Sweet potato brownies

A fudgy, intensely chocolatey brownie… made with sweet potato! With no butter, wheat flour or refined sugar, it surprises with its soft texture and rich chocolate flavour. Vegan and gluten-free, it is the indulgent dessert that hides vegetables and is packed with fibre.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 9  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 190 kcal · 4 g protein · 20 g carbohydrate · 10 g fat

Ingredients

• 250 g sweet potato purée
• 100 g dark chocolate
• 4 tbsp unsweetened cocoa
• 60 g buckwheat flour
• 4 tbsp maple syrup
• 4 tbsp almond butter

Method

1. Preheat the oven to 180°C (160°C fan). Steam the sweet potato and mash it to a purée.
2. Melt the dark chocolate and mix it into the purée with the maple syrup and almond butter.
3. Stir in the cocoa and buckwheat flour.
4. Pour into a square tin and bake for 22 to 25 minutes (the centre should stay fudgy). Leave to cool before cutting.

Nutritional benefits

This brownie replaces butter with sweet potato and almond butter: you swap saturated fat for fibre, beta-carotene and healthy unsaturated fats. Buckwheat flour (gluten-free) provides fibre and a lower glycaemic index than white flour, and the dark chocolate adds antioxidants. Sweetened with a small amount of maple syrup, it is a chocolatey, nutrient-rich, vegan dessert that is much more filling than a classic brownie.

Variations and substitutions

• With black beans instead of sweet potato (another healthy classic).
• Higher in protein: add a scoop of chocolate protein powder.
• Indulgent: a few pecans or chocolate chips.
• Other flour: blitzed oats or ground almonds.

Storage and making ahead

This brownie keeps for 4 days in the fridge (it becomes denser and fudgier) and can be frozen in portions. Take it out a little before serving. Its fudgy texture suits a dessert as well as a post-workout snack.

💡 Good to know

Do not overbake it: a brownie should stay fudgy in the centre, as it firms up while cooling. The sweet potato needs to be mashed until completely smooth for an even texture.

See also

Discover more healthy & balanced recipes · vegan recipes · gluten-free recipes.

Ingredients in this recipe: sweet potato · dark chocolate · unsweetened cocoa · flour · buckwheat.

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