There’s a certain kind of brownie we all want.
Fudgy. Rich. Chocolatey enough that it actually satisfies. Not dry. Not crumbly. Not “you can tell these are healthy.” These are that brownie — just with a little more going on under the surface. We tested this recipe a few times to get the balance right, especially with adding Bloom Boost. Because when you add fibre to baking, it’s not just about sprinkling it in — you have to adjust the whole recipe so the texture still works. This version does.
Why sweet potato works here
Sweet potato might not be the first thing you think of in brownies, but it does a few really important things:
- Adds moisture (so the brownies stay fudgy)
- Brings natural sweetness
- Helps create structure without needing flour
Combined with cocoa, maple syrup, and chocolate, you don’t taste it — you just get that dense, soft texture.
A note on fibre (and why we didn’t overdo it)
We added Bloom Boost here for a gentle fibre boost — not to turn this into a “high fibre dessert.” Because more isn’t always better. When fibre is added thoughtfully, it can make foods more satisfying and supportive for digestion — without changing the experience of eating them. That’s the goal here!
🌾 Are these brownies gluten-free and dairy-free?
These sweet potato brownies are naturally gluten-free and can easily be made dairy-free.
There’s no flour in this recipe, and the base ingredients — sweet potato, cocoa, eggs, and seed or nut butter — are all naturally gluten-free.
For dairy-free:
This version was made without milk or milk ingredients, and they still turned out rich and fudgy! Just make sure to use dairy-free chocolate chips if needed
Because the texture comes from sweet potato and nut or seed butter, you don’t need traditional ingredients like flour or butter to get that soft, dense brownie consistency.
🧠 Why this matters
Whether you’re avoiding gluten or dairy for medical reasons or personal preference, it can be hard to find baked goods that still feel satisfying.
These brownies are:
- soft and fudgy
- made with simple ingredients
- don't rely on specialty flours or substitutes
💡 Tip
If you’re baking for someone with celiac disease, be sure to:
- check that your cocoa powder and chocolate chips are certified gluten-free
- avoid cross-contamination in your kitchen
The BEST Fudgy Sweet Potato Brownies (Gluten-Free + Dairy-Free)
Ingredients
-1 cup cooked mashed very smooth sweet potato* (about 1 large or 2 medium sweet potatoes)
-½ cup almond butter (can also used sunflower seed butter for a school-safe option)
-2 eggs
-⅓ cup + 1 tbs maple syrup
-1 tbs vanilla extract
-½ cup + 1 tbs high-quality (dutch-processed) cocoa powder
-3 tbsp Bloom Boost
-1/2 tsp baking soda
-1/2 tsp salt
-1/2 -3/4 cup chocolate chips
-1/2 cup walnuts (optional)
-½–¾ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line an 9x9 pan with parchment paper.
- In a bowl, mix together wet ingredients. (NOTE: These will be even better if you can used a blender, hand mixer, immersion blender, or food processor!) Stir or blend until completely smooth. If mixing by hand, you may need to melt the almond butter slightly so it can be fully incorporated.
- Add in cocoa powder, Bloom Boost, baking soda, and salt.
Mix until a thick, glossy batter forms. - Fold in chocolate chips, reserving some extra for the top. Spread into your pan, sprinkle on some extra chocolate chips, and bake for 20–25 minutes, until: edges are set, centre is just set but still soft. You should be able to stick a toothpick in the centre and moist crumbs should be attached. Mine took exactly 23 minutes, but oven times may vary.
- Let cool completely before slicing.
🍠 How to cook sweet potato for this recipe
For the best texture, you want your sweet potato to be soft, smooth, and not watery.
Here are a few easy options:
🔥 Oven (best for flavour)
- Preheat oven to 400°F (200°C)
- Pierce sweet potato with a fork
- Bake whole for 45–60 minutes, until very soft
- Let cool, then scoop out the flesh
👉 This gives the best flavour and a slightly drier texture (ideal for brownies)
⚡ Microwave (fast + works well)
- Pierce with a fork
- Microwave for 5–8 minutes, flipping halfway
- Let cool slightly, then scoop
👉 Great for convenience — just make sure it’s fully soft
💧 Boiling (least ideal, but fine)
- Peel and chop into chunks
- Boil for 10–15 minutes until tender
- Drain well and mash
👉 This method adds more moisture, so your batter may need slightly less liquid
💡 Important tips
-
Mash until completely smooth
→ any lumps will affect the brownie texture -
Avoid overly wet sweet potato
→ especially if boiling -
Let it cool before mixing
→ prevents cooking the eggs
🧠 Dietitian tip
Sweet potatoes add more than just texture — they also bring: natural sweetness, fibre, and a bit of structure
So while you don’t taste them, they’re doing a lot behind the scenes.
What to expect
These brownies are:
- fudgy and dense
- rich in chocolate flavour
- slightly more filling than a typical brownie
They’re not overly sweet, and they don’t taste like a “health dessert.”
Nutrition (approximate)
If cut into 12 squares:
Fibre: ~2–2.5g per brownie
Tips for best results
- Smooth sweet potato matters --> any lumps will affect texture
- Slightly underbake for fudgier brownies. They will firm up as they cool.
- Add a pinch of flaky sea salt on top (optional) makes the chocolate flavour pop.
This is exactly how we think about adding fibre — not all at once, and not in a way that changes the experience of eating. Just small, consistent additions that fit into real food and real life. Let us know if you make them!
Nat & Britt
