Best Homemade Brownies
Easy homemade brownies with a fudgey middle and crispy delicious corners. These gluten free brownies are family favorites- filled with rich chocolate flavor and made with healthy ingredients! Best flourless brownies made with sweet potato instead of flour!
Things are about to get serious, because brownie talk is always something to take seriously.
I’m serious about chocolate in all it’s forms, but brownies will always be next level- if ya know what I mean.
The fudgey gooeyness on the inside and the caramely corners around the edge of the pan that gets all candy-meets-cake-like.
It would take some serious will-power to resist a good brownie.
The chocolate on chocolate.
And the first bite… it’s all too good for any sane human being to resist.
If you love chocolate, you have come to the right place.
And if you love chocolate brownies with a twist- you’ve definitely come to the right place!
These healthy homemade brownies have a secret ingredient hidden in them.
Can you guess what it is?
Underneath all those fudgey layers and chocolate is our secret ingredient: sweet potatoes!
Instead of using flour in this recipe, I decided to go flourless and swap the grains for raw minced sweet potato and almond butter.
The result is a flawless texture and taste that can compete with any of the big-time brownies.
Healthy, fast, and easy to make- these homemade brownies are rich in flavor and whipped up in only minutes!
How to make easy homemade brownies
If you don’t have a food processor for all your brownie needs- I suggest making the small investment!
The food processor is my hands and feet in the kitchen…
Okay, maybe not my feet, but for sure my hands!
I just can’t get over all the beautiful deliciousness going on.
After shooting multiple recipes and videos today, I was savage for a chocolate fix after my break!
More than ready for a boost-me-up of chocolate and sugar- these brownies hit the spot.
And if you’re concerned about dreaming about them all night and craving them for breakfast- don’t worry, we’ve all been there. 🙂
I’ve gotta pause brownie talk and give a quick blurb of personal gushy stuff real quick…
This week has been filled with SO many encouraging grab-the-tissue-box-I’m-not-crying-you’re-crying-moments and I just have to say, THANK YOU!
All the letters, emails, and messages don’t go unnoticed and I feel particularly blessed to be able to do life with you guys.
Thanks for thinking my recipes are cool and for sticking around to write beautiful letters to me, it sure means a lot!
So, are we ready for some brownies?
More like this:
- 1/2 cup almond butter smooth
- 1/2 cup raw minced sweet potato minced in food processor until fine
- 1 large egg
- 1/3 cup cocoa powder
- 1/3 cup maple syrup
- 2 tablespoons coconut oil
- 1 tablespoon vanilla extract
- 1 tablespoon gelatin
- 1/2 teaspoon baking soda
- 1/3 cup chocolate chips
|Prep Time||5 minutes|
- Preheat oven to 325. Line a 6" square baking dish with parchment paper. You can also use a 8" baking dish, but the cooking time will be less, because the batter will be more spread out more, so watch the cooking time.
- In a food processor combine ingredients (except chocolate chips) until smooth. Then stir in chocolate chips by hand or save for later and sprinkle on top before baking.
- Pour batter into a 6" baking dish lined with parchment paper and bake on 325F for 25 minutes. Then remove and allow to cool to set up before serving (they will hold together better this way).
Best Homemade Brownies
Amount Per Serving
Calories 244 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 21mg 7%
Sodium 86mg 4%
Potassium 200mg 6%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Protein 8g 16%
Vitamin A 38%
Vitamin C 0.5%
* Percent Daily Values are based on a 2000 calorie diet.
Seriously?!?!? These came out SOOO GOOD!!!
Great to hear Jack! Glad you enjoyed them. 🙂
Can you make these without the EGG by any chance and what would you replace it with? They look unreal!
Hi Peter, I haven’t tried these egg-free to say for sure, but I think a flax egg would be a great sub! I think it would still work out- even if it’s not exactly the same.
Thanks a mill for that, will try it out on the weekend and see what happens!
Do you usually use white sweet potatoes or orange? Does it matter? I can’t wait to try this; these look amazing!!
Hi Candis, I use orange sweet potatoes for these brownies. And thank you! Hope you enjoy them. 🙂
Kaylie, you have a knack for making amazing desserts. Drooling over here! These look so rich and fudgy, just the way a brownie should be. I can’t wait to try this recipe!
Thank you for sharing! 🙂 I’ll make sure to let you know how they turn out.
Thank you so much Ashley!!
Hi there! Any substitution suggestions for gelatin? I don’t typically have it in the house. Thanks!
Hi Priscilla, you can use flax meal or collagen in place of gelatin. It won’t be exactly the same, but it will still work great and be tasty! Enjoy 🙂
This might be a dumb question but for the sweet potatoes, are you just cutting them raw and then putting them in the food processor or are you steaming them at all first?
Hi Kirby, yes- I am cutting them raw then mincing them in the food processor. No cooking until they go in the oven as brownie batter. 🙂
These look incredible! I don’t have gellatin and I was wondering if there’s something that would be comparable, maybe chia gel or psyllium husks combined with water? I’d love your opinion on a substitute! thank you in advance 🙂
Hi Christine, you can sub the gelatin with either flax meal or collagen… it be exactly the same, but it’s a good sub. 🙂
Is the gelatin a must for this recipe?
Hi Liza, you can leave the gelatin out- it just helps with the texture! Enjoy 🙂
Hey Kaylie, Thanks for your amazing, creative recipes. Do you think one can use sweet potato flour instead of the raw sweet potato, or will the brownies be too dry?
Hi! I think sweet potato flour would be too dry. I would go with regular orange sweet potato. 🙂
Can you make this without the Egg and if so, what would you use instead? Looks unreal!
I would use a flax egg and see how it goes. I haven’t tried it, but that’s my best guess.
I just used all my sweet potatoes the other day, prior to seeing this recipe, to make fries, and now I’m all out of it…such a bummer. But, I do have a can of cut sweet potato, so can I substitute the raw sweet potato with a can of cut sweet potato, do you think it will still work? I’m too lazy to get out in this cold weather to get a raw sweet potato but I can’t stop drooling over these brownies.
Hi Aly, I don’t think they would turn out the same…
I finally made these last night, using raw sweet potato, and truly these are the best homemade brownies I have ever had. I didn’t have vanilla extract so I improvised using peppermint extract (the same amount you recommended for vanilla extract) and they turned out amazing! Thank you for sharing your amazing recipes!!
Thank you so much Aly! That’s so good to hear. Glad you enjoyed them!
Is it possible to make it without the gelatin?
Hi Emily, yes they can- it won’t have the same texture, but it will still work. 🙂
What can I use instead of almond butter, my son is allergic to all nut products.
Hi Pam, you could probably use peanut butter since they are legumes?
Or even coconut butter?
What would be a better substitute for maple syrup? I would like to cut the sugars from the total carbs ?
Hi Nada, I’m not sure, because the best sub for maple syrup is honey…
These were phenomenal!!! Now I’m hooked on sweet potato as the base and will be trying some more of your desserts. Thanks!
Thank you so much Lorena! Great to hear 🙂
These look divine! Looking forward to making these this weekend as a sweet treat for Super Bowl scrummies! Just confirming that you use semi-sweet chocolate chips and not dark chocolate? Thank you in advance.
Hi Kristie, thank you so much! You can really do either chocolate chip, but I used semi-sweet in this recipe. Enjoy!
Are the nutrition facts for one brownie? Or for the whole pan!? I’m trying these tonight and I can’t wait!
Hi Courtney, the nutrition info is per brownie.
Hi, if I don’t have maple syrup? I can use honey? Thanks!
Yes, honey will work! Enjoy!
Just made these brownies and they are unbelievably delicious! So light and fluffy, like I used cake flour. You would never know they’re both flourless and contain sweet potato. You’re a genius!
Yay! Great to hear Marci!
Just made these and I am IN LOVE. So good, so moist. I’m not even a huge brownie fan but these are a game changer. Any tips on how to store them? Do they need to be refrigerated?
Great to hear Kira! I store them on the counter for about 1-2 days, then put them in the freezer (they are good from the freezer too!).
I’m reaching- I have an uncooked spaghetti squash. Would this work?
Hi Stephanie, that’s a cool idea! It has a higher liquid content, so it will probably turn out different, but it might work.
Hi Kaylie, for the nutritional value, how many servings does this recipe make?
Hi Karen, the nutritional date is at the bottom of the recipe and it’s per brownie.
Hi Kalie, I am making these for a “healthy treat” party at work. There’s a $50 gift card on the line! 🙂 Will peanut butter change the taste or consistency? I’m trying to use what I have in my pantry. Thank you!
Hi Meghan, I think peanut butter would be great, but I haven’t personally tried it. Cashew butter is a good idea if you’re worried about a strong pb taste.
I see that the link for the almond butter is roasted almonds, would raw almond butter work the same? Thanks 🙂
Hi Devon, you can use either kind. 🙂
Sorry one more question. In the video you say sea salt but only baking soda is on the list? Do you use both and if so is it also 1/2 tsp of salt same as the baking soda?
Hi Devon, it’s a 1/2 tsp each of: salt and baking soda.
These look phenomenal, Kaylie! Just wondering if you could use canned pumpkin in place of sweet potatoes? Hmm. Might have to try??
Thank you Josh! Pumpkin might work, but I’m thinking it will have too much liquid to produce the same results.
I forgot the coconut oil but these were still awesome! Not overly sweet, but decadent. I also changed it up by putting them in muffin tins (lined with silicone) and put a caramel in the middle of a few of them. I think there is a lot of grace in this recipe (I didn’t measure the almond butter, sweet potato, cocoa powder, or maple syrup) and it still turned out great! Plus you can’t beat being able to dump all of the ingredients into the food processor (and you don’t even have to peel the sweet potato?!?)!! This recipe is perfect!
Hi, just wondering if this brownies can be vegan? changing the gelatin and eggs?
Hi Andrea, you might be able to leave out the gelatin and use flax eggs, but I’m not sure on the results- they will be different for sure, but it might work… I haven’t tried. 🙂
I made these because they looked soooo good and moist, but for some reason, mine came out a bit dry, still delicious, but you kinda need to wash it down with some coffee 😉 I did some substituting though, so I think it might have been that… I didn’t have almond butter so I added cashew butter and instead of gelatin I added Agar Agar. Could that have been the reason? Oh I also made double the amount at once because I had too much sweet potato.
Hi Franzi, I’ve never used agar agar before, so that might have something to do with it. They also might have been cooked too long.
Going to try these this weekend. Wondering if adding blended dates or chopped cherries could be used in place of the maple syrup for those who are concerned about added sugar? Can’t wait to try this. Thank you!
Hi Caroline, you might be able to sub for dates, but I’m not sure on the results. It will be different for sure, but it might work?
Maybe my food processor is just not strong enough?? But my sweet potato did not grind, at all. I had to stop and cut it up a few times and it just never became the texture and size pictured above 🙁
Hi Vanessa, what brand food processor did you use, because the one I use chops it up perfectly!
I have never used gelatin in baking before! can i ask what brand you use, I would really like to make these!
Hi Leah, I don’t remember the brand, because I buy it in bulk.
Hi, i have two questions. Will it make a difference if i cooked the potatos and mashed them up before using them in the recipe? And can I substitute the maple syrup with a pure caramel syrup( a homemade caramel syrup made with only sugar and water)?Maple syrup tends to be expensive and hard to find where I live.
Hi Nadine, yes- cooked/mashed sweet potatoes won’t work the same. You can probably replace maple syrup with caramel syrup, but I haven’t tried, so I couldn’t say for sure on the results- it sure sounds yummy!
Going to bake these tomorrow and so excited (made your paleo sweet potato chocolate cake yesterday and it was a huge hit!). I just bought gelatin for the first time, and don’t have a clue how to bake with it. Do I prepare it according to the label directions and then add it in to the food processor? Or just add the powder to the food procesor? thanks!!
Hi Zoey, I just add it to the food processor. 🙂 Enjoy!
Hi Kaylie! I don’t have a food processor but I have a great vitamix. Would this work?
Hi Nicole, I don’t know that that would work… a food processor is really best. If you don’t have one, then maybe mincing by hand (it will take a bit of time to get it really fine though).
how do you make the icing that is on them??
Hi Kallie, there isn’t any icing on these. 🙂
These are ahmazing! Who would have thought these combined would make such a totally AHmazing brownie! I don’t have a 6 inch pan, so I made it in a 5 x 7. I couldn’t wait until it was cool to sample…
thanks for a healthy brownie recipe!
I’ll definitely be looking at some of your other recipes
Just made them. Used peanutbutter instead of the almond butter and honey instead of mayple and the turned out really good. I used a pwdered gelatin, is that the one you used? Anyways, LOVE them! Thanks !
Hi Johanna, yes I use powdered gelatin. Glad to hear you enjoyed them!
I made these without the gelatine and I used an egg replaced and these turned out amazingly well. So moist delicious and easy to make. Great recipe:)
Made these today. Used cashew butter as my nut butter. Skipped the gelatin because I didn’t have any. Also didn’t use eggs because I am too lazy to make a flax egg or egg replacement. ( sorry for changing so much) but… These came out so good! Very fudgey and super chocolatey! I’m trying to not eat the entire pan right now.
I always have trouble telling when GF baking is done. These are nice and crispy/firm on top, but “pudding-like” underneath. Do I trust that they’re done and they will set up as they cool? I’m OK with chocolate “lava” brownies, too!
Yes, they sounds like they are done. Enjoy!
Can you suggest an almond butter alternative? Severe allergies..no peanuts nuts coconut. If I knew the function of the almond butter it would help. Is it to adhere ingredients..add flavor…add fat.or other? Top many allergies to list.
Hi Claudia, what about sunflower seed butter as a swap for almond butter? That should work, if you can have it. 🙂
These look amazing! I am wondering what the Weight Watchers point value is per brownie for these?
Hi Heather, I’m not sure, as I am not familiar with weight watchers.
GREAT RECIPE! I MADE MINE HEALTHY VEGAN- FLAX EGG, AGAR-AGAR (INSTEAD OF GELATIN) AND SUGAR FREE CACAO CHIPS- THEREFORE I ADDED STEVIA TO COMPENSATE.
THEY CAME OUT SCRUMPTIOUSLY DELICIOUS.
THNX FOR THE INSPIRATION OF USING RAW SWEET POTATO WHICH I LOVE, INSTEAD OF FLOURS!
Can you grate the potato if you don’t have a food processor?
Hi Meg, that should work alright… there might be a few chunks though. Let me know how it goes!
Hii, is it possible to use normal butter and flour instead of the but ones? Or are they really important? They’re just kinda hard to find in my area lol
Hi Natalia, you can sub the almond butter for cashew butter or peanut butter possibly, but not regular butter.
Hello, I was wondering if I could pre steam the sweet potatoes ? And just mix everything by hand if no blender ?
Hi Alex, I haven’t tried it that way- I feel like it would add more liquid, because of steaming it first. You could try a baked sweet potato though, that might work better!
Hi, will it be possible to have measure in grams ?
Hi Charlotte, yes there is a conversion button at the top of the recipe that will switch it for you. 🙂
I am from NZ and wondering if kumura would be ok to use instead as sweet potato is not easily available?
I’ve never heard of that before, it sounds interesting!
I used it and it came out great!! Best brownie I ever made!
Great to hear!!
Is there a substitute for the coconut oil?
Hi Thamara, butter is a great sub- if you can’t have dairy, then palm oil is my next suggestion.
I’m excited to make these! Do you think rice malt syrup would be a good sub for the maple syrup? If not I’ll use honey I would just feel less guilty eating the entire pan if it was rice malt syrup. 😂
Yes, that should work just fine!
I don’t have a 6 in pan how long does it bake in 8in pan?
Hi Becky, yes that should work- it will just need to be cooked less. 🙂
I can’t eat nuts. What can I substitute for the nut butter? Would coconut butter work?
Hi Didi, sunflower seed butter would probably be the best sub!
Can’t wait to try these. Making them tonight, but a 6” pan?! Do they make that pan. Lol I have never seen one. Will this recipe double? If so what size pan would you use?
Hi Deb, yes they do- I got mine from amazon, but you could totally double the recipe!
I just made these and subbed the maple syrup for 1/3 cup puréed majool dates and 2.5 tblspns agar agar flakes (easier to find than powder) instead of gelatin.
They’re amazing! I made them and ate them side by side with gluten free brownies from a box and they were super delicious and comparable texture.
Great to hear, thank you!
Can I add some almond flour with soymilk? Is there any other reason that you did not add any flours in this recipie?(since I have seen you also use almond flour and non-dairy milk in making a muffin or a brownie)
Hi David, you can probably add those, it doesn’t need it so I didn’t add it, but that should work!
hi! i don’t have any type of nut butter on hand and was wondering if there are any substitutes for it?
Tahini is an option, it may give the brownies a different flavor but, it should still turn out delicious.
I love these! Where can I get a hardcopy of your cookbooks? I can only find digital copies, and that is not good for gift giving to my mom and mother in law. They would love your recipes
Hi Darla, I don’t currently have any hardcopies available anymore- I’m sorry!