Amazing 1-Bowl sweet potato brownies

Oh, my goodness, if you’re anything like me, sometimes only deep, dark, fudgy chocolate will do, but you want to feel good about eating it too! That’s exactly what drove me to perfect these sweet potato brownies. I was looking for that soulful comfort food my grandmother always served—you know, food made with love—but adapted for my busy, modern life where I try to sneak in a few more veggies. Trust me when I say this recipe is the answer you’ve been looking for. It’s truly the ultimate fudgy, one-bowl dessert that delivers on pure decadence without any guilt. You won’t even believe what makes these so rich and moist! If you love this kind of treat, be sure to check out my whole collection of everyday desserts here on the blog.

Why You Will Love These Fudgy Sweet Potato Brownies

I know you want a rich chocolate hit, but you don’t want to feel weighed down afterwards, right? That’s why I worked so hard on these! They check every box for a perfect weeknight treat.

• Maximum Fudginess: The sweet potato puree locks in moisture, creating that dense, satisfying texture we all crave in a brownie.
• Incredibly Easy: Seriously, it’s a true one-bowl brownies dream. Less cleanup means I’m more likely to bake them!
• Naturally Sweetened: We skip refined sugar and use pure maple syrup for a guilt-free indulgence that still tastes amazing.
• Moist, Every Time: These stay unbelievably moist, making them the perfect make-ahead snack.

SAVE IT

Essential Ingredients for Perfect Sweet Potato Brownies

Getting the right balance here is key to making sure these turn out incredibly rich and fudgy, not cakey. The sweet potato puree is doing a lot of the heavy lifting here, replacing a lot of the oil or butter usually required, which is why you get that beautiful, moist chocolate dessert texture without feeling heavy. You need good quality cocoa powder because that has to carry all the chocolate flavor, but honestly, the rest of the ingredients are pantry staples! If you’ve got these basics, you are halfway to heaven.

Ingredient List for Sweet Potato Brownies

• 1 cup cooked and mashed sweet potato (about 1 large sweet potato) – Make sure this is smooth!
• 1/2 cup melted coconut oil or butter – Use coconut oil for an extra rich feel.
• 1 cup pure maple syrup – Yep, a full cup! This is our main sweetener.
• 1/2 cup unsweetened cocoa powder – Don’t skip sifting this if it’s lumpy.
• 2 large eggs – Room temperature is always best if you remember to pull them out.
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup gluten-free all-purpose flour blend (or regular all-purpose flour if you aren’t watching the gluten!)
• 1/2 cup dark chocolate chips (optional, but honestly, why would you skip them?)

How to Make One Bowl Brownies with Sweet Potato

This is where the magic happens, and honestly, this is why I call these my favorite fudgy brownies—they come together so fast! Since we are doing this all in one bowl, you build the flavor layer by layer. Don’t rush the mixing, but don’t dawdle either! The secret to getting those wonderful sweet potato brownies right isn’t complicated, but it does require you to stop stirring at the right moment. Keep reading; I’ll tell you exactly when to stop!

Prepping the Pan and Oven

First things first, get your oven warmed up to 350°F (175°C). Now, the pan prep is important because these are rich and moist, meaning they like to stick sometimes! Grab an 8×8 inch baking pan. I always use parchment paper here, but here’s the trick: make sure you leave an overhang on two sides, like little handles. Those handles are your best friend later when you need to lift the entire slab out in one piece. Give the parchment a quick brush with your melted coconut oil or butter, just to make sure nothing grabs hold.

Mixing Wet Ingredients for Moist Chocolate Dessert

Grab your biggest bowl! We start by combining the mashed sweet potato, melted coconut oil (or butter—your choice!), maple syrup, and those two eggs. Now, you need to whisk this mixture really well until it looks completely uniform and smooth. We want zero potato lumps visible here! Once that wet base is happy, pour in your vanilla extract and give it one quick stir before moving on.

Achieving Fudgy Sweet Potato Brownies Texture

Okay, this section is critical for fudginess! Add all your dry things right into that wet mixture: the cocoa powder, the salt, baking soda, and your flour blend. Using a spatula now, gently mix everything until you *just* barely stop seeing dry streaks. I mean it—stop right when the flour disappears! Overmixing develops the flour and turns these lovely, moist sweet potato brownies into something cakey, and we absolutely do not want that. If you’re adding those optional chocolate chips, fold those in super gently at the very end.

SAVE IT

Baking and Cooling Instructions

Scrape that beautiful batter into your prepared pan and spread it out evenly. Pop it into the preheated oven for about 25 to 30 minutes. How do you know they’re done? You’re looking for edges that look set, and when you stick a toothpick in near the center, you want to see moist crumbs clinging to it, not raw, wet batter oozing off. If you error on the side of slight underbaking, you guarantee that incredible fudgy texture! The final, most important step? Let them cool completely on a wire rack before you even think about slicing them. Trust me, patience here pays off huge dividends for the final texture!

Ingredient Notes and Substitutions for Sweet Potato Brownies

So, you want to tweak things? I totally get it! We all have different pantries, and sometimes you need to swap out an ingredient or make these work with dietary needs. That’s the beauty of home baking, right? We can absolutely adapt this recipe while keeping that glorious fudgy texture intact. I’ve tested a few things over the years, especially when I’m trying to make a batch that’s gluten free or completely dairy-free.

Tips for the Fudgiest Sweet Potato Brownies

The single most important thing you need for the absolute fudgiest texture isn’t the chocolate or the maple syrup—it’s the sweet potato puree itself. If your sweet potato is watery or still has big chunks in it, your brownies will suffer! You need perfect, smooth mashed sweet potato.

My rule is to bake the potato until it’s fall-apart tender, let it cool slightly, and then mash it really well or run it through a food processor until it’s literally like baby food. If you notice any extra liquid pooling in the potato bowl after mashing, just drain that off before adding it to the batter. Extra water equals less fudge, and we’re aiming for maximum fudgy goodness here!

SAVE IT

Making these Guilt Free Dessert Options

If you’re aiming for a lower-carb or strictly flourless version, which really amps up the decadent feel, you can swap that 3/4 cup of GF flour for an equal amount of almond flour. Just know that almond flour gives a slightly denser result—more like a rich truffle, which I actually love for a snack. If you need these to be completely dairy-free (maybe you’re out of coconut oil and only have butter left?), just make sure you use coconut oil in the recipe or use certified dairy-free chocolate chips. It’s easy to make these fit your lifestyle!

Serving Suggestions for Your Maple Sweetened Dessert

You’ve done the hard work, and now it’s time to enjoy these incredible sweet potato brownies! Since they are already so rich and naturally sweet from the maple syrup, I usually keep the toppings simple. A light sprinkle of flaky sea salt right after they come out of the oven elevates that chocolate flavor so much—it’s my standard garnish. If you’re serving them warm (which is dangerous, I know!), a scoop of vanilla bean ice cream is just divine. And if you have kids, or if you just want to treat yourself to an afternoon pick-me-up, pair a square with a big glass of my homemade chocolate milk. Perfection!

Storage and Reheating Instructions for Sweet Potato Brownies

Because these are designed to be super moist, how you store your amazing sweet potato brownies really matters! I always tell people these actually taste even better on Day Two. All those spices and the maple syrup really meld overnight, making them even more decadent. It’s almost a cruel trick, but totally worth the wait!

Once the brownies are completely cool—and I mean 100% cool, don’t forget that crucial step from earlier—you want to store them in an airtight container. You can absolutely keep them right on the counter at room temperature for about three to four days. They stay perfectly fine there, especially since they have that nice fat content from the coconut oil or butter holding them together.

If you baked a huge double batch (which you totally should have!), you can definitely freeze them. Slice them into individual squares first, lay them in a single layer on a small baking sheet lined with parchment, and flash freeze them for an hour or so. Once they are solid little bricks, toss them into a freezer-safe bag or container. They keep great for up to three months this way!

Now, for reheating? If you’re grabbing one straight from the fridge or freezer, you might want to soften it up a bit. A quick 10 to 15 seconds in the microwave is usually all you need to bring that fudgy texture right back to life. If you want to warm it up slowly to avoid any tough edges, you can wrap a square in a tiny bit of foil and pop it in a 300°F oven for about 5 minutes. Either way, enjoy that rich chocolate goodness!

SAVE IT

Frequently Asked Questions About Sweet Potato Brownies

I know when you’re trying a new recipe, especially one that sneaks in a vegetable, you have questions! Don’t worry, I tried to think of everything I usually wonder about when I’m testing a new easy baking recipe. Here are a few things folks ask me most often about these delicious squares.

Do these Sweet Potato Brownies taste like vegetables?

Oh, heavens no! That’s the best part about this recipe. I promise you, these are the best healthy brownies because they taste purely like decadent, rich chocolate. The sweet potato is only there to provide incredible moisture and structure—it truly vanishes into the batter. You’re getting all the benefits of pumpkin or squash in a pie, but in perfect brownie form. They fit right in that category of vegetable desserts that don’t taste veggie at all!

Can I make these Gluten Free Sweet Potato Brownies ahead of time?

Yes, you absolutely can! In fact, I encourage it. As I mentioned earlier, these sweet potato brownies get even better overnight once the maple syrup and spices settle in. If you’re worried about making them ahead, just store them tightly covered at room temperature. As long as they are completely cool before you store them, they keep beautifully for up to four days. This makes them a fantastic option when you need a quick chocolate dessert ready to go for guests!

What is the secret to the fudgiest texture in these brownies?

It comes down to two things, really, and they both relate to heat and time! First, you must promise me you won’t overmix the batter once you add the flour. Mixing too much develops gluten, which makes things tough or cakey, not fudgy. Second, and this is huge: do not overbake them! You want to pull them out when the toothpick still has moist crumbs clinging to it. If the toothpick comes out totally clean, you’ve gone too far. Then, the final, non-negotiable step is letting them cool completely before slicing. That cooling time lets the fudgy structure set perfectly!

Nutritional Estimates for this Healthy Brownie Recipe

Now, I know some of you are looking at these rich, chocolatey squares and thinking, “Carla, they taste like pure indulgence, how healthy can they really be?” Well, even though we’re using sweet potato and maple syrup, it’s still a chocolate dessert, so we need to be realistic! I always run my recipes through a calculator just to get a general idea of what we’re looking at for a single serving.

For this healthy brownie recipe, the numbers below are based on 16 squares, using the standard base ingredients listed (like the GF flour blend and coconut oil). Remember, these are only estimates, so if you swap out coconut oil for butter, or use almond flour instead of the blend, the ratios will shift slightly. But as a wholesome chocolate snack, these numbers are pretty fantastic!

• Serving Size: 1 brownie square
• Calories: 185
• Sugar: 18g (Mostly from maple syrup and natural sources!)
• Sodium: 75mg
• Total Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg

See? Not bad at all for something this decadent! It’s amazing what baking with sweet potato can do to keep things reasonable while still delivering the satisfying richness you want in a chocolate treat.

Share Your Fudgy Sweet Potato Brownies Experience

Alright, my friends, now it’s your turn! I’ve shared all my secrets for getting these fudgy, **guilt free dessert** squares just right, from using smooth puree to resisting the urge to overbake them. But the best part of this whole process is hearing from you!

When you make these **sweet potato brownies**, please come back and let me know how they turned out for your family. Did you add pecans? Did you try them with almond flour? Knowing what works in your kitchen really helps me build out these recipes even further. I absolutely rely on your feedback!

Take a minute to give the recipe a rating—you know, those little stars right below the instructions. Five stars means you loved that fudgy, maple-sweetened bliss! If you tried them out, drop a comment below and tell me how they went. And if you share your beautiful creations on social media, tag me! I love seeing your baking triumphs. You can also check out what others are making over on my full recipe blog.

If you want some inspiration for other fun, quick chocolate inspiration, check out this amazing reel I saw recently showing off a different take on fall veggie baking right here! Happy baking, and I can’t wait to read your thoughts!

Fudgy, One-Bowl Sweet Potato Brownies (Naturally Sweetened)

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make incredibly rich, fudgy, and moist chocolate brownies using sweet potato puree. This simple, one-bowl recipe uses maple syrup for natural sweetness, making it a guilt-free dessert that tastes decadent.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
• 1/2 cup melted coconut oil or butter
• 1 cup pure maple syrup
• 1/2 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup gluten-free all-purpose flour blend (or regular flour for non-GF)
• 1/2 cup dark chocolate chips (optional, for folding in)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
2. In a large mixing bowl, combine the mashed sweet potato, melted coconut oil or butter, maple syrup, and eggs. Whisk until the mixture is smooth and well combined.
3. Add the vanilla extract to the wet ingredients and mix briefly.
4. In the same bowl, add the cocoa powder, gluten-free flour blend, baking soda, and salt. Mix everything together with a spatula until just combined. Do not overmix; stop when you no longer see streaks of dry ingredients. This is the secret to a fudgy texture.
5. If using, gently fold in the dark chocolate chips.
6. Pour the batter into your prepared baking pan and spread it evenly.
7. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter. For fudgier results, err on the side of underbaking slightly.
8. Let the brownies cool completely in the pan on a wire rack before slicing. Cooling allows them to set properly for the best texture.
9. Once cool, use the parchment paper overhang to lift the brownies out and slice them into squares.

Notes

• To achieve the fudgiest texture, make sure your sweet potato puree is smooth and not watery. You can bake or microwave the sweet potato until very soft before mashing.
• If you want a truly flourless brownie, substitute the 3/4 cup flour with an equal amount of almond flour, though the texture will be slightly denser.
• For a dairy-free option, use coconut oil instead of butter and ensure your chocolate chips are dairy-free.
• These brownies taste even better the next day once the flavors have settled.

Nutrition

• Serving Size: 1 brownie square
• Calories: 185
• Sugar: 18
• Sodium: 75
• Fat: 9
• Saturated Fat: 5
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 26
• Fiber: 2
• Protein: 3
• Cholesterol: 35