These Fudgy Vegan Sweet Potato Brownies are the ultimate rich, chocolatey dessert that doubles as a wholesome snack. Completely flourless, gluten-free, oil-free, and egg-free, this simple and delicious recipe is surprisingly easy to whip up whenever you need a decadent plant-based treat.
Love brownies? Don't miss my chickpea protein brownies and no-bake date walnut brownies.
Vegan sweet potato brownies are one of my favorite cozy snacks to bake when fall arrives, and I start craving all things warm, chocolatey, and comforting. Just like in my sweet potato walnut bread and sweet potato pancakes, cooked sweet potato adds incredible fudginess without any heavy ingredients.
This one-bowl recipe needs no flour, oil, or eggs-peanut butter, maple syrup, cocoa powder, and flax eggs create wonderfully fudgy brownies that are soft in the center, rich in chocolate flavor, and naturally satisfying.
They're also ideal for weekly meal prep-just pop them in the fridge or freezer, so you always have a wholesome, homemade dessert ready whenever a sweet craving hits.
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🍠Ingredients
- Sweet potatoes: I roasted and mashed mine into a smooth purée, but canned sweet potato purée works too-just make sure it's plain and unsweetened.
- Peanut butter: Use smooth, creamy peanut butter for the best texture and easier mixing.
- Cocoa powder: Use unsweetened cocoa powder for a rich, deep chocolate flavor without adding extra sweetness.
- Maple syrup: Pure maple syrup adds natural sweetness and helps keep the brownies soft and fudgy.
- Flax eggs: Mix ground flaxseed meal with warm water and let it sit for 5 minutes to thicken into a binding egg alternative.
- Dairy-free chocolate chips: Use your favorite dark or semi-sweet vegan chocolate chips to create rich chocolate pockets in every bite.
- Plant-based milk: I used soy milk, but any unsweetened dairy-free milk works.
- Baking powder: It gives the brownies a light lift while keeping their fudgy texture.
- Salt: Balances the sweetness and brings out the rich chocolate flavor.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🥣How To Make Sweet Potato Brownies
Prepare the flax eggs: In a small bowl, mix the ground flaxseed with water and let it sit for about 5-10 minutes, until thickened.
Mix the wet ingredients: Preheat the oven to 350°F (180°C). Add the sweet potato purée, peanut butter, maple syrup, flax eggs, and plant milk to a large mixing bowl. Whisk until smooth and well combined.
Add the dry ingredients: Add the cocoa powder, baking powder, and salt. Stir until you have a thick, smooth batter with no dry spots.
Fold in the chocolate chips: Gently fold in the dairy-free chocolate chips, saving a few to sprinkle over the top if you like.
Bake: Transfer the batter to an 8-inch square baking pan lined with parchment paper and spread it evenly into the corners. Sprinkle the remaining chocolate chips over the top and bake for 40 minutes, or until the edges are set.
Cool: Allow the brownies to cool completely before slicing and serving. This helps them set properly and gives you that deliciously fudgy texture.
📋Variations
- Nut-free: Use sunflower seed butter or tahini instead of peanut butter.
- Different nut butter: Swap peanut butter for almond or cashew butter for a slightly different flavor.
- Extra chocolatey: Add extra dairy-free chocolate chips to the batter and sprinkle a few more on top before baking.
- Add some crunch: Stir in chopped walnuts, pecans, or hazelnuts for a delicious crunchy contrast.
- Spiced brownies: Add ½ teaspoon of cinnamon or a pinch of pumpkin pie spice for a cozy fall twist.
💡Marinela's Tips
- Measure the sweet potato carefully: Use exactly 1 cup of mashed sweet potato purée. Do not use more or less, as the amount can affect the brownies' fudgy texture.
- Use parchment paper: Line the baking pan with parchment paper to make it easy to lift the brownies out of the pan once they have cooled.
- Don't overbake: The center should still look slightly soft when you take the brownies out of the oven. They will continue to set as they cool.
- Let them cool completely: I know it's tempting to cut into them right away, but letting the brownies cool for at least an hour gives them time to firm up and develop that wonderfully fudgy texture.
❓Frequently Asked Questions (FAQ's)
Yes! You can use plain, unsweetened canned sweet potato purée instead of homemade. Be sure to measure exactly 1 cup for the recipe.
Yes! You can substitute the peanut butter with almond butter, cashew butter, sunflower seed butter, or tahini.
Store the cooled brownies in an airtight container in the refrigerator for up to 5 days. They're great for meal prep and can be enjoyed straight from the fridge.
Absolutely. Cut the cooled brownies into squares and freeze them in an airtight container or freezer-safe bag for up to 3 months. Thaw them in the refrigerator or at room temperature before serving.
📖 Recipe
Fudgy Vegan Sweet Potato Brownies (Flourless, GF, Oil-Free)
Equipment
- 8-inch square baking pan lined with parchment paper
- 1 Mixing bowl
Ingredients
Flax eggs
- 2 tablespoons ground flaxseed (flaxseed meal)
- 5 tablespoons water
Wet ingredients
- 1 cup sweet potato puree
- ⅓ cup natural peanut butter
- ⅓ cup pure maple syrup
- ⅓ cup soy milk or any dairy-free milk
Dry ingredients
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ cup vegan chocolate chips
- ¼ teaspoon sea salt
Instructions
- In a small bowl, mix the ground flaxseed with water. Let it sit for 5-10 minutes, or until thick and gel-like.2 tablespoons ground flaxseed (flaxseed meal), 5 tablespoons water
- Preheat the oven to 350°F (180°C). Add the sweet potato purée, peanut butter, maple syrup, flax eggs, and plant milk to a large mixing bowl. Whisk until smooth and well combined.1 cup sweet potato puree, ⅓ cup natural peanut butter, ⅓ cup pure maple syrup, ⅓ cup soy milk
- Add the cocoa powder, baking powder, and salt. Stir until everything is well combined and a thick brownie batter forms.⅓ cup unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon sea salt
- Gently fold the dairy-free chocolate chips into the batter, reserving a few for sprinkling on top.¼ cup vegan chocolate chips
- Transfer the batter to an 8-inch square baking pan lined with parchment paper and spread it evenly into the corners. Sprinkle the remaining chocolate chips over the top and bake for 40 minutes, or until the edges are set.
- Allow the brownies to cool completely in the pan for at least 1 hour before slicing and serving. They will continue to set as they cool, giving them their delicious fudgy texture.
Notes
- Measure the sweet potato carefully: Use exactly 1 cup of mashed sweet potato purée. Do not use more or less, as the amount can affect the brownies' fudgy texture.
- Don't overbake: The brownies should have set edges but remain slightly soft in the center when they come out of the oven.
- Use parchment paper: Line the baking pan with parchment paper to make it easy to lift the brownies out of the pan once they have cooled.
- For clean slices: Chill the cooled brownies before slicing and use a sharp knife for neat squares.
- Storage: Store the brownies in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.
Nutrition
🍰More Vegan Chocolate Desserts
- Chocolate protein oatmeal cookies
- Blueberry chocolate muffins
- Vegan chocolate banana cake
- Chocolate nut bars
If you try these sweet potato brownies, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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