Fudgy Sweet Potato Brownies (V/GF)

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Stack of Sweet Potato Brownies topped with chocolate chips, pecans, and vanilla ice cream

While attempting to create a more nutrient-rich brownie, we ended up creating our new favorite brownie recipe! It’s happening.

Introducing super fudgy, naturally-sweetened, whole grain, healthier brownies made with just 10 ingredients. Let’s bake!

Coconut sugar, sweet potato, avocado oil, oat flour, and other ingredients for making our Fudgy Sweet Potato Brownies recipe

First, we make sweet potato purée by baking a sweet potato, removing the skin, and mashing in a bowl or food processor.

The sweet potato purée is then mixed with maple syrup, almond butter, vanilla, and avocado oil.

Using a wooden spoon to stir a bowl of Sweet Potato Brownie batter

Cocoa powder adds a rich, chocolatey flavor, oat flour keeps these whole grain and healthier than your average brownie, baking powder adds rise, and sea salt brings everything together.

Using a wooden spoon to mix batter for making vegan Sweet Potato Brownies

Pecans and chocolate chips (optional) are added to the top for morsels of melty chocolate and a little toasty crunch with each bite. We highly recommend!

Parchment-lined baking pan filled with a batch of Fudgy Gluten-Free Sweet Potato Brownies

We hope you LOVE these brownies. They’re:

Fudgy
Rich
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
Print
Stack of Sweet Potato Brownies topped with a scoop of vanilla ice cream
4.9 from 257 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

Ingredients

BROWNIES

  • 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

Instructions

  • 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.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*Photos show batch sliced into 9 brownies.
*Prep time includes preparing sweet potato purée.

Nutrition (1 of 12 servings)

Serving: 1 brownies Calories: 204 Carbohydrates: 24.4 g Protein: 4.4 g Fat: 11.6 g Saturated Fat: 1.3 g Polyunsaturated Fat: 2.78 g Monounsaturated Fat: 6.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 101 mg Potassium: 308 mg Fiber: 4 g Sugar: 12.8 g Vitamin A: 4086 IU Vitamin C: 4.21 mg Calcium: 95.2 mg Iron: 1.4 mg

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My Rating:




  1. Mona says

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

  2. Anne Valentino says

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Anne. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Dora says

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

  4. Thea says

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

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

  5. Maximilian Schubert says

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

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  6. Emilee says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Emilee. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  7. Lora says

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

  8. Jacqueline Lowe says

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

  9. Jenna says

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

  10. Sabrina Posillico says

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

  11. Meg says

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

  12. crissy says

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

  13. Alexa says

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

  14. Hope says

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

  15. Marya says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  16. Anna C. says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Anna. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. kate says

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

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

    thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  18. Mira says

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

  19. Maggie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  20. Isabella Corder says

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

      • Preethy says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  21. Stephanie says

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

  22. Emma says

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

  23. Gesa says

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

  24. Danielle Kelly says

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

  25. Ashleigh says

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

  26. Val Simson says

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

  27. E says

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

  28. Elena says

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

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

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

  29. Colleen Goidel says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Amy says

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

  30. Estelle T. says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Kristie says

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

  31. Elena says

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

    Thanks for your time and help – excited for these

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  32. Pradeepa Timmermans says

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

  33. J says

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

  34. Camile says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  35. Melodie says

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

  36. Susan says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  37. Stacey says

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

  38. Arielle says

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

  39. Stacey says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  40. Alicia says

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

    I highly recommend this, pure deliciousness.

  41. Jess says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  42. Nadine says

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

  43. 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!

  44. 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!

  45. 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!

  46. 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

  47. 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!!

  48. 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!

  49. 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!

  50. 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!

  51. 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!

  52. 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.

  53. 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.

  54. 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!

  55. 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

  56. 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!

  57. 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!

  58. 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.

  59. 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!

  60. Adi says

    Hi,

    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

  61. 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.

  62. 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 :)

  63. 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.

  64. 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

  65. 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!

  66. 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?

  67. 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!!

  68. 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?
    Xo
    R

    • 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?

  69. 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!

  70. 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!

  71. 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!

  72. 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!

  73. 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.

  74. 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.

  75. 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!

  76. 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 :)

  77. 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!

  78. 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.

  79. 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!

  80. 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.

  81. 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!

  82. 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!

  83. 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!

  84. 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 !!

  85. 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.

  86. 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.

  87. 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

  88. 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

  89. 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!

  90. 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!

  91. 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!!!

  92. 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!

  93. 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.

  94. 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!

  95. Nicole says

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

  96. 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?

  97. 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

  98. 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:)

  99. 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.

  100. 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!!

  101. 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!

  102. 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

  103. 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.

  104. 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

  105. 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

  106. 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.

  107. 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!

  108. 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!

  109. 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 :)

  110. 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!!

  111. 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!

  112. 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!!

  113. 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!!

  114. 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!!!!

  115. 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!

  116. 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.

  117. 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!

  118. 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

  119. 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!

  120. Cat says

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

    Thank you!

  121. 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.

  122. 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

  123. Daria says

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

  124. 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!!

  125. 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.

  126. 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.

  127. 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!

  128. 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.

  129. 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).

  130. 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!

  131. 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!

  132. 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!

  133. 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!

  134. 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!

  135. 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.

  136. 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?

  137. 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.

  138. 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!

  139. 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!

  140. 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!

  141. 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.

  142. 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.

  143. 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 !

  144. 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.

  145. 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 ;-)

  146. 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 :)

  147. 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?