I can make this or not! Looks amazing!!!!

  41. lori a carpenter says

    Hi there! Love the idea! … from the pictures those look like yams. they do not look like sweet potatoes due to the color. also I think yams have a stronger flavor than a sweet potato. can you please clarify?

  42. Mamie says

    These were freaking amazing. My five year old got it into his funny brain last week that we celebrate half birthdays with a dinner and the half birthday person’s choice of a special dessert. He’s been talking about brownies for a week. His sister is dairy free due to intolerance, and I’ve been dreading making a DF brownie… Thinking what a waste of time. Boy was I wrong! These were everything a fudgy, dairy-filled delicious brownie aspires to be. Thank you for sharing!

  43. Lisa says

    Oh so fudgy delicious!! Made these today following the recipe as posted. They were easy and fudgy with just the right amount of sweetness. Will definitely be making again. Thank you Dana!

  44. Anne says

    I think I’m going to make this for a Valentine’s Day treat! I think the almond butter and the sweet potato would make it extra special!

  45. Debby says

    Did you use a sweet potato or a yam? I think they are different(?) I like the white sweet potatoes, will that work as well as the orange yam/sweet potato? Looks good I can’t wait to try it!

  46. Rosanna says

    Do you think these would work with less sweetener? If so, how much could I safely reduce the maple syrup without affecting the texture or consistency?

  47. Andrew says

    I’m going to make this for sure. I’ve used black beans as a base before, but found that they don’t like me…this recipe holds promise. The one question I have regards the avocado oil. I avoid oils whenever possible, so could I ask is it vital to have it, or could I substitute, say, applesauce or something else? Thanks in advance.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It won’t be as sweet, and will likely be more wet. So add more dry ingredients / sweetness as needed!

  48. Jocelyn says

    Made these tonight. I omitted the oil and they came out great. My 8 year old and my 10 year old boys loved them. It will be in our rotation! Thanks Dana!

  49. Keri says

    I have a ton of pumpkin purée left over from an impulsive Costco purchase. Would this work in place of sweet potato?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It won’t be as sweet, and will likely be more wet. So add more dry ingredients / sweetness as needed!

  50. Nola Towell says

    I’ve been making my own oat flour for some time now and always sub some in all sweet recipes. It gives such a lovely texture and flavour. As I’m gluten intolerant, everything I make is gluten free and adding oat flour to the gluten free flour makes it taste so much nicer.
    Regards Nola

  51. Nola Towell says

    Would like to make some of your recipes, but when I go to get the recipe the print is so small I can’t read some of the measurements, especially when there 1/2, 1/4, 1/3 etc. Could you please use a larger size font for the recipes to make all clearer.
    Thanks & Regards
    Nola

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Nola! You can always increase the font size on your end by zooming in. But we’ll see about adjusting text size!

  52. Becky says

    I hate to be one of those people who sees a recipe and immediately comments with a question about substitutions (sorry!) but if, theoretically speaking, a certain cook had some 100% pumpkin puree sitting in the fridge that needs to be used, would that be likely to work well in place of the sweet potato puree? I’m thinking it *ought* to be very similar.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It won’t be as sweet, and will likely be more wet. So add more dry ingredients / sweetness as needed!

    • Mattie says

      I made this brownie recipe with my chocoholic toddler son and husband in mind. I’m not a huge chocolate fan and the final result was tasty but overall too intensely chocolate for me and a bit bitter. I could taste the sweet potato (Barely) but not the almond butter (I used Barney butter) in the finished product.

      I had less maple syrup than I thought so I had to use some honey (since honey is sweeter I used about 25 percent less, and since it is thicker than maple syrup, I zapped it in the microwave first to get it similarly liquidy so it wouldn’t throw the texture off). I was out of oat flour so I had to make my own in the food processor which resulted in a slightly coarser grain than commercial oat flour but didn’t seem to skew the smooth texture of the finished product.

      I doubled the recipe and used one 6 x 8 dish (32 minutes, center still a little gooey) and one 8 x 10 dish (40 minutes, haven’t cut into this batch yet). I found that I needed about two medium sweet potatoes to equal a full cup of purée, and since I only had two to start I had to cook another two in the microwave.

      I really like the texture of the brownies and my son seemed to enjoy them. They are indeed rich and fudgy and Have a very concentrated chocolate Flavor.

      I love Minimalist Baker and have made the banana bread, chocolate zucchini bread, pumpkin bread, and carrot cake over and over again. Thanks for putting gluten free, dairy free, vegan recipes out there!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Mattie, thanks for sharing your experience! We would say try with the full amount of maple syrup next time to see it that helps it be less bitter.

  53. Kavita says

    Hi! I’m allergic to nuts, can I sub the pecans/walnuts for something else, or would it work if I omit them entirely? Thanks!

  54. Eleanor says

    Can I sub wheat flour (all purpose and/or whole wheat pastry) for oat flour?

    Also what would you recommend if we don’t have avocado oil? Butter, sunflower oil, coconut oil?

    Thank you so much!

  55. Emmy says

    Not going to lie, I made these for breakfast this morning, my 5 and 3 year old devoured them! I made them with peanut butter because I didn’t have almond butter, I want to try them with the almond butter because I think the peanut butter stole the show a little too much. Regardless they are delicious!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Emmy! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

  56. Dana Chalamet says

    This is right up our alley. YUM! … I only use organic raw cacao (David Wolfe’s) and I’ve always used it IN PLACE OF cocoa. Just curious to know your thoughts. Also, any of your ice cream recommendations would be INSANE on this. Double yum! :) Thanks for the yummy recipe and for ALL you do (from one Dana to another, lol). ;)

      • Dana Chalamet says

        Alrighty then. That’s what I thought. And YES, YES. That’s OUR favorite store-bought ice cream as well (it’s the only one we buy). I just never realized (or forgot) it was actually Luna & Larry’s—just knew it as Coconut Bliss. Sea Salt Caramel is one of my faves (along with the simple vanilla), but I think the Peanut Butter would also be insane on this! Oh my! (lol). This just might end up being our favorite FAVORITE brownie (a total win, win since this is a clean dessert and we LOVE sweet potato and eat a lot of it). ;) Again, thanks for sharing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We tested almond and coconut flour, and while we didn’t like them as much, they did technically work. I’m not sure about brown rice flour! Let us know what you try.

  57. Maple says

    If I wanted to make a blondie version of this (no chocolate, no carob), could I just follow the recipe as is except without the cocoa powder? Or would I need to adjust ingredients to make sure the mix is the right texture/moisture?

    Thanks!

  58. Steph DC says

    Hi Dana! This looks SUUUUPER delicious! Can I please check what GF flour you’d recommend as a sub for the oat flour in this recipe? Thanks for all the beautiful work you do ;)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      For best results we’d recommend our GF blend. Or you could try subbing all almond flour. We tested all coconut flour and didn’t love the texture, but in a pinch it’ll work (just use less as it’s quite absorbent).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We also tested almond and coconut flour, but didn’t like them quite as much. I’d say one of those or a GF blend for semi-similar results!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We also tested almond and coconut flour, but didn’t like them quite as much. I’d say one of those or a GF blend for semi-similar results!