These healthier brownies are fudgy and chewy. The brownies need just 2 ingredients and don’t require any flour, eggs, dairy, butter or oil. The brownies have a texture just like regular brownies. The batter is also easy to prepare.
A stack of four brownies

I love that these brownies have a texture like regular brownies even though they don’t contain any flour. These brownies taste so rich and fudgy.

Ingredients

  • Dark chocolate chips
  • Sweet potato puree

Dark chocolate chips: I used 63% dark chocolate chips for this recipe.

Sweet potato puree: You can make homemade sweet potato puree or used canned sweet potato puree. If using canned sweet potato puree, make sure the only ingredient is sweet potato.

How to Make Healthier Brownies

  • The dark chocolate chips are melted until smooth. The puree is then whisked in until completely incorporated.
  • Transfer the batter to your prepared baking pan.
  • Bake until a toothpick comes out mostly clean with just a few crumbs clinging.
  • If desired, you can add frosting to the brownies before serving.

Brownies cut into squares

Texture

These brownies are very fudgy and a little chewy. Even though they don’t contain any flour, they do have a crumb texture like brownies made with flour.
A bite taken from a brownie

Expert Tips

  • Make sure to use dark chocolate that contains at least 60% cocoa so that the brownies set.
  • You can also add chocolate chips or chopped chocolate to the batter if you prefer chocolate chips in your brownies.

Brownies with chocolate frosting

More Healthier Brownie Recipes

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5 from 4 votes

2 Ingredient Healthier Brownies

These healthier brownies are fudgy, chewy and have a texture like regular brownies. They are just 2 ingredients and don't require any flour, eggs, dairy, butter or oil.
Servings: 16 brownies
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
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Ingredients

  • 2 cups (332g) dark chocolate chips, 63% cocoa, see note before starting
  • 1 cup (251g) sweet potato puree

Instructions
 

  • Preheat oven to 350°F (177°C). Line an 8 inch square pan with parchment paper, leaving some overhang for easy removal later.
  • In a large microwave-safe mixing bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a silicone spatula, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
  • Add in the sweet potato puree and whisk until it is completely and evenly incorporated into the chocolate. The brownie batter should be uniform in color with no visible streaks of sweet potato.
  • Pour batter into prepared pan. Bake for about 35-40 minutes or until done. When the brownies are done, the surface should look cooked and set. When you insert a toothpick, it should come out mostly clean with just a few crumbs clinging on. The batter should not still be liquidy. Allow the brownies to cool fully in the pan to allow them to set. They are very fudgy, so removing them while they are still warm will cause them to fall apart.
  • Once fully cooled, cut brownies with a large sharp knife, wiping your blade between each cut. The brownies will be very fudgy with slightly cakey edges if you eat them the same day they are baked. The next day, the brownies have a more dense fudgy crumb and are a little chewy. I like them both ways. You can also reheat them briefly in the microwave if you want the leftovers to get back to the just-baked texture. Store any uneaten brownies in an airtight container in the fridge or freezer.

Notes

  • Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contain around 60% cocoa. Also make sure your dark chocolate chips contain lecithin. Avoid brands like Enjoy Life that don't contain any lecithin because that ingredient is needed to help keep the chocolate smooth. Chocolate without lecithin may seize and harden once you add in the sweet potato.
  • I made these with Guittard 63% dark chocolate chips* (the dairy free version) and  used Farmer's Market Organic Sweet Potato Puree.* Make sure your sweet potato puree is just sweet potato and doesn't have anything else added to it. You can also make your own sweet potato puree.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Optional chocolate frosting:
    • ½ cup dark chocolate chips
    • ¼ cup (2 fluid ounces) canned coconut milk (can substitute with heavy cream)
    • Add chocolate chips to a medium bowl and set aside. Heat coconut milk in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted. If chocolate is not fully melting, you can also briefly heat the mixture in the microwave for about 15 seconds and then stir until melted. 
  • Estimated nutrition does not include optional frosting.
Serving: 1brownie, Calories: 123kcal, Carbohydrates: 14g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Sodium: 4mg, Fiber: 5g, Sugar: 9g, NET CARBS: 9
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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