3 Ingredient Sweet Potato Brownies (No Flour, Dairy, Butter or Oil)
These sweet potato brownies are rich, fudgy and full of chocolate flavor. The brownies are just 3 ingredients and you don’t need any flour, dairy, butter or oil to make them. They are an easy dessert to make.
I’m always looking for a way to use up some extra sweet potatoes this time of year. These brownies are a good way to do just that. The sweet potatoes make these brownies extra moist and fudgy but they taste just like regular brownies.
Ingredients
- Sweet potato puree
- Semi-sweet chocolate chips
- Eggs
Sweet potato puree: For these brownies I did use canned sweet potato puree but you can also use homemade sweet potato puree. Just make sure your sweet potato puree is just sweet potatoes. If it has other added ingredients, then it might not work for this recipe. If you need a substitute for sweet potato, I’ve also got a pumpkin version.
Semi-sweet chocolate chips: Semi-sweet chocolate is melted down to create the base for these brownies. You can use regular semi-sweet chocolate chips or dairy free semi-sweet chocolate chips.
Eggs: Eggs are added as a binding agent.
How to Make Sweet Potato Brownies
The chocolate and sweet potatoes are heated together until the chocolate is melted and smooth. The eggs are then whisked in. If desired, you can also stir some additional chocolate chips into the batter. The brownie batter is then poured into your prepared baking pan and ready to be baked.
Brownie Texture
These brownies are very moist and fudgy. They are not cakey or chewy type brownies.
More Brownie Recipes
3 Ingredient Sweet Potato Brownies
Ingredients
- 3/4 cup (171 g) sweet potato puree
- 1 1/2 cups (256 g) semi-sweet chocolate chips
- 3 large eggs
Instructions
- Preheat oven to 350°F (177°C). Line an 8 x 8 inch pan with parchment paper.
- Add sweet potato puree and chocolate chips to a large microwave-safe bowl (the chocolate chips should be covering the sweet potato). Heat in the microwave in 15-30 second intervals, stirring in between with a spatula, until the chocolate is completely melted and smooth and the sweet potato puree is fully incorporated into the melted chocolate. You can also melt the chocolate on the stove using the double boiler method.
- Add in the eggs. Whisk in the eggs until they are completely incorporated with the chocolate and no egg streaks remain. If desired, stir in an additional 1/4 cup chocolate chips.
- Pour batter into the prepared pan. Bake for about 25 minutes or until the surface of the brownies looks cooked. A toothpick inserted should also come out mostly clean. Let the brownies cool.
- Let brownies cool fully before cutting. Because these brownies are very fudgy, I recommend running a large sharp knife under hot water, wiping the blade dry and then cutting into the brownies to achieve clean cuts. Wipe the knife clean before each cut.
Notes
- Uneaten brownies should be stored in the fridge. I recommend reheating them (such as in the microwave) before eating.
- I made these with Kirkland's dairy free semi-sweet chocolate chips.
- Estimated nutrition does not include additional chocolate chips mixed in.
Hi, just wondering if you can substitute the eggs with something?
We don’t have a substitute for the eggs in this recipe but we do have another sweet potato brownie recipe with no eggs!
2025
Hi just made this. Now not sure what I Did but the brownis are thin.. didn’t have a 9×9 .
But will try to have .
Having a Christmas dinner and had to bring something.
I might have to triple my doses lol
To get the thickness of brownie.
Going to make pumpkin frosting ?? Humm
As some dieabetic people there will put thin layer..
But all this is new as really didn’t know that using these pureed veggies for so many things WOW.
ONE THING BE NICE IF YOU HAD SERVING SIZES WERE CAN CHANGE FOR LARGER AMOUNT .. THANKS
These are best in a 8 x 8 inch pan! That frosting sounds like a great addition. You can always adjust the serving size for how many servings you are looking for!
I’ll have to give it 5 stars to make my toddler eats sweet potato. Taste really good!! Simple, least ingredients came out very yummy. Even my husband likes it
That’s great! We’re so glad your family enjoyed these brownies!
These have turned out great. How long do they last in the fridge?
They will keep for several days –
Can these be baked and frozen ahead of time?
Sorry, but we’re not sure how they will hold up after being frozen.
I love and eat sweet potatoes all the time but when i saw this recipe of sweet potato brownies i had my doubts. Well, i made them and they came out great and tasted fantastic! Wow what a surprise! I’ve made this recipe 3 times already.
Thank you for the recipe! A+++++
I’m so glad they turned out well for you!
Hi! I didn’t rate your recipe yet because I haven’t made it. HOWEVER, I fully anticipate it being amazing. I’m waiting to make the brownies with hopes, you may respond to my question; that is, can you use fresh, sweet potatoes v. Canned in this recipe?
Yes, just make sure the consistency, once they’re cooked and mashed, is the similar to canned.
what can I substitute for the eggs?
We don’t have a sub for you, but you might like our eggless pumpkin brownies.
These three Ingriedient brown versions sound SO gooooood!!!!!!
Thank you!
Looks REALLY good! I will have to do some tweaking to make it more diabetic-friendly; will let you know how it turns out. Appreciate the no bananas; bananas are incredibly carb-dense (10 grams, which is the measurement for the old-school Fruit Exchanges that I use) in a puny little 3 tablespoons of pureed banana. Would much rather nuke a sweet potato and get the extra nutrition.
Let us know how it works for you!