Fudgy Sweet Potato Brownies (V/GF)

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.

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 ;-)

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 :)

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.

Amazing, what else can I say. I’m on a low fodmap diet so swapped the avocado oil for olive oil.

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

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.

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!

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!

AMAZING! I used sugar because I didn’t have any substitute and best brownie ever!! Kisses from Spain!

The most delicious, fudge brownies! Love this recipe ❤️

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

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

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

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

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

Thanks for the recipes. I am very fond of brownies. I made this at home already, and it’s so yummy.

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

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!

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

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

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!

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!

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!

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

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

In short, not bad.

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

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

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

Made them with peanut butter and coconut oil and they were great.

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

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

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

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

So delicous, filling, and guilt free! I will be making this often. Thank you!

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

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

These are crazy good! Im going to have a hard time stopping myself from polishing them off in one sitting!

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

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

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

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

Wow! These are absolutely easy to make, delicious brownies. Thank you!

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

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