Fudgy Sweet Potato Brownies (V/GF)

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

Amazing!!!!!! These brownies made my Sunday (specially now living in COVID isolation)! I have had a hard time finding a recipe that was both GF and V and didn’t load in cane sugar and this worked out just wonderful! They are chocolaty, moist, and healthy. Thank you again Dana for another great recipe! xoxo.

These are the most amazing brownies ever!.. and they get better by the hour, the day after they were even more amazing. I couldn’t even tell they were made of only healthy ingredients. I halved the recipe and used agave instead of maple (and not even the full measure).

These brownies are incredible! I will be sharing this recipe with all of my friends and family. I love that all the ingredients are natural and real. Cant beat that!

YUM! I used DIY oat flour (oats in my blender) and I didn’t measure precisely, so the brownies were a little drier than I would have liked (my sweet potato also yielded slightly less than one cup). But toppings with pecans is essential, as they get nice and toasty! My boyfriend and I actually prefer them slightly chilled. Once we eat the remaining two in the freezer, I will be making these again! Next time I will also take them out of the oven sooner :)

WHAT IS THIS SORCERY?!?!??! Honestly, I can’t handle how good these are. I am really having a hard time controlling myself from eating the entire tray.

I left out the maple syrup because I didn’t want any added sweeteners (and I find sweet potatoes SUPER sweet to begin with), so I subbed the volume with almond milk cause it seemed like I needed more liquid. I used a pb+tahini mixture as I was worried about the pb being a bit overpowering in taste. Anyway, they came out unbelievable (see above) . I already had my mom and sister both make them the same day as me (with same mods) and they’re obsessed, too.

thank you!!

These were wonderful! They were incredibly moist and definitely fudgy. The natural sugars in the maple syrup and sweet potato made it the perfect sweetness! I used my own homemade almond butter (toasted almonds, ground up in a food processor, and lightly sprinkled with salt, cinnamon, and maple syrup). Thank you for the delicious recipe!

My husband who doesn’t seem to enjoy healthy tasting things loved this brownie and couldn’t believe I used simple ingredients! Now he (and I!) can eat them guilt free! Thanks so much for sharing!!

These are the best brownies ever! Omg I love fudgy brownies and honestly prefer over regular brownies soooooo good. Will make over and over and over again!!

Love it! my family love it! delicious! im grateful surprise about how good this recipe was! i replaced the mapple syrup for sugar cane which i granulated or grated myself and 2 spoon of honey and the result was amazing!!!!

Love these brownies. I’ve made them at least four times in the past two months, and keep a regular stock in my freezer to bring to work at the hospital when I’m in the need for a quick chocolate fix and snack. The nursing student I was training last month loved them so much she makes them at least as often as I do. They seem pretty forgiving with substitutions (different nut butters or flours, erythritol with a bit more liquid to replace some syrup) and work great in muffin tins so that you can have individual portions frozen for later. Looking forward to experimenting mashing this recipe with the banana muffin recipe that you just came out with. Thanks for all the great recipes!

These are amazing. I have made them twice now (in two weeks) and they never last more than a few days. The whole family scarfs then down. Om nom nom.

I’ve been cooking from MB almost exclusively lately (and The First Mess) and genuinely love everything, but these were kinda “meh.” I didn’t substitute anything, although my almond butter wasn’t raw, it was toasted, so maybe that flavor was too strong? My husband said they tasted “healthy” and he’s not one to make comments like that as I cook mostly vegan and healthy in general. Ah well, guess I’ll just have to keep trying other desserts on here haha! Tough work.

Really beautiful brownies, super chocolatay and fudge, will now try the 4 ingredient brownies to compare?

These are so super yummy and moist. I’ll be making them again soon!

Um, what!? These are the best fucking brownies I’ve ever had. I ground my own oat flour, and was a little worried cause it’s never as smooth as store-bought, but it didn’t matter one bit.

These are insane. I’ve made sweet potato brownies before, but they weren’t half as good as these.

Well done!

These are awesome! Not too sweet! Just right! I made them with gf flour…..and vegetable oil. Came out AHmazing.

Thank you!

I made these brownies yesterday and oh my god they were AMAZING! I subbed maple syrup for honey but instead of using 2/3 cup I used just under 1/3 cup so I must say I think the amount listed in the recipe is waaaay too much and that’s coming from someone with a massive sweet tooth. I also added chocolate chunks and chopped walnuts on top of the batter before putting it in the oven which took it to a whole new level. Definitely will make again.

These turned out really good! I used the following: 1) chunky peanut butter, so omitted the pecans/walnuts since there was already peanut chunks in the batter; 2) Bob’s Red Mill All Purpose GF Flour; 3) I mixed in chocolate chips into the batter in addition to sprinkling on top.

The batter was pretty dry when I put it into the oven (I’m used to making non-vegan, non-GF brownies), but after baking it was moist and delicious. Next time, I think I’ll use almond or cashew butter (the peanut butter was a tiny bit overpowering). I didn’t taste the sweet potato at all, unlike one of the other reviewers. But I do agree with the person that said to use a large sweet potato — my sweet potato made slightly less than one cup of puree. Thanks so much for a great recipe!

Used rice flour instead of oat and they turned out AMAZING. So delicious. Thanks for another great recipe!

LOVE how these turned out – seriously can’t stop eating them! I made a few substitutions based on what I had on hand and was still so happy with how these turned out:
Replaced the maple syrup with same volume of granulated sugar, and added a couple extra tablespoons dairy-free milk to make up for the missing liquid
Used whole wheat flour instead of oat flour

Will definitely be making these again!!

Delicious and really healthy! I omitted the oil entirely and subbed the maple syrup for dates that I made into a paste and it turned out great. Will definitely make it again – nice to have a gluten free recipe without almond flour, which is so expensive.

Delicious!! Hands down the best brownies I have ever eaten. Didn’t have any oat flour on hand, so I just threw some rolled oats in the blender! I love that they’re sweetened with maple syrup and the natural sugars from the sweet potato, SO GOOD, SO much healthier than the average brownie.

Thank you Dana! Your blog has been keeping me calm, cooking, & feeling nourished.

Soo dreaamy! :) I used half of the maple syrup and topped with chopped vegan dark chocolate. I had to add some full fat coconut milk because it was a bit dry. Will make again!

I made these exactly as written, with almond butter. They’re really good and addictive. They do taste like they’ve been made with healthier ingredients, not like classic brownies–especially in the first bites, you can taste the sweet potato–but that hasn’t stopped me from eating a third of the pan at a time (seriously). Since I still haven’t found that Perfect Vegan Brownie recipe, this might be my new go-to. And it’s nice to have something I can eat myself and serve to gluten-free friends!

One note: unless you have giant sweet potatoes, you’ll probably need more than one.

These are healthy AND delicious. Made these for a dinner party and everyone loved them, I’ll be adding this recipe to my go-to’s from now on.

Definitely can confirm goes well with a scoop of non-dairy ice cream (personal favorite of So Delicious’ Salted Caramel).

Wow. These are by far my favorite brownies. Ever! My husband and I cannot get enough. I just made them yesterday and I’ve already shared the recipe with several people. These brownies are PERFECTION!

I love the ingredients in this recipe and they are definitely rich and fudgy with awesome deep chocolate flavor. I topped mine with chocolate chips and walnuts. Mine took longer to bake, about 45 min. and I wonder if it’s because my 8×8 pan is ceramic. Still came out the perfect fudge brownie consistency once cooled. You would NOT know there are oats and sweet potatoes in these!

These are amazing, and I found that I can modify them to be more fudgy or dry than you suggested. I topped it with the coffee vegan ice cream and it was delish! Will def be making it again! I could substitute the maple syrup for fig paste and I used half and I added almond milk because it was too dry. Great recipe!

These are amazing, and I found that I can modify them to be more fudgy or dry than you suggested. I topped it with the coffee vegan ice cream and it was delish! Will def be making it again!

Genuinely the best brownies I’ve ever had. Made these in a blindfolded cooking challenge with my friends and they turned out perfect. We used almond flour instead the oat flour, and used half of a white sweet potato. 10/10, would definitely make again.

I made this as a bday cake for my girlfriend and we loved it. I substituted maple syrup for honey and used a lot less of it as I didn’t have the quantity needed but it was still delicious. I will definitely be making this again. This is the second recipe I’ve got from here (the first being the vegan pulled pork). I will definitely be looking at more.

Wow. Just wow. Made these with almond flour and hazelnuts instead of pecans along with dark chocolate chunks and think I found heaven! My whole family adored them too and the deliciously warm, rich and gooey brownies disappeared before the tin could get cold… Will definitely be making them again! Thank you for the amazing recipe!

Another Score for MB! I subbed the avocado oil for 2 tbsp butter, added some cinnamon and folded in choc chips to the batter at the end. Delicious! I actually preferred them straight out of the fridge, loved the fudge like consistency and that they have some nutritious ingredients, especially as my 2 year old loves them as well!

I made these last night because I was intrigued by the use of sweet potatoes. The only modifications I made were to slightly reduce the sweetener to about 1-2 cup and I added an egg to make them less fudgy, more cakey. Not too cakey, just a little less dense. I’m happy to say these are very good brownies. Not sickeningly sweet. Next time I will add chocolate chips into the batter.

I followed the recipe exactly. These brownies are the best tasting brownies EVER! I made these for a ladies get together and everyone LOVED THEM. Had people asking me for the recipe. This will become you go to recipe for brownies. It is for me.

Very good recipe! Easy to make and easy to adjust, I made mine with plain gf flour and peanut butter. What a dream! :) I especially like the fact that it’s not so high in sugar and you get your fiber from sweet potatoes

Thank you Dana !

I made these and they are insanely good. I can’t believe how perfect the texture is!

If your sweet potatoes are small definitely roast more than one. I made only one to start and had to wait an extra half hour bc the first only yielded about 3/4 of a cup of purée.