Go Back
fudgy gluten-free sweet potato brownies

Gluten-Free Sweet Potato Brownies (Vegan)

These gluten-free sweet potato brownies are fudgy, chocolatey, and naturally sweetened with maple syrup. They’re vegan, healthy, and the perfect guilt-free dessert to satisfy your chocolate cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 brownies
Course: Dessert, Snack
Cuisine: gluten-free, vegan, Vegan-Friendly
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed roasted sweet potato about 1 medium potato
  • ½ cup almond flour or oat flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup maple syrup or honey if not vegan
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • Pinch of salt
½ cup dark chocolate chips (optional but recommended)

Method
 

Preheat oven
  1. Heat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
Prepare sweet potato
  1. Roast or steam the potato until soft, then mash until smooth.
Mix wet ingredients
  1. In a mixing bowl, stir together mashed sweet potato, maple syrup, melted coconut oil, and vanilla.
Add dry ingredients
  1. Add almond flour, cocoa powder, baking powder, and salt. Mix until just combined.
Fold in chocolate chips
  1. Stir in chocolate chips (save a few for sprinkling on top).
Bake
  1. Spread batter into the prepared pan. Bake for 25–28 minutes until set on top but slightly soft in the center.
Cool completely
  1. Let brownies cool in the pan for at least 30 minutes before cutting into squares.

Notes

  • For extra fudgy brownies, don’t overbake. They’ll firm up as they cool.
  • If using oat flour instead of almond flour, brownies will be slightly denser.
  • Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.