Craving something sweet but still trying to eat health? Same bestie. These flourless sweet potato banana brownies might just hit the spot. Now, let me be honest with you: these are not going to taste exactly like a classic, buttery, sugar-loaded brownie, and I’m not about to sit here and lie to you. But they are chocolatey, fudgy, naturally sweet, loaded with chocolate chips, and they absolutely satisfied my sweet tooth. Made with a sweet potato and a banana, they’re a fun way to enjoy something sweet while still feeling good about what you’re eating. Sometimes you don’t need the exact thing you’re craving. You just need something delicious enough to make the craving hush.
Flourless Sweet Potato Banana Brownies
Rich, fudgy brownies made with sweet potato, banana, cocoa and chocolate chips. No flour needed, and they’re so good you’ll forget there’s a vegetable in there!
Equipment
- 9×9-inch baking pan
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Fork or potato masher
- Whisk
- Spatula
- Small microwave-safe bowl for melting chocolate
Ingredients
Brownie Batter
- 2 large ripe bananas very spotty and mashed
- 1 1/2 cups mashed sweet potato cooked, drained very well and completely smooth
- 4 large eggs
- 2/3 cup unsweetened cocoa powder
- 1/4 cup no sugar added dark chocolate Brand: Bake Believe, melted
- Just under 1/3 cup Swerve Brown Sugar
- 5 tablespoons butter melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup no sugar added milk chocolate chips Brand: Bake Believe
Chocolate Chip Topping
- 1/4 to 1/3 cup no sugar added chocolate chips Bake Believe, for topping
Instructions
- Get That Oven Hot: Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving a little overhang so you can lift those beautiful brownies out later.
- Make That Sweet Potato Silky: Cook the sweet potatoes until completely tender, then drain them really well. Mash until smooth and measure out 1 1/2 cups. This is important, friend. We want brownie batter, not sweet potato casserole texture.
- Mash the Sweetness: Add the mashed bananas and sweet potato to a large mixing bowl and stir until smooth and well combined.
- Bring in the Good Stuff: Add the eggs, melted butter, vanilla and Swerve Brown Sugar. Whisk until everything is beautifully incorporated and the mixture looks smooth.
- Make It Chocolatey: Add the cocoa powder, baking powder and salt. Stir until you have a thick, rich chocolate batter. Your kitchen is about to start smelling like somebody knows what they’re doing.
- Double Down on Chocolate: Stir in the melted dark chocolate and 1/2 cup chocolate chips. That melted chocolate is our little secret weapon for making these taste rich instead of like a brownie that went to therapy and came back too healthy.
- Fill the Pan: Pour the batter into your parchment-lined pan and spread it evenly from corner to corner.
- Give Them the Chocolate Chip Crown: Sprinkle 1/4 to 1/3 cup chocolate chips evenly over the top. Gently press them into the surface just enough to help them nestle into the batter. Do not bury them. We want those pretty, glossy chocolate chips showing off on top.
- Bake Until Fudgy: Bake for 22 to 28 minutes, or until the edges are set and the center is still slightly soft. Do not wait for the center to look completely firm. That’s how we end up with dry brownies, and nobody invited dry brownies to this party.
- Let Them Set: Remove the brownies from the oven and allow them to cool completely in the pan before slicing. They’ll continue setting as they cool, giving you that soft, fudgy texture.
- Slice and Serve: Lift the brownies out using the parchment paper, slice into 16 squares and prepare yourself for the inevitable, “Wait… these have SWEET POTATO in them?”
Notes
* Store cooled brownies in an airtight container in the refrigerator for up to 5 days.
* For an extra fudgy texture, refrigerate them before serving.
* You can use dark, semi-sweet or milk chocolate chips depending on how sweet you want them.
* The sweet potato should be drained very well after cooking. Excess water can make the brownies too soft.
* For the prettiest chocolate chip topping, add the chips **before baking**, just like we did for your batch.
* If you want an extra chocolatey finish, a tiny sprinkle of flaky salt on top after baking is absolutely welcome. 🍫
* For an extra fudgy texture, refrigerate them before serving.
* You can use dark, semi-sweet or milk chocolate chips depending on how sweet you want them.
* The sweet potato should be drained very well after cooking. Excess water can make the brownies too soft.
* For the prettiest chocolate chip topping, add the chips **before baking**, just like we did for your batch.
* If you want an extra chocolatey finish, a tiny sprinkle of flaky salt on top after baking is absolutely welcome. 🍫