Paleo Sweet Potato Fudge Brownies

Moist fudge brownies made with sweet potato, coconut flour, and pure maple syrup. This easy fudge brownie recipe is prepared in your blender or food processor and only requires a few basic ingredients!

You guys, these brownies are DYNAMITE!

Paleo Sweet Potato Fudge Brownies - made with sweet potato, coconut flour, and pure maple syrup - in your blender! #glutenfree

What if I told you this is what I’ve been eating for dinner lately?

It’s true…guilty as charged…I was on a few-day dessert-for-dinner kick, which began and ended with these sweet potato brownies. I’d heat a couple of them up and enjoy them with a big scoop of ice cream. I’ll just save you the time and tell you I’ve found they’re particularly tasty with cookie dough and/or pistachio ice cream so that you don’t have to go troubleshooting all the flavors to find the perfect pairing. Yeeer welcome 😉

Paleo Sweet Potato Fudge Brownies - made with sweet potato, coconut flour, and pure maple syrup - in your blender! Gluten free, grain free, and dairy free

Regardless of what time of day you consume these beauties, they are one of the best brownies I’ve ever made! In fact, I daresay they may be the actual best. They melt on your tongue, they’re a great source of sweet potato, and they’re fabulously easy to make. Here’s the breakdown of the brownie features and characteristics:

  • Gluten-free and grain-free
  • Paleo
  • Refined sugar-free (except for the sugar in the chocolate chips, which you can omit)
  • Dairy-free
  • Super moist and melt-in-your-mouthy
  • Fudgy
  • Intensely sweet and dark
  • Can’t taste the sweet potato

These beauties are prepared in your blender or food processor to make the whole experience very quick and easy. The only time-consuming part about this recipe is roasting the sweet potato. If you have the forethought, you can roast it up to 3 days ahead of time (which was what I did), so that you go to make the recipe, it’s just a matter of tossing all the ingredients in a blender.

Paleo Sweet Potato Fudge Brownies - made with sweet potato, coconut flour, and pure maple syrup - in your blender! Gluten free, grain free, and dairy free

You can adapt these brownies to your liking, adding chopped nuts, omitting the chocolate chips if you need these to be entirely free of refined sugar, using mashed butternut squash, pumpkin, or any other winter squash in place of sweet potato, replacing some of the mashed sweet potato with almond butter or peanut butter for that nut butter essence…you do you, boo.

I will call out an important little detail – the sprinkle of coarse sea salt on top….MEGA! I’m all about the salty-sweet combo, and there’s something about having that slight salt tinge to offset the intense sweet chocolaty goo that sends my face buds into overdrive. You don’t want to miss it, my FOMO friends!

Paleo Sweet Potato Fudge Brownies - made in your blender with sweet potato, coconut flour, and pure maple syrup - gluten-free, dairy-free, paleo-friendly!

^You can even see the sweet potato…BANGARANG!

So here’s what we do, Monday: Roast a sweet potato, blend it up with some brownie ingredients, bake it off, let it rest, consume for dinner. Or dessert…or snack…bring it to your yoga studio…there’s nothing you can do to make this go wrong.

Dinner tonight:

Paleo Sweet Potato Fudge Brownies - made with sweet potato, coconut flour, and pure maple syrup - in your blender! Gluten free, grain free, and dairy free

Paleo Sweet Potato Fudge Brownies

Course: Dessert
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16 small brownies
Calories: 243 kcal
Author: Julia
Print

Ingredients

Instructions

  1. Wash and pat dry the sweet potato. Poke it several times with a fork, wrap it in foil, and roast at 400 degrees F for 60 to 70 minutes, or until very soft. Allow sweet potato to cool to room temperature (Note: You can roast the sweet potato up to 3 days ahead of time and keep it in the refrigerator until ready to use).

  2. Preheat the oven to 350 degrees F and lightly oil an 8" x 8" baking dish. Line the baking dish with parchment paper.

  3. Add all ingredients for the brownies except for the chocolate chips to a blender or food processor. Blend until completely smooth. Stir in the chocolate chips

  4. Transfer the brownie batter to the prepared baking dish. Bake on the center rack of the oven 30 to 35 minutes, or until the center is set up (note: the brownies won't test clean when poked with a fork...this is normal). Turn off the oven and allow brownies to sit another 5 minutes in the warm oven.

  5. Remove brownies from the oven and sprinkle with coarse sea salt (if desired...very much recommended). Allow brownies to cool at least 30 minutes. Pull on the sides of the parchment paper to release the brownies from the baking dish and transfer to a cutting board. Cut brownies to your desired size and enjoy with a mega scoop of ice cream!

Recipe Notes

*To keep this recipe dairy-free, use vegan chocolate chips. To keep it refined sugar-free, chop up a dark chocolate bar that's sweetened with agave or monk fruit rather than cane sugar.

Nutrition Facts
Paleo Sweet Potato Fudge Brownies
Amount Per Serving (1 of 16)
Calories 243 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 10g 50%
Cholesterol 23mg 8%
Total Carbohydrates 27g 9%
Dietary Fiber 5g 20%
Sugars 19g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

Paleo Sweet Potato Fudge Brownies - made in your blender with sweet potato, coconut flour, and pure maple syrup - gluten-free, dairy-free, paleo-friendly!

Never Miss a Post!

Comments

  1. marcie

    I think eating these for dinner sounds like a plan! I love that they’re packed with sweet potato — such a genius idea! I’m a huge brownie fan and I love this wholesome, healthier version!

    Reply
    1. Julia Post author

      Yeeees! Dessert-for-dinner for the win! I’m so glad you like the brownies – they’re definitely my new main squeeze! 😀

      Reply
  2. Sarah @ Making Thyme for Health

    Yeah, I’m totally down for skipping meals if it means I can have a plate of these beauties! Actually I think I could survive on them for a long time considering how wholesome the ingredient list is. You are freaking magician, I swear. They look like fudgy brownie bliss!!

    Reply
    1. Julia Post author

      LOL they are pretty magical, I have to admit! 😉 I’m so glad I’m in the company of others who are on board with the dessert-for-dinner concept. It just makes for such a satisfying evening…skip the BS and go straight to the good stuff! 😉 xo

      Reply
    1. Julia Post author

      Oh heck yes! These’ll definitely do a number on your sweet tooth. Just be forewarned – it’s impossible to stop at 1! 😉

      Reply
  3. William

    I work so hard to stay away from brownies because my wife, strong willed, will not touch them and then makes me feel bad when I eat the whole batch alone. Now these, which look wonderful will be my next adventure. I am in luck, she is going to the States to visit our children and grandchildren in a couple of weeks and I am staying back at our place in Puerto Vallarta to take care of the farm. Guess what I will be eating a lot of while she is gone. Thanks for sharing the recipe, and just in time.

    Reply
    1. Julia Post author

      Thanks so much, William – this comment gave me a good laugh! I can sympathize with your wife, because brownies are truly an addicting substance, ha! It’s tough to have them around tempting you. I’m so glad you’re going to enjoy the brownies during your solo time at home! Thanks for the nice comment and the good chuckle! xo

      Reply
    1. Julia Post author

      Hi Tina! Thanks so much! I’m sure the eggs can be swapped out, but I haven’t tested the recipe with a substitute yet. My guess is you could use aquafaba or applesauce. I haven’t had much luck using flax eggs in brownies, so I would go the aquafaba route first. Let me know if you try it! I’ll keep you updated when I do the same! xo

      Reply
  4. Katie

    Come to momma, you beautiful fudgy things. I just so happen to have all of the ingredients in my pantry right now. Coincidence? I think not!

    Reply
  5. Pingback: Links I Love #142 - Whatever WorksWhatever Works

  6. slywlf

    OMG – I am going to have to make a triple batch of these – one for me, one for my co-workers, and one to send home with my boss – with the recipe! He has a major sweet tooth and his wife is forever giving us grief for bringing in treats because he has zero self control LOL These I suspect just might win her approval 😉

    Reply
    1. Julia Post author

      Hi Vanessa! You can replace the coconut oil with full-fat coconut milk, olive oil, avocado oil, almond oil (etc), or ghee. Let me know how they turn out!

      Reply
  7. Pingback: Lately… – Zest for Life Wellness

  8. Pingback: Friday favorites – Zest for Life Wellness

Leave a Reply

Your email address will not be published. Required fields are marked *