Fudgy Sweet Potato Brownies (V/GF)

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.

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!

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!

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

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!

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.

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! 🤎🤎🤎

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

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 💘🎉🎊!!!!

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.

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!

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!

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!

Probably the most delicious brownies I ever had!!! 🥰

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.

Love this recipe – made it a couple times.

Sub:
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

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!

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

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.

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!

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!

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

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!

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.

Thank you for this wonderful recipe. It’s become my go to brownie recipe now. Love its fudge texture!

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!

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

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!

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.

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!!

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)

These were delicious! So nice to find a healthier brownie that’s tastes so good. My children all loved it too.

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!

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

(my rating!)

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.]

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!

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!

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!

I made this with almond flour (I was to lazy to blend oats) and it is super good! 5/5

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!

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!

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!

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!

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.

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.

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!

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

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

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.

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!

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!

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!

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! 🤗

Nom nom nom.

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!!

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.

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 ;-)

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

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.

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.

Another fantastic recipe! These brownies were gooey and moist and perfectly sweetened. I think this was my favourite MB recipe yet. I didn’t have oat flour so used just gluten free all purpose and it was fine. I added chocolate chips to the top, and no pecans (as didnt have any).
When the brownies came out of the oven, I spread the chocolate chips into an even top layer and it was delicious. Thank you again Dana for sharing a great recipe.

Can’t go wrong–even if you have to modify! I was out of maple syrup (swapped honey) and didn’t have oat flour (used regular flour), and it came out beautifully! Instead of chocolate chips on top I cut up half a chocolate caramel bar. I will be adding this to my go-to recipes!

These brownies are wayyy better than regular brownies. The texture and richness is amazing. My kids loved them! I made with bob mills gf blend because I didn’t have oat flour…they were perfect. I used crunchy almond butter, and skipped the nuts/chips on top -ohhhh sooooo good!

These were a big hit with my husband, who couldn’t even tell it was made with sweet potato! So fudge-y and delicious. So easy to make!

Followed this recipe to a T….super easy! In our household my 24yr old son is the hardest critic to please and after eating a piece of he has scored it his number one favourite brownie EVER!! He was blown away when I told him it was made with sweet potato and vegan.
Thank you Dana…you are amazing

Loved this recipe. Thanks so much. Will add to my recipe book to make again.

These brownies are amazeballs, I’m in danger of eating the whole tray in one go!! So easy, so delicious. Total winner!!

These are so good!! I love their deep chocolatey flavour and fudgey texture. I used AP flour because I’m not GF and didn’t feel like processing oats and washing another dish, but I’m going to try the recipe that way next time. I think the AP flour might’ve been a little drying to the batter, although it truly didn’t affect my enjoyment overall. As I said, still fudgey! I can’t wait to share this recipe with family and GF friends. Thank you!

I dont often eat chocolate and I dont like carob powder (cocao sub) and I took a chance and omitted the cocao powder but used everything else the recipe called for and
IT. IS. GOOOOOD. It was done 4 minutes early (24 mins total) and its gooey still yet passed the toothpick test.
I’ve searched for blondie recipes but couldn’t find anything to my liking… so just giving a confirmation that these still work as a blondie recipe! Enjoy everybody!:]

i made this with japanese sweet potato (purple skin and yellow flesh) and almond flour and it was great! added a pinch of coconut sugar to make them a little sweeter and topped with walnuts. my partner and i were really impressed with the flavor, as we do not usually eat vegan sweets. i was concerned going in, but iʻm a believer now and would highly recommend this recipe, esp for people who are just beginning to dabble in vegan desserts!

This is delish… 5 stars but I forgot the peanut/almond butter and it turned out great. So much less fat so I am a very happy camper.

So glad you asked people to clarify whether or not they’ve actually made it. Five stars because it sounds and looks delish is just not helpful.

Thank you for all your wonderful recipes.

I never comment on any kind of recipe but I decided to do it after I made these healthy brownies. It is seriously the best brownies I have ever had and I don’t think I’m going to eat the regular ones ever again.

Okay, so I just made this brownies and boy oh BOY are they a game changer! Didn’t even add the chocolate chips, but served with a dollop of vanilla yogurt and blueberries these are heaven in a dish. I am actually floored. I opt to eat a mostly clean diet, and these hit both the mark and the spot. Amazing!

Made this using peanut butter and whole wheat flour instead of the oat flour and oh my was I blown away by these! I think they’ll be gone by tomorrow!

Just made these and oh boy are they good! I cant believe the taste vs the ingredients in this.

I over cooked my sweet potatoes in an instant pot and it made it super easy for me to puree them, just FYI! Also I used the lakanto monkfruit maple flavored syrup and it worked like a charm if anyone was wondering!

I’ll definitely be making this recipe again, thank you!

I made this recipe with pumpkin puree and used half tahini and half peanut butter and it turned out soo good. Such an easy, healthy but crazy delicious recipe!

I’m only 15 and these brownies were legit the best thing everrrrrrrr. You honestly couldn’t even tell they were made out of sweet potato- and all my friends loved them as well.

These are amaaaazing! Best vegan brownies I’ve made thus far and the fact that they’re more nutrient dense than the average brownie is just a bonus! I followed the recipe as is and they were perfect, but my friend also made them with PB instead of almond butter and adored them equally as much!

I’ll be honest – I didn’t have high hopes for this going into it. Sweet potato brownies, really? But my BF is gluten sensitive and I’m always down for healthy dessert alternatives and I am absolutely blown away at how great these came out. So fudgy and not dry at all. I wouldn’t even guess these are “healthy” brownies. 100% will be making these over and over again.

Great recipe! A guilt free treat. The batter was delicious I couldn’t stop eating it! I used almond meal instead of the mentioned flours and this also worked except it was a tiny bit flatter than expected (not sure if because of almond meal?). I also used dark roasted crunchy peanut butter instead of almond butter. I topped mine with walnuts and df/sugar free choc chips and I think this is a component that is definitely needed in this recipe to enhance the overall taste and add some hints of sweetness (through the choc chip). I would definitely make this again but will perhaps experiment with other flours to see what works best for me :)

Wanted to use up my sweet potato and found this recipe. The brownies turned out super yummy thanks for sharing! However, I did reduce the maple syrup to 1/4 c + 2 tbsp and it came out perfect for me. Since I don’t like my dessert too overly sweet.

The best brownies! They taste SO similar to Ghirardelli brownies!!!!!

Amazing recipe! I substituted the maple syrup for a half cup of honey and it tasted super yummy! Looking forward to trying more of your recipes in the future :D

Just made these brownies for my family tonight and they were a huge hit. Thank you for this incredible recipe; this will be my go-to from now on!!

Made this but opted for dark chocolate to top it off and it came out so decadent. Telling all my family and friends about it!

These were soo good – definitely the best sweet pumpkin brownies I have made so far of all the recipes available online! Had to make a lot of subs based on what I had in the pantry: chickpea flour instead of oat, honey instead of maple syrup, walnuts instead of pecans and Dutch processed cocoa instead of cacao (halved the honey since the Dutch cocoa is sweeter). But still so soft and fluffy and chocolatey. Can’t stop snacking on it!

If you’re like me and are not usually eating desserts that are vegan/GF/naturally sweetened, these are not going to be “your favorite brownie ever”–BUT, they will fulfil a chocolate craving in a more wholesome way that doesn’t leave you feeling sick afterwards. I would definitely not skimp (or skip) on the added chocolate chips – I added a chopped milk chocolate bar, which felt necessary lest they taste a little too healthy. With a little ice cream, they’re even better. Will make again next time I want a healthy dessert!

This recipe is THE BEST!!! Being self-quarantined has forced me to make my own baked goods, instead of buying little treats here and there at bakeries and coffee shops as I’m out and about. Honestly I don’t think I can go back to the made-from-flour brownies I used to think were good. These are incredible. I have already made them twice (or was it three times?) and genuinely look forward to baking now (a first!) just so I can make these or your equally amazing Banana Chocolate Chip Muffins. Thank you so much!

I love this recipe! I doubled the recipe and substituted the maple syrup for natural brown sugar (I diluted in water to be more syrup-like texture). It was less sweet than I expected so I guess when using sugar it is better to put a little more. However, I served with homemade vegan banana ice cream and it was absolutely wonderful. Thank you for this recipe it has two of my favourite things in the world sweet potato and peanut butter really perfect. Hope to try with an actual syrup soon.

I made these brownies a few times now and they never fail! Such a delicious treat to have :)

We loved these brownies!! Thank you, Dana! They were so fudgy and delicious. I used a half cup honey instead of the pure maple syrup. Perfectly sweet and rich!

I can’t eat chocolate or lots of sugar, so I tried this recipe today with carob powder and substituted the maple syrup with xylitol. The brownies turned out great and taste amazing!!! Highly recommend :)

Really simple and delicious. I used plain flour and a mix of maple and golden syrup as didn’t have enough of either! They are super moreish, definitely making them again for a slightly healthier treat.

These are my new go-to brownie recipe! Not too gooey, not too cakey…juuuuuust right! I used aquafaba (chickpea liquid) instead of oil and made homemade cashew butter (did add 1 tsp of coconut oil to this). It all around came out incredible. Topping it off with chocolate chips and walnuts is the finishing touch! They almost remind me of Little Debbie’s Fudge Brownies from years ago but better. A terrific healthier option to traditional brownies but still indulgent!

Made this today and it turned out great! The texture is amazing, the sweet potato base is ingenious! I used vegan butter instead of oil.

I would definitely say that, if it weren’t for the chocolate chips, these brownies would taste a little too healthy, if you know what i mean (but you should expect that from healthy sweet potato brownies) . So don’t skip on those! Or add more if you can, they make the recipe!
For me they took longer in the oven, but i turned down the temperature and it was fine.

I made this with a combination of mostly gram flour, plus a little bit of coconut flour (all I had in), and they came out really well!

These were absolutely fabulous omg!
I can’t wait to share them with my 1 and 2 year old, they are going to love them! I followed the recipe almost exactly, I only had 1/4 cup pure maple syrup so I added 3 tablespoons of coconut sugar. Absolutely delicious! I topped them with more chocolate chips and Maldon sea salt flakes. Thank you!

I made these and they were delicious !! I used honey and agave syrup instead of maple syrup and used coconut oil instead of avocado. will definitely make these again !!

These are not the best brownies I’ve ever made; I’ve got three other GF recipes that are much tastier. But none of them are vegan, all are higher in saturated fat, and none have any vitamin A to speak of.

I made these with peanut butter because I like pb and chocolate together, but in this recipe I found it overpowered the chocolate flavour a little.

All that said, these worked well for what I needed: a slightly healthier/more environmentally friendly treat to keep me from baking less healthy things while in quarantine.

OMG THESE BROWNIES! i followed the recipe to a T and wasn’t ready for the mouthgasm that ensued (sorry for being gross). in all seriousness, it’s best brownie i have ever tasted. how do you guys do it? props to the entire MB team for nailing it yet again!

also, i used the leftover sweet potato to make this soup: https://minimalistbaker.com/creamy-fall-soup-in-acorn-squash-bowls/. so good!

ps. don’t skip the ice cream <3

Honest review – first attempt!

Okay I had roughly the right ingredients but did make a couple of substitutes based on what the Internet said would work. I was sceptical at how they would turn out but after the first try I was super impressed!

Tweaks to recipe – I couldn’t find almond butter, oatflour, pecans or maple syrup. As I’m in the UK I sort of guessed the cup measurements (before I saw there was a metric option oops). Instead I used 50:50 ground almonds and plain flour. Then swapped maple syrup for golden syrup. Used peanut butter instead of almond butter.

All worked well, baked at 160°c fan for 30 mins then this was the tricky bit, the edges looked great but very soft in the middle, went with my gut and took them out to cool in the pan for an hour!

Sliced up and taste great! Next time I will hopefully use a cashew or almond butter to ease the nutty flavour (it is subtle but I’m a chocoholic so love the deep fudge chocolate flavour).

Thanks for a great recipe – I’ve posted a picture on Instagram @explore.more99 to check out the result

Absolutely amazing. I had some left over mashed sweet potato that I whipped together with coconut milk so figured that I would give it a go. I used almond flour because it is what I had on hand, and added a little extra due to the coconut milk that was in my mashed sweet potatoes. Turned out fabulous! Fudgy, perfectly sweet, this recipe is everything!

I was really excited to try these after reading all the reviews, but was a bit disappointed by the end result. They taste more like a snacking cake than a brownie – not bad by any means but not really what I had been looking forward to. (I followed the recipe exactly.) Sorry! I love some of your other recipes but this isn’t a winner in my book.

Made these sweet potato brownies and they are delicious and so easy. I used 1/3 cup maple syrup and 1/3 cup unsweetened vanilla almond milk in place of 2/3 cup Maple syrup and 2/3 all purpose flour in place of oat flour that I did not have. The recipe allows flexibility without compromising taste and texture. Thank you Dana for a great healthy and tasty recipe. A definite in my rotation!!!

Made these last night and they’re insanely delicious! The flavor is amazing. My organic CSA sweet potato was quite sweet already so only needed to add 1/3 cup maple syrup. Other than that, I followed the recipe exactly and they did not disappoint. Definitely keeping this recipe!

In the 18 months since we discovered my brownie-loving husband is gluten, wheat, egg and dairy intolerant I have tried many substitutes. Chickpeas. Beetroot. Beans. This recipe – we both agree – is the best. By far! Thank you so much for a fantastic recipe.

I am a Canadian writer and I’m stranded in Finland due to the virus at the artist residency I came to for the month of March. I am self-isolating in Finland with three other stranded artists…two are GF, one is vegan and I’m vegetarian. It’s a blustery snowy April day and we needed a treat so I made these. I used coconut oil, peanut butter and sprinkled course finishing salt on top, otherwise followed the recipe.

One of my housemates just said, “That’s the best brownie I’ve ever had. Ever!” I have to agree, they’re pretty dang good!

Great recipe! Subbed agave syrup instead of maple since that’s what I had. This can be a healthy dinner right?!

I have made these brownies twice so far. The first time I screwed up and didn’t read the instructions correctly , which meant I put all of the sweet potato puree in, which was probably 1.5-2 cups. I also used GF flour. As a result (likely due to too much puree), the brownies turned out really chewy.

The second time, my sweet potato yielded only about 2/3 cup and I used oat flour. These were much better! The smell of these brownies were amazing, as well.

I do have one general question about baking sweet potatoes. No matter the recipe (on MB or elsewhere), I always have to bake sweet potatoes for an hour or more to get them to soften. (I brush oil on the halves too.) What am I doing wrong that requires me to double the baking time?

Made these last night. Woah! Amazing. Had one for breakfast! Used purple sweet potato, Nuit peanut butter (even more nutritious!) coconut oil and high quality cacao. These will be on the rotation for something sweet for sure. Very easy, incredibly chocolatey, moist and fudgy and perfectly sweet. Thank you!

This was a very simple and easy to follow recipe! My family absolutely loved this and it was my first time making brownies with sweet potato, but it turned out so delicious. Thank you for this recipe and all your delicious recipes you put together for us:)

THE WORLD MUST KNOW THESE BROWNIES. My favorite recipe by far! Super simple and pantry ingredients! I think I’ve made these 3 times in Covid-19 quarantine already.

SO rich and fudgy!! These disappeared so quickly. I probably underbaked mine but it was exactly how I like it. Going to stock up on more sweet potatoes next grocery shop so I can make some more!!

I made this today, it was so yummy! It satisfied my brownie craving. Thank you!

Made these using pumpkin puree and I ran out of almond butter so had to sub remaining 1/2cup with cashew butter. Its chocolatey, not very sweet but still super delicious

I love this recipe so much.
Made it again 2nd time today. Didn’t have enough maple syrup or nut butter either. Added about 1/4th cup maple syrup and 1/3rd cup of almond butter but increased the coconut oil to 4tbsps. Still came out lovely. Also added some chopped chocolate(not vegan). But these brownies have always satisfied my brownie cravings and I can’t go back to normal brownies ever again.

Just made these again with the same substitutions (pumpkin puree, peanut butter) and I think I can safely say I added too much peanut butter the first time! I don’t taste peanut butter at all in this batch. Still delicious, quick, easy, and relatively healthy :D