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Fudgiest sweet potato chocolate brownie topped with a scoop of homemade refined sugar free vanilla ice cream and syrup drizzle, healthy gluten free, flourless, no sugar added dessert

Fudgiest Sweet Potato Chocolate Brownies | Healthy, No added sugar

Annie, Healthy Food by Annie
Ultra fudgy, rich sweet potato chocolate brownies that are naturally sweetened, flourless and gluten free. These healthy brownies have a deep chocolate and orange flavour, no refined sugar and a melt in your mouth texture that tastes like a cosy dessert but feels so much better than a classic brownie.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling 40 minutes
Total Time 1 hour 25 minutes
Course Healthy Dessert, Healthy Snacks, Meal Prep
Cuisine Dairy-Free Option, Gluten-Free, Grain Free, Low-Carb, Paleo Option, Refined Sugar Free
Servings 12
Calories 180 kcal

Equipment

  • 1  22 cm x 22 cm baking pan (9 x 9 inch)
  • 160 C fan or 180 C conventional (320 F or 350 F)

Ingredients
  

  • ½ cup Butter or ghee 120 g
  • ⅓ cup + 2 tablespoons Cocoa or cacao powder 30 g
  • ⅓ cup + 3 tablespoons free chocolate chips 55 g
  • 3 large eggs
  • ¼ cup Sugar free maple syrup or maple syrup 60 ml
  • 1 ½ cups natural Sweet potato purée no oil added (see notes)
  • ¾ cup Brown monk fruit sweetener or coconut sugar 150 g
  • Zest of 1 medium orange

Topping

  • 45 gram Dark chocolate chopped (I use %90 dark)
  • 1 teaspoon tea spoon Brown monk fruit sweetener for topping optional

Instructions
 

  • Prepare the pan and oven
    Line a 22 cm x 22 cm baking pan (9 x 9 inch) with baking paper, leaving a little overhang on two sides so you can lift the brownies out later.Preheat the oven to 160°C fan (320°F). For a conventional oven use 180°C (350°F).
  • Melt the butter
    Add the butter or ghee to a large microwave safe mixing bowl. This will be your main brownie bowl.Microwave in short bursts of 20 to 30 seconds until the butter is fully melted but not too hot.
  • Add the chocolate chips and cocoa
    Add the sugar free chocolate chips straight into the warm melted butter. Stir until the chocolate chips start to melt and the mixture looks smooth and glossy. It is fine if a few small pieces of chocolate do not melt completely, they will melt into the batter and add a fudgy texture.Add the cacao or cocoa powder and the brown monk fruit sweetener to the mixture and whisk until fully combined.
  • Mix in the wet ingredients
    Add the eggs, sugar free maple syrup and sweet potato purée to the chocolate mixture. The sweet potato purée should be soft and at room temperature (see sweet potato note below).Add the orange zest and whisk or stir until everything is well combined. Do not over mix.
  • Transfer to the pan
    Pour the brownie batter into the prepared pan. Use a spatula to spread it into the corners and smooth the surface.
  • Add the chocolate topping
    Chop the dark chocolate into small to medium pieces and scatter evenly over the top of the batter.If you like, lightly sprinkle about 1 teaspoon of brown monk fruit sweetener over some areas of the top. This gives a pretty effect with some glossy chocolate pieces and some slightly sprinkled, darker chocolatey patches.
  • Bake
    Bake for about 30 minutes in total.• Bake the first 25 minutes at 160°C fan (320°F).• Reduce the temperature to 110°C (230°F) for the last 5 minutes.Turn the oven off and leave the brownies inside for another 5 minutes before removing the pan from the oven.
  • Cool and slice
    Let the brownies sit in the pan for about 10 minutes. Carefully lift them out using the baking paper and place on a wire cooling rack.Allow to cool for 20 to 30 minutes before slicing.If you like them very fudgy and soft you can serve them while they are still slightly warm. For a firmer texture, let them cool completely and then chill in the fridge.
  • Serve
    Serve plain or with a scoop of refined sugar free vanilla ice cream on top. I love them warm with ice cream and also chilled from the fridge over the next few days.

Notes

Note on Sweet Potato Purée
If you need to make the sweet potato purée:
  • Peel the sweet potato using a vegetable peeler to remove the skin completely.
  • Slice the sweet potato into thin round pieces, about 10 mm thick.
  • Place the slices on a baking tray lined with baking paper.
  • Bake at 200°C (400°F) for 12–15 minutes, or until the slices are soft and a fork goes in easily.
  • Blend or mash the cooked sweet potato with a hand mixer or stick blender until smooth and creamy.
  • Let the purée cool fully to room temperature before adding it to the brownie batter.
    (If it’s warm or hot, it can affect the texture and may start to cook the eggs.)
 
Nutrition per serving: 1 of 12 servings
Calories: 180 kcal, Protein: 2.4 g, Carbohydrate: 9.7 g, Net Carb: 6.6 g, Sugars: 1.1 g, Fat: 14.4 g, Saturated Fat: 7.3 g, Fiber: 3.1 g,
 
Nutrition Facts Notes:
✔️ Low in added sugar. Sweetness comes from monk fruit, sugar-free chocolate, and natural sweet potato.
✔️ Butter or ghee provides rich saturated fat, but no trans fats.
✔️ Sweet potato purée contributes natural carbs, fiber, and micronutrients like vitamin A and potassium.
✔️ Sugar-free chocolate chips and syrup help keep glycemic impact low.
✔️ Contains antioxidant-rich cacao from cocoa powder and 95% dark chocolate.
✔️ Orange zest adds flavor without sugar or significant calories.
✔️ Gluten free and grain free.
✔️ Suitable for low-sugar or lower-carb lifestyles depending on portion size.
✔️ Contains potential allergens: dairy (butter or ghee), and chocolate.
 
These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
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