I just made Sweet Potato Brownies Low Calorie that are embarrassingly fudgy and chocolatey for something billed as healthy, so keep scrolling.

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I am obsessed with these sweet potato brownies. They are fudgy, gooey, and stupidly chocolatey, and I eat them like a meal.

I love that they use cooked mashed sweet potato and unsweetened cocoa powder so they’re actually kind of sneaky-healthy. And yes, they’re the Sweet Potato Brownies Without Peanut Butter my snack drawer needed.

I keep a pan in the fridge for low-pressure dessert attacks. Sweet Potato Brownies Low Calorie but not boring, intense chocolate, slightly dense, a little sticky.

I want one at breakfast, lunch, and after everything. No shame.

Seriously, bring it on. I’m keeping the pan.

Ingredients

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Mashed sweet potato: basically makes brownies moist and a little healthier, sneaky veggie win.
Cocoa powder: rich chocolate punch, bitter backbone that stops things from tasting too sweet.
Oat flour: gives body and chew, keeps things gluten free if you need it.
Almond flour: adds nuttiness and a tender crumb, kind of luxe texture.
Coconut sugar: caramel notes and less processed sweetness, not cloying.
Maple syrup: liquid sweetness and depth, it keeps edges chewy.
Coconut or neutral oil: adds fat for fudgy texture and longer freshness.
Almond milk: thins batter gently, keeps it dairy free without flavor drama.
Vanilla extract: brightens everything, makes chocolate taste rounded and cozy.
Baking powder: gives a little lift so brownies aren’t rock hard.
Salt: tiny pinch amps the chocolate and balances sweetness.
Dairy free chocolate chips: basically necessary, molten pockets of pure joy.

Ingredient Quantities

1 cup cooked mashed sweet potato (about 1 medium sweet potato, cooled)

1/2 cup unsweetened cocoa powder

1/2 cup oat flour (gluten free if needed)

1/4 cup almond flour

1/2 cup coconut sugar (can sub brown sugar)

1/4 cup pure maple syrup

1/4 cup melted coconut oil or neutral oil

1/4 cup unsweetened almond milk or other plant milk

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup dairy free chocolate chips (optional but so good)

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it so the brownies dont stick.

2. Peel and cube 1 medium sweet potato, boil or steam until very tender, then mash until smooth and let cool to about room temp so it wont cook the wet ingredients.

3. In a large bowl mash 1 cup cooked mashed sweet potato with 1/4 cup pure maple syrup, 1/4 cup melted coconut or neutral oil, 1/4 cup unsweetened almond milk, and 1 teaspoon vanilla extract. Mix until mostly smooth, a few small lumps are ok.

4. Add 1/2 cup coconut sugar and mix again so it’s evenly incorporated. Taste for sweetness and adjust a bit if you like it sweeter.

5. In another bowl whisk together dry ingredients: 1/2 cup unsweetened cocoa powder, 1/2 cup oat flour (use gluten free if needed), 1/4 cup almond flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

6. Gradually fold the dry mix into the sweet potato wet mixture until just combined. Do not overmix or the brownies can turn cakey. Batter should be thick and fudgy.

7. Fold in 1/3 cup dairy free chocolate chips if using, reserving a few to sprinkle on top for a prettier finish.

8. Spread the batter evenly into the prepared pan, smooth the top, and press the reserved chocolate chips on top. Bake for 20 to 25 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs, not wet batter.

9. Cool completely in the pan on a rack, at least 30 minutes, then lift out with the parchment and cut into squares. They firm up as they cool so try not to slice them hot. Enjoy with a low-fat chocolate spread or a dusting of cocoa if you want.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper or lightly greased (so brownies don’t stick)
2. Mixing bowls, one large and one medium (you’ll want room to stir without splashing)
3. Potato peeler and a knife plus a cutting board for cubing the sweet potato
4. Saucepan or steamer and a fork or potato masher to cook and mash the sweet potato
5. Measuring cups and spoons for dry and wet ingredients
6. Whisk or fork for dry ingredients and a spatula for folding the batter (rubber spatula works best)
7. Small bowl or cup to melt the coconut oil and hold the chocolate chips if using
8. Cooling rack and a toothpick for testing doneness, plus a bench scraper or sharp knife to cut the squares once cooled

FAQ

Q: Are these brownies really made with sweet potato? How will they taste?

A: Yes, they use 1 cup mashed sweet potato. You wont taste a strong sweet potato flavor, it mostly adds moisture and a subtle earthiness while keeping them fudgy and slightly chewy. The cocoa and chocolate chips mask most of the veg flavor.

Q: Can I make these gluten free and nut free?

A: For gluten free, use certified gluten free oat flour. To make nut free, swap the almond flour for extra oat flour or a seed flour like sunflower seed flour, and use soy or oat milk instead of almond milk. The texture changes a bit but still tasty.

Q: How do I get fudgy brownies instead of cakey?

A: Less flour and dont overbake. Check at around 18 minutes; a toothpick should come out with moist crumbs not clean. Also using a bit more coconut oil or an extra tablespoon of maple syrup helps fudginess.

Q: Can I make this ahead or freeze them?

A: Yes. Store at room temp in an airtight container for 2 days, in the fridge up to a week. Freeze individual squares wrapped in plastic then foil for up to 3 months. Thaw at room temp or warm briefly in the microwave.

Q: Any tips if I dont have oat flour?

A: Make your own by blitzing rolled oats in a blender until fine. Measure after grinding. Or use 1/2 cup oat flour plus 1/4 cup more almond flour if you want similar texture.

Q: Can I add eggs or replace ingredients for a different texture?

A: You can add 1 beaten egg for extra structure if you dont need them vegan. For a richer brownie, stir in an extra 2 tablespoons of melted coconut oil or swap half the maple syrup for molasses or brown sugar. But change a lot at once and baking time may vary.

Sweet Potato Brownies Recipe Substitutions and Variations

Cooked mashed sweet potato: swap with canned pumpkin puree or mashed butternut squash (1:1). Both give similar moisture and earthiness, though pumpkin is a bit milder.
Oat flour: use all purpose flour 1:1 for a firmer brownie, or a 1:1 gluten free baking blend if you need it to stay GF. If using regular flour the texture will be slightly less dense.
Almond flour: replace with extra oat flour or sunflower seed flour measured 1:1. Sunflower can brown a bit differently but works well for that nutty bite.
Coconut oil: sub melted butter (dairy) or neutral oil like canola or grapeseed 1:1. Butter gives a richer flavor, neutral oil keeps it lighter.

Pro Tips

1. Don’t overmix the batter or the brownies will turn cakey. Fold the dry stuff in just until you see no more flour streaks, a few lumps are fine. If you mix too long they get airy and dry, not fudgy.

2. Let them cool completely before cutting. I know it’s tempting, but they firm up as they cool so if you slice them hot they’ll fall apart. Pop the pan in the fridge for 15 to 20 minutes if you’re impatient.

3. Toast the almond flour gently in a dry skillet for a few minutes before using to bring out nutty flavor, or bake the whole tray for an extra minute or two at the end to sharpen the chocolate notes. Watch it close so nothing burns.

4. If you want extra fudginess, add a tablespoon of espresso or strong coffee to the wet mix, or stir in 2 tablespoons of melted dark chocolate with the coconut oil. Also taste the batter before baking and tweak sweetness with a bit more maple if it seems flat.

Sweet Potato Brownies Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made Sweet Potato Brownies Low Calorie that are embarrassingly fudgy and chocolatey for something billed as healthy, so keep scrolling.

Servings

servings

Calories

168

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment paper or lightly greased (so brownies don’t stick)
2. Mixing bowls, one large and one medium (you’ll want room to stir without splashing)
3. Potato peeler and a knife plus a cutting board for cubing the sweet potato
4. Saucepan or steamer and a fork or potato masher to cook and mash the sweet potato
5. Measuring cups and spoons for dry and wet ingredients
6. Whisk or fork for dry ingredients and a spatula for folding the batter (rubber spatula works best)
7. Small bowl or cup to melt the coconut oil and hold the chocolate chips if using
8. Cooling rack and a toothpick for testing doneness, plus a bench scraper or sharp knife to cut the squares once cooled

Ingredients

1 cup cooked mashed sweet potato (about 1 medium sweet potato, cooled)
1/2 cup unsweetened cocoa powder
1/2 cup oat flour (gluten free if needed)
1/4 cup almond flour
1/2 cup coconut sugar (can sub brown sugar)
1/4 cup pure maple syrup
1/4 cup melted coconut oil or neutral oil
1/4 cup unsweetened almond milk or other plant milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dairy free chocolate chips (optional but so good)

Directions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it so the brownies dont stick.
Peel and cube 1 medium sweet potato, boil or steam until very tender, then mash until smooth and let cool to about room temp so it wont cook the wet ingredients.
In a large bowl mash 1 cup cooked mashed sweet potato with 1/4 cup pure maple syrup, 1/4 cup melted coconut or neutral oil, 1/4 cup unsweetened almond milk, and 1 teaspoon vanilla extract. Mix until mostly smooth, a few small lumps are ok.
Add 1/2 cup coconut sugar and mix again so it's evenly incorporated. Taste for sweetness and adjust a bit if you like it sweeter.
In another bowl whisk together dry ingredients: 1/2 cup unsweetened cocoa powder, 1/2 cup oat flour (use gluten free if needed), 1/4 cup almond flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
Gradually fold the dry mix into the sweet potato wet mixture until just combined. Do not overmix or the brownies can turn cakey. Batter should be thick and fudgy.
Fold in 1/3 cup dairy free chocolate chips if using, reserving a few to sprinkle on top for a prettier finish.
Spread the batter evenly into the prepared pan, smooth the top, and press the reserved chocolate chips on top. Bake for 20 to 25 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs, not wet batter.
Cool completely in the pan on a rack, at least 30 minutes, then lift out with the parchment and cut into squares. They firm up as they cool so try not to slice them hot. Enjoy with a low-fat chocolate spread or a dusting of cocoa if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.