Fudgy Sweet Potato Brownies (V/GF)

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 211 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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

  1. Nadine says

    I often microwave sweet potatoes/yams. Do you think that this would work instead of baking them ?

  2. Leslie Bee says

    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!

  3. Jess says

    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!

  4. Nishita says

    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!

  5. sandra forte says

    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

  6. Sarah Lafferty says

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

  7. Jennifer says

    I’d like to halve the recipe, but I only have a 9×5 loaf pan. Any recommendations on how to modify the baking time and/or temperature?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, we haven’t tried that, so we’re not certain. But we’d say no need to change the temperature. Perhaps bake 5-10 minutes less? Let us know how it goes!

  8. Gabrielle says

    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!

  9. Ra says

    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!:]

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well! We’ll have to give it a try that way. Thanks for sharing!

  10. sam says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  11. Patricia says

    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.

  12. Chanel says

    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.

  13. Mollie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Mandy, we’ve only made oat flour from rolled oats, but we think steel cut might work if you process it for longer. Let us know if you try it!

  14. Sandra says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Sandra. 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

  15. Hailey says

    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!

  16. Hanna says

    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!

  17. Whitney says

    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.

  18. Danielle says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  19. Adi says


    I am looking forward to make the recipe today. I was curious to know if I can boil the sweet potato instead of baking it?

    Thank you

  20. Dana says

    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.

  21. K_A says

    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 :)

  22. Patricia Wong says

    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.

  23. Norah says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Norah. 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

  24. Lily says

    I would like to try this recipe but I do not have oat flour, only white whole wheat pastry flour, can I do this substitution or would I have to reduce proportions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lily, if you have rolled oats, we’d recommend blending them to make oat flour. Otherwise, we’d suggest using less of the pastry flour. Let us know how it goes!

  25. Rob says

    I followed this recipe apart from one substitution using agave rather the maple syrup and the mix was very very dry, and once cooked was flat, dry and tasted overwhelming of sweet potato.

    So many positive reviews so I don’t really understand what went wrong, but it’s a waste of otherwise great ingredients.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rob, we’re so sorry to hear that! It definitely sounds like something went wrong. It sounds like they needed more sweetener, oil, and/or nut butter?

  26. Annais Cummiskey says

    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!!

  27. Ra says

    These are delicious!!! I’ve made a few times already and have been looking online for sweet potato brownies that come out like these but with no cocoa powder or carob powder(sub). I tasted the batter before I added the carob powder and it was Sooo delicious, then I added the carob powder and :( was wishing I didn’tthis last time. Is there anything I can sub with, perhaps an egg, to make up for the lack of powder and still have delicious soft brownies?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ra, hmm, that’s tricky as cocoa powder is what makes the brownies chocolate-y. Maybe search for a blondie recipe instead?

  28. Jenny says

    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!

  29. Nadia says

    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!

  30. Katie says

    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!

  31. Jeff says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  32. Diana says

    Would it be possible to swap pumpkin purée for the sweet potato, cup for cup? Just curious because that’s what I currently have on hand!

      • Jeff says

        I’ve made it with canned pumpkin purée and I thought it turned out absolutely amazing; although, I slightly preferred the version made with canned sweet potato purée, which perhaps was slightly moister. But they were both incredible.

  33. Mariana says

    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.

  34. Jessica Flory says

    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!

  35. Milly Formby says

    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 :)

  36. Carla says

    Would love to do these brownies but was wondering if I could avoid the Maple syrup due to teeth health issues. Can I just not add it or should I substitute it with a bit more sweet potato purée? Thank you so much. Love your work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carla, we think you would need some other sweetener otherwise the cocoa would be too bitter. But let us know if you try it!

  37. Kath says

    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.

    • Lise says

      I’ve been using sweet potato in many recipes lately and find that 2 minutes in the microwave produces a quick, soft, yummy potato. Im surprised I don’t see that technique in more recipes. Fast. Uses way less energy too. Thanks for this. I’m bringing these to some old friends as a treat.

  38. Courtney says

    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!

  39. Laura says

    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.

  40. Kelly says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      255 grams. For future reference, you can find this by clicking “metric” beneath the ingredient header. Hope that helps!

  41. Carole says

    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!

  42. Brittany says

    Help! I have made these 4 or 5 times and my brownies always come out “overly mushy”. I then leave them in longer than the cook time but they taste burnt and still soft in the inside.

    Any suggestions? Maybe I should turn down the temp and leave then in longer?

    I let the oven come to temperature before putting them in and I didn’t sub any ingredients. The only thing I did was use 50/50 almond & peanut butter because I didn’t have enough almond.

    I still love them! But want to make them even better. PS – I have a gas oven.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ok interesting. Assuming you didn’t modify anything else, I’d say reduce your oven temperature and bake for longer at the lower temp!

    • Jennifer says

      I just tried this recipes and had the same issue with it staying mushy and not cooking fully. I left in about 15 mins longer but still mushy (the edges are cooked). **one change was I had almond flour on hand and not oat flour. Flavor is amazing. I will try these again soon to see if I can correct the consistency.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Jennifer, we wonder if the almond flour may be causing that since oat flour is more absorbent? Let us know how it goes with the oat flour!

  43. Tanna Rundle says

    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 !!

  44. Tawnie says

    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.

  45. Jenna says

    I made these tonight for mine and my boyfriends anniversary! The flavor was there, but for some reason it turned out a little dry. Is there something I can change for next time? Other than the dryness I love these!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenna, Did you make any modifications? If not, we’d suggest using more sweet potato and/or almond butter. Hope that helps!

      • Cheryl says

        If the batter is already scoopable (like the one pictured in your post) before adding the oat flour, do I still need to add it? Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Cheryl, we’d say maybe add half as much oat flour? We think it would end up too gummy without any oat flour.

  46. Fiona says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  47. explore more says

    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

  48. T says

    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!

  49. Sarah says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, so sorry that was your experience! We’re surprised too since so many have loved this recipe. Did you make any modifications? Better luck with the next one!

  50. Nancy says

    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!!!

  51. Tracy says

    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!

  52. Bronwyn says

    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.

  53. Joelle says

    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!

  54. Nicole says

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

  55. Anna says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm! Are you using really large potatoes? Are you cutting in half lengthwise and placing them cut side down?

  56. GLesley says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. 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

  57. Esmy says

    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:)

  58. Jordan says

    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.

  59. Natalie says

    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!!

  60. Erica says

    I’m in the middle of making this and haven’t put in the flour yet, but my batter is VERY thick already.. any thoughts/advice?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It should be pretty thick. We would recommend referring to the photo in the post and adjusting accordingly. Let us know how it goes!

  61. LFFH says

    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

  62. Apoorva Kutumbe says

    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.

  63. Kaitlyn says

    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

  64. Bárbara Gramage Andreu says

    Hi! I’m wondering if maybe there’s a mistake in the metric measurements because I see you guys have like twelve cookies and I could only get 7…?
    Anyways they tasted delicious ??
    Thank you

  65. Patricia says

    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.

  66. Eva says

    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).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Eva. 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

      • Eva Holder says

        Sorry!, but honestly I didn’t even realize I skipped the rating. Maybe you guys could make it a little more obvious because it looks a bit hidden after the big name and email fields, or even make it mandatory to leave a review.
        Anyways.. it’s 5 stars for sure!

  67. Nikhita Jain says

    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!

  68. Claire says

    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 :)

  69. marta says

    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!!

  70. Michelle says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it that way, but it should work. Maybe use slightly less though as it tends to be sweeter. Let us know how it goes!

  71. Rachel says

    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!!

  72. Maya says

    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!!

  73. maria alejandra oliva says

    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!!!!

  74. Anna Linnea says

    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!

  75. Tara says

    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.

  76. McKenzie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi McKenzie- so strange as these tend to be a reader favorite! It’s possible the almond butter made a difference. Better luck with the next one!

  77. Liz says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Liz. 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

  78. Ryder says

    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!

  79. Cat says

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

    Thank you!

  80. Amy says

    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.

  81. Rowena says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, Rowena. 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

  82. Daria says

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

  83. Becky says

    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!!

  84. Ethan says

    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.

  85. Meaghan says

    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.

  86. Emily says

    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!

  87. Rachel says

    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.

  88. Brad says

    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).

  89. Emily says

    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!

  90. Terrie says

    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!

  91. Paige Wade says

    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!

  92. Paige Wade says

    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!

  93. Sarah says

    Can the sweet potatoes can be “baked” in the microwave to save time? If so, how kind would you recommend? I can’t wait to make these!

  94. Matt says

    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.

  95. Anastasia says

    Made this and it instantly became a favorite! I made it as is the first time but they were out of maple syrup at the grocery store and have a serious sweet tooth. I have molasses and sugar in my pantry, which would you recommend as a substitute?

  96. George Nolan says

    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.

  97. Freya says

    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!

  98. Sarah says

    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!

  99. Dana says

    I can’t have any sugar at all at the moment due to health issues. Besides being quite tart do you think this would work without the maple syrup? I am used to eating unsweetened baking chocolate so taste should not be an issue for me. Thinking more the structure

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t sure that would work as the sweetener impacts both the taste and texture. But let us know if you do some experimenting!

  100. I Pam says

    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.

  101. kathy says

    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.

  102. sasha says

    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 !

  103. Jamie says

    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.

  104. Marta Mendonça says

    Second Sunday of lockdown in Portugal, due to the C-Virus (fed up of saying the word itself), and someone that I don’t even know in one of my many whatssapp groups publishes this recipe. And I think… hmmm… I’ve tried a cake with sweet potato and it idn’t work, but uncertain moments like this ask for different things.

    So I went and tried it, and I loved it! Only swap was using cocunut oil because I didn’t have avocado one.

    From this side of the world, thank you and stay safe ;-)

  105. Kaitlyn says

    I made these with peanut butter and pumpkin puree instead of sweet potato. Worked out fine as far as texture and bake time! I imagine the sweet potato adds further sweetness to the brownies that isn’t covered by the maple syrup, so my substitute made these taste only very lightly sweet. If I were to make these again with the pumpkin I’d probably add a little extra syrup. I think the taste of peanut butter is too distinctive to be completely neutralized by all the other flavors in these brownies, so I definitely get a hint of it in the finished product, but that doesn’t bother me! PB and chocolate are a great combo anyway. I’d be curious to see if using almond butter would have a similar effect. Overall, very easy, quick, and delicious :)

  106. Kelly says

    Earlier in the week, I had made whipped sweet potatoes with chipotle peppers and adobo sauce, and had about a cup leftover. So I thought I’d try to make a Mayan chocolate version of this recipe since I already had the spice added to the potatoes. I made this recipe as written and also added 1.5 tsp Cinnamon, 1/8 tsp nutmeg, a pinch of Allspice, and 1 chopped up Hershey bar because I didn’t have chips and I wanted something a touch sweeter.

    OMG! Soooo good! I’ll definitely make this again.

      • Alicia Coumbe says

        Honestly they are absolutely awesome, they are practically on my baking list every week. I freeze them individually and take one out each day I think if I had them in the cupboard I may eat too many ha ha.

      • Lauren Keenan says

        Made these before and loved them. Want to make them again but don’t have any but butter and we’re under lockdown and don’t really want to run to the store. :( can I use solid coconut oil instead?

  107. Alice Yeo says

    These are amazing! I always mess up brownies but I have made them 3 times now and they come out great every time. So happy I found this recipe!
    They are really great to make while you are making other things (eg: dinner) as they aren’t incredibly fiddly and fussy, and I also love that you can eat the batter from the spoon..
    I have used Honey and also Golden Syrup in place of the Maple Syrup and they both turned out great :D

  108. Sue de Zwart says

    This recipe is delicious and easy to make. I doubled the recipe and used cacao powder (vs. cocoa powder) for the additional deep chocolate flavour. I reduced the amount of maple syrup (from 1.3 cups) to 1 cup and may reduce even more for the next time (as mentioned I doubled the recipe). After cooling about 40 mins they cut easily. The pecans on top were the perfect compliment. I didn’t add any chocolate chips .. not needed ! LOVE THESE BROWNIES. Thank you, Dana.

  109. Jeanne says

    I made this recipe the other day and it was amazing! I used crunchy peanut butter, half of the maple syrup, and pressed choc chips/ toasted pecans into the top before baking. They were moist, sweet, and I really appreciated the fact they were GF. I have recently stopped eating wheat because it seems to be causing eczema on my hands, so it’s nice to able able to enjoy a healthy homemade treat instead of processed foods. I’ll make this again and try tahini instead. My husband said he could eat the whole pan! Best to you!

    • Tawnie says

      Hi Jeanne,
      Thanks for your helpful review! I’m very keen to try these now.

      As someone with celiac disease, I wonder if you’ve been tested? It’s quite common for celiacs to get eczema from gluten exposure. (Just a head’s up, though, the test for celiac disease only works if you’ve been eating gluten.) If you’re curious, more information can be found here: https://celiac.org/

      Anyway, please forgive the intrusion! And hope your hands feel better soon.

      • Jeanne says

        Tawnie, No intrusion! I appreciate your insight & will keep this info in my ‘toolbox’ to use when I need it. It’s a journey figuring out how to stay healthy. Best to you!

  110. Esme says

    Would a vegan margarine work instead of peanut butter? I only ask because I’m planning on making this for my cake rota tomorrow and my school is nut free!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Esme, hmm, we aren’t sure. Maybe? But we would probably recommend tahini or sunflower seed butter instead for nut-free. Hope that helps!

  111. Abra says

    I mean… how can you go wrong?! I used almond butter and a GF flour blend. Had made the sweet potatoes in advance (days before). I did everything as recipe called for. I was not able to wait the full 30 minutes of cooling though (I LOVE warm brownies), and they cut just fine. A little sticky maybe, but not bad at all. I’m a huge fan of most everything I’ve tried from Minimalist Baker, so I’m not surprised they turned out well! Thank you for this and all of your wonderful recipes!

  112. Sam says

    Made this with GF all purpose and Peanut Butter. Half the pan is already gone and it’s been an hour. Really yummy and easy! Thank you!

  113. Jane says

    These are incredible! For those hesitant, no, you don’t taste the sweet potato and no, these don’t taste “healthy”. Honestly I’m so obsessed with how easy these were (one bowl!) and how fudgey/decadent they are!

    PS- to save time I simply steamed the sweet potato in the microwave for 5 minutes! Easy peasy!

  114. Mary says

    These were absolutely amazing!!!! Served them for dessert last night to guests and every single one was gobbled up!!! One guest asked for recipe to make themselves. Will definitely make these again!!!

  115. Jaylee says

    Fabulous recipe! Texture is spot on. There is just one thing I don’t like and I can’t tell if it is after taste from the peanut butter or oat flour. I will try some of the substitutes to try and find which it is. Thank you for the recipe!

  116. Apoorva Kutumbe says

    Made these brownies today after preparing the sweet potatoes in advance. They are SO GOOD! I don’t think I am making usual brownies anymore. I did use regular chocolate and swapped the pecans for walnuts. I bet this makes no difference unless you specifically are looking for vegan options. Also, love this recipe for its easy to mix in one bowl process. I am not a fan of eggs and this recipe is perfect as it is.

  117. Alyssa A says

    I am so happy how this turned out. I tried a different sweet potato brownie recipe months back (another website) and it was a huge disappointment. I was even sceptical to try this one, but soooo glad I did! I only used 1/4 cup of maple syrup because that’s all I had left and to me, it was perfect. Right amount of sweetness. I also love that there is no refine sugar in this recipe! All and all, I will be keeping this recipe as one of my top faves! Btw I love many of recipes, I will make sure to leave more comments and 5 stars! Keep them coming! Your blog is great!

  118. Kimberly Allen says

    I made this recipe for a galentines event nd it was soooooo good! I used almond butter and I made my own oat flower. I attempted to make it again yesterday and I realized that I was almost out of almond butter so I used peanut butter. I thought it made the brownies very dry so I will stick to almond butter the next time I make it. I used the little bit of agave sweetener I had and it didn’t sweeten it as well as when I used maple syrup the first time. I didn’t add as much sweetener as the recipe calls for and it was still sweet and delicious. I will definitely make this when my brownie craving comes back again. :)

  119. MCL says

    These brownies turned out delicious and were enjoyed by all tasters- not just GF/DF eaters like me. I added vegan chocolate chips on top but as the recipe suggests, they were not necessary because the brownies are plenty sweet and delicious. I am planning to bake them again in mini muffin tins for a two-bite brownie treat- has anyone tried this or think it will turn out ok?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed them! Thanks for sharing! We think mini muffin tins would work as long as you bake for less time. Let us know if you try it!

  120. Nicky Manzano says

    My first attempt ever at baking was with this recipe. I made these brownies over the weekend and it was so good! Thank you so much for sharing this. Your site is my new favorite!

  121. Melissa Parks says

    My husband said, “Wow, these are the best brownies I’ve ever eaten!” I would agree. I made them without the oil and used a whole-roasted red garnet yam. Also used about 1/3 cup toasted pecans on top with the chips. That was plenty. Baked them 35 minutes because I like a little crunch around the edges. Perfection! Thank you for such a great recipe!

  122. Anne says

    I’ve been looking for a whole foods brownie recipe that is delicious enough to withstand my swapping the cocoa out for carob (this lifetime chocoholic just got the bad news–no more chocolate. Can you imagine?) I decreased the maple syrup a bit and doubled the vanilla. Even the batter was really, really good, and the finished product did not disappoint either! They hit all the right notes– rich, chewy, and utterly satisfying, even with carob. The nuts and chips on the top are a brilliant touch. Thank you for this inspired recipe.

  123. Isabelle says

    These were so delicious!! They definitely do need the 1 hour chilling time in the fridge to be sliceable, but they are well worth the wait!

  124. Lori says

    Amazing!!! These were delicious. Probably one of the best brownies I have ever had. Yum! I doubled it, put it in a 9×13 and cooked for about 40-ish minutes and they came out perfect! Thanks for this awesome recipe!

  125. Sheryl says

    I made this recipe today, and the brownies turned out fabulous! I uploaded my photo to pinterest. I used hazelnut butter instead of almond butter because I’m allergic to almonds. Since hazelnuts and chocolate are “good friends,” this change worked well! I will definitely make these again.

  126. Liam Cromwell says

    Hi Dana, Liam here. My lover Isabelle recommended these brownies, and I bit (her).

    In short, not bad.

    I’m impressed by the flavour profiles of this sugar free, dairy free chocolate brownie. But let’s be real: chocolate (with dairy) and sugar is superior. End of story. But not the end of this story: more brownies and comparisons to be made. Stay tuned.

  127. Sarah K says

    We made this today and I’m not sure what went wrong, but ours were kind of gluey and tasteless. We’ve had luck with black bean brownies in the past so I had high hopes for these…

  128. Zoe says

    I made these tonight for the second time and they are so good, SO GOOD!!! I used sunflower seed butter since that’s all I had on hand and it was A+. These are definitely my new go to when I’m craving sweets. Thanks Dana!

  129. Cait says

    I made this recipe exactly as is except I mixed the pecans and chocolate chips into the batter. They were delicious and my husband and kids loved them! I’ve made your black bean turtle brownies and loved those as well. Will definitely be making these again! Thanks!

  130. Annette Brown says

    I substituted the avocado oil out with applesauce, and used regular flour because store was out of oat flour. Topped with pecans & vegan dark chocolate chips, I shared this for Valentines with my 95 year old Mom, my son and my valentine, my husband. I served it warm out of the oven with vanilla bean coconut ice cream! It was vegan and deliciously decadent! Oh and they baked perfectly, a little gooey, not a lot…this definitely fit the bill for a special Valentine dessert!

  131. Katie Donahoe says

    SO GOOEY & DELICIOUS! They didn’t get as “done” as I thought but still taste amazing! As always a good recipe for the books from minamalist baker.

  132. Leanne says

    I LOVE this recipe. I have now made it using oat flour, and using regular flour. For the maple syrup I’ve used it as directed and once have to sub in Rosemary simple syrup bc it’s what I had and it worked great, and I’ve used peanut butter and also sun butter. I’ve put the chips and nuts on top and inside. All ways were delicious. I love this recipe I follow it exactly and sometimes I experiment with it a bit. But ALWAYS with the potato.

  133. natalie says

    Cannot get over how INCREDIBLE these brownies are! They’re perfect. Make sure you add the pecans – they were my favorite part! I used agave, and would use a bit less next time to make them not as sweet. Thank you for this recipe!

  134. Sheetal Tolis says

    I have a question. I want to make these brownies with less sugar. I find liquid sweeteners to be extremely sugary, caloric, and not good for my body. I would like to sub in granulated sugar, instead. Can I add that with water, and what would be the specific amount for each?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sheetal, we haven’t played around with that, but maybe it would work? Another reader mentioned using cane sugar + 2 tbsp of water instead of maple syrup. Let us know if you do some experimenting!

    • Tracy says

      Maybe this will help…I made this twice and used 1/3 cup maple syrup and 1/3 cup unsweetened almond milk. They were definitely sweet enough for us. I also used tahini this time instead of almond or peanut butter and this is also delicious.

  135. Holly T says

    Another amazing recipe. I baked these last night to send my boyfriend, who is working across the country, to include in a Valentine’s Day gift from home. I’m so glad I found this recipe. Ticks all the boxes… it’s vegan, it’s fudgy and indulgent, healthier than some other options, simple to make, and tastes phenomenal.
    Thank you for sharing this 5 star recipe.

  136. Eden says

    Delicious! The first time I made this it lasted less than 24 hours!

    The second time I subbed date molasses for the maple syrup, which resulted in a slightly less sweet, denser version. I added a thin layer of stevia-sweetened chocolate ganache from your no-bake brownies.

    I liked both versions, but I think the recipe as written is definitely more of a crowd pleaser.

  137. Elaine says

    These taste delicious especially when heated up, lovely fudgey taste ! Mine did not rise much but maybe the tray I used was too wide for them! I made with coconut flour btw

  138. Donna Buhl says

    LOVE these Brownies they were moist and delicious. I used sunflower seed butter to avoid nuts and topped one batch with chips.

  139. Maria Misiura says

    These are SUPER good, not too sweet or too rich, so very more-ish. Loved this recipe, and made a few modifications based on what I had available to me. I made these with a little less than a 1/2 cup of maple syrup and about 2 tbsp of xylitol. If using a solid sugar, I suggest adding an xtra tbsp of oil (I used coconut) to compensate for the liquid. I didn’t have oat flour so I used sprouted wheat flour and it worked perfectly! I also cooked the sweet potato in the microwave until it was really soft, and worked great. Note: because of the sweet potato it doesn’t have the texture of normal brownie batter, I kind of had to press it into the pan.

  140. HoneySantana says

    Thank you SO MUCH for this!! I found a way to get sweet potatoes into my picky eaters. Not only does this hide some nutrition, but it is hands down one of the best brownie recipes EVER!!! :)

      • Preethy says

        I love your recipes!
        We get white sweet potatoes here, is that ok to use?
        Instead of baking the sweet potato to puree can I just pressure cook them. Is there a particular reason you bake and steam?

  141. Libby says

    Was craving something very chocolaty and these filled the bill. Made the oat flour in a flash, in my blender. Cooked the sweet potato in the microwave. People could not believe how little oil was in the recipe.

  142. Sb says

    If you are looking for these to taste like real decadent brownies do not make these. They taste OK. I think I am going to stick to making real unhealthy vegan brownies because these do not satisfy my cravings. Texture is great. Nornally this is my favorite vegan site for recipes. Sorry.

  143. Shelley says

    This recipe is PERFECT. The fudgy factor is just phenomenal. I will be making these on a regular basis. Thank you! :)

  144. Mye says

    So, Dana!! I made these last night…they’re gone. This is the best recipe thus far! (side note: my homemade almond butter did not turn out. It was not smooth, flowing, or spreadable, even with my Vitamix ={ but it still worked) Thank you for sharing!!

    Do you have an ice-cream recipe that does not require the ice-cream machine…I am a minimalist ;]

  145. Jay says

    This looks like a great recipe and I intend to try it. But I did notice it is almost verbatim with a recipe from 2006 or so from a vegan blog called Chocolate Covered Katie. (I am not associated with that blog btw). I assume this recipe was developed completely independently but I guess it would still be appropriate (and supportive of your fellow bloggers) to make an effort to mention and link out if somebody has already published virtually the same recipe previously.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jay, I appreciate the feedback! There are a lot of sweet potato brownie recipes out there and I can assure you we didn’t modify from that blog. Anytime we modify from someone else’s recipe we always give credit in the notes, if not also in the post. You’ll notice our ingredients and instructions are quite different from hers (for instance she adds a lot of sugar, and ours is sweetened with maple syrup).

    • AMorgan says

      Actually it has several distinct differences. Amount of nut butter and sweetener type are completely different. Just noting as I have seen several similar recipes on the internet. This one is not close enough to the one you reference to assume it was copied.

  146. Carolien says

    Delicious! fudge-like texture. I used peanut butter with recipe as written and they will definitely become a repeat in our home. Thank you.

  147. Vicky says

    They are baking as I write but won’t have time to taste test til after coaching then supper! Very thick batter so I added more sweet potatoe cause in hindsight I hadn’t measured the purée. I peeled the potatoes so then I did not have to handle them hot and just hand mashed them in a bowl. GF, healthified (see above), and choclately after tonight’s salad supper! Can’t wait..

  148. Margarita says

    Super! First of all, vegan and gluten free. Second of all, sweet potato, oats, and maple syrup. Third of all, DELISH. This is now my second substitute for breakfast pancakes. (The other is pumpkin, sweet potato or butternut squash pie.)

  149. Christina McCarthy says

    Amazing! Finally made these last nite and I have found my new favorite dessert to share. This will definitely be in my rotation for a long time. I recommend your recipes to anyone who will listen and THIS is why!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your support and lovely review, Christina! We’re so glad you enjoy our recipes =)

  150. Rainyday says

    These were just incredible, thank you! (I like them better than the previous few I have tried here.) I want to also thank you for your recipes and enthusiasm- I am older, I think, than the majority of your fans and a really accomplished cook and baker. In the ongoing search for anti- inflammatory ingredients and easier recipes that are also gf and vegan you have become my go-to resource. The recent tumeric/ginger/lemon “tonic” is a favorite I am making weekly! I also use the cashew- based parmesan substitute from the cookbook frequently. The coconut “bacon” was so addictive I ate it as a snack! Many thanks, Dana!

  151. Bridget says

    These brownies are absolutely amazing! My dad and I made them last night. I’ve made sweet potato brownies in the past that weren’t as incredible so we were a little worried at first. These are truly some of the best brownies I’ve ever had! They’re fudgey, moist, chocolatey, and super rich. I can’t believe they’re made with better for you ingredients.

    We peeled/cut the sweet potato into cubes and steamed them for 10-15 minutes until tender. Then we mashed them into a purée with a fork. We used cane sugar + 2 tbsp of water instead of maple syrup. For the oat flour, we blended 2/3 cup of rolled oats in a vitamix for 15 seconds. We used Trader Joe’s creamy salted almond butter as well. The brownies came out perfectly! They’re so unbelievably good. Thank you MB for another fantastic recipe!

    • Joelle Julian says

      I made these the other night with almond flour and they were DELICIOUS! Tonight I tried coconut flour and I would not recommend it. Very dry unfortunately.
      But will definitely make again with almond flour! (I’ve never see oat flour before)

  152. Mary says

    This is an fantastic recipe. I made one batch as directed and a 2nd with half the amount of maple syrup and both turned out really well. Super moist and chocolatey – just like a traditional brownie. I didn’t have pecans on hand but instead sprinkled a mix of ground nuts – pistachio, hazelnut and almond and it worked well. This recipe is a keeper!

  153. Samantha Gould says

    These are wonderful!! I did add some chocolate chips to the batter along with putting them on top- because you can never have too much chocolate! They were so good. And I think the best compliment came from my father-in-law: “wow these are great. I would never know they were “healthified!”.

  154. CarMar says

    Wow I haven’t had a brownie in years, since going GF and only natural sugars. This is amazing! I cooked my sweet potato in the microwave, let sit, then peeled and it worked just fine. Also I put on all wet ingredients into the vitamix until smooth, because my almond butter was lumpy.

  155. Lindsay Hildebrand says

    I was super surprised with how fudgy they actually are! It was the perfect evening treat that didn’t leave me feeling sluggish. For extra decadence, I topped it with some coconut whipped cream! It was delicious. I will most definitely make these again!

  156. Cristine Pascual says

    These brownies are bomb.Its fudgy,tasty and deliciously healthy.hubby approved and my nephews who are picky eaters loved it. Thanks Dana.

  157. Rachel says

    Would it be possible to sub oat flour for regular all purpose flour or spelt flour? If so, do the proportions change at all? Thank you! Looking forward to making these :)

      • Rachel Zilberman says

        I did make it! I was so tired (nursing school…) that I added a full cup of peanut butter instead of the half, and I only had 1 small sweet potato so it was about half a cup. Used regular all purpose flour and they still turned out well. Definitely will make them again, with the correct proportions just to see how they turn out. Thank you for the recipe!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re glad they turned out well even with the modifications! Let us know how it goes next time!

  158. Felicia Bimer says

    I made the brownies and the salted caramel ice cream last weekend. I followed the recipe exactly and they were a hit! I’m not vegan.. nor are most of my friends and family.. but everyone LOVED them and couldn’t believe how fudgy they are. I will be making them again this weekend :)

    • Avatar for Dana @ Minimalist Baker