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
4.88 from 444 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. Martine says

    These were SO good! I made them nut-free so substituted almond butter with sun butter. I also added chocolate chips in place of the nuts. These brownies satisfy that chocolate craving without being junk-y. I will be making these again and again!

  2. Lolli says

    These brownies are in the oven now for a party tonight. They look amazing and I tried oat milk chocolate chips on them. Thank you for a wonderful recipe.

  3. Eydie says

    I had some leftover sweet potatoes and decided to make this recipe and I’m so glad I did. These brownies are fabulous! I didn’t have any oat flour on hand, and didn’t feel inclined to make any, so I substituted chickpea flour and it worked like a charm!

  4. Evan says

    I made these when a strong chocolate craving hit, needed something gluten free, and had a pretty limited pantry to work with. I do like them, but I found it to be much more enjoyable when I stopped calling these brownies and thought of them more as baked oatmeal. Which makes sense, these aren’t much different than the viral baked blended oats.

    My batter was too dry, so I added some non-dairy milk to get the batter to match the picture. Because there is no raw egg or flour, I would recommend tasting before baking and adjusting as needed if you would like them to be sweeter (perfect for me but quite dark). It may come down to some variability in sweet potatoes.

  5. Karina says

    Great recipe! First time making any kind of brownies from scratch and I’m pretty proud to say they came out quite good. I used purple sweet potato (that’s the only kind I had) and I boiled it instead of baked/broiled. I think my mistake was not saving some potato water as my “puree” was pretty dense. But I added some oat milk at the end and it seemed to aid the issue. I used peanut butter instead and no pecans (tree nut allergy). I also used gluten free flour as I was out of oat flour and consistency wise, they seemed just fine. The overall taste was good. VERY dark chocolatey and not too sweet. I personally like them a little sweeter, especially when it’s dark chocolate. But my boys loved them and my husband will probably be obsessed once he tries them since he lives off of dark chocolate. Would def make again. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad they were a hit with the whole family. Thank you for sharing your experience, Karina! xo

  6. Monica Clark says

    Hiya ~ I am baking for someone who only uses Lakanto Monkfruit sweetener. Can I replace the maple syrup with the Lakanto sweetener?

    p.s. Pretty much everything I bake is from one of your recipes and although I prefer the MS… I need to adapt this one time. Appreciate you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes, Monica! Thank you for sharing! We haven’t experimented with Lakanto or other monk fruit sweeteners much, but another reader reported using a monk fruit “maple syrup” in this recipe with success. We think it should work as long as you’re using one that’s intended to be replaced 1-1 for maple syrup. Let us know how it goes!

  7. Nancy says

    These are the best brownies I have eaten since going vegan! My non-vegan husband loved them too! Love the pecans on top but not inside the brownies. I will definitely be making these again!

  8. Heather says

    These are absolutely delicious! I didn’t use pecans but they came out perfect. My teenage daughter loves them which is the true test. Already planning on making another batch tomorrow.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad it got the teenager’s seal of approval. Thank you for sharing, Heather! xo

  9. Jaliyah G. says

    So I want to bake them in muffin form, is there anything I should add to the recipe or just prepare according to the recipe and bake in a muffin tin?

  10. Diana says

    Love this recipe! It’s fabulous, rich, and fudgy as is, but is also a very adjustable and forgiving recipe. I’ve added more sweet potato and it’s fine. I’ve swapped agave or brown sugar when I’ve been out of maple syrup. I typically use almond flour instead of oat flour just because it’s a pantry regular. I’ve also used regular flour and it works fine too. When I’ve been counting macros and wanted to bump up the protein and lower fat, I’ve substituted applesauce for the oil, peanut powder for the almond butter, and added protein powder and while those substitutions made it more cakey rather than fudgy, it was still delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Diana! Thanks so much for the lovely review and for sharing all of you modifications! xo

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Asja, possibly, but we don’t think the brownies would be as good with those modifications, unfortunately! They would likely be more cakey/floury and a little fruity in flavor.

  11. Amanda says

    This recipe is so amazing, and really easy to adapt! I’ve made them with sweet potato, pumpkin, and butternut squash purée. I’ve also tried with peppermint or almond extract instead of vanilla. The base recipe is delicious, but every substitution has also been really good.

  12. Brittney Askew says

    Really tasty brownies! I’ve been dying to try a sweet potato brownie recipe and made these today. I used organic peanut butter and the consistency was perfect with the brownies. Cooked well and fudgy yet firm.

    I am a little skeptical about the sugar content in the nutrition though, as my organic maple syrup is 24g per 2 tbs, then the peanut butter and natural sugar of sweet potato. Which syrup did you use for this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Brittney! We used unsweetened peanut butter – perhaps that’s the difference? We’ve used different brands of maple syrup – 24 grams sugar per 2 Tbsp maple syrup is what our calculations show too.

  13. Joy says

    I love your recipes and I can’t wait to try this one. Would it be possible to use pumpkin purée in place of sweet potato? I cooked down a few pumpkins this year and I still have a lot of purée to use. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words, Joy! We haven’t tested this one with pumpkin and think it might turn out more dense, but other readers have reported success. Let us know if you try it!

  14. Jehanne says

    I made whipped sweet potatoes with spices and maple syrup for Thanksgiving. I always make far more than is needed, so I went in search of a recipe in which to use the leftovers and found this one.

    I doubled the recipe to a 9×13, but since I had put maple syrup in the potatoes, I didn’t double that amount. I probably should have, as it was like cookie dough and I needed to add some liquid to get it to a thick batter consistency.

    I’m not V/GF, so I used AP flour for convenience, but I think I’ll try oats next time. They have a better flavor and texture.

    They came out quite good, but not very sweet, probably because they only had half the maple syrup. I don’t care for super sweet things, but I made them for a church function, so I think I’m going to add a simple glaze on the top.

    I’ll definitely be making them again.

  15. Lori Jean Finnila says

    This is the best dessert I’ve made with sweet potatoes. I used honey and sunflower seeds and had to bake them for 37 minutes in my oven.

  16. Amalia Jude says

    So good. My daughter says they are better than “regular” brownies. We used sunbutter so that they are school lunch friendly and made them “two bite” brownies in mini cupcake tins. Perfection!

  17. Melissa says

    Delicious! I love eating these for breakfast. I’ve made these several times and they’ve been great each time. Most recently, I made a whole foods version for a friend. Instead of using maple syrup, I blended that amount of water (2/3 cup) with 8 deglet nour dates. I prefer things that aren’t very sweet, so I’d probably double the number of dates if you want something closer to the original. I also blended the sweet potato with the dates and water, which made the consistency of the brownies extra smooth and fudgy compared to when I mashed the sweet potato by hand. I ran out of almond butter, so I did 1/2 almond butter 1/2 tahini instead. I left out the oil entirely. I chopped the pecans finely and sprinkled them on top, which looked very pretty. Will definitely make again!

  18. Ebby says

    Yuuuummmm! I had to improvise a lot because I didn’t plan to bake but then wanted a fudgy brownie and adapted the recipe. I’ll post it below. Also everyone who had some melted into pure bliss. Thank you! :) I will have my last slice with my afternoon tea and shall enjoy the yummy goodness! (It also stayed wonderfully yummy for a week in the fridge).

    My adapted recipe was this:

    255 g sweet potato purée (see instructions)
    *Used pumpkin pumpkin instead because I had pumpkin*

    160 ml maple syrup
    *I changed it a bit: I melted some dark chocolate and supplemented part of the sirup with it. I think it was about 50 grams? Also I used agave because it was what is had*

    128 g almond butter or peanut butter
    *used tahini because it was what I had*

    1 tsp pure vanilla extract
    *used some vanilla bean mark and then later also one pack of organic vanilla sugar because due to the chocolate I had less sweetener in*

    22 ml avocado oil (or sub melted vegan butter, melted coconut oil, or olive oil)

    48 g cocoa powder or cacao powder (the higher quality the better // such as this one)
    *added more because I wanted mooooore chocolate. Probably 2, 3 tablespoons? Not sure.*

    1/4 tsp sea salt

    1 tsp baking powder

    60 g oat flour (we also tested almond and coconut flour, and while they did work, we preferred oat // GF all purpose should also work)
    *used tijgernoten flour, which has quite a nutty and sweet flavour*

    50 g chopped raw pecans (or sub walnuts, but we liked pecans better)
    *threw in some hazelnuts i had*

    45 g dairy-free chocolate chips (optional)
    *not optional* :D

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well, Ebby! Thank you for the lovely review and for sharing your creative modifications! xo

  19. Cathy says

    I have made these a few times. When I follow the recipe exactly they come out perfect. They’re gooey, soft and incredibly Moorish. The only substitution I make is swapping the pecans for almonds because I’m allergic to all other nuts. I’ve also made them with honey instead of maple syrup and olive oil instead of avocado oil but they’re not as gooey and tasty in my opinion. I bake mine for 28 minutes which is just right for my oven.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chana, we think the texture would be more dense/fudgy, but maybe in place of some of it? Let us know if you do some experimenting!

  20. Stella says

    Honestly I made so many tweaks (mostly accidental!) I don’t know if I can even say I followed the recipe at this point, BUT I will write what I did and how it tasted in case anyone want’s to recreate my version..

    Firstly, I didn’t have maple syrup or enough nut butter so I improvised :’)

    I had a little rice syrup so I added two heaped tsp of that, a sprinkle of sugar, some (5) soaked dates (note, these are all less sweet than maple syrup so it’s quite rich) and as my batter was dry I added extra coconut oil and a little butter (I didn’t measure, just went by the consistency), but you can sub that for any vegan alternative.
    I also melted 1/3 block of dark chocolate and used that as extra moisture, which makes the brownies more gooey and fudgey. For nuts I used hazelnuts.
    I used cornstarch for my GF flour, organic cacao powder for the chocolate flavour.
    I put them in mini cupcake tins and added little pockets of apricot jam, blackcurrent jelly and almond butter (three different flavour alternatives) in the center so they are more like brownie bites with filling. They look adorable and are absolutely delicious!

    One thing to note is they are very smooth, only need about 14 mins to bake and make sure not to over fill them or the removal is not fun :’)
    Also, with the jam they are quite sweet so honesty recommend less sweetener if you don’t like sweet brownies :)

  21. jen says

    Very much enjoyed these brownies. Made a few tweaks. I try to eat all whole food plant based, no sugar, so try to use only fruit for sweeteners. In this recipe I used 1/4 cup pure date syrup and 1/4 maple syrup. I also used half almond butter and half pure tahini. Also used a baked Japanese sweet potato. I stirred it all together and it all glued together into one piece. I was able to just flatten it into pan without it sticking to my fingers at all. I have a small toaster size convection oven and baked it for ONLY 20 minutes at 325 and it was totally done. Any more it would have burnt. Didn’t add any nuts or chocolate chips on top. Came out just right with a slight cake brownie texture.

  22. Eileen says

    This is my all time favorite brownie recipe and I have been baking them up at least once a month! I’m currently pregnant and craving chocolate so this make me feel good about my dessert option. These are incredible. I make them with coconut oil instead of avocado oil, peanut butter instead of almond butter, and I add chopped Brazil nuts instead of pecans. I also lowered the maple syrup to only a half cup because my jarred peanut butter has sugar in it. I keep them in the fridge and they are great straight out of the fridge but sometimes I keep one out to get to room temp and I am telling you it tastes like fudge! Definitely better at room temperature. I’ve been giving these out to my friends and family I just have to share the love. Thank you for this amazing recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re SO happy to hear you’re enjoying the recipe, Eileen! Thank you so much for the lovely review! xoxo

  23. Carla G says

    I tried these today and did a few changes, as I chopped Brazil nuts, peanuts, and walnuts on top as well as the chocolate chips! I also used peanut butter as I had it in the house! Very moist, very delicious and my husband absolutely loves these! Oh dear! 😂!

  24. Rebekah says

    Oh man! These are good! This is the 2nd sweet potato brownie I’ve tried, and while I liked the other one…this one wins! I ground up my oats to make the flour. It was a little coarse. I’m not sure how fine it’s supposed to be. I also used 1/2 cup honey and omitted the nuts (my oldest won’t eat them 🙄) otherwise everything else was the same.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Rebekah! Thank you for the lovely review and for sharing your modifications! You can see how finely we grind our oat flour here. Hope that helps!

  25. Pia says

    OMG, these are amazing! I used peanut butter as I couldn’t get hold of almond butter today! I will try it with almond butter next time but the peanut butter was delicious. My kids loved them and had no idea they were a healthier version of the classic brownie! Yum! Thank you!

  26. Matthew says

    First time trying sweet potato in a dessert! Used regular flour, almond butter, and omitted pecans. Also tried normal oven mode instead of fan oven. Baked at 175° for 35 minutes. Looking for diabetic-friendly recipes and never disappointed with this website. Fuss-free and perfect for chronically ill young adults at home who like to cook in a non-stressful environment ! Highly recommend it 😁🙌🏼

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our site, Matthew! Thank you for sharing your experience!

  27. Zoey says

    YUM! Just made these (exactly as per recipe) and they are fabulous. So easy to make as I had all the ingredients on hand. I actually cubes the sweet potato and boiled it and mashed it and that worked well for me. Will make again!

  28. Faye says

    The texture was perfectly moist and it was super easy to make! I only wish they were sweeter. Can I increase the maple syrup? I think next time I’ll use a sweetened nut butter or Nutella too. I’ll definitely make this again, just need to adjust the sweetness a little.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Faye, it should work, but might impact the texture slightly. Did you include the chocolate chips? If not, that will help! Or if you did add them, were they semi-sweet or dark? Semi-sweet will be sweeter!

  29. Ingrid says

    I used monk fruit “maple syrup” and honey roasted peanut butter and they came out so good! Thank you!

  30. K says

    Turned out great!!!!! I used walnuts instead of pecans. I also used quinoa flour instead of oat (as I cannot tolerate oats) and it worked perfectly!

  31. Linda says

    Loved how the brownies turned out. Had the ingredients pretty much on hand so making it wasn’t difficult. Just the right sweetness. Biggest plus was the two thumbs up from my anti-vegan, anti gluten free husband 😉. The one serving did not spike my blood sugar out of normal range. Will definitely make again in regular rotation.

  32. Collette says

    These are amazing! I did not have enough maple syrup, so I used 1/4 maple syrup and 1/4 cup honey, and AP flour because that is what I had. My adult kids loved them. My son said he could eat the entire pan. The brownies are incredibly perfectly sweet and fudgy—it’s hard to believe there are no eggs nor sugar. The recipe is going to be used often.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Collette!

  33. Beaniepie says

    I usually roast a whole potatoe in tinfoil for about an hour, so that’s what I did. Cut the maple syrup down to 1/2 cup, and used PB/coconut oil/oat flour. I topped with dark chocolate chunks, cracked hazelnuts, and flaked sea salt. I had to cook longer, but ultimately they were still very moist and sticking to the toothpick. But that’s fine- ooey gooey brownies are great lol.

    They were AWESOME, my brother loved them too. They honestly didn’t even need the chocolate chips, they were still very rich/sweet. Side note- I usually whip up a quick frosting with cocoa powder/maple syrup/plant milk. I think coconut flakes would make a nice topping also.

    Thanks for the recipe! :)

  34. Kim says

    I just made these with cashew butter (it was what I had on hand) and gluten free flour (all purpose 1:1 replacement) and they came out incredible!!!! Soft, moist, chocolate-y, and sweet but not too sweet. Seriously have to stop myself from eating the entire batch at once lol

  35. Linda York says

    Wow! These came out absolutely DELICIOUS. I followed the recipe exactly until I got to the nuts. I used walnuts because that’s what I had. Just delicious! Thank you so much.

  36. Brittany says

    This recipe is amazing and I’ve made it 5 times since I discovered it last month. The batch before last I subbed honey because I was out of Maple Syrup. It was the only substitute I made.. For the record I do not recommend that sub, that batch was super sticky- like peanut butter on the roof of your mouth, hard to swallow sticky. Switched back to maple syrup and it was perfect again. I will try the brown sugar sub another commenter suggested if I ever am without maple syrup again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Good to know! Thanks for the lovely review and for sharing your experience, Brittany. We’re so glad you’re enjoying this recipe!

  37. Cara says

    I was VERY SUSPICIOUS and hesitant when I imagined sweet potato in a brownie, but this are CRAZY GOOD! I mean CRAZY…as in they taste like conventional brownies, like, the good kind. Wow! I’m amazed. Thank you once again, minimalist baker!

  38. Megan says

    Amazing!!! I used light brown sugar instead of maple syrup. And canned sweet potato purée. I did have to cook them about five minutes extra because the canned sweet potato was wetter than just a roasted sweet potato would be. These were phenomenal!

  39. Julia says

    I really enjoyed this recipe! I used all purpose flour and peanut butter, and it worked great. I couldn’t even taste the peanut butter. I forgot to add chocolate chips on top and they still tasted great :)

    What could I use as a sweetener instead of maple syrup in this recipe? The maple syrup was good, but I’m wondering if there’s a cheaper alternative. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia! We’re so glad you enjoyed them! One reader had success swapping the maple syrup for brown sugar!

  40. Toni says

    These are by far the best taste and texture of any vegan brownies I have ever made 😋 and given the healthier ingredients I couldn’t be happier, absolutely fantastic recipes MB crew 😀

  41. Akayla says

    These are AMAZING. If you are considering making them, LET THIS BE THE REVIEW TO CONVINCE YOU.

    I have been making them since since 2021, and they turn out better every time. I have used both regular sweet potatoes and murasaki; I like murasaki more as they make them slightly creamier with a touch of sweetness. I usually wrap them in foil then roast them in the oven at 400 for an hour, peel them, and puree them in my food processor. I have also subbed out almond butter for tahini and they are just as good!
    THANK YOU for this recipe! They have remained a staple in my house for years now.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We love this! Thanks so much for the lovely review Akayla. We’re so happy to hear that these are a staple for you!

      • Taz says

        Hi :)
        Is it possible to leave out baking powder?
        Can I use baking soda instead?
        Or that would completely affect the texture of these yummy brownies?

        Thank :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Taz, it could work since baking soda it can “react” with the chocolate, but we haven’t tried it and cannot guarantee results. Let us know how it goes!

          • Lori L Brochu says

            I have made these brownies many times since they are a new family favorite. I sometimes substitute different kinds of nut butters and use a smoky maple syrup and they always taste amazing. My daughter is a very fussy eater and not a fan of vegetables and definitely not sweet potatoes. These taste so amazing though, that she always has some when I make them. Even though she knows there are sweet potatoes in them…win, win :)

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Amazing! We’re so glad these are a hit in your household, Lori! xoxo

  42. Tanya says

    Hi :) Thanks for this recipe! I have just baked some whole sweet potatoes at 400F for 1.5 hours until oozing the carmelized sugar from the holes I poked in them. Can I just peel and use some of these sweet potatoes for the recipe? And could I sub some of the maple syrup…with applesauce or something less sweet? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tanya, you can definitely use the inside of those sweet potatoes! We haven’t tried this recipe with applesauce and think it might add too much moisture. Other readers have had success using less maple syrup, however!

  43. Michelle says

    This recipe was incredible! I added vegan white chocolate chips in the batter and put some on top when I took them out of the oven. When they melted, I “iced” the brownies and then sprinkled peppermint crumbles over the top. They were amazing!

  44. Karen says

    These are the best! I Have made these with peanut butter, Mac and Damien at better have made these with peanut butter, macadamia nut butter, and tahini. I really like the tahini the best. Even my non-vegan friends absolutely love these.
    Your recipes are the best! You are one of my favorite “go-to’s” for recipes.

  45. Baiba says

    Dear MB team,
    This was incredible, I didn’t expect it to be that good. This is the best way to use leftover sweet potatos :)

  46. Elisa Zody says

    These were absolutely incredible. I used chocolate protein powder instead of cocoa powder and I used all purpose flour. I also added like 2-3 tbsp of hersheys chocolate syrup because my batter was really light and thick. The texture was perfect they rose so nicely and are so fudgy. Chocolate chips are not optional!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We hear you on the chocolate chips! Thanks so much for the lovely review and for sharing your modifications, Elisa!

  47. Catherine says

    Hands down my favorite brownie recipe! So smooth and moist! I’ve made with both peanut and almond butter both successfully. I use a little bit less than the maple syrup called for just so I can enjoy them with PRESSED vanilla ice cream (love that its also made with Maple syrup) the only problem with these brownies is I don’t want to share them!

  48. Steven says

    I’ve made this recipe in the past and it was a hit!!! Thinking of subbing sweet potato for pumpkin this Halloween. Thoughts? Recommended changes to other ingredients? Thanks in advance for your help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Steven! We haven’t tried this recipe with pumpkin and aren’t sure if it will work. Let us know how it goes if you give it a try!

  49. C says

    Hi there. Sorry I have another question. If I leave out the maple syrup do I need to replace it with some liqued like soy milk or coffee to compensate the wet ingriendt (maple syrup)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t suggest leaving out the maple syrup entirely as the brownies will not have the right flavor or texture. However other readers have had success using half of the amount of maple syrup written.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hello, they will be a little more fudgy without the oil, but still delicious. We’d suggest subbing more nut butter or some applesauce. Hope that helps!

  50. jessie says

    OMG, these are amazing. I used almond butter powder and low cal regular flour. Had to cook a bit longer due to the super gooey almond butter, would say 40 min in total but the key is to let them sit to be totally amazing and fudge like. The whole pan had 1052 cals so 1/12 = 88 cals. Will make these over and over.

  51. Julia says

    I made these using leftover mashed squash instead of the sweet potato and they were delicious, no weird flavour, just chocolatey goodness with a great texture. I am going to try them again with sweet potato and hope for the same great results.

  52. Karen says

    Love this and many of your recipes. I don’t use oil so subbed unsweetened apple sauce. I have made it several times. Sometimes with Tahini and sometimes with Macadamia Nut butter. Love making this as guilt free special treat. Thank you!!!

  53. Kialee says

    *SERIOUSLY THE BEST BROWNIES I HAVE EVER HAD!*

    Try these substitutions for delicious brownies.

    • Instead of Oat flour try almond flour for especially moist brownies.

    •Use coconut oil instead of avocado oil. Personally I feel like avocado oil enhances that vegetable flavor that people have discussed. Coconut oil COMPLETELY mask any sweet potato flavor.

    •Swap maple syrup for 2/3 cup brown sugar.

    Trust me when I say the batter taste exactly like your favorite boxed brownie mix. The result was a perfectly moist brownie with crispy edges.

  54. AB says

    I wanted to love this. I like healthy things. But everybody saying that “their families couldn’t taste the difference between this and a normal brownie”…… your loved ones are lying to you! Trying to make you feel better for serving them things only a fitness nut considers dessert.

    Was it gross? No. But it absolutely tastes like almond butter, doesn’t stay goey, etc. My aunt described it as tasting “vegetal.”

    I enjoyed eating it because it is sweet and chocolate-y, but don’t expect to please those whose palates are accustomed to real desserts.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that was your experience! This recipe is a reader favorite, so we’re surprised it wasn’t a hit with your family. Is it possible you’re using a brand of almond butter that has a strong flavor (heavily roasted or rancid)? The almond butter shouldn’t be noticeable in this recipe. As for the texture, we wonder which flour you ended up using? Was it a superfine flour that could contribute to absorbing extra moisture? We recommend homemade oat flour for best results!

    • Karen says

      I guess it is a matter of taste. I have served to many ‘non-health nuts’ and based on the number of servings they went back for, I would say they were being honest when they said they loved it.

  55. Lucy says

    Has anyone tried making these with rice flour?
    Made these once before as per the recipe and they were divine 🤤

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Lucy! A few readers have reported using brown rice flour with success. Hope that helps!

  56. Anita says

    I’m going to make a big statement: this is the best healthy baking recipe I have EVER made. I am an experienced and enthusiastic baker and am continually trying new ones. This one is special.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad to hear it, Anita. Thank you for the wonderful review! xo

  57. Kat says

    I’ve already made this brownie recipe 4 times and can confirm this is one of my favorite brownie recipes EVER!! It has a PERFECT consistency/texture. Not too fudgy but also not too cakey. My boyfriend literally begs me to make these because he just loves them that much!! My sibling also really enjoyed these and could not believe how clean the ingredient list was. These are definitely time consuming to make but dang they are good!! Thank you MB! <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We love to hear this. Thanks so much for the wonderful review, Kat, we’re so glad you all enjoy these brownies!

    • Bre says

      Yum yum yum! My kids loved this recipe and I’m making it tomorrow for a friend’s get together! I love your recipes thank you for continuing to share them ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Channah, can you have certified gluten-free oats? If not, we’d suggest almond or coconut flour.

  58. Marisa says

    Minimalist Baker is at it again with another winner recipe! One of THE BEST vegan brownie recipes ever. No joke, made these for a friend who took a bite and said, “No way this is made with sweet potato! It tastes like you definitely stopped by a bakery on the way over here..unreal”.

    Packed with nutrients from sweet potatoes, this gluten-free, dairy-free recipe is sure to please those looking for a healthier alternative to satisfy an ooey gooey chocolate fix. This is MUST TRY recipie, especially for the chocolate lovers out there.

    Sometimes I sub unsweetened apple sauce for oil to cut down on the fat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your friend enjoyed it, Marisa! Thank you for the lovely review! xo

  59. Lucy says

    OBSESSED WITH THESE. Like wow they are so good. Got my brownie fix without all the sugar. Thanks for sharing this recipe!

  60. kara says

    Hello, If you are going to use coconut flour, how much did you use when you tried it? I know that it is not usually a 1:1 substitute for other flours. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kara, we’d suggest starting with less (about 1/3-1/2 cup) and adding more as needed, referencing the recipe video to see the texture of batter you’re aiming for. Hope that helps!

  61. Natasha says

    Made these and I haven’t been able to stop eating them since!! Not going to lie, during the whole process I was very skeptical, but I tasted the batter right after mashing in the sweet potato puree and it was soooo good. I used all-purpose flour so I’d definitely make it again with oats and compare the taste. Thank you for sharing, I’ve found my new sweet fave treat!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy the recipe, Natasha. Thank you for sharing! xo

  62. Kelly says

    Sorry, I feel like if someone else had posted this, it would have saved me from wasting time and money in making this. These were just gross, I ended up throwing all of the brownies in the trash. Not one of my family of 6 could take it in. Bad after taste too.
    I guess maybe sweet potatoes should not be used in brownies. I’ve had sweet potato chocolate ice cream and that was great.
    I don’t mean to be harsh, I feel like I sound harsh in this review. I’m sorry. I appreciate you sharing this recipe, I’m thankful for all those like you who share recipes online because without you, I’d be lost on the kitchen.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, we’re so sorry that was your experience. This recipe is a reader favorite, so we wonder if something could have gone wrong? Did you make any modifications? Were any of your ingredients old/spoiled? We ask because of the bad aftertaste.

  63. Tansy Clifford says

    the best brownies i’ve ever made, omg they were delicious. i used walnuts and peanut butter instead and they turned out amazing.

    • Sneha says

      This recipe looks too good not to try but I don’t have maple syrup can I use honey instead? Can I also use whole-wheat flou instead of oat flour?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sneha, We think those modifications should work. You might want to start with slightly less flour as honey + whole wheat might make the batter thicker. Let us know how it goes!

  64. Lisa Ward says

    I tried another sweet potato brownie recipe online last year and did not like it. I decided to give them one more chance with yours and I’m SO glad I did! Your recipe is amazing!!! Gluten free and naturally sweetened bliss!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you gave it a try and enjoyed the result, Lisa! Thank you for sharing! xo

      • Erin says

        I made these for a friends bday for the first time and they were absolutely delicious. I substituted the choc chips for broken malteasers. The malteasers turned to honeycomb in the oven! YUM. Very nice brownies

          • Lori L Brochu says

            I have made these brownies many times and absolutely love them. As someone with many food allergies, it is often difficult to find recipes with ingredients that I can have. I try to eat clean as well, so the sweet potato, maple syrup and other wholesome ingredients were very attractive to me. My daughter (who is an extremely fussy eater) and doesn’t care for many vegetables, really enjoyed these too. I usually substitute walnuts for pecans, almond flour for oat and use organic ingredients. These are such amazing brownies and I am so glad I found this recipe that my whole family (the fiance as well) can all enjoy together.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Yay! Thanks so much for the great review and for sharing your modifications, Lori. We’re so glad you all enjoyed these!

  65. Jane O. says

    Love these! I overcame my temptation to add some banana or applesauce for more moisture & followed the recipe as written. Will be making again…and again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rocio, we haven’t experimented with allulose, but it might work if it’s a liquid version. Let us know if you try it!

  66. Ashley says

    This is such a delicious recipe… but for some reason, even after 40 minutes, my toothpick still won’t come out clean! The mix looked a bit grainy when I finished stirring, so could the “not done” texture be because I didn’t blend the oats into flour for long enough??