Fudgy Sweet Potato Brownie (Gluten-Free)
These gluten-free sweet potato brownies are rich, fudgy, and intensely chocolatey, with a soft, tender texture from sweet potato puree. Packed with crunchy walnuts and incredibly easy to make, they’re the perfect brownie for satisfying any chocolate craving.
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Sweet Potato Dessert Recipe
This easy gluten-free sweet potato brownie recipe creates moist, fudgy brownies with deep chocolate flavor. Sweet potato adds moisture and a soft texture to the brownies, while crunchy walnuts add the perfect contrast.
These brownies come together quickly with simple ingredients, making them an easy gluten-free snack or dessert everyone will love. Looking for a vegan version? Try these decadent vegan brownies, one of the most popular recipes on the blog. Perfect for fall baking, but delicious enough to enjoy any time of year.
What goes in: ingredient notes
Some notes about the main ingredients of this recipe:
- Sweet potato puree: Use thick sweet potato puree, rather than watery puree. You can use homemade or canned puree.
- Cocoa powder: Unsweetened cocoa powder gives the brownies their deep chocolate flavor.
- Eggs: Room-temperature eggs are better.
- Chocolate chips: They add extra chocolate flavor and gooey pockets of melted chocolate throughout the brownies.
- Walnuts: Chopped toasted walnuts add crunch and contrast beautifully with the fudgy brownies. They are optional.
How to make fudgy sweet potato brownies
Preheat oven to 350°F (180°C). Lightly grease or line an 8-inch square pan with parchment paper. Set aside.
Whisk gluten-free all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
Mix the sweet potato puree, melted butter, and sugar in a large bowl with a hand whisk. Add the eggs one by one, mixing well after each addition, and vanilla extract.
Add the dry ingredients and mix with a rubber spatula, but don’t overmix. Fold in 1/2 cup of the chocolate chips and mix.
Pour the mixture into the prepared baking pan and top with the remaining chocolate chips.
Bake for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking, as the brownies will continue to set as they cool.
Let the brownies cool completely in the pan before lifting them out and slicing. For cleaner cuts and an extra-fudgy texture, chill them briefly before slicing.
Store the brownies covered at room temperature for up to 3 days or in the refrigerator for up to a week. You can freeze them in an airtight container or freezer bag. To reheat, bake for 5-10 minutes in a medium oven (350°F/ 180°).
Good to know: baking tips
- Thick sweet potato puree: use thick potato puree; watery puree can add too much moisture and make the brownies difficult to set.
- Don’t overmix. Mix the flour into the wet ingredients just until combined to keep the brownies tender.
- Toast the walnuts. Toasting enhances their flavor and brings out an extra-crispy crunch.
- Don’t overbake if you want fudgy brownies. Remove them when the center is set, but a toothpick still has a few moist crumbs attached.
Make it your own: serving options
- Plain: serve the brownie plain, and it’s delicious.
- Ice cream: serve it as dessert, warm with a scoop of ice cream. Fantastic!
- Whipped cream: add a dollop of fresh whipped cream.
- Caramel sauce: drizzle the brownies with caramel sauce for a sweet touch.
You might wonder: FAQ
Do Sweet Potato Brownies Taste Like Sweet Potato? Not really; the chocolate flavor is much more prominent than the sweet potato. Sweet potato puree adds moisture, tenderness, and natural sweetness without giving them a strong sweet potato flavor.
Can I use canned sweet potato puree? Yes. Canned sweet potato puree works well, as long as it is plain, not sweetened.
Can I make these brownies without walnuts? Yes, the walnuts are optional. You can leave them out or replace them with chopped pecans, hazelnuts, peanuts, or almonds.
Why are my brownies too wet? Sweet potato adds extra moisture, which can make brownies look underbaked or too wet in the center.
For more delicious vegetable-based desserts
Easy Sweet Potato Brownies (Fudgy & Gluten-Free)
Ingredients
- ¾ cup gluten-free all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 and ½ cups sweet potato puree
- ½ cup butter, melted
- ½ cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
- ½ cup chopped toasted walnuts, optional
Instructions
- Preheat oven to 350°F (180°C). Lightly grease or line an 8-inch square pan with parchment paper. Set aside.
- Whisk gluten-free all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Mix the sweet potato puree, melted butter, and sugar in a large bowl with a hand whisk. Add the eggs one by one, mixing well after each addition, and vanilla extract.
- Add the dry ingredients and mix with a rubber spatula, but don't overmix. Fold in1/2 cup of the chocolate chips and mix.
- Pour the mixture into the prepared baking pan and top with the remaining chocolate chips.
- Bake for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking, as the brownies will continue to set as they cool.
- Let the brownies cool completely in the pan before lifting them out and slicing. For cleaner cuts and an extra-fudgy texture, chill them briefly before slicing.
Notes
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