Fudgy Sweet Potato Brownies (V/GF)

Just made this with the peanut butter option and it was delicious! A big hit with my book club, and I’m always glad to add another GF recipe to my repertoire when the occasion calls for it. Plus they’re basically “healthy” brownies so…guilt-free, right?

OMFG. These are so amazing! My two year old son and I had a lot of fun making these over the weekend – especially “tasting” the chocolate chips we put on top! It was good to use up some leftover sweet potatoes we had. Thank you always for your one-bowl desserts – it makes baking with a toddler easy :)

Oh these are a dream! Tender, light. I’m in love with sweet potatoes so when I saw this in my inbox I had to make them right away, and I’m so so glad I did. This might be my new favorite brownie recipe ? ?

My batter was a bit thick (I used regular ap flour & had mashed the yam with a whisk)– like, spoon-bending, patchy-flour thick– so I added a splash of almond milk and that helped the dries incorporate better. I only have an 8×6 pan so I baked at 345 for 35 mins, though next time I think I’ll go longer.

This is one my favorite vegan brownie recipes! I used a GF flour blend instead of oat flour and 1/2 cup of maple syrup instead of the full 2/3 cup since we ran out. They were fudgy with a hint of cake texture. I also topped with chopped dark chocolate and almonds (we were out of pecans/walnuts). Your recipes never fail to impress!

We’ve been gluten free for many years and vegan for 18 months. The entire time we’ve searched for a brownie recipe that also met my food restrictions (no soy or cashews, etc.). My husband has longed for a decent brownie during that time. We’ve tried so many things, and always been a bit disappointed until we tried this recipe. Thank you so much for such a rich, delicious brownie. We are so pleased that we think we can share this with our family members who are not GF/V and they will love it too. I love the healthy ingredients, too! Thank you.

Just wow. I used your gluten free flour mix as a substitute for oat flour & they turned out GLORIOUSLY.

These. Brownies. Are. Insanely. Delicious!!! I can not get over how fudgy and tasty they are! Hands down, this is my new go-to brownie recipe. All four of my kiddos loved them!

I made these the other night. I did not have almond butter so I subbed for sunflower butter and omitted the vanilla, they are sweet enough with all the maple syrup. I found these needed longer than 30 mins in the oven but that could just be my oven. Ended up baking for almost 45m minutes.

Made these yesterday and brought them to a friend’s house. We have a small group that gets together and shares cookbooks and coffee. Someone always brings up at least one of your recipes! They are all so delicious. We all are whole food plant-based. The brownies were top shelf! Everyone loved them. I substituted the oil for vegan butter. Definitely will be making these over and over again.
It’s like you were there to share Cookbooks and Coffee. Keep dishing us the good stuff!!

These were SO DELICIOUS!! Fudgey and decadent, you’d never know how healthy they were. Thank you!

Delicious! I did a mix of Maple Syrup and Agave for sweetener (since i was low on Syrup) and Bob’s Red Mill GF flour.

These are delish and kid approved! I have made them twice – the first time I reduced the sugar and only used 1/2 cup maple syrup because I knew I would be adding chocolate chips. They were still delish but better the second time when I made the recipe as written (go figure, lol!). They were not too sweet even with the full amount of syrup and chocolate chips. I find they keep and taste best when kept in the fridge because they are super fudgy. My kids and I both liked them best cool straight from the fridge. Delicious recipe I’ll be making again in the future!

These brownies turned out great! The taste and texture are perfect.

This recipe is outstanding. One of my favorite MB recipes ever. I made as written except I added a bit of almond extract as well since we like that flavor. The brownie is very fudgy and gooey. I mean I could eat them all. Anyway, make them. I even made my own almond butter to put in them. All the work was worth it.

I was in the mood for a baking day and I just so happened to have all the ingredients for this. I’ve made a lot of brownies and this is my favourite recipe! I love that they’re made from sweet potato. I used pistachios on mine because they’re just what I had in my cupboard but that didn’t affect the brownie at all from being delicious.

Reduced the maple syrup to 1/2 cup and cooked for 28 min (they probs would have been good at 25 minutes), can out really nice! Rich without being a sugar bomb. I think this recipe would also work as an editable brownie dough.

These are SO delic. My kids (2&4) just gobbled them up. The roasted sweet potato adds an all-day-baked caramelness that is swoon-worthy. Also, my family is obsessed with your website, easy to navigate and easy to understand directions. Keep em coming!

Super yummy! Great texture, flavor – I made it and ate some for my dinner! Going to be making this again and again and going to make it for my friend. She’ll love this!

Even accidentally putting too much sweet potato it was still the hit of the party tonight!! Thanks!!

I made these today for my husband’s birthday and they were amazing! I have a four year old and a two year old and I’m always looking for healthier dessert recipes so they can have a treat, too. These brownies are perfect! We all loved them and this will now be my go-to dessert recipe. Thank you! :)

Made exactly as is (only didn’t have chocolate chips for the top, so I just used the chopped pecans). This was so good. SO good. I whipped up some coconut whipped cream (also your recipe) for the top in lieu of ice cream! Thank you for the wonderful treat! So much less guilt eating a delicious sweet potato-based :)

These are the fudgiest brownies I have ever made!!! Absolutely obsessed might not ever make a different recipe love how clean they are I don’t feel guilty eating them at all they feel like a true treat for my body and soul!

I made these brownies and I must say… Delish!
I substituted cassava flour for oat flour and sunflower butter for the peanut butter. Lastly, I added cacao nibs as a garnish instead of chocolate chips. They turned out moist but more cakey than fudgy. Yum!

Omg!!!! I just made this! The batter taste so good. I like it better then the 4 ingredients brownie one! Thank you!

HOLY SMOKES!! I made these and they are so friggin’ good. My husband was super skeptical (not sure why because everything I make from min baker he loves – probably because of the sweet potato) and when I had him try it he had a completely blank expression and said nothing for like 10 seconds and I was so confused about whether or not he liked them… he then said, “oh my gosh. That is so amazing.” He was basically speechless! So delicious and fudgy. I made your salted caramel ice cream to go along with it and again me and my husband were just blown away by how good the combo was. The ice cream is BOMB. Thank you for this creation!

These were SO satisfying and very easy to make. I had everything in the house to make them which makes them even easier. They are super rich, so be sure to have a glass of “milk” ready :)

These are soooo good! I’m not a huge peanut butter fan but I don’t really taste it in the brownies. These tasted even better the next morning and was a great pre-workout snack. Thank you for another great recipe!

Literally these brownies are so good. The second I saw the recipe on instagram I planned to make them that night! These are fudgey and rich brownies that have a nice crisp on the edges. I ended up having to cook them about 5 minutes longer than the recipe said. I am now going to keep steamed sweet potatoes on hand so I can make these whenever! Guiltless brownies!! Try them ASAP!

I omitted the maple syrup for home made date syrup (blended soaked dates with their soaking water) and did not use any oil. It worked really well and is delicious. Thank you! I have finally found a brownie recipe I really like. I love all your recipes!!!

Oh my gosh! Divine! I made this for my children and their friends and they loved it.
I will make one change next time— I’m going to try to bake them in a mini muffin pan. They were pretty soft in the center I think mini muffins will be like mini vegan fondants. Crispy on outside and a little gooey in inside

All I can say is wow. They are incredibly decadent and moist and sooooo quick and easy to make. My husband ate half of the batch that night ??.

I made the recipe as written. Absolutely Delicious! I am having company and everyone is eating healthy, so i thought these would be great! The batter is tasty too and safe to eat! Love that they are non dairy! Thanks for a great recipe! I would not change a thing!

So easy to make and delicious! This is a must try!!! Thank you for the incredible recipe.

My favorite vegan, gluten free brownie I have tried! The texture is awesome, and I love that the recipe doesn’t call for chocolate chips for moisture’s sake. (I personally can’t keep chocolate chips on hand, or I eat them all!)

Used AP flour and cashew butter. A little rubbery but not bad. Great chocolate flavor!

The brownies are delicious, thank you for this creative recipe! The only substitution I made was olive oil in place of avocado, since it was on hand. They are pretty dense and are now in the fridge – I hope I can wait until tomorrow to see how the taste changes overnight.

Well, who knew you could make such an awesome brownie with such unconventional ingredients? I really don’t think I can justify going back to my old butter and sugar rich recipe again. Thanks!

Amazing! Household devoured them. I used Brown Rice instead of oat flour and it was good!

My husband and I love it! Thanks for the recipe. I used 1/2 cup maple syrup and skipped the choco chips but it still turned out delish. Soft, fudgy and chocolaty!

I made this today as I wanted something nutritious and sweet. It turned out great. I will definitely make this again.
I’m in love with this website I use it almost every day! Thank you so much for making it easy to be vegan.??

Another amazing sounding and looking recipe!!! Can I sub the nut butter for pecan butter? And sub the oat flour with all purpose gluten free flour? I have food allergies to the listed ingredients for those particular things. Please let me know and then I’ll know if I can make this or not! Looks amazing!!!!

These were freaking amazing. My five year old got it into his funny brain last week that we celebrate half birthdays with a dinner and the half birthday person’s choice of a special dessert. He’s been talking about brownies for a week. His sister is dairy free due to intolerance, and I’ve been dreading making a DF brownie… Thinking what a waste of time. Boy was I wrong! These were everything a fudgy, dairy-filled delicious brownie aspires to be. Thank you for sharing!

Oh so fudgy delicious!! Made these today following the recipe as posted. They were easy and fudgy with just the right amount of sweetness. Will definitely be making again. Thank you Dana!

Made these tonight. I omitted the oil and they came out great. My 8 year old and my 10 year old boys loved them. It will be in our rotation! Thanks Dana!

Not going to lie, I made these for breakfast this morning, my 5 and 3 year old devoured them! I made them with peanut butter because I didn’t have almond butter, I want to try them with the almond butter because I think the peanut butter stole the show a little too much. Regardless they are delicious!!