These healthier brownies are so fudgy and moist. They need just 4 ingredients and don’t contain any flour, eggs, refined sugar, dairy, butter or oil. The brownie batter is quick and easy to prepare.
These brownies are incredibly fudgy and so easy to make. Add the ingredients to a blender, blend until smooth and then transfer the batter to your prepared baking pan and bake.
Ingredients
- Cocoa powder
- Sweet potato puree
- Cashew or peanut butter
- Maple syrup
Cocoa powder: I recommend using Dutch process cocoa powder to give the brownies a rich cocoa flavor. Avoid using cacao or natural cocoa powder, which are more acidic and bitter.
Sweet potato puree: I used canned sweet potato puree to save time. You can make your own as well. Sweet potato gives the brownies a super moist fudgy texture.
Cashew butter or peanut butter: I recommend using cashew butter for this recipe but you can substitute with peanut butter. Make sure to use natural cashew butter or natural peanut butter with no added oils. If you use peanut butter you will taste the peanut butter in the brownies and the brownie batter is much thicker. Cashew butter has a more mild flavor so you don’t really taste it in the brownies.
Maple syrup: A little maple syrup is added for sweetness. You can leave out the maple syrup but I found the brownies were not sweet enough without it.
How to Make Healthier Chocolate Brownies
- The ingredients are all added to a blender and blended until smooth. Transfer the batter to your prepared loaf pan and use a spatula to spread it evenly across and smooth the surface.
- Bake brownies for about 30 minutes or until done.
- Allow brownies to cool fully before cutting. You can also add chocolate frosting on top.
Texture and Sweetness
These are not cakey or chewy brownies. They are super fudgy and moist brownies. They remind me of brownies that you remove from the oven before they are fully set, so that they are fudgy and gooey, but a healthier and not as sweet version. These brownies are only lightly sweetened. They have a bittersweet level of sweetness.
If you are looking for healthier brownies with a more cake-like crumb, try this recipe instead.
Expert Tips
- Use a brand of natural cashew butter or peanut butter that is smooth and runny. Avoid using one that is too thick or dry because it will make the batter too dry.
- To make the brownies sweeter you can add a little more maple syrup or add a sweet frosting on top.
More Healthier Brownie Recipes
- 2 Ingredient Healthier No Bake Brownies
- 3 Ingredient Healthy Banana Brownies
- 3 Ingredient Healthier Date Brownies
4 Ingredient Healthier Chocolate Brownies
Ingredients
- 1 (15 oz/425g) can sweet potato puree
- 1/2 cup (128g) unsweetened natural cashew butter with no added oils can substitute with natural peanut butter, see note before starting
- 6 tbsp (36g) unsweetened Dutch process cocoa powder
- 2 1/2 tbsp (1.25 fl oz/37ml) maple syrup
Instructions
- Preheat oven to 350°F (177°C). Line an 8 x 8 inch baking pan with parchment paper.
- Add all the ingredients to a blender and blend until smooth. Stop and scrape the sides a few times with a spatula to make sure all the ingredients are incorporated.
- Transfer the batter into the prepared pan. Use a spatula to spread it evenly across and smooth the surface. Bake for about 30-35 minutes. When the brownies are done, the surface should look cooked. The batter should not be jiggly but when you touch the surface, it should still feel very soft and not quite set. Let brownies cool completely to allow them to set before cutting and serving.
- Cut brownies with a large sharp knife. Store uneaten brownies in an airtight container in the fridge or freezer.
Notes
- I used Farmer's Market canned sweet potato puree.* You want the only ingredient in the can to be sweet potato. You can make homemade sweet potato puree as well.
- Cashew butter and peanut butter note: Make sure to use a brand with a runny smooth consistency. Some brands can be thicker or if your cashew butter or peanut butter is a little old, it may be a little dry and thick, which won't work well for this recipe. I recommend making the brownies with cashew butter. It does work with peanut butter but the batter is thicker and you taste the peanut butter. I used Octonuts pure cashew butter.*
- I used Rodelle Dutch process cocoa powder*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Optional dairy-free ganache frosting:
- 1 cup dark chocolate chips
- 1/2 cup canned full fat coconut milk
- Add chocolate chips to a microwave-safe mixing bowl. Heat coconut milk until almost simmering and pour over chocolate. Let it sit for about 30 seconds. Stir with spatula until chocolate is fully melted and smooth. If your chocolate is not completely melting, you can put the mixture in the microwave for about 15-20 seconds and stir again until smooth and melted. Frost surface of brownies with ganache. You do not need to use all of the frosting.
- Estimated nutrition does not include optional frosting.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
THE 3 INGREDIENT COTTAGE CHEESE AND EGG MUFFINS ARE SO EASY AND QUICK TO MAKE. SUCH A DELICIOUS BREAKFAST FULL OF PROTEIN TO KEEP YOU SATISFIED. I HAVE MADE MY SECOND BATCH. I FREEZE MINE AND TAKE THEM TO WORK. I SPRINKLE THEM WITH A BIT OF GRATED CHEESE AND HEAT THEM IN THE MICROWAVE. THANK YOU FOR SUCH A SUPER RECIPE.
Thank you! We’re so glad you love that recipe!
Yum yum
Thank you! We’re so glad you enjoyed these brownies!
Could I substitute canned pumpkin instead ?
Here is a pumpkin version: https://kirbiecravings.com/4-ingredient-healthy-brownies-2/