I’m so excited to share these gluten-free sweet potato brownies with you. They are rich, chocolatey, and properly fudgy, with little pools of melted dark chocolate, crunchy pecans, and bursts of fresh raspberries throughout. Sweet potato might sound unexpected in a brownie, but it makes the texture unbelievably luscious while adding extra nutrients and natural sweetness. This is one of those “make once, and it’s in the rotation” recipes, especially when you want a dessert that feels a little more nourishing without sacrificing any of the indulgent brownie vibes.
Why I love this recipe (as a nutritionist)
- Gluten-free and still fudgy: buckwheat flour gives structure without drying the brownies out, so you get that rich, soft center.
- Fiber-supportive dessert: sweet potato, cacao, and pecans all contribute fiber to help keep this treat more satisfying.
- Antioxidant-rich ingredients: cacao and raspberries bring polyphenols that support overall health, including skin and gut health.
- Plant-based and dairy-free: soy milk and dark chocolate keep things creamy and decadent without dairy.
Ingredient notes
- Sweet potato: the secret to that fudgy texture. Mash it until very smooth so the batter stays silky and even.
- Dark chocolate: using chopped chocolate (instead of only melted) gives you those little molten pockets throughout. If you love extra texture, keep a few bigger chunks.
- Buckwheat flour: naturally gluten-free with a deeper, slightly nutty flavor that works so well with chocolate. It keeps the brownies sturdy without being cakey.
- Raw cacao powder: adds intense chocolate flavor and antioxidant benefits. Cocoa powder also works if that’s what you have.
- Raspberries and pecans: raspberries bring brightness and contrast, pecans add crunch and richness. If you are out of pecans, walnuts also work beautifully.
How to make this recipe (summary)
Start by cooking the sweet potato until very tender, then mash until completely smooth.
Melt half the chopped dark chocolate, then mix it through the warm sweet potato until glossy and fully combined.
Mix in the maple syrup, coffee, and vanilla, then add the dry ingredients and stir until just combined. Gradually pour in the soy milk to create a smooth batter.
Fold in most of the pecans and chocolate, then gently fold in the raspberries last so they keep their shape. Add the mixture to a lined 8 x 8-inch pan.
Top with the remaining pecans, some dark chocolate, and raspberries, and bake until set on top but still fudgy in the center. Cool for at least 30 minutes before slicing. View recipe card below for detailed instructions.
Variations and tips
- Go extra fudgy: slightly underbake rather than overbake. These are meant to have a soft center.
- Chocolate chunks matter: keep some larger chocolate pieces in the batter for those melty pockets after baking.
- Berry swaps: raspberries are perfect here, but chopped strawberries also work.
- The perfect pairing: serve them with vanilla ice cream and extra berries.
- Storage tip: keep them in an airtight container in the fridge for up to 5 days. They get even fudgier as they chill.
- If you like this recipe, you’ll also love our No Bake Mini Chocolate Tart, or Healthy No-Bake Brownies (Vegan/Dairy-free/GF).
Why you’ll love these GF sweet potato brownies TL;DR
- Fudgy center
- Gluten-free
- Chocolate chunks
- Berry contrast
- Easy prep
FAQ
- Are these brownies gluten-free? Yes. They are made with buckwheat flour, which is naturally gluten-free.
- Can I skip the coffee? Yes. Use 1 tbsp water plus 1 tsp instant coffee, or substitute 1 tbsp extra milk. Coffee mainly deepens the chocolate flavor.
- Can I use cocoa powder instead of cacao? Yes. Cocoa powder works well here. The brownies will still be rich and chocolatey.
- How do I store sweet potato brownies? Store in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for a few minutes before serving if you prefer a softer bite.
- Why are the brownies still soft in the middle? This recipe is designed to be fudgy. The center will not bake through like a cakey brownie, and that is the goal.
GF Sweet Potato Brownies
These gluten-free sweet potato brownies are rich, fudgy, and naturally sweetened with maple syrup. Buckwheat flour and cacao create a deep chocolate flavor, with pockets of melted dark chocolate, crunchy pecans, and juicy raspberries in every bite.
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Equipment
- Medium pot
- Mixing Bowl
- Microwave-safe bowl
- 8 x 8-inch baking pan
- Parchment paper
- spatula
Ingredients
Brownies
- 10.5 oz (300 g) sweet potato - raw
- 5 oz (150 g) dark chocolate - roughly chopped, divided in 2
- ½ cup (120 ml) maple syrup
- 1 tbsp (15 ml) brewed coffee - or 1 tbsp water plus 1 tsp instant coffee
- 1 tsp (5 ml) vanilla extract
- 1 cup (120 g) buckwheat flour
- ⅓ cup (30 g) raw cacao powder
- ½ tsp (2 g) baking soda
- ½ tsp (2 g) baking powder
- sea salt - pinch
- 1 cup (240 ml) dairy-free milk - I use soy
Fold in and toppings
- 1 cup (110 g) pecans
- 1 cup (125 g) raspberries
Instructions
- Cook the sweet potato: Peel the sweet potato, then chop into small cubes. Add to a pot, cover with water, bring to a boil, then cook for 15 minutes or until very tender. Drain well, then mash until smooth.
- Preheat the oven: Preheat to 350°F (180°C) fan-forced. Line an 8 x 8-inch (20 x 20 cm) baking pan with baking paper.
- Melt the chocolate: Add half (75 g) of the chocolate to a heatproof bowl. Melt in the microwave in 30-second intervals until melted, stirring in between to avoid burning.
- Mix with the sweet potato: Add the melted chocolate to the mashed sweet potato and stir until fully integrated. Add maple syrup, coffee, and vanilla extract and mix until smooth. Add buckwheat flour, cacao, baking soda, baking powder, and salt. Mix until just combined. Gradually incorporate the milk, stir until you get a smooth batter.
- Fold in the mix-ins: Reserve a few pecans, raspberries, and a little of the chopped dark chocolate for topping. Fold in the remaining pecans and chopped chocolate until just integrated, then gently fold in the raspberries last.
- Bake: Pour the batter into the prepared pan. Top with extra chopped chocolate, pecans, and raspberries. Bake for 30 minutes, on the middle rack of the oven.
- Cool and serve: Let cool in the pan for at least 30 minutes, then slice. It is delicious with vanilla ice cream and extra berries, the flavors really complement the richness of the brownies.
Notes
Oven note (fan-forced vs conventional): This recipe is written for fan-forced. All ovens vary, so keep an eye on the brownies the first time you make them. As a rule of thumb, to convert fan-forced to conventional, increase the temperature by about 20°C (35°F). Rotate the tray halfway through to ensure even baking.
Soy-free option: Use oat or almond milk instead of soy milk.
Chocolate texture: I like to keep some bigger chunks of chocolate in the batter, so you get little pools of melted chocolate when you bite into them.
Fudgy center: This is a fudgy brownie. The center will not cook completely through, and it will stay soft and fudgy, that is exactly what we want.
Storage: Store in an airtight container in the fridge for up to 5 days.
Your Creations
Did you have success with this recipe? We’d love to see it! Just leave a comment and attach a pic!
