Sweet Potato Brownies (vegan + real chocolate)

Sweet potato brownies that are fudgy, decadent and use real chocolate. They are vegan, refined sugar-free, can be made gluten-free and your ultimate healthy brownies!

I'm all about making whole foods delicious whether it's through these brownies, my popular beetroot brownies or chocolate avocado mousse tart :)!

Why these are the ULTIMATE sweet potato brownies

These brownies are very rich and decadent because they have melted chocolate inside them! Lots of popular sweet potato brownie recipes only contain cocoa powder but NO melted chocolate. I can't personally fathom the idea of brownies without actual chocolate!

According to The Kitchn, cocoa-based brownies are softer and lighter whereas chocolate-based brownies are more fudgy and rich. To get the best of both worlds, I use both cocoa and melted chocolate in these brownies! These are REAL sweet potato chocolate brownies.

Adding melted chocolate also helps with binding the ingredients in these brownies as there is no egg!

Simple ingredients you'll need

I based this recipe on my popular tried and tested beetroot brownies. You'll need:

Plain / all-purpose flour

Semi-sweetened melted vegan chocolate. The better your chocolate, the better your brownies will be.

Steamed/boiled sweet potato for that extra fudginess and fun hidden vegetable.

Runny almond butter instead of oil. Oil creates more crumbly brownies which are slightly oily on the touch. Almond butter (or any other nut butter) makes brownies even fudgier and intact.

Coconut sugar has a slight caramel note and adds complexity to these brownies.

Dairy-free milk for moisture. The brownie batter is very fudgy that we need to break it up somehow!

Cocoa powder. And a little baking powder to give these brownies lift but not too much so they become cakey.

These accidentally vegan brownies are also eggless and dairy-free :). As always, all ingredient ratios are in the recipe card at the bottom of this post!

Preparing the wet ingredients for these brownies

I always strive to make recipes as simple and easy as possible. First, I'd recommend melting the chocolate and dairy-free milk in a small saucepan. Doing this first will allow the mixture to cool down before you mix the final batter.

You'll need to puree about 250g of sweet potato. If you have a normal-sized food processor or blender, you'll know how difficult it is to blend small amounts of anything! The easiest way to puree the sweet potato is to add it to your liquid chocolate mixture. Liquid always makes blending easier!

I have a stick blender so I blended it right in the pan. However, you can add it to a blender or food processor with the chocolate mixture! Allow it to cool a little then we can proceed to more yumminess :). You don't want the mixture to be too hot otherwise your sweet potato brownies will cook before they reach the oven.

Preparing the brownies

Add all the dry ingredients to a bowl and mix until there are no big lumps. Add your beautiful sweet potato chocolate mixture and your almond butter (or choice of nut/seed butter) and mix!

Initially, the batter will look quite dry but it will eventually come together. The final batter should be thick, fudgy and you'll want the whole bowl to yourself :). The batter tastes sooo good that you won't believe they are healthy brownies!

The brownies don't take long to bake in the oven. You'll know when they are ready when you can poke a skewer or knife into the middle and there's no wet batter on it (though crumbs are fine)!

Customising these vegan brownies

To make NUT-FREE vegan sweet potato brownies, simply omit the walnuts or pecans. You can replace them with sunflower seeds, pumpkin seeds or even a swirl of seed butter such as sunflower butter or tahini! Oh my YUM!

To take these brownies to the NEXT LEVEL, sprinkle white/milk/dark chocolate and raspberries on top!

More vegan chocolate recipes

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This post was originally published in October 2019 and updated in April 2021.

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