The BEST Fudgy Sweet Potato Brownies

A few months ago, sweet potato brownies started showing up EVERYWHERE. So I tried them too. After a few rounds in the kitchen, adjusting and testing, I ended up with a version that actually feels like a real brownie. Just made a little differently. And that is how these Sweet Potato Brownies ended up here.

After a few years developing recipes, I have noticed something consistent. Chocolate brownies NEVER go out of style. My Ultimate Fudgy Chocolate Brownies are still one of the most made recipes on the site. But over time, the way I cook day to day has changed.

Why You’ll Love These Brownies

As many of you know, I lost a significant amount of weight, and one thing became very clear pretty quickly. Cutting out sweet treats completely just does NOT work. At least not for me.

I like dessert. I love baking, and I still want chocolate sometimes. So instead of removing those foods, I started looking for smarter alternatives. Recipes I could make more often without feeling like I had to “save them” for special occasions. These are not meant to be a “healthy brownie replacement.” They are just brownies that happen to be made a little differently.

I tested this recipe a few times until I finally figured out what actually makes these brownies fudgy, without blowing up the calories. The goal was something you could enjoy more often, not just once in a while.

I’m really into healthier recipes that still feel worth it. Savory dishes have always come more naturally to me. I started with simple, low carb Italian inspired sides. Desserts were harder at first, but once I nailed a citrus-forward dessert, the process finally made sense.

Why Roasted Sweet Potatoes?

For this recipe, the sweet potatoes are not just cooked. They are ROASTED. And that detail matters more than it sounds.

Roasting removes excess moisture and concentrates the natural sugars in the sweet potato. The texture becomes thicker and slightly drier, which is exactly what you want for brownies. Boiling does the opposite.

Boiled sweet potatoes absorb water, which can make the batter too loose and affect the final texture. That usually leads to brownies that feel soft or slightly gummy instead of dense and structured.

Roasted sweet potatoes give you a thicker mash that blends smoothly into the batter and helps create that classic fudgy center.

From an ingredient standpoint, sweet potatoes also work well for people who are looking for alternatives to traditional butter and refined flour. They add natural sweetness, fiber, and structure, which makes these brownies easier to incorporate into everyday baking without relying heavily on added fats.

If you need step-by-step instructions, you can see exactly how I roast and prep the sweet potatoes. I got you.

Ingredients

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• Sweet Potato: Think of sweet potato as the flour in this recipe. Once roasted and mashed, it gives the batter body and thickness. It helps hold everything together and creates that dense, fudgy texture brownies are known for. It is there for structure, not flavor.
• Peanut Butter: This replaces most of the butter. Peanut butter adds fat and moisture, which is what keeps brownies soft and rich. It also helps the batter stay smooth and prevents the final texture from feeling dry. It does the same job butter normally would, just in a different form.
• Maple Syrup: This acts as the main liquid sweetener. Unlike granulated sugar, maple syrup blends directly into the batter and keeps everything soft. It also adds a little moisture, which works well with the sweet potato base.
• Splenda: Sugar does a lot more than just sweeten brownies. It helps hold moisture, gives structure to the batter, and is a big reason why brownies turn out dense and fudgy instead of dry or cakey. Since we’re not using regular sugar here, we needed a sweetener that could step in and do some of that work. Splenda performs much closer to sugar in baking. It helps retain moisture, keeps the texture soft and fudgy, and doesn’t dry the brownies out. The result is a brownie that feels real and rich, just not overly sweet.
• Dutch Unsweetened Cocoa Powder: This particular cocoa powder is here for a reason. It gives the brownies that deeper, darker chocolate color and a smoother chocolate flavor. Dutch cocoa is less acidic than natural cocoa powder, which helps keep the texture softer and more balanced. It blends more evenly into the batter and works better with the other ingredients, giving the brownies a richer, fudgier feel instead of a dry or harsh chocolate bite.

Note: Everything else is listed in the recipe card below, but these ingredients are what really change how this recipe works.

Additions and Substitutions

This recipe is flexible in small ways, but the base ingredients are doing specific jobs. Changing them too much will affect the texture.

Peanut Butter

Peanut butter is the main source of fat in this recipe and helps keep the brownies soft and moist.

There’s no replacement for peanut butter, but if you are allergic to peanuts, unsweetened greek yoghurt or apple sauce are a great option.

Just keep in mind the texture may be slightly softer.

Maple syrup can be swapped for honey or agave since they behave similarly and add both sweetness and moisture.

Sweetener substitutions (why Splenda matters here)

In brownies, the sweetener isn’t just about sweetness. It affects texture, moisture, and that dense, fudgy bite you expect. Regular sugar helps brownies stay soft because it holds onto moisture and keeps the crumb from drying out.

That’s exactly why Splenda works so well in this recipe. Splenda behaves closer to sugar in baked goods. It helps the batter stay moist and gives you that “real brownie” texture. It’s also one of the reasons these brownies still feel soft and fudgy even after a night in the fridge. Instead of turning dry or gritty, they stay more moisturized and brownie-like the next day.

Other sweeteners don’t always do that, especially blends like Natvia or anything that’s mostly stevia + erythritol. Those tend to bake up drier and can cool into a firmer, sometimes slightly gritty texture. In a brownie, that can shift the result completely. You end up with something more crumbly or cakey instead of dense and fudgy.

How to make sure you’re using the right sweetener

If you’re swapping the sweetener, check the label first. This recipe needs a sweetener that behaves like sugar in the batter, not one that only adds sweetness.

• Best match: Allulose. Is the BEST sugar-free choice for brownies because it mimics the moisture and fudgy texture of real sugar.
• Be careful with: stevia/erythritol blends (Natvia-style). If that’s what you use, expect the brownies to come out noticeably drier and less fudgy, especially after chilling.

If your brownies come out dry, crumbly, or lose that fudgy center after they cool, the sweetener is usually the reason. For this specific recipe, using a sugar-like sweetener is what keeps the texture consistent and makes them taste like actual brownies, not a substitute.

How to Make Sweet Potato Brownies

1. Preheat and prep. Preheat the oven to 160°C (320°F). Line a 6×6-inch square baking pan with parchment paper and set aside.
   Tip: Spray the pan with non-stick baking spray before adding the parchment. This helps the paper stick in place and prevents it from sliding while you pour the batter.

2. Prep the sweet potato. Cook and mash the sweet potato, using the flesh only.
   Roasting is recommended for better texture and flavor.
   Mash until smooth.

3. When the sweet potato is ready, the skin should peel off easily, and the inside should be extremely soft and moist.

4. Mash the sweet potato in a bowl until smooth.

3. Mix the main ingredients
   Add the maple syrup, peanut butter, and vanilla to the mashed sweet potato. Stir until fully combined and smooth.

4. Add the cocoa powder, Splenda, baking powder, and finally the eggs.

5. Mix the dry ingredients with a whisk. Combine well until you have a thick, even batter.

6. Once all the ingredients are integrated, fold in ¼ (30 g) of the chocolate chips.

5. Fill the pan. Pour the batter into the prepared pan and spread evenly.
   Top with the remaining chocolate chips.

6. Bake. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. DO NOT OVERBAKE. The brownies will continue to set as they cool.

Note: If you want your brownies less fudgy, you can let them in the oven for 30 minutes in the oven, but be careful. You don’t want to overcook the brownies.

These brownies are simple, so you do not really need to dress them up.

Most of the time, I just slice them and keep them in the fridge for the week.

But if you want to serve them a little differently, here are a few easy options.

If you enjoy lighter desserts like these brownies, you’ll probably like a few of my other everyday treats too. My Healthy Banana Oat Muffins, and Flourless Peanut Butter Cookies are all recipes I make on repeat when I want something sweet without going overboard.

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