Sweet Potato Brownies – Refined Sugar-free and Gluten-Free!
If you love a rich, fudgy brownie but want something made with clean, whole ingredients, these Sweet Potato Brownies are about to become your new favourite bake! They’re naturally sweetened, gluten-free, and packed with nourishing ingredients.
I actually think they taste way better than normal brownies!
Why These Brownies Are Healthier
These brownies skip refined sugar, focusing instead on whole-food ingredients:
- No refined sugar
Sweetened naturally with maple syrup or honey - Gluten-free
Perfect for those avoiding gluten - Higher in fiber & nutrients than traditional brownies
Optional Add-Ins
- Dark Chocolate Chips
- Peanut Butter
Delicious swirled or layered in the middle!
INGREDIENTS
- 2 eggs
- 300g sweet potato, peeled and mashed
- 100ml maple syrup or honey
- 90g gluten-free flour
- 45g cacao powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Dark chocolate chips
- Peanut butter (Optional for layering or swirling)
INSTRUCTIONS
- Preheat the oven to 180°C (350°F). Grease or line a small baking pan (about 20×20 cm).
- Cook the sweet potato: Microwave, boil or bake.
- Mix wet ingredients:
In a large bowl, combine mashed sweet potato, eggs, maple syrup (or honey), and vanilla extract. Mix until smooth. - Add dry ingredients:
Add in gluten-free flour, cacao powder, baking powder, and salt. Mix until just combined. - Fold in extras (optional):
Stir in dark chocolate chips if using. - Layer (optional):
Pour half the batter into the prepared pan. Add spoonfuls of peanut butter, then cover with remaining batter. - Bake for around 30-40 minutes. The center may still look slightly gooey — it will firm up as it cools.
- Cool before slicing for best texture.
NOTES
- For fudgier brownies, slightly underbake.
- Chill in the fridge for cleaner slices.
- Store in an airtight container for up to 4 days.
RECIPE
Sweet Potato Brownies (Refined Sugar-Free & Gluten-Free)
Healthy, fudgy, naturally sweetened sweet potato brownies made without refined sugar or gluten. Rich, chocolatey, and perfectly gooey in the center!
Ingredients
- 2 eggs
- 300 g sweet potato, peeled and mashed
- 100 ml maple syrup
- 90 g flour
- 45 g cacao powder
- 1 tsp baking powder
- 1 tso vanilla extract
- pinch of salt
- handful chocolate chips optional
- peanut butter optional, for layering/swirling
Instructions
- Preheat oven to 180°C (350°F). Grease or line a 20×20 cm baking pan.
- Cook the sweet potato. Microwave, bake or boil.
- In a large bowl, mix mashed sweet potato, eggs, maple syrup (or honey), and vanilla extract until smooth.
- Add gluten-free flour, cacao powder, baking powder, and salt. Mix until just combined.
- Fold in dark chocolate chips if using.
- Pour half the batter into the prepared pan. Add spoonfuls of peanut butter if using, then top with remaining batter. Swirl gently if desired
- Bake for around 30-40 minutes. The center may still look slightly gooey but will firm up as it cools.
- Allow to cool before slicing for best texture.
Notes
Notes
- For fudgier brownies, slightly underbake.
- Chill in the fridge for cleaner slices.
- Store in an airtight container for up to 4 days.
Hi, I’m Alyssa! Thank you for supporting my blog.
I’ve been passionate about cooking and baking for as long as I can remember. I love creating wholesome, refined sugar-free recipes that feel indulgent but are made with nourishing ingredients. Here you’ll find my favourite healthy bakes, cozy treats, and especially anything involving oatmeal!
