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:

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
Stack of Sweet Potato Brownies topped with a scoop of vanilla ice cream
4.89 from 355 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



  • 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


  • 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.



*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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My Rating:

  1. Ana says

    I finally decided to make this recipe and I have to say these are the best brownies I’ve ever made! So nutritious and filling. I literally have one left & will make more soon. Thank you so much for sharing this delicious recipe!

  2. Ana says

    Thank you for posting such a beautiful recipe! I’m excited to make this at home. Could I use this recipe to make cookies instead? Any suggestions :)

  3. Tricia says

    I have made these at least a dozen times and they always turn out great. I have found that using the food processor to puree the baked sweet potato yields a better, smoother results. I always top these with extra chocolate chips and I prefer them cold and they taste even better the next day. They freeze perfectly too.
    I make them with peanut butter rather than almond butter (just a preference) and they turn out beautifully. I absolutely love this recipe!

  4. Nali says

    These taste amazing!! I’m not vegan but this will be my go to brownie recipe from now on. Is there anything I can substitute for the cocoa powder or just omit it? My boyfriend doesn’t eat chocolate and I really want to make a version of this that he can eat.

    • Support @ Minimalist Baker says

      Yay! So glad you enjoy this recipe, Nali. Unfortunately the cocoa powder is pretty essential to the right texture for these brownies. You could try omitting it but we suspect the results might not be tasty. Hope this helps!

  5. Anna P says

    I’m not a big cook but my fiancé and I are on covid quarantine for two weeks and I was looking for fun and healthy recipes.

    Omg this blew my mind. They are so tasty, rich, flavourful and chewy. They taste just like real unhealthy loaded with butter and sugar brownies! But in my opinion even better and more richer. I love that they are so healthy and nutritious too.

    Like others said, I did cut the maple syrup in half; I used protein flour mix; and added some 85% dark chunky chocolate chips inside.

    On such a grey and gloomy quarantine day this made my day and made me so much happier. (My fiancé still can’t taste anything due to covid but he did like the texture, I can’t wait to make it for him once he regains his taste!!!). Thank you SO much for this amazing and healthy recipe. Truly best brownies ever.

    • Support @ Minimalist Baker says

      Aw, we’re so glad to hear these brought happiness to your quarantine time, Anna! Thank you for the lovely review and wishing you and your husband a speedy recovery! xo

  6. Emily says

    BEST BROWNIES EVER. Made these for my non-vegan / non-GF friends and family and they were obsessed. I used GF all-purpose flour instead of oat, and rice malt syrup instead of maple. :))

  7. Maeghan says

    I’m wanting to make a brownie recipe that has both black beans and sweet potato. Do you think it would work to sub the nut butter with black beans? Thanks!

    • Support @ Minimalist Baker says

      That’s a neat idea! Possibly, but the nut butter adds richness and moisture, so you may need more oil to compensate. Let us know if you try it!

  8. Tikia says

    I made these brownies and they were absolutely delicious! Super easy, healthy, and even my picky eaters enjoyed this dessert. We are new to plant based eating and this desert definitely curbed our sweet tooth! We added the dairy free chocolate chips, boy did it take these brownies to the next level! Yum! Lastly, we paired our brownies with an oat milk vanilla ice cream and we were in heaven!!! Thanks for sharing your recipes!

  9. sara says

    Love this recipe! This is my new holiday baked good go-to recipe! This is my second year making them, and they are always a hit

  10. Stacey says

    Made these with carob powder instead of cocoa because that was what we had on hand. Also, used only half of the amount of the maple syrup because we try not to use too much sugar, (we actually do not use any kind of granulated sugar at all), or get our pallets too “sweet-toothy”. These brownies are delicious!! Thank you for the recipe!!

    (Would love you to use your talents to come up with more “whole food” desert recipes using things such as dates for the sweetness)

  11. Heidi says


    I saw another question about making these in a muffin pan, but I was wondering if anyone has written the exact time in the oven with a muffin pan (I scrolled a LOT but didn’t find any such comments). I am going to make it for a party so want to make sure I have as close to details as possible.

    Please let me know!

    • Support @ Minimalist Baker says

      Hi Heidi, we’re not seeing any mentions of an exact time either. We’d say probably 5-10 minutes less. Hope that helps!

  12. shirley says

    remembering coming across this recipe on MB, i turned my left over baked sweet potatoes into decadent brownies! i substituted half of the maple syrup with oat milk and the sweetness was perfect. subtle, balanced, fudge-y, satisfying. i made a double batch so there is enough to share with friends this weekend and to freeze for later.

  13. Mikaela says

    Yummy and glad I made it since had some leftover sweet potato which needed to be used but unlikely to bake again.

    • Support @ Minimalist Baker says

      Hi Mikaela, we’re glad to hear you enjoyed it, but sorry to hear you wouldn’t make it again. Would you mind sharing why?

        • Support @ Minimalist Baker says

          Thanks for the feedback, Mikaela! Some other readers who prefer less sweetness have used half the maple syrup with success. Hope that helps if you decide to give it another try!

    • Geraldine Shearan says

      I made this recipe as written with olive oil in the mix and pecans to finish. Absolutely amazing 🤩 Friends enjoyed them too.
      I now have a batch in the oven with pumpkin as I had some leftover that needed using up so I hope these turn out just as yummy! I mixed butters this time using almond, cashew and some tahini. Excited for the oven bell 🛎
      I make so many recipes from this site and don’t often share the results or my happiness but just know… I Love how easy and delicious your cleverly thought out experiments taste and have been a devoted fan for years now! Thanks so very much xxxx

  14. Demetra Antoniou says

    hi! Thank you for this amazing recipe! can i use this recipe on a 3 layered cake? or it is too fudgy to stand ?

  15. Susan Weber says

    I have made these several time and they are wonderful. I want to bring them to a work event but our school is nut free. Could you recommend a substitute for the almond butter?

  16. Lee says

    This brownie is delicious. Definitely way more fudgy than cakey. I reduced the sugar and added a couple of chopped dates. Also added some mashed banana because the batter seemed a little dry. Some extra salt on top was a nice touch.

  17. Neha says

    A winner every time! We’re sugar conscious, so I usually do 1/2 the maple syrup (sub honey) or 1/4 the maple syrup + the chocolate chips. I’ve never had the toothpick come out clean so I just embrace the gooey-ness at the 28-minute mark. Thank you!!

  18. Maddy says

    These brownies look amazing!

    I’ve tried several black bean brownie recipes before, and I’ve been sorely dissapointed with the results. Sweet potato seems like an amazing alternative!

    Is there any chance I could substitute monkfruit granulated sweetener for the maple syrup? Do you recommend adding more liquid to the batter to compensate, and if so, do you think water (or brewed coffee) would work out?

    • Support @ Minimalist Baker says

      Hi Maddy, another mentioned using Lakanto monkfruit maple flavored syrup with success, so that could be an option! For granulated monkfruit, it will likely require more wet ingredients (e.g. dairy-free milk or oil). Let us know how it goes!

  19. Kristen says

    Delicious! So fudgy and satisfying. A true brownie! I only used half the recommended maple syrup (used a mix of agave and maple syrup bc I didn’t have enough syrup) bc I was stressed about the sugar amount and it was still perfectly sweet and tasty. This recipe is a keeper for sure.

  20. Breanna Butterworth says

    I started making these almost every week! After the first batch I was hooked! my boyfriend and coworkers love them too and ask for them often! great recipe!

  21. Mariah Bonsall says

    Hello, I am really excited to try this but I have one issue. Maple syrup is very expensive here in Brazil. 100 bucks for 250ml. What can I substitute it with? I also do have maple extract, as a side note.
    Thank you for taking the time.

    • Support @ Minimalist Baker says

      Hi Mariah, we think you could use agave, date syrup, or honey (if not vegan). Hope that helps!

  22. Tisha Underwood says

    These! Are! The! Brownies!!!!!!
    Oh my goodness… FUDGEY …. Not rubbery!
    I used 24 grams regular cocoa , 24 grams black cocoa, and added 1 teaspoon instant espresso.
    Sprinkled the top before baking with chopped pecans and Trader Joe’s 72% Dark Chocolate Chips. Brownie Nirvana!!!!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed them, Tisha. Thank you for the lovely review! xo

  23. Sans says

    Easy and very creamy brownie! I used peanut butter and coconut oil.
    Thanks for the amazing easy recipe 😊

    • Carolyn Brummel says

      Thanks for my new favorite brownie recipe! Even my husband, not usually a fan of GF baking, loves them. I substituted canned sweet potato.

    • Support @ Minimalist Baker says

      Hmm, possibly! We haven’t tried that. But we think it would have a subtle banana flavor. If that doesn’t bother you, go for it!

  24. Elizabeth says

    I replaced the almond butter with tahini, and sprinkled some toasted white sesame seeds on at the end (instead of adding pecans into the batter)- it was SO FUDGEY! Thank you so much for the recipe :))

  25. Eva says

    Easy and delicious! The second time I made them I used half tahini/half peanut butter and I think I liked them even better.

  26. Faith V. says

    I made these because I saw your stories on IG and I was intrigued. I wasn’t sure what to think of a brownie with a sweet potato base, but let me tell you, these are DELICIOUS!

    They are NOT dry like brownies usually are, and they indeed have a rich and fudgy texture. I used chunky peanut butter instead of almond butter, and what’s best is that you get all the great properties of the sweet potato without it even tasting anything like sweet potato.

    I let my husband taste a piece and he thought they had some kind of filling– that is how decadent these are. He loved them, and had no idea (until I told him) that the base was sweet potato!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you gave it a try and enjoyed. Thank you for the lovely review, Faith! xo

  27. Michael J Howey says

    Hi there, if you are not wanting to use oat flour. Do you sub for a mix of almond meal and coconut flour? Or either of them by themselves? Thanks.

    • Support @ Minimalist Baker says

      Hi Michael, any of those options would be fine. If using coconut flour, just know it’s more drying, so start with less. Hope that helps!

      • Courtney says

        Had a strong pregnancy craving for brownies today and these were everything and more than I dreamed!! They are fantastic on their own but truly out of this world with ice cream!
        Thanks for a healthier recipe to help me through my cravings 😜

  28. Pamela says

    Sooooo easy and delicious!!! These will be a staple for me in my house for sure :). Keep your recipes coming, I enjoy so many of them.

    • Support @ Minimalist Baker says

      You’re so kind, Pamela! We are so glad you enjoyed it =) Thank you for the lovely review! xo

  29. Sarah says

    These are DELICIOUS, thank you!! I used pumpkin seed butter and a mix of oat flour and brown rice flower, a little less maple syrup, and a shorter baking time, and they were amazing :)

  30. Nancy Belz says

    Would it be possible to use roast pumpkin purée instead of the sweet potato? Thank you so much I look forward to your response.

  31. Jessica says

    Have you ever tried tapioca flour with this recipe? If so, would I use 2/3 c? I usually use the oat flour that’s mentioned in the recipe but I randomly inherited some tapioca flour and wanted to maybe try it out. I’ve never used tapioca flour so am clueless as to how to use it. Thank you!

    • Support @ Minimalist Baker says

      Hi Jessica, tapioca flour can lead to a stringy consistency, so we wouldn’t recommend using it as the only flour. But as part of a GF blend, it should work! Tapioca works great for vegan cheese.

    • Support @ Minimalist Baker says

      Hi Jennifer, It should work, but it can be more drying so add less (little by little) and be careful not to over bake!

      • Kelly says

        Yum! I have alway been reluctant to try ‘healthier’ versions of brownies but these turned out so well. I used less Maple Syrup but they were still sweet. They are so rich and fudgey. I feel like this is quite a forgiving recipe as I changed the quantity of a few ingredients and it still turned out well. Perfect for a lunchbox treat (daughters school is not nut free).

        • Support @ Minimalist Baker says

          Woohoo! Thanks so much for the lovely review, Kelly! We’re so glad you both enjoy the brownies!

  32. Ana Paula says

    These are delicious! I added a bit of water as maybe my potatoes were a bit dry and the dough seemed dry (maybe due to potatoes being old)… it disappeared so fast I couldn’t take a pic. Thanks!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Ana! Thank you for sharing! Ah, yes, that could explain it being a little dry. Or another idea would be if you’re using a thicker nut butter?

  33. Neha Jain says

    The recipe turned out awesome! I dint have avocado oil so replaced it with olive, still turned out great :) Thank you!

  34. Tracy says

    My house smelled amazing as they baked but I was disappointed in how dry they were. I will try them again and maybe this time I will use vegan butter instead of the coconut oil and see if that helps. Or maybe I will shorten the baking time.
    Thanks again for a great recipe. I will get it right eventually. :-)

    • Support @ Minimalist Baker says

      Hi Tracy, we’re sorry to hear that! A couple ideas here: 1) Were you using oat flour? Coconut flour will make them more dry. 2) Were you using a more dry variety of sweet potato? They can vary in their moisture content. Our favorite variety for these is garnet yams.

      • tracy says

        I used Oat Flour so maybe it was the sweet potato. Today I tasted the brownies and they are pretty moist. I guess they needed to sit and rest for a bit. :-)

  35. Angela says

    Can I make these brownies in a 9×9 pan? If so, should I change the amount of time that I bake them for?

    • Support @ Minimalist Baker says

      Hi Angela, that should be fine without much modification – maybe just a few minutes less? Let us know if you try it!

  36. Amy says

    I made sweet potato brownies with tahini, and sweetened with dates! My post with the details for my subs is on Instagram @wastenot.livegreen.

    • Support @ Minimalist Baker says

      Hi Amanda, another mentioned using Lakanto monkfruit maple flavored syrup with success. Hope that helps! Let us know if you give it a try!

  37. Sabrina says

    Thank you so much for this recipe! The texture perfectly emulates a classic brownie. I made it with rapeseed oil and almond butter.

  38. Sam says

    I followed this recipe to a T and I’m so disappointed. The brownies have an odd consistency and are way too sweet. I’m no stranger to healthier baking but I’d give this recipe a firm pass.

    • Support @ Minimalist Baker says

      Hi Sam, we’re so sorry to hear that was your experience! This recipe is usually a reader favorite. Is it possible you were using an especially sweet variety of sweet potato? Did you use oat flour or another type?

      • Sam says

        I don’t think my sweet potatoes were especially sweet although I do tend to cut sugar in recipes in half which I didn’t in this case. I also used oat flour. The consistency was definitely better the next day but still not ideal. Think I’ll stick with the black bean brownies going forward.

        • Support @ Minimalist Baker says

          Thanks for the reply! These ones are on the sweeter side, so if you prefer things less sweet, we could see that! Not sure what to recommend on the texture though.

        • Tara Y Forward says

          This recipe was absolutely WONDERFUL! These brownies are so delicious. I saw this recipe earlier today and just happened to have all ingredients on-hand. The texture was perfect. I only omitted the peanuts due to a nut allergy, but otherwise this recipe was great. My family gives it a thumbs up. Thanks, Minimalistbaker!!!

          • Support @ Minimalist Baker says

            Woohoo! We’re so glad you and your family enjoyed it, Tara. Thanks so much for the lovely review! xo

  39. Jordan says

    So ridiculously fudgy and delightful! The only mod I made was using 1/3 cup maple syrup instead of 2/3 as I’m trying to cut down on sugar. It still totally satisfied my sweets craving and the texture was exactly what I want in a brownie.

  40. Stephanie says

    I needed brownies today, and these so hit the spot! (No mods.) Love the texture and flavor… I have leftover sweet potatoes, too. Yumm!

  41. Vicki says

    These are so deliciously fudgy and rich. Also, so easy to make. I have now found my goto brownie recipe. Thankyou so much

  42. Marissa Manzanilla says

    Can I skip the sea salt next time? Mine came out very salty. Not sure why. I used just the 1/4 tsp.

      • Joan O'Neill says

        The best brownies ever! I added extra vegan chocolate pieces into the mix as well as scattering on top. Making again today can’t wait!! Thank you for this amazing recipe!

        • Support @ Minimalist Baker says

          Thanks so much for the lovely review, Joan. 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

  43. Darcie Clark says

    I made these over Easter weekend and LOVED them. I peeled and steamed the sweet potato instead of baking it and I reduced the maple syrup to 1/2 cup and they were still sweet enough for my tastes. I baked mine for about 32 minutes and was worried they’d be pudding-like inside, but I left them in the pan to cool and their texture was perfectly fudgy. Thanks for another great recipe I will return to again and again!

    • John Blackburn says

      Second time I’ve made these and are really tasty and fudge. This time though I’ve ended up having to make two as I cooked to much sweet potato, are they freezable as I don’t want to eat them all at once. Thanks.

      • Support @ Minimalist Baker says

        Two batches of brownies is never a bad thing ;) We’re glad you enjoy the recipe, John! Thank you for sharing!

  44. Desi says

    So delicious! I’m not a fan a cakey brownies and these are definitely not. They’re very fudgy and amazing… and nutritious! My toddler loved them too. I skipped the chips and used slices almonds instead and it came out great! Will be making this again!

    • Support @ Minimalist Baker says

      Yay! We’re so glad you both enjoy them, Desi. Thanks so much for the lovely review! xo

    • Shannon says

      These are hands down the best brownies I’ve ever eaten! I’m making them at least once a week now, and they’re so delicious every time. When I don’t have sweet potato I use canned pumpkin purée which turns out great. And sometimes I add in a tablespoon of cinnamon with the cocoa powder to spice it up a bit!

      • Support @ Minimalist Baker says

        Aw, yay! We’re so glad you enjoy them, Shannon. Love your modifications too. Thanks for sharing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, and I believe others have had success (scan the comments). Let us know how it goes!

    • Alice says

      I freeze them individually then defrost in the microwave until they’re really warm and pair with cream – still really yummy!

        • Support @ Minimalist Baker says

          Hi Natalie, We haven’t tried that, but it might work! Let us know how it goes!

          • Natalie says

            They are delicious! I love this recipe. I usually make them with sweet potato but was trying to get rid of squash and the substitution worked perfectly.

  45. Rebecca says

    I just made these for the first time today and they are delicious! Even the mixture I had to try and stop myself eating too much of. The only small modification I made was using 1/3 C oat flour and 1/3 C fine almond meal just because I like almond meal in brownies. I’m trying to reduce my dairy, gluten and sugar intake so these will make a great treat for when I have a chocolatey sweet craving! Thank you very much for this recipe!

  46. Marcy Cody says

    I made the sweet potato brownies. Really good 😋 I used half of the syrup. Had to bake about 45 minutes. Thanks

  47. Carley S says

    I substituted corn syrup for maple syrup (becaes it’s cheaper) and the brownies turned out great! A great recipe if you like really dense, fudgy brownies- I recommend keeping them in the fridge so they stay firm!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Carley. 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

  48. Shannon says

    I made these tonight and they are amazing! Only slight change I made was adding 1 tsp espresso powder since I had it on hand and it enhances the chocolate flavor. I will make these again and again! Thank you for a delicious gluten and dairy free dessert recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Amazing! Thanks, Shannon. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Support @ Minimalist Baker says

      Hi Jennifer, Start with 1/2 as much and work your way up – be careful, it can be quite absorbent / drying.

  49. Rebeckah Zdor says

    What magic is this?! I’ve made this twice now. The first time, I used just cacao powder, but the second time I used a 50/50 mix of cocoa and cacao. The second batch has a more traditional brownie flavor while still retaining some of the healthy benefits of cacao. I also used peanut butter the first time, so it had a peanut butter cup sort of flavor. I’ve enjoyed it both times, but this second time is truly superb. I was licking the baking utensils clean 😋

    I also used just a food processor to mix the batter and puree the sweet potato. Less dishes that way.

  50. Lara says

    This is my go to brownie recipe. It is AMAZING. It’s a crowd pleaser every time, even for those who are used to regular bakery brownies made with sugar and wheat.
    You can’t tell there is sweet potato in it, but you can tell there’s something extra delicious. The sweet potato with nut butter mix is to die for on it’s own (I usually double the batch and use the mix for other things such as on toast, stirred through porridge), and it adds a wonderful caramel taste to the brownie.
    I cannot rate this recipe highly enough!
    Note: this recipe works without oil – I hardly notice the difference.
    Warning: do not triple the recipe and expect yourself to have self-control (I have learnt from experience! Though I have no regrets!)

      • Sindhu says

        Loved the ingredients in this so had to try it out. They tasted amazing. Used peanut butter. But i had to add a little bit of milk to the batter because after incorporating the dry ingredients i found the batter to be too crumbly. So unfortunately mine didn’t qualify for a vegan brownie, nevertheless tasted delicious. What do you think i can add instead of milk? Or rather how do i avoid the crumbly texture?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          You could add a little melted butter or oil instead in the future if crumbly for better results. I’m wondering if this happened because your peanut butter was thick and not runny / drippy? Thanks for the helpful review, Sindhu!

  51. Evelyn says

    Wow I am impressed! I am not vegan but these were really good. I only had pumpkin puree so added a little more oat flour to compensate for the extra liquid. Will def make again. Thank you

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Evelyn! Thanks so much for the lovely review and for sharing your modifications!

  52. Lena says

    I made this recipe yesterday to bring to a dinner party as dessert and it was a big success.


    – I had no maple syrup, so I used 1/3 cup brown sugar and 2 tbsp date syrup (and a couple tbsp brandy to replace the missing liquid)

    – I did not include chocolate chips or pecans; did include peanut butter caramel fudge dollops for a little something extra.

  53. Kate says

    Ok these are heavenly. I was afraid by electric mixing my earth balance and miyoko’s butter into the first part because it was so lumpy that I had overmixed them because by 40 min they still wouldn’t set but then I read it’s all about the cool with brownies so I took them out in fear of overdoing it and they’re great. I also used a round 8.5” dark pan. I’ve ordered a light 8” square for next batch.

  54. Julie says

    My husband and I loved these brownies! We ate them with a scoop each of vanilla and chocolate peanut butter ice cream and yum!!! I used peanut butter and did top them with pecans and chocolate chips. We will definitely make this recipe again!

  55. Diana says

    These are dangerously good! I’m not vegan but I think this recipe beats several “traditional” brownie recipes that I’ve tried. I’ll definitely be coming back to make these again!

  56. Marina S says

    Came out so yummy! I replaced maple syrup with honey and a bit of water, to get a similar consistency. Also added a tad more oil and used about 325 grams of sweet potato puree instead of 255.

    Came out very rich and gooey. All family loved it!

    • Support @ Minimalist Baker says

      Hi Pia, we haven’t tried it, but another reader mentioned using cane sugar + 2 tbsp of water instead of maple syrup. Let us know if you try it!

  57. RitaRutnard says

    Yum! We loved these! Used walnuts on top instead of pecans, which added a lovely toasted flavor from the walnuts. Skipped the chocolate chips and added coconut flakes to the batter. Wonderfully gooey and perfect flavor even when eaten straight from the freezer. Partner said best brownies yet!

  58. Ellie M says

    Love this recipe! You could make this for literally anyone, and if they like brownies they will love this ! Great one to whip up for friends. I will defiantly be recommending to clients too. I don’t like things too sweet, so went with the suggestions in the comments about substituting some of the maple for strong coffee…. i did, 90g maple + 70g (decaf ) coffee, and the sweetness was perfect for me (though I’d up it for visitors!) I’m not vegan so i used homemade organic ghee as my fat as i thought the intense caramel buttery flavour could be tasty, which it was!…and i also went with peanut butter instead of almond, just because i had more in the cupboard. A great versatile recipe, and should be good too for low FODMAP diets, which is just an added bonus…..what is not to like?! Thanks xx

  59. Jo says

    This recipe has been my go-to brownie recipe for some time. I needed a nut free version so this time I swapped out the almond butter for avacado and it was just as delicious! I blended a whole avacado into the sweet potato then cooked as usual.

  60. Emma says

    These were so unbelievably good. Better than any other brownie I’ve ever had. I followed a swap suggested by another commenter by halving the maple syrup and replacing the missing half with espresso. I love chocolate but don’t have a big sweet tooth, so they completely got my seal of approval. I made these together with a friend (via Skype…sign of our times, right?) and she, her mom, her husband, me and my husband all loved these. I plan to make them again soon because they were gone too quick before I could get a good picture to share. Pecans on top are a serious must. Thanks so much for this recipe!!

  61. Sandy says

    Wow! These brownies are amazing…and I love the healthy ingredients. I was just hoping to make decent brownies from what I had in my cupboard…and with this, I have found my new favorite recipe. So good, so fudgy! Thank you!

  62. Laurie says

    was intrigued about baking with a sweet potato, but the recipe looked tempting as it didn’t have a ton of sugar. I wasn’t sure the maple syrup would be sweet enough but it was. I used King Arthur whole wheat flour as that is what I had in the pantry. End result-moist,gooey and delicious. My husband couldn’t tell the difference, and later today I will take them to my daughter and son-in-law to try.
    The recipe is a keeper.

  63. Nicki says

    Made with a mix of almond flour and cassava flour as I was in the middle of an elimination diet for allergies and no other flours I could use….even with the subs this was incredible! About to try tonight with sunflower butter and oat flour. Thank you!

  64. Colleen says

    10/10 would recommend. My food processor never gets oat flour quite fine enough, so instead I opted to go with half Bob’s Red Mill 1 for 1 gluten free flour and half almond flour. Still so, so chocolaty and fudgy and indulgent. In my top five favorite things I’ve ever baked!

    • Support @ Minimalist Baker says

      Yay! Thanks for sharing, Colleen. P.s. we find a high-speed blender works better for homemade flours. Hope that helps!

  65. Naoise says

    Last time I made brownies the sugar content scared me so much, but these bad boys taste almost the same, seem indulgent but are so so much more wholesome. I split the maple syrup in half with brown sugar because I wasn’t sure if I had enough so it was a tad dry going in but its still is so tasty

  66. Callie says

    These were amazing! My 3 year old loved making the oat flour in the food processor, and he (and I) could not have been happier with these brownies! We had to use pumpkin purée since I ran out of sweet potatoes (oops), and we replaced half of the maple syrup with agave. I can’t wait to try it out as written next time! Thanks for a delicious treat.

      • Saffron says

        These are so amazing! Literally the best brownie we’ve ever eaten with such wholesome and delicious ingredients! Thank you guys!

  67. Emiley says

    These were delicious! I don’t like peanut butter or almond butter in my brownies so I subbed chia gel and that worked well. The sweet potatoes and olive oil were undetectable, even to kiddos. I had to bake them a little longer than the recipe instructs. A total hit. I’ll be making these again! Thanks, Dana!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you and your family enjoyed them, Emiley. Thanks so much for sharing!

  68. Lydia says

    I have IBS so I was excited to find a recipe that was suitable for me to enjoy. These brownies are so fudgy and decadent without being too sweet. I used 1/3 c coconut flour, and 1/3 c GF flour and I substituted the sweet potato for pumpkin puree from a can. Thank you for the scrumptious recipe!

  69. May says

    Wow! This was sensational! They were the perfect sweetness and they were gooey!
    Can’t wait to make them again. I might try a few variations.
    Thanks you for a great recipe

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, May. 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

  70. Mimi says

    First time making this recipe, so I followed it exactly as written. I guess I was expecting a ‘healthy’ tasting brownie (aka no rich chocolate flavor or decadent fudgy texture), but I was soooooo wrong. This 8 x 8 tray of chocolate heaven DID NOT DISAPPOINT!
    I will definitely be making this again with some slight modifications and add ons. High five, Dana!

  71. Melissa says

    I’ve made these brownies a handful of times now and they never disappoint. Occasionally I’ll add a tablespoon or two to the batter if it seems dry but other than that stick to the recipe. Topping with walnuts and chocolate chips are a must! Awesome recipe for vegans and carnivores alike.

  72. Sky says

    I’m so surprised as to how delicious and gooey they are.. I once made a chocolate cake with courgette and it was disgusting, so I vowed never to bake with veg again… until now!
    I usually make raw brownies with just dates, cacao and walnuts, but I’m a convert now to these.
    I subbed tahini, plus extra instead of the oil, chopped up half an 85% chocolate bar in, blended a cup of soaked dates instead of maple syrup, added sea salt, vanilla powder, coffee extract and some walnuts inside the batter.. they blew my mind! Yummers! 🤎🤎🤎

    • Laura says

      Hi, could you tell me how many dates you added? I made this with 8 blended medjool dates and the brownies were not sweet at all I ended up drizzling maple syrup on top…. :(

      • Skye says

        Sure.l I added a cup of dates as well as the maple syrup and they were amazing.. I just knew they wouldn’t have been sweet enough for me without adding to it.. I did also add half a bar of 85% dark cho plate so I guess that had a bit of sugar in too., I have since remade them replacing the maple syrup with coconut sugar, and also another time with erythretol, with the dates as well, and they were all amazing! It’s worth trying different sweeteners but it’s worth it As they are soo good!

  73. Naomi Voss says

    Yum! I had to sub in tahini because I was out of almond butter, but the end result was still really good.

  74. Johanna Segura says

    I just finished baking this and bringing it to my partner’s home. I sliced some squares and oh my goshness!!!! They’re so delicious!! 😋

    These are the best stone in my stomach chocolate fudge-y yet flaky on the outside pieces of menstrual craving dreams I’ve ever had. Really hit the spot. And yes, I ate them before dinner. They’re surprisingly filling as well!

    Definitely will make again and again!! Thank-you!! Keep doing what you do!!! Honestly, you’re the best food blogger I cook and bake from. Your recipes never disappoint. Happy New Year 💘🎉🎊!!!!

    • Support @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Johanna! Happy New Year to you! xoxo

  75. Emma Borho says

    WOW! My sister recently began a dairy-free, gluten-free, egg-free, refined sugar-free protocol from her naturopath, so we were looking for a fun treat for her to eat over the holidays. These were perfect! We actually made a double batch in a 9×13 pan (added about 10 additional baking minutes). Stored in the fridge, they get even fudgier! Will be making again for sure.

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad she was able to enjoy them and that you enjoyed them too =) Thanks so much for the lovely review! xo

  76. Gill says

    I am wondering if honey can be substituted instead of maple syrup and if so, at what ratio? Also want to say that I love this recipe: made it so many times and people cannot even tell that they are vegan/gluten-free/no refined sugar. They’re delicious! Maple syrup works great in this but I have just run out in my pantry :(. Thanks!

  77. Preeti says

    Easy. Clean. Delicious.
    It is hard to find gluten-free, vegan and low saturated fat baked goods. This recipe accommodates for numerous dietary restrictions without sacrificing flavor or moisture. I modified the recipe slightly by adding less maple syrup and making my own almond butter (sweetened with dates). The sweet potatoes disappear in the dish. I will make these brownies again!

  78. Victoria says

    It’s my first time baking with sweet potatoes in a dessert… this tastes incredible! Just like “normal” brownies. The sweetness level is just right, and so nice with a cup of coffee. Will be making this again soon!

  79. Ankita P says

    Loved these brownies! I used 1/3 cup of maple syrup instead of the 2/3 and they tasted fine! I also used walnuts instead of pecans and included chocolate chips into the batter. You can’t taste the sweet potato at all and my fam didn’t even know it was there! I personally love the fudgey texture!

    • Support @ Minimalist Baker says

      Hi, other readers have really enjoyed these brownies as written, so we’d suggest taste testing as written. Then, you can add more maple syrup, to taste.

  80. Thomas says

    I cannot believe how good these brownies are. They really are so fudgy and taste so decadent, but have actual nutritional value. Ireduced the maple syrup to about 1/2 cup and used normal all-purpose flour and they came out great. I baked them for exactly 32 minutes and I thought the texture was spot on; thick and rich, but not claggy or wet.
    Really an incredible recipe. My go-to brownie recipe from now on.

  81. Anna says

    Love this recipe – made it a couple times.

    Less maple syrup (used 1/2 cup but can probably take it down even more)
    Used a 8×5 loaf pan instead of 8×8; baked at 325 for 35 minutes

  82. Bria says

    I am obsessed with this recipe! I make it multiple times a month and have to resist not eating it all in one sitting! I sub the sweet potato for canned pumpkin (lazy hack!) and the oat flour for equal amounts coconut flour and they turn out perfect!

  83. T says

    I am looking to make this but want to try swirling the nut butter on top rather than mixing it into the batter… Do you think that will work or will it mess up the consistency of the brownies? Thanks!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Mmm, not sure. I’d do 1/2 in and 1/2 on top. OR still put the nut butter in the batter (adds fat and body), and then add additional on top to swirl. Let us know if you try!

  84. Mindy says

    SO GOOD! Only changes were adding in some cardamom and cinnamon. Topped with chocolate chips, coconut flakes, and sea salt. Definitely a repeat recipe!!!

  85. Juliana says

    Just made this for the second time, and it was amazing! Only sub was that I mixed maple syrup + coconut sugar (maybe 30gr less in total), and added an extra tsp of vanilla.

    • Myra says

      I think this recipe is best suited for someone with a more “clean living” palate. I eat a fairly healthy vegan diet, but I’m used to my desserts tasting sweet. Unfortunately these brownies tasted very off and not enough like a dessert for me to want to eat another piece.

      • Support @ Minimalist Baker says

        Hi Myra, sorry to hear that was your experience! This is one of our fan favorites, so we wonder if something may have gone wrong? Did you make any modifications?

  86. T Ruttos says

    These are by far a win across the board – kids and skeptics alike. The recipe makes a rich, fudgy brownie. The ingredients are simple, it’s quick to make and usually a hit at a hip get together where you might find many V/GF friends! Sometimes I’ll add cinnamon, nutmeg, and cayenne. To really send it, I like to top mine with chocolate hummus for a frosted version. Love some good soluble fiber in a dessert. No other brownie compares now. Chef’s kiss, yum!

  87. Linda says

    Great recipe! Easy to make with ingredients I always have (I used coconut oil and peanut butter). My husband and daughter loved them. Thank you very much, I will definitely be making them again!

  88. Paula Britto Vaz says

    I used agave instead of maple syrup and they tasted yummy too.
    Super delish for less guilt! Thanks for this recipe!

  89. delphine says

    Hi !!!
    I wanna try this but I absolutely want to use real dark chocolate (70%) and not cocoa powder. Would that change the whole recipe ?

    Thank youuuu :)

    • Support @ Minimalist Baker says

      Hi Delphine, we aren’t sure that would work. If you try it, we’d suggest increasing the amount of dry ingredients to compensate. Let us know how it goes!

    • Barb says

      I made these delicious brownies for my son’s birthday. We all thoroughly enjoyed them. Very chocolaty with perfect texture. As suggested we had them with a scoop of dairy free ice cream. It was a perfect healthy happy birthday treat! Thank you for sharing or recipe.

  90. Erin says

    I made these for a non-vegan chef friend of mine and she LOVED them!
    (As did I)
    They were super fudgey and easy to make.
    I accidentally forgot to put in the “vegan butter” and they still turned out deliciously perfect.
    I also used Walnuts instead of Pecans and the textural difference between the fudge brownie and the nuts were to die for!

  91. Mona says

    Pretty much guilt-free brownies! The sweet potato helps cut the sugar and sweetness but still so delicious and easy to make. I may incorporate chocolate chips in the mix next time to make them a little naughty.

  92. Anne Valentino says

    Great recipe and very adaptable! I’m avoiding white flour and processed sugars to try to resolve some inflammation issues and these are a perfect healthier chocolate fix.

    I replaced the liquid sweetener with a few pureed dates and applesauce, and added a little coconut milk to balance out the moisture levels. Still very tasty even minus chocolate chips. Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Anne. 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

  93. Dora says

    Better than original brownies, I used peanut butter instead of almond and put sunflower seeds on top since I didn’t have nuts. Delicious!

  94. Thea says

    What a great recipe! I love brownies and have been searching for a healthier option. I did some minor changes to the recipe, substituting 30g of peanutbutter with 30g of a vegan protein powder (peanut flavor). Since the protein powder is already sweetened, I cut the agave syrup in half but added 150ml of oat milk to get the moisture back.

    Turned out super fudgy (better than any “normal” recipe that I’ve tried) and chocolately and will definitely be a regular in my house!

  95. Maximilian Schubert says

    This is the best recipe for ‘flourless’ brownies I have found so far. I have tried squash and zucchini brownies, however the fudgeness was missing. Sweet potato seems the solution. Thanks so much!

    I used more sweet-potato and substituted some honey for monkfruit, which always works well. Furthermore, I added cinnamon.
    I used peanut butter (powdered), however, I would advise almond butter, as its more taste neutral. Furthermore, I added psyllium husk to make it even more fudgy.

    For my next try, I will further modify and will use oat flour and coconut flour in a 50/50 ratio. I will use bananas to sweeten them. They should add to the fudge texture and substitute some more honey. And almond butter instead of peanut butter.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it! Thanks so much for the lovely review and for sharing your modifications!

  96. Emilee says

    These brownies are PERFECT! I have made these a handful of times. I use almond butter and have tried both walnuts and pecans on top. I prefer the pecans but both are good. You would never know they have a cup of sweet potato in them. They are the only brownie recipe I will make now!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Emilee. We are so glad you enjoy 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

  97. Lora says

    Best GF DF recipe ever!!! Modifications: very generous 1/2 cup of excellent quality cocoa, cashew butter, 1/2 cup sweet potato, 1/2 cup apple sauce, chia egg, chopped Lindt dark chocolate on top along with chopped pecans, muffin tins instead of 8×8 pan, shorter cooking time. Everybody loves these!!

  98. Jacqueline Lowe says

    WOW. I made these last night and am blown away. The only changes I made were that I used coconut oil instead of avocado, and blended rolled oats to make the oat flour (super easy and way cheaper!). I had to resist the urge to over-bake them, they were pretty soft after cooking for just under 30 min, but after cooling for 45 min they were the perfect consistency. These are some of the best brownies I’ve ever had, and I will be making them forever!!! (Very good with coffee in for a breakfast treat)

  99. Jenna says

    Made these tonight and they were a hit with everyone! Couldn’t even tell they are refined sugar free and have sweet potato. I added the chocolate chips for my husbands sake, but I don’t think they really needed them. Yum!

  100. Sabrina Posillico says

    These are SO good! I’ve made several modifications (changing flour, using less syrup and adding stevia) and they are always a hit!

  101. Meg says

    Dana, I love this recipe and have made it many many times. I climbed Mount Kosciusko (the highest point in Australia) and I enjoyed one of these with a cup of tea up there. Now my partner is but intolerant. I was thinking I could sub sunflower paste…. what do you think? Thanks for all your generous and thoughtful recipes!

  102. crissy says

    I made it, twice in as many days. Followed recipe exactly, works GREAT. 2nd time, used apple puree mixed with the sweet potato puree and ran out of maple syrup so used a agave with a little maple extract? Still lovely. very forgiving recipe, can’t go wrong with gooey chocolate mess. Don’t skip the chocolate and nuts on top though, they add *quite a bit*, also I used crunchy almond butter and lo0oved the extra texture. [here’s a tip: don’t tell people there is sweet potato in it until AFTER they’ve had a few bars.]

  103. Alexa says

    I have baked these at least 10 times with all kinds of variations and substitutions, this is the best recipe I have ever tried, so so sooo delicious. I keep them in the freezer and snack on them directly. Perfection!

  104. Hope says

    These were the most moist vegan brownies I’ve ever made! I used unsalted, oil-free almond butter, and cocoa powder (instead of cacao). I also left the nuts out. I stored them at room temp and on day 3 they were still just as fudgy!

  105. Marya says

    I made this according to the recipe and they are inedible and going in the trash bin. The mix didn’t seem liquid enough to make them creamy at all. They are dry and not sweet enough to be a dessert. I followed the recipe faithfully, so not sure what the problem is, but epic fail!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Marya, this is so strange as SO many others have had such success with the recipe. Assuming you followed the recipe faithfully, were all of your ingredients fresh? No substitutions? Are you sure you didn’t over-bake? Was your sweet potato flavorful (sometimes it’s easy to get a dud)? Sorry it didn’t work out! We’d love to help troubleshoot.

        • Support @ Minimalist Baker says

          Coconut works, but isn’t as good. We haven’t tried cassava or tigernut, but other readers have subbed almond meal or GF all purpose with success. Hope that helps!

  106. Anna C. says

    Another amazing recipe! It’s chewy, Fudgy, yummy brownie. It’s taste healthy, and you enjoy the goodness without the guilt. I used cashew butter (which was what I had in my pantry) vs almond butter, it turned out so well. Thank you for the wonderful recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Anna. 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

  107. kate says

    hi! i’ve made this recipe several times now and i love how delicious and healthy it is.

    ive made it with oat flour exactly as is, and a few times with almond flour, but when i make it with almond flour it doesnt hold together as well, do you have any tips? i use the exact same measurements and generally an orange sweet potato.


    • Support @ Minimalist Baker says

      Hi Kate, we find oat works better in this recipe too. You could maybe try adding a flax egg? We haven’t tried it though! Let us know if you do!

  108. Mira says

    These were soo delicious! Mine weren’t very sweet, but I think it must have been my sweet potato. I used PB & vegan butter. I also used all purpose flour because I’m not GF & it worked well. I think next time I’ll use honey instead of maple syrup & add chocolate chips into the batter itself (personal preference). DEFINITELY recommend adding choc chips & pecans on top. Delish!

  109. Maggie says

    Really yummy! By brother even enjoyed and he is the biggest skeptic about healthy cooking! except is was a bit dense but nothing a cup of tea or ice cream couldn’t fix! is there any other recipes like this to make without the nut/seed butters??

    • Support @ Minimalist Baker says

      Hi Maggie, we’re so glad they turned out well! You can find all of our brownie recipes here. Hope that helps!

  110. Isabella Corder says

    These are bomb. Topped them with shredded coconut and the coconut got all toasted in the oven *_* WILL SAY you have to be a nut butter fan to like this. You really can taste the PB/almond butter so it’s more so like a PB brownie almost. Maybe there’s a way to use less PB?
    Tip: I didn’t feel like making sweet potato purée but I had SWEET POTATO BUTTER jarred from the Amish Country and used that instead. Worked perfectly!

      • Preethy says

        I have tried making these once and they came out great. Maple syrup is not as easy to get in this part of the world and is too expensive . What would be an alternate sweetener. Can I use date paste?

        • Support @ Minimalist Baker says

          Hi Preethy, Honey (if not vegan), agave, or date syrup should all work! Another reader used date paste with success.

  111. Stephanie says

    I used honey instead of maple syrup, and organic extra virgin olive oil. I added an egg (I’m dairy free but not vegan) to see if it would make it a little more fluffy rather than fudge-y- not sure if it made a difference. And I toasted the pecans a bit, first. They were absolutely delicious. I would let everyone know that the quality of the cocoa powder you use really makes a different- I highly recommend Droste brand.
    Thank you for this recipe!

  112. Emma says

    These are so good! I baked two sweet potatoes but didn’t quite have a full cup of sweet potato puree and they still turned out great! I will definitely be making these again.

  113. Gesa says

    Unbelievably good! Made them today as a Sunday treat and half of them are already gone … so fudgy and rich – you can’t tell they are relatively healthy.

  114. Danielle Kelly says

    Outstanding! Super fudgey and rich. You can’t tell there are sweet potatoes in here at all! My husband is very skeptical of “Healthy” desserts, and he loved them. Will make again!

  115. Ashleigh says

    Absolutely delicious! I used almond meal and olive oil, and left out the walnuts, and it came out absolutely perfect.

  116. Val Simson says

    So good! I used peanut butter, as I prefer to almond, but that’s the only change. Added the pecans and chocolate chips. Yum!

  117. E says

    Seriously good. Don’t think most people would be able to tell that this is a healthier brownie. Used peanut butter and date syrup instead of maple.

  118. Elena says

    These are so delicious and fudgy, especially the next day. I used peanut butter, purple sweet potatoes, and APF and it worked great. With support suggestion I added some milk because the purple sweet potatoes are more dry (about 1/4 cup).

    I don’t have a brownie pan so I used a loaf pan instead and cooked it about an extra 30 minutes and it was still great and moist as more of a loaf (still brownie moist).

    Will definitely be making again and trying different nut butters, flours – Thank you!

  119. Colleen Goidel says

    Wow, this is a keeper. Moist, chocolate-y and just sweet enough. Everyone who tried them raved! I used crunchy peanut butter, which worked great. Love the texture of the slightly crunchy bits. The second time I made them, I mixed the chocolate chips into the batter rather than spread them on top. I like that option better. I also used regular flour the second time and that worked just fine. Thank you! Love your site and your recipes!

    • Support @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Colleen! We’re so glad everyone enjoyed them!

    • Amy says

      I made these today with a mashed banana instead of maple syrup and with no oil. It’s delicious! It took a little longer to bake because of the banana, I think, but it came out so well! Thank you for the recipe!

  120. Estelle T. says

    Six stars! I just made these today and they were SO good! Tastes almost exactly like traditional box brownies- so fudgy with just the right amount of sweet- I almost didn’t believe I was eating a vegan brownie with sweet potato in it! I swapped maple syrup for agave and used a bit less than 2/3 cups and they turned out great. Would definitely recommend the optional chocolate chips and chopped nuts!

    • Support @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Estelle =) We’re so glad they turned out well1 xo

    • Kristie says

      Yummmmmmm. I had these for breakfast the past few days, cause why the heck not? Most granola out there isn’t even healthy, and I’d consider these decently so! I halved the amount of maple syrup and topped with pecans. I also used this high quality fermented raw cacao powder which makes them sooo rich in nutrients. They are so so good, thank you for the recipe, Dana!

  121. Elena says

    I was about to try these out I just have 2 questions
    1) will Japanese purple sweet potatoes work?
    2) I’m out of almond flour – if I have almonds and put them in the food processor to make almond meal could I use that?

    Thanks for your time and help – excited for these

    • Support @ Minimalist Baker says

      Hi Elena, we haven’t tried these purple sweet potatoes, but they tend to be more dry, so just keep that in mind and modify as needed. And yes- you can make almond meal that way, but we’ve only tried this recipe with almond flour. Almond meal will make it more fibrous so if you have blanched almonds, we’d recommend making almond flour from those. But almond meal might be okay. Let us know if you try it!

  122. Pradeepa Timmermans says

    These brownies are the bomb! I am making them 2 or 3 times a week – highly addictive. We substituted rice malt syrup for maple syrup – delicious! Thank you for this go to recipe – it’s a hot favourite! 🤗

  123. J says

    OMG! So Good!! I cheated and purchased a can of organic sweet potato puree from Whole Foods that I used instead of baking and mashing the sweet potato. I also only used TBSP of Avocado oil (instead of the 1.5 TBSP.)
    The best part – I told my daughter that I would make her brownies. She says “As long as they aren’t ‘healthy’ brownies – you know – no almond flour and such.” I said, ok no almond flour. But how about pecans? “No!” she says “you can add those on top of any piece you have…” Well, I baked them and she couldn’t wait to have one! She loved them!! (And couldn’t tell they were ‘healthy’!) So, she had two yesterday and two today! (I still haven’t told her… I am not sure I am going to until I make them a few more times! ;) ) Thank you for this recipe!!

  124. Camile says

    I’ve been meaning to make this MB recipe for quite some time and finally got around to it, and let me just say these are AMAZING. Better than any boxed brownie mix by a landslide. Probably the best brownies I’ve ever had. 10/10 recommending to everyone I know right now. Tied with chocolate zucchini bread as my favorite MB dessert recipe.

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Camile! Thanks so much for the lovely review!

  125. Melodie says

    OMG. The other reviews are spot-on, these brownies are absolutely delicious. I made oat flour in my food processor using rolled oats and it worked great. I didn’t have pecans so I used walnuts but I didn’t love the texture so I will omit them this time. I initially baked the brownies for 30 minutes but wanted a chewy exterior so I baked them an additional 15 minutes. Once they cooled, the exterior was chewy and the interior was still wonderful and soft. So, for the batch I’m about to make I will bake them for at least 45 min. I will add some chocolate chips this time. My biggest problem will be forcing myself not to eat the entire batch in one sitting; they are that good. Now if only I could eliminate the calories ;-)

  126. Susan says

    I want to make these, but I have a baking question. What if I omitted the oil? What would happen? Could I up the amount of nut butter a bit to compensate? Thanks in advance!

    • Support @ Minimalist Baker says

      Hi Susan, Hmm, maybe! We think they would be more doughy though. Let us know if you try it!

  127. Stacey says

    I missed off a rating from my previous comment on these awesome brownies. Absolutely a five star recipe!! Best brownies ever!

  128. Arielle says

    Hi! whats a good alternative to almond butter? I am allergic to any nut butters. or can i just leave this out?

  129. Stacey says

    Great recipe! I added a 1/3 cup of soya milk to the mixture as it seemed a bit too dry. I omitted the chopped nuts and choc chips. Lovely with custard.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  130. Alicia says

    I cant stop making these, I’ve made them loads of times. I swap out almond butter for peanut butter, I make my own, and add in 90ml of either oat or almond milk. I use cacao powder.

    I highly recommend this, pure deliciousness.