[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][vc_column_text]
This Healthy Flourless Paleo Sweet Potato Brownie recipe may just be one of my all-time favorite healthy desserts. It only requires 5 simple ingredients. It is fudgy, chewy, chocolatey, and so easy to make.
This is the ONE healthy brownie you need. A flourless paleo brownie made with sweet potatoes, that is gluten-free, dairy-free and NO refined sugar.
Since we need a paleo brownie recipe for every season, here are my favorites:
Gooey Healthy Pumpkin Brownies for the fall
Peppermint Sweet Potato Brownies (Paleo, Gluten-Free, Sugar-Free) for the holidays
As much as I love Ghirardelli magical chocolate brownies for desserts, they are filled with sugar, butter, and preservatives.
Don’t get me wrong, I am all about finding that balance in life. Therefore, in order to satisfy my uncontrollable sweet tooth, I made this healthy alternative version:
A Flourless Paleo Brownie made with sweet potato and almond butter.
If you follow me on Instagram, you probably already know that I have a special bond with sweet potatoes. (Pretty sure I bleed orange at this point).
I use sweet potatoes in almost everything:
And now, why not some paleo chocolate brownies?
Are Sweet Potato Paleo Brownies Healthy?
Compared to traditional chocolate brownie recipe, this paleo version is healthier for a few reasons.
1. These paleo brownies are made with whole foods ingredients that are good for our bodies.
- Sweet Potatoes
- Cacao Powder
- Almond Butter
Sweet Potatoes are an amazing source of complex carbs, fiber, and antioxidants. Sweet and yet, they will not mess with your blood sugar level. Therefore, no sugar crash.
Cacao Powder is a known superfood that is also rich in antioxidants. Additionally, it has positive impacts on our mood and energy level. (Read more Here)
2. Grain-Free, Flourless Paleo Brownie Recipe
There is no flour needed for this brownie recipe. It is completely grain-free, gluten-free and flourless.
Funny story behind the “Flourless”:
If you have seen my original recipe, it calls for 1 tbsp of cassava flour, a type paleo flour that I use for most of my baking recipes.
Then, guess what happened?!
As I was checking on the half-cooked chocolate brownies, which had already been in the oven for 15 minutes, I realized that I forgot to mix the cassava flour in the batter.
I was totally expecting a pile of chocolate sweet potato mash.
But, these chocolate brownies actually turned out amazingly fudgy, gooey and magical.
So there you have it! That’s how I came up with this flourless brownie recipe.
How to make Paleo Sweet Potato Brownies
Firstly, here are the main ingredients you will need:
1. Sweet Potato
In order to prepare sweet potatoes, poke some holes in them with a fork. Then you can either bake them in the oven at 350 F for an hour, steam them in a pot until soft (about half an hour) or microwave them.
Tip: The texture we need here is extra soft, so these sweet potatoes can be easily mashed with a fork.
2. Almond Butter
I have tried chunky and smooth almond butter for this brownie recipe. Honestly, they don’t make a huge difference when it comes to flavors.
\But we are looking for the gooiest and chewy texture in these chocolate brownies, okay? Therefore, smooth almond butter is what I prefer to use.
3. Cacao Powder
Cacao powder is my ultimate superfood staple.
I have tried this recipe without eggs! Yes, if you are vegan, get excited! They still turned out super gooey. However, they are a bit denser than the brownie batter with eggs in it.
5. Optional: Coconut Sugar
For me, sweet potatoes give my brownies the perfect sweetness (I use Japanese sweet potatoes, the white kind, which tend to be sweeter).
But sometimes, when I’m on an uncontrollable sweet-tooth kick, I will add 2 -3 tbsp of coconut sugar (paleo-friendly) to this chocolate brownie recipe.
Tips on making Sweet Potato Paleo Brownies
I don’t consider myself a professional baker, or even an amateur baker at that. However, I do have a few tips and tricks when it comes to making the most ooey-gooey sweet potato brownies.
I used to always overbake just to make sure everything was cooked. Now that I have discovered the magic of the word “Gooey“, I switched to team underbake. There is really no downside in cutting a few minutes in baking desserts, other than the excessive gooeyness, like in this brownie recipe.
2. “Crack” it halfway
I learned this trick from Tasty, and I have to share it with you guys!
I went through a phase when I watched so many Tasty videos (Aren’t they just so fun to watch?).
Halfway through baking, we take the brownie pan out of the oven and slam it hard on your kitchen counter (make sure your countertop is not glass or plastic okay?).
This helps even out the brownie batter and also gives it a crack on top.
For this recipe, I also sprinkled some sea salt on top, which just compliments the chocolate brownie so well.
Then we put it back in the oven to finish baking.
3. Can I freeze Flourless Sweet Potato Brownies?
Absolutely. These flourless brownies freeze beautifully. Wrap them individually and freeze up to 2 months.
To thaw, leave brownies room temperature for 30 minutes then. warm-up in the microwave (with a piece of paper towel on top).
Get Fancy with Sweet Potato Brownies
Just plain chocolate brownies are too boring? I’ve got a few ways to spice things up:
1. Nut Butter Swirl
If you want to be extra, add some nut butter swirl on top of these sweet potato brownies. Drip a few dollops on top and use a toothpick to spread it out into swirls.
2. Sea Salt
Salt is a great enhancer for chocolate. Sprinkling large crystals of sea salt not only brings out the chocolate flavor but also gives these gooey brownies some crunch.
3. Fold in some extra Chocolate Chips
Although I didn’t add extra chocolate chips for this recipe (I ran out of my favorite kind), they are a great addition to add to these brownies. Who doesn’t like doubling up the chocolate flavor?
4. Peppermint Extract
Peppermint and Chocolate are made for the holidays. Add a couple of drops of peppermint exact and crumble up some candy canes on top. It makes the best healthy holiday dessert. Interested? See the full recipe Here.
Alright, without further ado, scroll down to the full recipe and directions for the most ooey-gooey and chewy healthy Chocolate Brownie.
OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You May Also Like These Recipes:
- 1 1/2 cup mashed sweet potato
- 1/2 cup smooth almond butter
- 2 eggs
- 1/4 cup cacao powder
- 2 tbsp coconut sugar (optional)
- 1/4 tsp baking soda
- 1/2 cup chocolate chip (divided in half)
Prepare the sweet potatoes
- Poke some holes in the sweet potatoes
- Bake at 350 F for an hour;
- Steam in a pot or microwave them until soft
- Let the sweet potatoes cool. Peel the skins off of the sweet potatoes. They should be fairly easy to peel once they are softened
- In a mixing bowl, mash the sweet potatoes well with a fork
Prepare the Brownie Batter
- Add 1/2 cup almond butter and an egg to the mashed sweet potatoes
- Mix the wet ingredients well until smooth
- Add 1/4 cup cacao powder, coconut sugar (if using any) and 1/4 tsp baking soda
- Fold in 1/4 cup chocolate chips, and/or Swirl 2 tbsp nut butter on top and spread the rest of the chocolate chips.
Baking (Preheat the oven at 350F)
- Add the brownie batter to a parchment paper-lined 8x8 baking pan. Swirl
- Bake 12 minutes
- Take the baking pan out of the oven, slam it on your kitchen counter (see Tips in the post above)
- Sprinkle some sea salt. Bake for another 12 minutes
- Cut the brownie into squares once it cools down. Enjoy with a glass of homemade nut milk or some ice cream!
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 198Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 84mgCarbohydrates: 18gFiber: 3gSugar: 10gProtein: 5g
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.