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!
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.
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.
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!
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:
- 4-Ingredient Easy Vegan Brownies
- Vegan Gluten-Free Brownies
- Easy Raw Vegan Brownies
- Vegan Peanut Butter Swirl Brownies
- Vegan Gluten-Free Black Bean Brownies
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!
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!
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
- Vanilla Coconut Ice Cream (for store-bought, we prefer Luna and Larry's vanilla coconut ice cream)
- Salted Caramel Coconut Ice Cream
- Vegan Coffee Ice Cream
Instructions
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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.
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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.
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To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.
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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).
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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).
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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.
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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.
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 Per Serving (1 of 12 brownies)
- Calories: 204
- Fat: 11.6g
- Saturated fat: 1.3g
- Polyunsaturated fat: 2.78g
- Monounsaturated fat: 6.7g
- Sodium: 101mg
- Potassium: 308mg
- Carbohydrates: 24.4g
- Fiber: 4g
- Sugar: 12.8g
- Protein: 4.4g
- Vitamin A: 4086IU
- Vitamin C: 4.21mg
- Calcium: 95.2mg
- Iron: 1.4mg
These are healthy AND delicious. Made these for a dinner party and everyone loved them, I’ll be adding this recipe to my go-to’s from now on.
Definitely can confirm goes well with a scoop of non-dairy ice cream (personal favorite of So Delicious’ Salted Caramel).
Wow. These are by far my favorite brownies. Ever! My husband and I cannot get enough. I just made them yesterday and I’ve already shared the recipe with several people. These brownies are PERFECTION!
Whoop! Thanks for sharing, Emily!
I love the ingredients in this recipe and they are definitely rich and fudgy with awesome deep chocolate flavor. I topped mine with chocolate chips and walnuts. Mine took longer to bake, about 45 min. and I wonder if it’s because my 8×8 pan is ceramic. Still came out the perfect fudge brownie consistency once cooled. You would NOT know there are oats and sweet potatoes in these!
These are amazing, and I found that I can modify them to be more fudgy or dry than you suggested. I topped it with the coffee vegan ice cream and it was delish! Will def be making it again! I could substitute the maple syrup for fig paste and I used half and I added almond milk because it was too dry. Great recipe!
These are amazing, and I found that I can modify them to be more fudgy or dry than you suggested. I topped it with the coffee vegan ice cream and it was delish! Will def be making it again!
Love that combo! Thanks for sharing, Paige!
Can the sweet potatoes can be “baked” in the microwave to save time? If so, how kind would you recommend? I can’t wait to make these!
Sure! Poke holes with a fork and microwave for ~5 minutes or until tender.
Genuinely the best brownies I’ve ever had. Made these in a blindfolded cooking challenge with my friends and they turned out perfect. We used almond flour instead the oat flour, and used half of a white sweet potato. 10/10, would definitely make again.
Made this and it instantly became a favorite! I made it as is the first time but they were out of maple syrup at the grocery store and have a serious sweet tooth. I have molasses and sugar in my pantry, which would you recommend as a substitute?
Hi Anastasia, we think cane sugar would work better. Let us know if you try it!
I saw someone tried half tahini half pb. Do you think it would work for a full tahini swap? #allergylife
We think so! Let us know if you try it!
I made this as a bday cake for my girlfriend and we loved it. I substituted maple syrup for honey and used a lot less of it as I didn’t have the quantity needed but it was still delicious. I will definitely be making this again. This is the second recipe I’ve got from here (the first being the vegan pulled pork). I will definitely be looking at more.
We’re so glad you enjoy our recipes, George! Thanks for sharing!
Wow. Just wow. Made these with almond flour and hazelnuts instead of pecans along with dark chocolate chunks and think I found heaven! My whole family adored them too and the deliciously warm, rich and gooey brownies disappeared before the tin could get cold… Will definitely be making them again! Thank you for the amazing recipe!
Yay! Thanks for sharing! xo
Another Score for MB! I subbed the avocado oil for 2 tbsp butter, added some cinnamon and folded in choc chips to the batter at the end. Delicious! I actually preferred them straight out of the fridge, loved the fudge like consistency and that they have some nutritious ingredients, especially as my 2 year old loves them as well!
I can’t have any sugar at all at the moment due to health issues. Besides being quite tart do you think this would work without the maple syrup? I am used to eating unsweetened baking chocolate so taste should not be an issue for me. Thinking more the structure
Hmm, we aren’t sure that would work as the sweetener impacts both the taste and texture. But let us know if you do some experimenting!
I made these last night because I was intrigued by the use of sweet potatoes. The only modifications I made were to slightly reduce the sweetener to about 1-2 cup and I added an egg to make them less fudgy, more cakey. Not too cakey, just a little less dense. I’m happy to say these are very good brownies. Not sickeningly sweet. Next time I will add chocolate chips into the batter.
Oh, I forgot. I used half peanut butternut and half tahini.
I followed the recipe exactly. These brownies are the best tasting brownies EVER! I made these for a ladies get together and everyone LOVED THEM. Had people asking me for the recipe. This will become you go to recipe for brownies. It is for me.
Whoop! So glad to hear it, Kathy! xo
Very good recipe! Easy to make and easy to adjust, I made mine with plain gf flour and peanut butter. What a dream! :) I especially like the fact that it’s not so high in sugar and you get your fiber from sweet potatoes
Thank you Dana !
I made these and they are insanely good. I can’t believe how perfect the texture is!
If your sweet potatoes are small definitely roast more than one. I made only one to start and had to wait an extra half hour bc the first only yielded about 3/4 of a cup of purée.
So great! Thanks for sharing, Jamie! Your sweet potato tip is helpful :D
Second Sunday of lockdown in Portugal, due to the C-Virus (fed up of saying the word itself), and someone that I don’t even know in one of my many whatssapp groups publishes this recipe. And I think… hmmm… I’ve tried a cake with sweet potato and it idn’t work, but uncertain moments like this ask for different things.
So I went and tried it, and I loved it! Only swap was using cocunut oil because I didn’t have avocado one.
From this side of the world, thank you and stay safe ;-)
That’s amazing! Thanks for sharing, Marta! Yes, stay safe!
I made these with peanut butter and pumpkin puree instead of sweet potato. Worked out fine as far as texture and bake time! I imagine the sweet potato adds further sweetness to the brownies that isn’t covered by the maple syrup, so my substitute made these taste only very lightly sweet. If I were to make these again with the pumpkin I’d probably add a little extra syrup. I think the taste of peanut butter is too distinctive to be completely neutralized by all the other flavors in these brownies, so I definitely get a hint of it in the finished product, but that doesn’t bother me! PB and chocolate are a great combo anyway. I’d be curious to see if using almond butter would have a similar effect. Overall, very easy, quick, and delicious :)
xoxo! Thanks for sharing!!
Do you think this would work with butternut squash in place of sweet potato?
It might! Let us know if you try it!
Earlier in the week, I had made whipped sweet potatoes with chipotle peppers and adobo sauce, and had about a cup leftover. So I thought I’d try to make a Mayan chocolate version of this recipe since I already had the spice added to the potatoes. I made this recipe as written and also added 1.5 tsp Cinnamon, 1/8 tsp nutmeg, a pinch of Allspice, and 1 chopped up Hershey bar because I didn’t have chips and I wanted something a touch sweeter.
OMG! Soooo good! I’ll definitely make this again.
Very creative! Thanks so much for sharing, Kelly!
Amazing, what else can I say. I’m on a low fodmap diet so swapped the avocado oil for olive oil.
Yay!
Honestly they are absolutely awesome, they are practically on my baking list every week. I freeze them individually and take one out each day I think if I had them in the cupboard I may eat too many ha ha.
Made these before and loved them. Want to make them again but don’t have any but butter and we’re under lockdown and don’t really want to run to the store. :( can I use solid coconut oil instead?
Hmm, it’s worth a shot but I’m guessing it may make these too wet / fudgy. If you have any nuts or seeds, can you make your own nut butter?
These are amazing! I always mess up brownies but I have made them 3 times now and they come out great every time. So happy I found this recipe!
They are really great to make while you are making other things (eg: dinner) as they aren’t incredibly fiddly and fussy, and I also love that you can eat the batter from the spoon..
I have used Honey and also Golden Syrup in place of the Maple Syrup and they both turned out great :D
So great! Thanks for sharing, Alice!
This recipe is delicious and easy to make. I doubled the recipe and used cacao powder (vs. cocoa powder) for the additional deep chocolate flavour. I reduced the amount of maple syrup (from 1.3 cups) to 1 cup and may reduce even more for the next time (as mentioned I doubled the recipe). After cooling about 40 mins they cut easily. The pecans on top were the perfect compliment. I didn’t add any chocolate chips .. not needed ! LOVE THESE BROWNIES. Thank you, Dana.
We’re so glad you enjoyed them, Sue! Thanks so much for the lovely review!
I made this recipe the other day and it was amazing! I used crunchy peanut butter, half of the maple syrup, and pressed choc chips/ toasted pecans into the top before baking. They were moist, sweet, and I really appreciated the fact they were GF. I have recently stopped eating wheat because it seems to be causing eczema on my hands, so it’s nice to able able to enjoy a healthy homemade treat instead of processed foods. I’ll make this again and try tahini instead. My husband said he could eat the whole pan! Best to you!
So glad you enjoyed these, Jeanne! Thanks for the lovely review.
Hi Jeanne,
Thanks for your helpful review! I’m very keen to try these now.
As someone with celiac disease, I wonder if you’ve been tested? It’s quite common for celiacs to get eczema from gluten exposure. (Just a head’s up, though, the test for celiac disease only works if you’ve been eating gluten.) If you’re curious, more information can be found here: https://celiac.org/
Anyway, please forgive the intrusion! And hope your hands feel better soon.
Tawnie, No intrusion! I appreciate your insight & will keep this info in my ‘toolbox’ to use when I need it. It’s a journey figuring out how to stay healthy. Best to you!
Would a vegan margarine work instead of peanut butter? I only ask because I’m planning on making this for my cake rota tomorrow and my school is nut free!
Hi Esme, hmm, we aren’t sure. Maybe? But we would probably recommend tahini or sunflower seed butter instead for nut-free. Hope that helps!
I mean… how can you go wrong?! I used almond butter and a GF flour blend. Had made the sweet potatoes in advance (days before). I did everything as recipe called for. I was not able to wait the full 30 minutes of cooling though (I LOVE warm brownies), and they cut just fine. A little sticky maybe, but not bad at all. I’m a huge fan of most everything I’ve tried from Minimalist Baker, so I’m not surprised they turned out well! Thank you for this and all of your wonderful recipes!
Thanks for sharing, Abra!! SO kind.
AMAZING! I used sugar because I didn’t have any substitute and best brownie ever!! Kisses from Spain!
The most delicious, fudge brownies! Love this recipe ❤️
Made this with GF all purpose and Peanut Butter. Half the pan is already gone and it’s been an hour. Really yummy and easy! Thank you!
These are incredible! For those hesitant, no, you don’t taste the sweet potato and no, these don’t taste “healthy”. Honestly I’m so obsessed with how easy these were (one bowl!) and how fudgey/decadent they are!
PS- to save time I simply steamed the sweet potato in the microwave for 5 minutes! Easy peasy!
These were absolutely amazing!!!! Served them for dessert last night to guests and every single one was gobbled up!!! One guest asked for recipe to make themselves. Will definitely make these again!!!
I really want to try this recipe but I’m allergic to nuts. What can I substitute for the nut butter?
Maybe tahini or sunflower seed butter? Let us know if you try it!
Fabulous recipe! Texture is spot on. There is just one thing I don’t like and I can’t tell if it is after taste from the peanut butter or oat flour. I will try some of the substitutes to try and find which it is. Thank you for the recipe!
Thanks for the recipes. I am very fond of brownies. I made this at home already, and it’s so yummy.
Made these brownies today after preparing the sweet potatoes in advance. They are SO GOOD! I don’t think I am making usual brownies anymore. I did use regular chocolate and swapped the pecans for walnuts. I bet this makes no difference unless you specifically are looking for vegan options. Also, love this recipe for its easy to mix in one bowl process. I am not a fan of eggs and this recipe is perfect as it is.
We’re so glad you enjoyed this recipe, Aproova! Thanks so much for the lovely review! xo
I am so happy how this turned out. I tried a different sweet potato brownie recipe months back (another website) and it was a huge disappointment. I was even sceptical to try this one, but soooo glad I did! I only used 1/4 cup of maple syrup because that’s all I had left and to me, it was perfect. Right amount of sweetness. I also love that there is no refine sugar in this recipe! All and all, I will be keeping this recipe as one of my top faves! Btw I love many of recipes, I will make sure to leave more comments and 5 stars! Keep them coming! Your blog is great!
Aw, thanks so much for giving it a try and sharing! We’re so glad you enjoyed it!
I made this recipe for a galentines event nd it was soooooo good! I used almond butter and I made my own oat flower. I attempted to make it again yesterday and I realized that I was almost out of almond butter so I used peanut butter. I thought it made the brownies very dry so I will stick to almond butter the next time I make it. I used the little bit of agave sweetener I had and it didn’t sweeten it as well as when I used maple syrup the first time. I didn’t add as much sweetener as the recipe calls for and it was still sweet and delicious. I will definitely make this when my brownie craving comes back again. :)
These brownies turned out delicious and were enjoyed by all tasters- not just GF/DF eaters like me. I added vegan chocolate chips on top but as the recipe suggests, they were not necessary because the brownies are plenty sweet and delicious. I am planning to bake them again in mini muffin tins for a two-bite brownie treat- has anyone tried this or think it will turn out ok?
We’re so glad everyone enjoyed them! Thanks for sharing! We think mini muffin tins would work as long as you bake for less time. Let us know if you try it!
My first attempt ever at baking was with this recipe. I made these brownies over the weekend and it was so good! Thank you so much for sharing this. Your site is my new favorite!
Whoop! We’re so glad you enjoyed them, Nicky! Thanks for sharing!
My husband said, “Wow, these are the best brownies I’ve ever eaten!” I would agree. I made them without the oil and used a whole-roasted red garnet yam. Also used about 1/3 cup toasted pecans on top with the chips. That was plenty. Baked them 35 minutes because I like a little crunch around the edges. Perfection! Thank you for such a great recipe!
Whoop! Thanks so much for the lovely review!
I’ve been looking for a whole foods brownie recipe that is delicious enough to withstand my swapping the cocoa out for carob (this lifetime chocoholic just got the bad news–no more chocolate. Can you imagine?) I decreased the maple syrup a bit and doubled the vanilla. Even the batter was really, really good, and the finished product did not disappoint either! They hit all the right notes– rich, chewy, and utterly satisfying, even with carob. The nuts and chips on the top are a brilliant touch. Thank you for this inspired recipe.
Thanks so much for sharing, Anne. We are so glad to hear it worked well! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Sorry! I thought I did choose five stars the last time!
Thanks Anne!
These were so delicious!! They definitely do need the 1 hour chilling time in the fridge to be sliceable, but they are well worth the wait!
Amazing!!! These were delicious. Probably one of the best brownies I have ever had. Yum! I doubled it, put it in a 9×13 and cooked for about 40-ish minutes and they came out perfect! Thanks for this awesome recipe!
Yay! We’re so glad you enjoyed them, Lori! Thanks for sharing!
I made this recipe today, and the brownies turned out fabulous! I uploaded my photo to pinterest. I used hazelnut butter instead of almond butter because I’m allergic to almonds. Since hazelnuts and chocolate are “good friends,” this change worked well! I will definitely make these again.
Hi Dana, Liam here. My lover Isabelle recommended these brownies, and I bit (her).
In short, not bad.
I’m impressed by the flavour profiles of this sugar free, dairy free chocolate brownie. But let’s be real: chocolate (with dairy) and sugar is superior. End of story. But not the end of this story: more brownies and comparisons to be made. Stay tuned.
We made this today and I’m not sure what went wrong, but ours were kind of gluey and tasteless. We’ve had luck with black bean brownies in the past so I had high hopes for these…
Oh no! Sorry to hear that! Did you make any modifications?
We did use all purpose pastry flour (all we had on hand) so maybe that was it? The batter was super thick, like play dough :)
Ahh yes! We think that’s probably what caused it then.
I made these tonight for the second time and they are so good, SO GOOD!!! I used sunflower seed butter since that’s all I had on hand and it was A+. These are definitely my new go to when I’m craving sweets. Thanks Dana!
Made them with peanut butter and coconut oil and they were great.
I made this recipe exactly as is except I mixed the pecans and chocolate chips into the batter. They were delicious and my husband and kids loved them! I’ve made your black bean turtle brownies and loved those as well. Will definitely be making these again! Thanks!
I substituted the avocado oil out with applesauce, and used regular flour because store was out of oat flour. Topped with pecans & vegan dark chocolate chips, I shared this for Valentines with my 95 year old Mom, my son and my valentine, my husband. I served it warm out of the oven with vanilla bean coconut ice cream! It was vegan and deliciously decadent! Oh and they baked perfectly, a little gooey, not a lot…this definitely fit the bill for a special Valentine dessert!
Yum! We’re so glad everyone enjoyed it!
SO GOOEY & DELICIOUS! They didn’t get as “done” as I thought but still taste amazing! As always a good recipe for the books from minamalist baker.
I LOVE this recipe. I have now made it using oat flour, and using regular flour. For the maple syrup I’ve used it as directed and once have to sub in Rosemary simple syrup bc it’s what I had and it worked great, and I’ve used peanut butter and also sun butter. I’ve put the chips and nuts on top and inside. All ways were delicious. I love this recipe I follow it exactly and sometimes I experiment with it a bit. But ALWAYS with the potato.
So delicous, filling, and guilt free! I will be making this often. Thank you!
Cannot get over how INCREDIBLE these brownies are! They’re perfect. Make sure you add the pecans – they were my favorite part! I used agave, and would use a bit less next time to make them not as sweet. Thank you for this recipe!
Yay! So glad you enjoy them, Natalie!
I have a question. I want to make these brownies with less sugar. I find liquid sweeteners to be extremely sugary, caloric, and not good for my body. I would like to sub in granulated sugar, instead. Can I add that with water, and what would be the specific amount for each?
Hi Sheetal, we haven’t played around with that, but maybe it would work? Another reader mentioned using cane sugar + 2 tbsp of water instead of maple syrup. Let us know if you do some experimenting!
Maybe this will help…I made this twice and used 1/3 cup maple syrup and 1/3 cup unsweetened almond milk. They were definitely sweet enough for us. I also used tahini this time instead of almond or peanut butter and this is also delicious.
Thanks! I will try your modification tonight!
OMG!
Another amazing recipe. I baked these last night to send my boyfriend, who is working across the country, to include in a Valentine’s Day gift from home. I’m so glad I found this recipe. Ticks all the boxes… it’s vegan, it’s fudgy and indulgent, healthier than some other options, simple to make, and tastes phenomenal.
Thank you for sharing this 5 star recipe.
Wonderful! THanks for sharing, Holly!
These are crazy good! Im going to have a hard time stopping myself from polishing them off in one sitting!
Delicious! The first time I made this it lasted less than 24 hours!
The second time I subbed date molasses for the maple syrup, which resulted in a slightly less sweet, denser version. I added a thin layer of stevia-sweetened chocolate ganache from your no-bake brownies.
I liked both versions, but I think the recipe as written is definitely more of a crowd pleaser.
We’re so glad you enjoyed them! Thanks for sharing!
These taste delicious especially when heated up, lovely fudgey taste ! Mine did not rise much but maybe the tray I used was too wide for them! I made with coconut flour btw
LOVE these Brownies they were moist and delicious. I used sunflower seed butter to avoid nuts and topped one batch with chips.
Wow! These are absolutely easy to make, delicious brownies. Thank you!
These are SUPER good, not too sweet or too rich, so very more-ish. Loved this recipe, and made a few modifications based on what I had available to me. I made these with a little less than a 1/2 cup of maple syrup and about 2 tbsp of xylitol. If using a solid sugar, I suggest adding an xtra tbsp of oil (I used coconut) to compensate for the liquid. I didn’t have oat flour so I used sprouted wheat flour and it worked perfectly! I also cooked the sweet potato in the microwave until it was really soft, and worked great. Note: because of the sweet potato it doesn’t have the texture of normal brownie batter, I kind of had to press it into the pan.
Thank you SO MUCH for this!! I found a way to get sweet potatoes into my picky eaters. Not only does this hide some nutrition, but it is hands down one of the best brownie recipes EVER!!! :)
Yay! Thanks for sharing!
Was craving something very chocolaty and these filled the bill. Made the oat flour in a flash, in my blender. Cooked the sweet potato in the microwave. People could not believe how little oil was in the recipe.
If you are looking for these to taste like real decadent brownies do not make these. They taste OK. I think I am going to stick to making real unhealthy vegan brownies because these do not satisfy my cravings. Texture is great. Nornally this is my favorite vegan site for recipes. Sorry.
Sorry to hear these ones weren’t for you! Better luck with the next one!
This recipe is PERFECT. The fudgy factor is just phenomenal. I will be making these on a regular basis. Thank you! :)
So, Dana!! I made these last night…they’re gone. This is the best recipe thus far! (side note: my homemade almond butter did not turn out. It was not smooth, flowing, or spreadable, even with my Vitamix ={ but it still worked) Thank you for sharing!!
Do you have an ice-cream recipe that does not require the ice-cream machine…I am a minimalist ;]
We’re so glad you enjoyed them, Mye! Perhaps there weren’t enough almonds in the Vitamix? If the almond butter isn’t covering the blades, it can have trouble getting smooth. Here’s an ice cream recipe made without an ice cream maker: https://minimalistbaker.com/no-churn-vegan-chocolate-ice-cream/
Can this me made with boiled sweeet potatoes or canned?
We haven’t tried it, but it should work. Let us know if you try it!
This looks like a great recipe and I intend to try it. But I did notice it is almost verbatim with a recipe from 2006 or so from a vegan blog called Chocolate Covered Katie. (I am not associated with that blog btw). I assume this recipe was developed completely independently but I guess it would still be appropriate (and supportive of your fellow bloggers) to make an effort to mention and link out if somebody has already published virtually the same recipe previously.
Jay, I appreciate the feedback! There are a lot of sweet potato brownie recipes out there and I can assure you we didn’t modify from that blog. Anytime we modify from someone else’s recipe we always give credit in the notes, if not also in the post. You’ll notice our ingredients and instructions are quite different from hers (for instance she adds a lot of sugar, and ours is sweetened with maple syrup).
Actually it has several distinct differences. Amount of nut butter and sweetener type are completely different. Just noting as I have seen several similar recipes on the internet. This one is not close enough to the one you reference to assume it was copied.
Delicious! fudge-like texture. I used peanut butter with recipe as written and they will definitely become a repeat in our home. Thank you.
Great! Thanks, Carolien!
They are baking as I write but won’t have time to taste test til after coaching then supper! Very thick batter so I added more sweet potatoe cause in hindsight I hadn’t measured the purée. I peeled the potatoes so then I did not have to handle them hot and just hand mashed them in a bowl. GF, healthified (see above), and choclately after tonight’s salad supper! Can’t wait..
Let us know how you liked them!
Another amazing recipe! Thanks so much ?
Super! First of all, vegan and gluten free. Second of all, sweet potato, oats, and maple syrup. Third of all, DELISH. This is now my second substitute for breakfast pancakes. (The other is pumpkin, sweet potato or butternut squash pie.)
Wonderful! Thanks for sharing, Margarita!
Why use the parchment when baking the brownies? Problem sticking to the pan otherwise?
Thanks!
Chris
Yes, it helps prevent sticking.
Amazing! Finally made these last nite and I have found my new favorite dessert to share. This will definitely be in my rotation for a long time. I recommend your recipes to anyone who will listen and THIS is why!
Aw, thanks so much for your support and lovely review, Christina! We’re so glad you enjoy our recipes =)
These were just incredible, thank you! (I like them better than the previous few I have tried here.) I want to also thank you for your recipes and enthusiasm- I am older, I think, than the majority of your fans and a really accomplished cook and baker. In the ongoing search for anti- inflammatory ingredients and easier recipes that are also gf and vegan you have become my go-to resource. The recent tumeric/ginger/lemon “tonic” is a favorite I am making weekly! I also use the cashew- based parmesan substitute from the cookbook frequently. The coconut “bacon” was so addictive I ate it as a snack! Many thanks, Dana!
How wonderful! Thanks for the review and kind words! It means a lot! xoxo
These brownies are absolutely amazing! My dad and I made them last night. I’ve made sweet potato brownies in the past that weren’t as incredible so we were a little worried at first. These are truly some of the best brownies I’ve ever had! They’re fudgey, moist, chocolatey, and super rich. I can’t believe they’re made with better for you ingredients.
We peeled/cut the sweet potato into cubes and steamed them for 10-15 minutes until tender. Then we mashed them into a purée with a fork. We used cane sugar + 2 tbsp of water instead of maple syrup. For the oat flour, we blended 2/3 cup of rolled oats in a vitamix for 15 seconds. We used Trader Joe’s creamy salted almond butter as well. The brownies came out perfectly! They’re so unbelievably good. Thank you MB for another fantastic recipe!
Yay! Thanks for sharing, Bridget!
I made these the other night with almond flour and they were DELICIOUS! Tonight I tried coconut flour and I would not recommend it. Very dry unfortunately.
But will definitely make again with almond flour! (I’ve never see oat flour before)
This is an fantastic recipe. I made one batch as directed and a 2nd with half the amount of maple syrup and both turned out really well. Super moist and chocolatey – just like a traditional brownie. I didn’t have pecans on hand but instead sprinkled a mix of ground nuts – pistachio, hazelnut and almond and it worked well. This recipe is a keeper!
We’re so glad you enjoy them, Mary! Thanks for sharing your variations!
These are wonderful!! I did add some chocolate chips to the batter along with putting them on top- because you can never have too much chocolate! They were so good. And I think the best compliment came from my father-in-law: “wow these are great. I would never know they were “healthified!”.
Whoop! We’re so glad you enjoyed them, Samantha! xo
Wow I haven’t had a brownie in years, since going GF and only natural sugars. This is amazing! I cooked my sweet potato in the microwave, let sit, then peeled and it worked just fine. Also I put on all wet ingredients into the vitamix until smooth, because my almond butter was lumpy.
We’re so glad you enjoyed them! xo
I was super surprised with how fudgy they actually are! It was the perfect evening treat that didn’t leave me feeling sluggish. For extra decadence, I topped it with some coconut whipped cream! It was delicious. I will most definitely make these again!
We’re so glad you enjoyed this recipe, Lindsay! Thanks so much for sharing!
I am allergic to avocados. What could I substitute for the avocado oil?
Melted vegan butter, melted coconut oil, or olive oil.
These brownies are bomb.Its fudgy,tasty and deliciously healthy.hubby approved and my nephews who are picky eaters loved it. Thanks Dana.
So glad everyone enjoyed them, Cristine! Thanks for sharing!
Would it be possible to sub oat flour for regular all purpose flour or spelt flour? If so, do the proportions change at all? Thank you! Looking forward to making these :)
We haven’t tried either of those, but they might work. Let us know if you try it!
I did make it! I was so tired (nursing school…) that I added a full cup of peanut butter instead of the half, and I only had 1 small sweet potato so it was about half a cup. Used regular all purpose flour and they still turned out well. Definitely will make them again, with the correct proportions just to see how they turn out. Thank you for the recipe!
We’re glad they turned out well even with the modifications! Let us know how it goes next time!
I made the brownies and the salted caramel ice cream last weekend. I followed the recipe exactly and they were a hit! I’m not vegan.. nor are most of my friends and family.. but everyone LOVED them and couldn’t believe how fudgy they are. I will be making them again this weekend :)
Great! Thanks for sharing, Felicia!
Hi! Looking forward to making this recipe, but was wondering do you think if I mix in the chocolate and nuts to the batter instead of placing on top it would still work?
Yes!
Just made this and let me tell you I wasn’t expecting this to be so wonderfully delicious and brownie tasting as it is! Thanks again for coming up with these amazing healthy recipes! Idk what I would do without you! Xoxo
Aw, thanks for your kind words and lovely review, Vicky! xo
I followed the recipe and these are absolutely delicious!! My children love them! So excited they are vegan, gluten free, AND include extra vitamins and fiber! This recipe is a KEEPER!
Yay! Thanks for sharing, Elizabeth! xo
Vanilla extract tends to cost an arm and a leg. Any suggestions for a substitute? Or could I just leave it out? Thanks!
You can leave it out!
This recipe turned out great! My husband had no idea that it was vegan or contained sweet potato and that’s a home run for me. Thank you!
We’re so glad he enjoyed them! Thanks for sharing, Lisa!
I made these with the intention of taking the whole batch to my brother and sister-in-law the other day, but once I tasted a corner of the brownies, I realized it was going to be difficult to part with them!
They were so fudgy and rich-tasting (I didn’t have any almond butter and was too lazy to go and buy it, so I used tahini, which made the brownies taste like halvah. Not exactly complaining about that!), and tasted even better after being in a Ziploc bag overnight. Hard to believe that, as far as brownies go, these are pretty healthy.
These have unseated my previous favourite brownies (though I still love those!) and will definitely be going into my repertoire of treats!
And before anyone asks, yes, I did manage to spare a few for my brother and sister-in-law, who devoured half the bag in one sitting!
We’re so glad you and your family enjoyed them, Chloe! Thanks so much for the lovely review! xo
Moist and flavorful. I substituted agave for the maple syrup since that was what was in my pantry. I ground oats to make the oat flour. Will definitely make again!
Thanks so much for the lovely review, June. We are so glad you 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
These are absolutely fantastic! I brought some into work and people were so surprised about the ingredients and everyone asked for the recipe. They’re perfectly balanced and I will definitely be making them again in the future.
Thanks so much for the lovely review, Amanda. We are so glad everyone 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
These look absolutely heavenly! I cannot even begin to describe how well sweet potatoes would fit into this recipe. I would be down to use almond butter or peanut butter to top the brownies as well before baking!
How much coconut flour should I use in place of the oat flour? My daughter cannot eat oats… and I don’t use coconut flour very often! Thanks!
Start with 1/2 as much and work your way up – be careful, it can be quite absorbent / drying.
Thank you for responding! I can’t wait to try these :)
I was excited to make these brownies and they were awesome! They were super easy to make, and the texture was amazing. My fiancé was very impressed. I did make a mistake of not checking my maple syrup and didn’t quite have what the recipe called for, but the chocolatey fudgey goodness, with the chocolate chips and nuts still made it a treat. I can’t wait to make this recipe again, with the right amount of maple syrup of course!
=) We’re so glad they turned out for you! Thanks for sharing!
I made this, along with another dessert for a progressive dinner. I eat healthy and wanted expose others. Everyone was very curious and tried it. All said it was good, worth making again and a couple asked for the recipe. I think the only thing I’d do differently is put the sweet potato through the food processor so texture is a little smoother. I followed the recipe exactly. Thanks!!
Thanks for sharing, Lisa! We’re so glad to hear it!
These brownies are unreal delicious!! They are a must make.
Whoop! So glad you enjoy them! =)
Really really good! Made it as directed and they are the best whole food vegan brownie I have tried! Thank you for such a great recipe!
We’re so glad you enjoyed them! Thanks for sharing, Kathy!
These brownies are legitimately delicious! My entire family gobbled them down and were asking for more. I was afraid the sweet potatoes would overwhelm the flavor, but rather they just add the perfect gooey texture and sweetness without any unwanted taste
Yay! We’re so glad to hear everyone enjoyed them! Thanks for sharing!
Realy tasty brownies! Thank You!
We’re so glad you enjoyed them! xo
Only asking this because I reeeeally want to make this tonight and I don’t have a fresh sweet potato. Can I use canned sweet potato or canned pumpkin? If not, I will run to the store to get a fresh one!
You can scan the comments for my answers to that!
Hello! Question~ I’d love to make this recipe, but I want to try and cut down on the calories. Is there something else you can use besides the nut butter? I think applesauce would be too wet… hmm… any ideas? Yogurt maybe? Or would that change the flavor too much?
Hmm, we haven’t tried any of those subs! But if you do let us know how it goes!
I would give these brownies more than 5 stars if I had the option! I made them over the weekend and they were amazing. Thank you for the fantastic recipe! I used cashew butter and olive oil, and only had enough sweet potato for a 1/2 batch, so I baked my smaller batch in a loaf pan. So delicious. I am already planning on making a double batch next weekend and (hopefully!) having some to put in my freezer.
SO kind! Thanks, Kathy!
Do you think it’s possible to use coconut syrup instead of maple syrup?
Would it be the same measurement?
Thank you!
Yes – should be the same amount. Let us know how it goes!
Tip when you’re measuring your sweet potatoes to bake: do more! I weighted around the amount needed, and after I baked it and peeled it, it was 70gr less than initially :(
I urgently cooked some in the microwave so I could go on with the recipe, and it turned out ok! :)
I substituted maple syrup for coconut syrup, and mixed pecans, hazelnuts and walnuts since I didn’t have enough pecans. I also sub chocolate chips for a bit less cacao nibs.
It turned out great, thank you! :)
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?
We’re so glad you enjoyed them! xo
Can I double this for a 9×14?
Yeah! Let us know how it goes!
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 :)
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
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.
We’re so glad you enjoyed them, Jayden! They’re our new favorite as well =) Thanks for sharing!
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!
Aw, thanks Taylor! We’re so glad you enjoyed it! xo
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.
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
Just wow. I used your gluten free flour mix as a substitute for oat flour & they turned out GLORIOUSLY.
Yay! Thanks for sharing, Sarah!
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!
=) Yay! Thanks for sharing!
Has anyone tried substituting the almond butter for a non-nutty (school friendly) option?
Hi Kelly, another reader mentioned using sunbutter with success. Hope that helps!
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.
Thanks for sharing your experience, Carly!
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!!
We’re so glad everyone enjoyed them, Wendy! We feel honored! xo
These were SO DELICIOUS!! Fudgey and decadent, you’d never know how healthy they were. Thank you!
We’re so glad you enjoyed them! Thanks for sharing, Alicyn!
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.
Thanks for sharing, Tori! xo
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!
Thanks for sharing, Tara! We’re so glad you and your kids enjoy them! xo
These brownies turned out great! The taste and texture are perfect.
Yay! So glad you enjoyed them, Michaela!
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.
=) We’re so glad to hear it, Alaina! Thanks so much!
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.
We’re so glad you enjoyed them, Sharni! Thanks so much for the lovely review!
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.
Thanks for sharing, Gemma!
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!
Thanks, Chelsea! So kind! xoxo
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!
xoxo!!
Even accidentally putting too much sweet potato it was still the hit of the party tonight!! Thanks!!
Thanks, Ron!!
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! :)
So kind! Thanks, Jackie!!
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 :)
Whoop! Thanks for sharing, Steph!
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!
Yay! Thanks for sharing, Sophie!!
Hi, is it possible to replace the protein powder vanilla with unflavoured pea protein from Bob’s Red Mill one? Thank you in advance .
This recipe doesn’t have any protein powder,
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!
Good to know! Thanks for sharing, Amy!
Hi I love your reciepes! I was wondering I found your book Eveyday Cooking, are all these reciepes that I get emailed included.
The cookbook recipes live in the cookbook, and the ones that you get emailed are on the blog.
Yay! Thank you!
xo!
Can you use agave instead of maple syrup? If so, same measurement?
Same measurement!
Omg!!!! I just made this! The batter taste so good. I like it better then the 4 ingredients brownie one! Thank you!
LOVE it! Thanks for sharing!!
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!
haha YAY! Thanks for sharing, Brianna! Excellent choice on the ice cream pairing ;D
Also tried it on my friends last night and they loved. :)
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 :)
Yay! Thanks, Jenna!!
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!
Whoop! Thanks for sharing, Reanna!
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!
Whoop! Thanks for sharing, Gabrielle!!
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!!!
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
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
Yay!!!!
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 ??.
haha YESSSSS. Thanks for sharing, Molly!
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!
Whoop!! Thanks, Sheila!
So easy to make and delicious! This is a must try!!! Thank you for the incredible recipe.
Thanks, Danae!! xoxoxoooo
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
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!
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!)
xoxoxoooo! Thanks, Molly!!
Used AP flour and cashew butter. A little rubbery but not bad. Great chocolate flavor!
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.
What happened with coconut flour? Was looking to use that instead of oat?
They were more crumbly and didn’t bind as well. But the taste was OK!
Can I used canned sweet potato puree instead of a whole, fresh baked sweet potato?
That should work!
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!
Thanks, Lynn!!
Do you think this would work if I baked it in a cast iron skillet?
I think so! A small one. Let us know if you try it.
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 :)
Aw, thanks so much for your kind words and lovely review, Rebekah! xo
Amazing! Household devoured them. I used Brown Rice instead of oat flour and it was good!
Thanks, Claudia!
Is it the same measurement in the recipe for the brown rice flour?
Yeah, I used the same measurement. :)
Is the 5 minute steaming of the sweet potatoes done in the oven?
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.
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!
Aw, thanks so much for your kind words and sharing your experience! xo
Can you steam the sweet potato instead of baking? Thank you, so excited to make these!
Yes! We just prefer baking, but both work!
Are there any other oils that could be subbed for the Avocado oil?
We just added that to the recipe ingredients – melted vegan butter, coconut, or olive!
Any no-oil options?
Scan the other comments! You could try subbing more nut butter or some applesauce.
Do you think I could sub butternut squash for sweet potatoes?
I think so! Let us know how it goes.
I need to sub the almond butter bc of a nut allergy, any suggestions? Also did you try a pumpkin (instead of sp) version?
I’d suggest peanut butter if you can tolerate, or tahini or sunflower seed butter.
Hello, this looks amazing! Can I sub olive oil or coconut oil for the avocado oil? Thank you in advance.
Yes! That should work!
What other oil can be used instead of avocado oil?
Olive or avocado!
Would pumpkin work instead of sweet potato?
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!
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!
Whoop! Thanks for sharing, Sheila!
Hi,
Amazing recipe!
Can l substitute Lakanto monkfruit maple syrup?
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).
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.??
So kind! Thanks, Diana!
Hey!
Can nut butter be substituted with anything for someone with a nut allergy?
Thank you!
I’d suggest tahini, peanut butter (if tolerated), or sunflower seed butter.
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?
That should work fine!
Looks gorgeous, excited to make it. Have you tried this with whole wheat or regular wheat flour?
I haven’t, but suspect it would work fine. Let us know if you try them!
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!
I’d say coconut or olive oil!
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!!!!
I think those swaps should work! Let us know how it goes, Mayen!
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?
Hi there! I do love buying garnet yams, but find sweet potatoes to be similar. Both will work!
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!
So great! Thanks for sharing, Mamie!
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!
So great! Thanks, Lisa!
Hello, how can I replace the peanut butter? Thank you
It’s almond butter. But I’d suggest peanut butter, cashew butter, sunflower butter, or tahini.
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!
Agreed! Let us know how it goes!
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!
I think yams or (not white) sweet potatoes are best!
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?
Potentially by half? Reduce amount of dry ingredients to compensate.
What is a good sub oil for avocado oil in this recipe?
coconut oil or olive oil, or even melted dairy-free butter.
Can the avocado oil be replaced by canola oil?
Yes!
Looks delicious! Would this work as well with plain all-purpose flour?
While we haven’t tried it that way, I suspect it would be fine!
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.
You could definitely try subbing applesauce! Let us know how it goes!
Thinking about being extra lazy and trying this with pureed canned pumpkin… thoughts ?
It won’t be as sweet, and will likely be more wet. So add more dry ingredients / sweetness as needed!
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!
WONDERFUL! Thanks for sharing, Jocelyn!
I totally need to make these! They look amazing!
I have a ton of pumpkin purée left over from an impulsive Costco purchase. Would this work in place of sweet potato?
It won’t be as sweet, and will likely be more wet. So add more dry ingredients / sweetness as needed!
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
xoxo!
Is there another oil you can use other than avocado oil? Thanks!
coconut or olive should be fine!
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
Hi Nola! You can always increase the font size on your end by zooming in. But we’ll see about adjusting text size!
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.
It won’t be as sweet, and will likely be more wet. So add more dry ingredients / sweetness as needed!
Any suggestions to replace the nut butter?
For a nut allergy? Yes. Peanut butter is best if tolerated. Otherwise, tahini or sunflower.
Yes allergies, I’ll try with tahini. Thanks Dana!
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!
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.
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!
You can omit!
These look delish. Can you sub coconut oil for avocado oil?
Yes!
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!
Any of those oils / butters should work! As for whole wheat pastry or all purpose, I think both should work! Let us know how it goes!
Oops didn’t see this before i sent my question! Thanks
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!!
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
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). ;)
Raw cacao would be amazing! My go-to dairy-free vanilla ice cream is Luna & Larry’s!
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!
Of course! Leave a rating if you end up trying it! xoxooooo
Hey!!! I am making thee tonight. I have unsalted almond butter? Is that ok?
Yeah! Just add a pinch more salt.
Out of curiosity, could these be made with pumpkin puree?
I think so, but the batter will be less sweet and more wet, so adjust accordingly!
This looks great! Do you think it wil work with cashew butter?
Yes!
I used cashew butter. I think it is drier than other nut butters. Mine were a tad rubbery. Maybe a bit more oil?
Perhaps! You should ideally always use nut butters that are so fresh they’re drippy :D
This looks awesome! Can I use almond flour or brown rice flour instead of oat flour? Thanks!
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.
I wonder if this would work using canned pumpkin in place of sweet potato?
I think so, but the batter will be less sweet and more wet, so adjust accordingly!
is there a sub for the nut butter for no-nut school treat?
How about sunflower butter or tahini!?
Hi! Could I sub Coconut oil for the avocado oil?
Yes!
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!
You’d need to add more dry ingredients to compensate. Let us know how it goes!
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 ;)