These Paleo Sweet Potato Brownies are a must-make for an easy vegan and gluten-free fudgey brownie recipe. Plus you can also use pumpkin instead!
I have the ultimate fall baking recipe for you guys!
PALEO SWEET POTATO BROWNIES! Or if you are feeling crazy – you can also use canned pumpkin too! I use either or whatever I have on hand when I make them. They turn out so fudgey and delicious you guys are going to love this recipe. Not to mention it’s a great option to make if you want something vegan, gluten-free and grain-free to bake for the sesason.
And these brownies are also a great option for a dessert for kids. My 3 year old loves eating these and they are much lower in sugar compared to your average brownie recipe.
Tip: serve these paleo brownies with your favorite ice cream on top for a brownie a la mode action!
What ingredients you need to make sweet potato brownies:
- Flax eggs – 1 tablespoon ground flax + 2.5 tablespoons water per flax egg! Or use 2 regular eggs
- Sweet potato pure or pumpkin puree – really either works here and I use from the can so it’s easy!
- Creamy nut butter – you can use creamy almond butter, peanut butter or even tahini for nut-free
- Maple syrup – the main form of sweetener in this recipe!
- Cacao powder – no sub for cacao powder here!
- Dark chocolate chips – the more the better really
How to make paleo sweet potato brownies:
- Preheat oven to 350 degrees and grease an 8×8 baking dish
- Add warm water and flaxseed in a small bowl and mix, let it sit for a couple of minutes
- Next add wet ingredients in large bowl mix well with hand mixer
- Add dry ingredients into the bowl and mix
- Fold in dark chocolate chips and bake in oven 50 minutes or so (until toothpick comes out clean!)
A few other delicious fall recipes to bake:
Crazy Good Vegan Apple Cobbler (gluten-free)
Gluten-free Pumpkin Chocolate Chip Cookies
The Best Healthy Apple Bread Ever (vegan + gluten-free)
INSANE Brown Butter Pumpkin Cinnamon Rolls
Paleo Sweet Potato Brownies (grain + dairy-free)
These Paleo Sweet Potato Brownies are a must-make for an easy vegan and gluten-free fudgey brownie recipe. Plus you can also use pumpkin.
- Prep Time: 5 mins
- Cook Time: 50 mins
- Total Time: 55 mins
Yield: About 12-15 1x
Ingredients
- 2 flax eggs
- 1 cup sweet potato pure or pumpkin puree
- 1/2 cup creamy nut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ cup cacao powder
- 1 teaspoon baking powder
- 1/3 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees and grease an 8×8 baking dish
- Add warm water and flaxseed in a small bowl and mix, let it sit for a couple of minutes
- Next add wet ingredients in large bowl mix well with hand mixer
- Add dry ingredients into the bowl and mix
- Fold in dark chocolate chips and bake in oven 50 minutes or so (until toothpick comes out clean!)
Notes
*Store leftovers in airtight container for 3-5 days. Or freezer for 2 months
- Category: grain-free, paleo, dairy-free, gluten-free
- Cuisine: dessert, brownies
xx, Rach
Share this recipe
FLORENCE
What exactly is sweet potato puree? How do i make it?
Rachel
it can be purchased in a can, similar to pumpkin or you can make it by blending cook sweet potatoes with water!
Emily
Do you think this would work in a loaf pan?
Rachel
hmmm not sure because it would be a bit too narrow!!
Devin
What brand of sweet potato puree do you use/recommend?
Rachel
i linked to it in the ingredients list in the blog post for you!! xx
Calli Coggins
Will it work without the collagen peptides?
Rachel
yes!
Rachel Buchanan
Hello,
Can this be done without the collagen peptides?
Rachel
sure!
Lucy
hi, is there a substitute for the flaxseed?
Rachel
chia seeds!
Andria
What’s the drizzle on the top?!
Rachel
melted eating evolved chocolate!!
Alana
Hi! Would Japanese yams work in place of sweet potatos?
Rachel
i haven’t tried! another option is pumpkin puree though, that would definitely work!
The Weekender 12/23 – Oats & Rows
[…] Chocolate Chip Cookies via The Roasted Root Chocolate Peppermint Truffles via The Almond Eater Sweet Potato Brownies via RachL Mansfield Butternut Squash and Kale Lasagna via Making Thyme for […]
Nafise
hey Sister!!
you just nailed it! OMG, we made it for New year party, and it was absolutely delicious!!! My 16 months baby does not like chocolate cakes, but he wants this more and more! it’s so healthy and so why not!!
Joanna
These were our absolutely amazing! I’m pregnant and these are such an amazing alternative to a regular brownie that I crave from time to time.
Rachel
awww so so happy to hear!!
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Daina
Yummy! I used canned pumpkin instead of sweet potato, and 2 eggs instead of flax – but, they were a bit overdone after 40min (I know I know….I messed with the recipe…). I made a date caramel sauce as a topping and that salvaged them! (I did not add the collagen peptides).
Andy
Hi, can I substitute eggs for banana or apple sauce, how do I substitute?
Rachel
i don’t recommend it as these are intentionally made with sweet potato 😉
Molly
I’ve made a lot of “hidden ingredient” healthy brownies but between avocado, black bean, zucchini and sweet potato brownies, these sweet potato brownies are currently my fav!! I added a cream cheese swirl to it last time and they were insane!
Molly
I’ve made a lot of “hidden ingredient” healthy brownies but between avocado, black bean, zucchini and sweet potato brownies, these sweet potato brownies are currently my fav!! I added a cream cheese swirl to it last time and they were insane!