- Total time
- 40 min
- Prep time
- 15 min
- Cook time
- 25 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
Moist, fudgy, and intensely chocolatey, this flourless sweet potato brownie is proof that a dessert can be both decadent and original. Its ultra-melting texture perfectly replaces traditional fats for an irresistible result.
Ingredients
Serves : 8 servings
- 1 medium sweet potato (about 200g of purée)
- 1 egg
- 250 g peanut butter
- 150 g maple syrup
- 30 g unsweetened cocoa powder
- 100 g chocolate chips
- 1 handful walnuts
- 1 tsp baking soda
- a little vanilla powder
- 1 pinch salt
Instructions
Step 1
Mash the sweet potato into a purée until you achieve a very smooth texture.
Step 2
In a bowl, add the peanut butter, then incorporate the sweet potato purée and mix.
Step 3
Add the maple syrup, then the egg, and mix until the preparation is smooth and consistent.
Step 4
Mix in the unsweetened cocoa powder, baking soda, vanilla, and a pinch of salt, then stir well.
Step 5
Finally, add the chocolate chips and walnuts, and fold in gently.
Step 6
Pour the mixture into a pan lined with parchment paper and spread it evenly. (Preheat your oven to 180°C (350°F) before this step.)
Step 7
Bake for approximately 20 to 25 minutes.
Step 8
Let it cool slightly before serving.
Tips
- Prefer orange-fleshed sweet potatoes for their sweetness and smooth texture.
- Use a 100% natural smooth peanut butter for a more consistent batter.
- Adding crushed walnuts provides the classic brownie crunch.
Substitutions
- maple syrup → honey, agave syrup, or coconut sugar — Provides a caramelized flavor, but can be replaced depending on budget.
- peanut butter → almond butter — More expensive than peanut butter but has an excellent taste.
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
Can you taste the sweet potato?
No, the taste remains very subtle. The sweet potato mainly provides fudgy texture and natural sweetness. Chocolate remains the dominant flavor.
Why add sweet potato to a brownie?
It replaces much of the butter or oil, adds moisture, and creates a fudgy texture with less fat.
Which variety of sweet potato should I use?
The orange-fleshed sweet potato is ideal: sweeter, softer, and smoother once cooked.
Do I need to cook the sweet potato beforehand?
Yes. It must be cooked (steamed or roasted) and then mashed into a smooth purée before being added to the batter.
Can it be frozen?
Yes. Cut it into portions, wrap them well, and freeze for up to 2 months. Thaw at room temperature.
Reviews
My recipes
Chocolate Sweet Potato Cake
An incredibly moist and fudgy chocolate cake where sweet potato replaces butter for a creamy texture without the vegetable taste. A delicious and healthier surprise.
Franui-Style Chocolate Raspberry Bark
A no-bake chocolate raspberry bark inspired by the famous Franui bites: tart fresh raspberries hidden under white and dark chocolate. Just 3 ingredients, ready in minutes.
Vegan Chocolate Fudge
An irresistible vegan chocolate fudge recipe, meltingly soft and intense, made with just 4 ingredients. Perfect for a healthy, no-bake gourmet treat.
Useful articles
Why Do Chocolate Chips Sink to the Bottom of the Cake?
There is nothing more frustrating than seeing all your chocolate chips sink to the bottom of the cake. Discover why this happens and how to fix it with simple tips.
How to make a chocolate cake without a chocolate bar?
No chocolate bar? No problem! Discover how to use cocoa powder, chocolate spread, or other alternatives to make a delicious chocolate cake.
What Butter Should You Use for Chocolate Cake?
Butter adds richness, fudginess, and an irresistible texture to chocolate cake. Discover which type of butter (unsalted, salted, clarified) or alternative to choose for a perfect dessert every time.