Sweet Potato Brownies – Fudgy, Moist, and Naturally Sweet

If you’ve ever wished for a dessert that tastes indulgent but feels a little more wholesome, these sweet potato brownies are for you. I first made them on a chilly evening when I had leftover roasted sweet potatoes sitting in the fridge, and to my surprise, they created the fudgiest texture I’d ever tasted. Since then, this easy homemade sweet potato brownies recipe has become a go-to treat for family movie nights and weekend baking sessions.
The combination of cocoa, sweet potato, and pure maple syrup delivers deep chocolate flavor without needing complicated ingredients. Whether you’re baking for kids, guests, or yourself, these brownies always disappear fast.

Ingredients

1 cup (240 g) cooked and mashed sweet potato
2 large eggs
1/2 cup (120 ml) pure maple syrup
1/3 cup (80 ml) melted coconut oil
1 teaspoon vanilla extract
1/2 cup (60 g) all-purpose flour
1/3 cup (35 g) cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (90 g) dark chocolate chips (optional)

Step-by-Step Instructions

Preheat your oven to 180°C (350°F) and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
In a large bowl, whisk together the mashed sweet potato, eggs, maple syrup, melted coconut oil, and vanilla until smooth.
Add the flour, cocoa powder, baking powder, and salt. Stir gently until the batter is fully combined and no dry pockets remain.
Fold in dark chocolate chips if using.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 22–26 minutes, or until the edges are set and a toothpick comes out with moist crumbs.
Allow the brownies to cool in the pan for at least 20 minutes before slicing for the best fudgy texture.

Tips & Variations

1. Make them extra chocolatey

Add a handful of chocolate chunks on top before baking for a richer finish.

2. Swap the flour

You can replace all-purpose flour with oat flour for a slightly nuttier flavor and softer texture.

3. Adjust the sweetness

If you prefer a more intense chocolate flavor, reduce the maple syrup by 2 tablespoons and add 1 extra tablespoon of cocoa powder.

4. Add nuts or spices

Chopped walnuts, pecans, or a pinch of cinnamon adds depth and crunch.

Storing & Reheating

Room Temperature: Store the brownies in an airtight container for up to 2 days.
Refrigerator: Keep them chilled for 4–5 days to maintain freshness.
Freezer: Freeze slices individually for up to 3 months. Wrap each piece tightly to prevent freezer burn.
Reheating: Warm a slice in the microwave for 10–15 seconds to bring back the soft and fudgy texture. Frozen brownies can be thawed overnight in the fridge or microwaved directly for a quick treat.

FAQs

1. Can I make sweet potato brownies ahead of time?

Yes! These brownies store very well and can be made 24–48 hours in advance. The flavor actually gets richer the next day.

2. Can I use gluten-free flour?

Absolutely. A 1:1 gluten-free flour blend works well without changing the texture much.

3. Can I make these brownies without oil?

You can replace the coconut oil with the same amount of unsweetened applesauce, but the brownies will be slightly less fudgy.

4. Can I use canned sweet potato?

Yes—just make sure it’s plain mashed sweet potato with no added sugar or spices.

5. Can I reduce the sugar?

Yes, you can lower the maple syrup by 2–4 tablespoons, but keep in mind the brownies will be less sweet.

Nutritional Information (per serving, approx.)

Calories: 185
Protein: 3 g
Carbohydrates: 26 g
Fat: 8 g

These sweet potato brownies are the perfect mix of chocolatey comfort and simple, nourishing ingredients. If you try this easy homemade sweet potato brownies recipe, let me know in the comments how it turned out! Share the recipe with friends, save it for later, or explore more delicious dessert ideas on the blog.