Flourless Fudgy Brownies Easy Recipe (Gluten-Free, Paleo)

These flourless fudgy brownies are made from sweet potatoes. This recipe for fudgy brownies is dairy-free, gluten-free, and paleo-friendly but is so delicious and nutritious.

As a dietitian, I am all about creating recipes where I can sneak in some nutrients.

Whether it's adding protein to my oatmeal, olive oil into cookies, or probiotics in pasta, I love finding ways to make my food nutrient-dense.

This recipe is quick and easy to make, perfect for busy individuals seeking a more nutritious twist to traditional desserts.

Ingredients

Sweet Potatoes

Sweet potatoes are the secret ingredient that sets these brownies apart from the rest.

With their natural sweetness and velvety texture, roasted sweet potatoes add depth and moistness to the brownie batter.

Not only do they enhance the flavor profile, but they also offer numerous health benefits.

Sweet potatoes are rich in dietary fiber, antioxidants, vitamins, and minerals, making them an excellent choice for a wholesome dessert.

To make the mashed roasted sweet potato puree for the recipe, first preheat your oven to 400°F (200°C).

Wash and scrub a medium-sized sweet potato, then pierce it a few times with a fork.

Place the sweet potato on a baking sheet and bake for about 45-60 minutes, or until it becomes soft and tender.

Once cooled, remove the skin and mash the flesh using a fork or potato masher.

Eggs

Eggs play a crucial role in binding the ingredients together and giving the brownies a luscious, fudgy texture.

The eggs give structure and moisture to the batter, resulting in brownies that are irresistibly gooey.

Moreover, eggs are a great source of high-quality protein and essential nutrients, making them a valuable addition to this sweet potato dessert.

Nut/Seed Butter for Extra Creaminess

To achieve a rich and creamy consistency in these brownies, we are using nut or seed butter.

In this recipe, I am using tahini, a creamy paste made from sesame seeds but feel free to substitute with peanut butter or any nut or seed butter of your choosing.

Maple Syrup/Honey as a Healthier Sweetener

To sweeten our brownies, I am using maple syrup. You can also use honey or other liquid sweeteners.

Maple syrup is known for its antioxidant properties and potential anti-inflammatory effects, while honey boasts antimicrobial and soothing properties.

I am a big fan of using maple syrup in my desserts including my chocolate cottage cheese pudding, sheet tray granola, or healthy pear crisp because it adds such a unique depth of flavor. Make sure to use the real kind of maple syrup to reap the full benefits!

FAQ's (Frequently Asked Questions)

1. Are these sweet potato dessert brownies suitable for people with dietary restrictions?

Absolutely! These fudgy brownies are dairy-free and can easily fit into various dietary preferences. They are suitable for individuals following a dairy-free, gluten-free, or paleo lifestyle. However, please note that they contain nuts due to the use of nut/seed butter.

2. Can I replace the roasted sweet potato with canned sweet potato puree?

Certainly! Canned sweet potato puree can be used as a substitute for roasted sweet potato in this recipe. Just ensure that the puree is smooth and doesn't contain any added sugars or seasonings.

3. Can I use a different nut/seed butter instead of tahini?

Absolutely! Feel free to experiment with different nut or seed butters based on your preferences and dietary needs. Almond butter, cashew butter, or sunflower seed butter are great alternatives.

4. How should I store these sweet potato dessert brownies?

To maintain their freshness, store the brownies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to one week or freeze them for up to three months.

5. Can I add any additional ingredients to customize the brownies?

Certainly! These brownies provide a fantastic base for customization. You can add chopped nuts, chocolate chips, or even a sprinkle of sea salt on top for an extra flavor dimension.

6. Can I double the recipe to make a larger batch of brownies?

Absolutely! Feel free to double or even triple the ingredients to suit your needs. Just make sure to adjust the baking time accordingly and keep an eye on the brownies as they bake.

Print Recipe

Dairy-Free Fudgy Gluten-Free Brownies

Indulge in fudgy, dairy-free sweet potato dessert brownies made with wholesome ingredients. Roasted sweet potato, nut/seed butter, and natural sweeteners create a moist and decadent texture. With cacao powder for rich chocolate flavor, almond flour for nuttiness, and a hint of vanilla, these guilt-free brownies satisfy any sweet tooth. Enjoy a delightful treat suitable for various dietary preferences.

Prep Time1 hour hr

Cook Time20 minutes mins

Course: Dessert

Cuisine: American

Keyword: easy desserts, gluten free, paleo desserts

Servings: 12 servings

Calories: 239kcal

Ingredients

• 1 cup roasted sweet potato mashed
• 1 cup tahini
• 2 eggs whisked
• ½ cup maple syrup
• ¼ cup cacao powder sifted
• 6 tablespoon almond flour sifted
• 2 tablespoon coconut sugar
• 1 teaspoon baking powder
• ½ teaspoon vanilla
• Pinch of salt

Get Recipe Ingredients

Instructions

• Preheat your oven to 350°F (175°C). Grease or line a baking dish with parchment paper.
• In a large mixing bowl, combine the mashed roasted sweet potato, whisked eggs, nut/seed butter (such as tahini), maple syrup or honey, sifted cacao powder, sifted almond flour, coconut sugar or granulated sugar, baking powder, vanilla extract, and a pinch of salt.
• Stir vigorously until all the ingredients are well combined and the batter is smooth and homogeneous.
• Once the batter is ready, pour it into the prepared baking dish, spreading it evenly.
• Place the dish in the preheated oven and bake for approximately 20 minutes. Keep a close eye on the brownies, as baking times may vary. To check for doneness, insert a toothpick into the center—if it comes out with a few moist crumbs, they are ready.
• Once the brownies are baked to perfection, remove them from the oven and let them cool in the dish for at least 20 minutes.
• After cooling, slice the brownies into squares or rectangles and serve.

Notes

Roasted Sweet Potato: To make the mashed roasted sweet potato, preheat your oven to 400°F (200°C). Wash and scrub a medium-sized sweet potato, then pierce it a few times with a fork. Place the sweet potato on a baking sheet and bake for about 45-60 minutes, or until it becomes soft and tender. Once cooled, remove the skin and mash the flesh using a fork or potato masher.

Nut/Seed Butter: You can use any nut or seed butter of your choice in this recipe. Tahini, almond butter, cashew butter, or sunflower seed butter are all great options. Make sure to use unsweetened and natural varieties without added oils or sugars.

Maple Syrup or Honey: Choose either maple syrup or honey as a natural sweetener for the brownies. Both options add a touch of sweetness and moisture to the recipe. Use pure maple syrup for a vegan version, and opt for raw honey for a non-vegan alternative.

Cacao Powder: Sift the cacao powder before adding it to the batter to ensure a smooth texture without any lumps. Cacao powder is rich in antioxidants and gives the brownies a deep chocolate flavor. If you prefer a milder taste, you can use unsweetened cocoa powder instead.

Almond Flour: Sifting the almond flour helps to remove any clumps and ensures a finer texture in the brownies. Almond flour adds moisture and a subtle nuttiness to the recipe. If you have a nut allergy, you can substitute it with oat flour or another gluten-free flour of your choice.

Coconut Sugar or Granulated Sugar: Coconut sugar provides a natural sweetness and caramel-like flavor to the brownies. However, if you don't have coconut sugar on hand, you can substitute it with an equal amount of granulated sugar or another natural sweetener like date sugar or erythritol.

Cooling Time: It's important to allow the brownies to cool in the baking dish for at least 20 minutes before slicing and serving. This allows them to set and firm up, making it easier to cut them into neat squares or rectangles.

Feel free to customize these sweet potato dessert brownies by adding your favorite mix-ins, such as chopped nuts, chocolate chips, or dried fruits. Enjoy them as a delightful treat or a satisfying dessert option that is both indulgent and nutritious.

Nutrition

Calories: 239kcal | Carbohydrates: 23g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 67mg | Potassium: 270mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4537IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 2mg

Proper Storage for Flourless Brownies:

For optimal freshness and taste, follow these storage guidelines for your flourless brownies:

Room Temperature Storage:

Store any remaining brownies in an airtight container at room temperature. Your brownies will stay delicious for up to five days in this manner.

Freezing:

If you wish to preserve your brownies for an extended period, consider freezing them.

To do so, it's best to wrap each brownie individually in plastic wrap. After wrapping, place them in a freezer-safe container or use individual freezer-safe baggies.

When it's time to enjoy, allow them to thaw overnight in the fridge.

These flourless fudgy sweet potato brownies are the perfect sweet treat to add some hidden veggies in a delicious way.

The combination of roasted sweet potato, nut/seed butter, and natural sweeteners results in a delicious, dairy-free, and healthy alternative to traditional brownies.

So, the next time you're in the mood for a decadent yet healthy dessert, give these sweet potato dessert brownies a try.

If you're looking for other nutrient-forward recipes, check out my recipes for olive oil cookies, copycat Heavenly Hunks, or banana bread.