Healthy Sweet Potato Brownies made grain-free, refined sugar-free, dairy-free and flourless! This moist and rich fudge brownie recipe is made with wholesome ingredients for everyday eating and special events alike!

Stack of sweet potato brownies - a closeup on the brownies sprinkled with sea salt.

You’re looking at magical Disappearing Brownies!

Disappearing because these luscious lumps last approximately 15.32 seconds in any household. 

Which is about the exact amount of time it takes to consume a batch of brownies without looking like you’re in a food competition. 

Well…I suppose that’s debatable.

Truly, my partner and I consume treats like this with much gusto. We’re both wholeheartedly obsessed with both chocolate and sweet potatoes. 

And let me just tell you. These healthy sweet potato brownies are simply sensational.

We both had to pry ourselves away from the brownie pan. And even still, our resistance was futile because neither of us couldn’t stop at one. 

I enjoy these more than regular brownies made with gluten free all purpose flour!

Tray of sweet potato brownies fresh out of the oven with a golden napkin to the side, sprinkled with sea salt.

Recipe Highlights:

Entirely flourless, grain-free, refined sugar-free, dairy-free, paleo and so easy to make, these fudgy brownies are an absolute win all the way around. 

This is one of those recipes you can safely serve at any gathering and feel assured there won’t be someone raising their hand to ask if it fits their laundry list of dietary restrictions.

The simple ingredients are wholesome, easy to find at any grocery store, and have folks with food allergies in mind.

I jest, but I’m typically that inquiring party who wants to know the ingredient details. 

The main ingredient in this sweet potato brownie recipe is mashed sweet potato, which means they’re made with a vegetable, so basically we’re talking about health food here.

In all seriousness, the health benefits of sweet potatoes spread far and wide. 

Sweet potatoes contain more potassium than bananas (fun fact!), They are also a great source of complex carbohydrates, fiber, Vitamin A, Vitamin C, Vitamin B6, Manganese, and more!

Not to mention, sweet potatoes are remarkably satiating. When pairing the sweet potatoes and almond butter in these brownies, you’re left with a remarkably filling dessert or treat. 

Vertical image of sliced sweet potato brownies.

Let’s do a deep dive into the ingredients for healthy sweet potato brownies!

Ingredients for Healthy Sweet Potato Brownies:

Sweet Potatoes: The star of these brownies! Sweet potato puree adds moisture and bulk to a brownie, which helps take the place of oil (or butter) and also flour. Cook your sweet potato up to 5 days ahead of time.

Almond Butter: Used as the healthy fat source in the brownies, unsweetened almond butter plays a crucial role in bringing richness and gooey texture to these dairy-free brownies. You can replace it with any nut or seed butter you like.

For nut-free sweet potato brownies, make my Paleo Sweet Potato Brownies, which are made with coconut oil and coconut flour.

Pure Maple Syrup: Keeping these healthy brownies refined sugar-free, we use pure maple syrup as the sweetener.

Eggs: A couple large room temperature eggs help fluff up the brownies and ensure they hold together when sliced. I haven’t tested a vegan sweet potato brownies recipe yet, but I imagine you could replace the chicken eggs with flax eggs to make super gooey vegan brownies.

Vanilla Extract: Adding warmth and subtle nuance to the brownies, a little vanilla extract provides a beautiful flavor. Skip it if you don’t have it on hand.

Cocoa Powder: The rich dark chocolate portion of this recipe comes from cocoa powder. I use raw cacao powder, which has a creamier (less bitter) flavor than regular cocoa powder, but stick with whatever powder you like. Dutch process cocoa powder works great too.

Baking Soda: A tiny amount of baking soda acts as the leavening agent for these brownies. We don’t use too much to avoid a cake-like texture. Just enough to give a little crispy edge to the brownie.

Ground Cinnamon (optional): Do you love cinnamon and chocolate together? I do! If you’re like me and enjoy a dash of cinnamon in a baked treat, toss some in. If not, skip it!

Sea Salt: Salt is that supporting ingredient that lifts up every other ingredient where it belongs. Essentially, it brings powerful flavor to the brownies. Don’t skip it for the best results!

Chocolate Chips: Adding even more chocolatey goodness and also fudgy texture to the brownies, one cup chocolate chips provide amazing pockets of joy. I use semi-sweet chocolate chips but you can also use dark chocolate chips, sugar-free chocolate chips, paleo friendly chocolate chunks, you name it.

Hand holding a sweet potato brownies

Now that we’re experts on this healthy brownie recipe, let’s bake it!

How to Make Healthy Sweet Potato Brownies:

Cook the sweet potato according to your preferred method. I chop mine into large chunks and boil it in water for 15 to 20 minutes, or until the chunks of potato are very tender. Allow the potato to cool (I transfer it to a sealable container and refrigerate it). Once cool, remove and discard the peel.

Cooked sweet potato chunks in a colander.

Note: you can cook the potato and refrigerate it up to 5 days in advance.

Preheat the oven to 350 degrees F and line a 9-inch square baking pan with parchment paper.

Mash the sweet potato into a bowl or measuring cup and measure out 1 cup of mashed potato.

Mashed sweet potato in a measuring cup

Add the mashed sweet potato to a large mixing bowl along with the almond butter, eggs, pure maple syrup and vanilla extract and stir well until everything is well-combined (wet ingredients).

Note: you can use a food processor to make this brownie batter if you prefer doing so over a mixing bowl!

Stir in the cocoa powder, baking soda, sea salt, and ground cinnamon until a thick creamy batter forms (no need for a separate bowl here).

Sweet potato brownie batter in a red mixing bowl.

Add in the chocolate chips and stir until they are well-incorporated into the batter.

Sweet potato brownie batter in a mixing bowl with chocolate chips on top.

Pour the brownie batter into the prepared baking pan and spread it into an even layer.

If desired, sprinkle with extra chocolate chips.

Parchment lined baking pan with brownie batter in it, ready to go into the oven.

Bake on the center rack of the preheated oven for 23 to 28 minutes, or until the brownies reach desired level of doneness. For fudgy, gooey brownies, bake for 23 minutes.

Tray of sweet potato brownies fresh out of the oven.

Allow the brownies to cool completely (at least one hour) before slicing and serving. You can slice the brownies before they have finished cooling if you’d like, but the slices won’t hold together quite as well. If you’re fine with that, proceed!

Serve with a scoop of ice cream for an even more decadent dessert.

Store any leftover brownies in an airtight container (or a zip lock bag) in the refrigerator for up to 5 days. These brownies also freeze very well! Freeze them in a zip lock bag for up to 3 months.

Big hunks of brownies sitting on a white backdrop.

And so here we are with a decadent treat that’s suitable for any occasion. School lunches, daily dessert for your sweet tooth, a lovely sharable treat at holiday gatherings…breakfast (wink wink) and more.

So the next time you find yourself deep in a chocolate craving, whip up a batch of these flourless sweet potato brownies!

Stack of sweet potato brownies sprinkled with sea salt.

If you love brownies, check out these delicious gems from the brownie archives! They are all tried and true reader favorites, each with its own list of fabulous characteristics. 

More Healthy Brownie Recipes:

Enjoy this ooey gooey sweet potato fudge brownie experience!

Stack of sweet potato brownies - a closeup on the brownies sprinkled with sea salt.

Healthy Sweet Potato Brownies

4.41 from 254 votes
Delicious moist and fudgy Healthy Sweet Potato Brownies that are made with all wholesome ingredients! These delicious brownies are flourless, dairy-free, and refined sugar-free, so you can feel great about this guilt-free treat!
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12

Ingredients

Instructions

  • Cook the sweet potato according to your preferred method. I chop mine into large chunks and boil it in water for 15 to 20 minutes, or until the chunks of potato are very tender. Allow the potato to cool (I transfer it to a sealable container and refrigerate it). Once cool, remove and discard the peel. Note: you can cook the potato and refrigerate it up to 5 days in advance.
  • Preheat the oven to 350 degrees F and line a 9-inch square baking pan with parchment paper.
  • Mash the sweet potato into a bowl or measuring cup and measure out 1 cup of mashed potato.
  • Add the mashed sweet potato to a large mixing bowl along with the almond butter, eggs, pure maple syrup and vanilla extract and stir well until everything is well-combined (wet ingredients).
  • Stir in the cocoa powder, baking soda, sea salt, and ground cinnamon until a thick creamy batter forms (no need for a separate bowl here).
  • Add in the chocolate chips and stir until they are well-incorporated into the batter.
  • Pour the brownie batter into the prepared baking pan and spread it into an even layer. If desired, sprinkle with extra chocolate chips.
  • Bake on the center rack of the preheated oven for 23 to 28 minutes, or until the brownies reach desired level of doneness. For fudgy, gooey brownies, bake for 23 minutes. Brownies are best when baked to an internal temperature of 180 degrees Fahrenheit. Insert a digital thermometer into the center of the brownies and wait until the numbers stop moving to get an accurate read on their temperature.
  • Allow the brownies to cool completely (at least one hour) before slicing and serving. You can slice the brownies before they have finished cooling if you’d like, but the slices won’t hold together quite as well. If you’re fine with that, proceed!
  • Serve with a scoop of ice cream for an even more decadent dessert.

Video

Notes

Store any leftover brownies in an airtight container (or a zip lock bag) in the refrigerator for up to 5 days.

Nutrition

Serving: 1(of 12) · Calories: 336kcal · Carbohydrates: 37g · Protein: 8g · Fat: 19g · Fiber: 4g · Sugar: 14g
Author: Julia
Course: Brownies & Bars
Cuisine: American
Keyword: dairy-free brownies, flourless brownies, fudge brownie recipe, gluten free sweet potato brownies, healthy brownie recipes, healthy dessert recipes, healthy sweet potato brownies, paleo desserts, paleo sweet potato brownies
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. Truly? The recipe is awesome..but having alternatives to ingredients would be better as not all have access to almond butter etc

    1. Hi there! I mention in the blog post that you can replace the almond butter with any type of nut or seed butter, including peanut butter, sunflower seed butter, cashew butter, etc. 🙂 Hope that helps! xoxo

  2. Good morning. I made these sweet potato brownies yesterday and they’re amazing! I used mixed nut butter. You bet having one with coffee! Thanks for the recipe 😊.Nell Clymer.

    1. I’m so happy to hear it, Nell! They’re seriously one of my favorite desserts of all time…I struggle to think of anything better! 🙂 xoxox

  3. I know it’s hard to believe but I’m just not a big chocolate fan. How do you think it would affect the batter if I didn’t use cocoa. What I need to add something else to firm up the batter? I think this recipe has the potential to make great blondies but I’m just not sure how to make the batter work. Any thoughts?

    1. Hi Patricia! I think replacing the cocoa powder with an equal amount of almond flour or cassava flour would do the trick! If you want to use a GF blend, I would add slightly less (say 1/2 cup to start) since they tend to be fairly absorbent. Hope you enjoy!! xoxox

  4. I am excited about making these because these are 2 of my favorite things, sweet potatoes and brownies. However, I am interested in knowing if I could eliminate the chocolate chips?

    1. Hi Theressa! You can definitely omit the chocolate chips! The brownies won’t be as sweet or fudgy but they will still be nice and rich! Hope you love them! xoxo

    1. Hi JJ! Another reader tried flax eggs and said they turned out well. Just be sure to allow the brownies to cool completely before slicing them or else they have a tendency to crumble 🙂 xoxox

  5. I used flax egg, taste amazing!! I couldn’t wait for them to cool so it didn’t hold shape very well when I was cutting ( could have also been the fact that I used flax egg).
    Will definitely make again!!!

    1. I’m so thrilled you like them, Darcy! I know it’s so hard to let them cool to set up! It does make all the difference in keeping them held together nicely. Nevertheless, I’m so happy you enjoy the recipe with flax eggs! Thanks so much for reporting back xooxoxox

  6. I am diabetic so replaced maple syrup with erythritol granulated. They were so good, no one could believe that they had no added sugar, no flour and were made with sweet potato! I just made them for the second time. So good with sugar free ice cream! So good by themselves! Wow!

    1. I’m so happy you enjoy them! It’s great to know they work out well with erythritol – this is so helpful to others who want to try the same thing! xoxox

  7. Super skeptical but wanted to give it a shot. I substituted unsweetened peanut butter for almond butter since I had it on hand. Also only used about 1/2 cup of Lily’s semi-sweet chocolate chips. So delicious! Very pleasantly surprised. Give it a try!

  8. I have lots of canned pumpkin left, do you think it would work instead of the sweet potato? I think the pumpkin my be a little more wet than the sweet potato.

    1. Hi Methia! I would try using slightly less canned pumpkin and see what the batter is like. If it needs more, you can always add more. 🙂 I bet they will turn out great with pureed pumpkin!

  9. These may be the best brownies ever, healthy or not! I made them 2 days ago and took some to work where they were devoured and one of my coworkers asked for the recipe. I will definitely be making these again very soon; they are rich, moist and dangerously delicious (dangerous because I want to keep eating the whole pan)! Good thing I can get the almond butter and maple syrup at Costco.

    1. I feel the same way, Susan! I have a difficult time stopping at one. They’re just so rich and fudgy! So happy you and your coworkers enjoy the brownies! xoxo 🙂

  10. This was my first time making sweet potato brownies and they were awesome! I used peanut butter rather than almond. I will definitely be making them again

  11. These have got to be the best/healthiest brownies I have ever had. The brownies are more like a cake texture than a fudge brownie, but I do not mind. They are worth making for friends, families, parties, and even just for myself. I am definitely going to be making these more often. Also, I substituted maple syrup for honey, for natural sugar, and it came out great.

    1. I’m so thrilled you enjoy them, Kaden! Thanks so much for sharing your changes – this is super helpful to those who want to try the same thing. So happy you’re loving them! xo

  12. I ended up doubling the recipe but didn’t quite have the bough almond butter so I added some flour, and they are still insanely fudgey!

  13. Wow – so glad I tried these. I’m on an elimination diet, and it’s my birthday, so I was looking for something to bake that would fit within the plan. I normally eat all the things, and bake with reg ingredients, so I honestly didn’t have high hopes that I would be crazy about the outcome, but figured it was worth a shot. I used cashew butter and 3 egg yolks (again, limitations) and probably only just over half the chocolate chips, and these turned out rich and fudgy – incredible taste. I also used a tablespoon or so of black cocoa. I also underbaked by a few minutes out of caution, and when I make these again, I’ll adjust accordingly.
    Grain and dairy free for the win. Thanks so much for sharing!

    1. Wahoo! Sounds like a great success story to me! I love that the brownies turn out tasting so decadent in spite of using all whole food ingredients. Thrilled you can enjoy them on your elimination diet! xo

    2. @Julia, I’m on an elimination diet, too, but can’t use almond, cashew, or peanut. Thinking about using avocado. Can that be used 1-1 do you think?

  14. Thank you so much for all these recipes!! I feel like I’ve found my “home” for recipes! So glad you’ve adapted so many recipes I love into being much more healthy but still delicious!
    Can’t wait to try these!

    1. Hi Sophia! I don’t use sugar-free dairy-free chocolate chips, but you certainly can! Any type of chocolate chips that you love will work in the brownies 🙂 Enjoy!

  15. Wow. I made these last week and could not get over how good they are! It was almost like I had icing on top with a cake type center that was gooey!

    1. Hi Alice! I haven’t tested it myself, but I believe the brownies would turn out even gooeier, which may actually be very nice! If you’re okay with the texture being less fluffy and more fudgy, it’s worth trying. If not, I would google a different recipe to be sure the brownies turn out as expected 🙂 Happy baking!!

  16. Wow. So good. I used a sugar free hazelnut-cocoa spread instead of almond butter, and added pecans, and these are amazing. Mine turned out cakey, but I think I used the wrong measuring spoon, I think I grabbed 1/2 tablespoon instead of 1/2 teaspoon. I’m in love either way.

    1. Ooh, the hazelnut spread sounds amazing! I’ll have to try that myself! So happy you enjoyed the brownies! xo

    2. @Julia, is sweet potato the same as yam? In Asia, our sweet potato is not the same as yam. Here in America I only see yams
      Thank you

      1. Hi Ava! There isn’t a noticeable difference in the flavor and texture between yams and sweet potatoes, so you can use them interchangeably in baked goods. The two plants are different but the end result is very similar 🙂

  17. These are spectacular. I made them over the weekend using butterscotch chips and peanut butter as that was what I had handy. Hubby and I were both mildly skeptical but we haven’t gone wrong with other Roasted Root recipes we’ve tried. These will definitely be regular occurrences in our house.

    1. Aww I love that! I’m thrilled you took the leap of faith and it worked out. I must try the brownies with butterscotch chips – that sounds amazing!

  18. Omg I made these for my menstrual cycle and they were amazing!! So dense and moist and fluffy. Perfect for a sweet craving when you want to eat healthy

    1. Aww I love that! So thrilled to hear you enjoy the brownies, and cheers to feeding those cravings! xo

  19. these are amazing, my family couldn’t believe they had sweet potato in them!! thank you for all you do 🤍

  20. I’ve made this 3 times and I and everyone that eats it LOVES it…Because I make it fir potluck and almost all want more!!! I double the recipe but haven figured how m7ch longer to cook? Mine have always turned out gooey; like eat with a spoon!! Everyone still loves them and I continue to 8ncrease bak8ng time bit just was hoping to get your input!, By the way I lived on other side of lake in Tahima for 20 years!! Have lived in Grass Valley for 35 years now!!

    1. I’m so happy to hear you’re enjoying the brownies! This is one of my favorite dessert recipes on my site so I’m thrilled to hear you and your friends/family are enjoying it too. If you’re baking the bigger batch in a 13″ x 9″ pan, the brownies should take about 35 to 40 minutes. That’s awesome you lived in Tahoma – that’s actually one of my favorite parts of the lake to visit – it’s so quiet and serene over there. And Grass Valley is beautiful too! I visit that area ever so often as well. xoxo

  21. my stepdad sent me this recipe because he wanted me to make these for him. Well today I did and he loved them! Even I was surprised at how good they were despite no sugar (aside from the chocolate chips) I’ll definitely be making these again soon!

    1. I’m so thrilled to hear you and your stepdad enjoy the brownies! Thanks so much for swinging back around to share your experience! xo

  22. Freakin delicious. Didn’t have almond butter so I did all natural peanut butter and cooked for about 28-30 min to get them to be nice and cakey. My new go to brownie recipe!!!

    1. I’m so happy to hear you enjoy the recipe, Emma! Also great to know that it works well with natural peanut butter too – this is very helpful information! xo

  23. I tried making these but they were very confusing and there were no measurements, and when the brownies came out they tasted really bad. I did not enjoy making them and I was really excited to at first because I would like to eat healthier options to serve at a party, but sadly it did not live to the satisfaction that you showed on the screen. I’m sorry for giving such a negative review, but can you please show me some sort of measurement and example of instruction for this recipe?

    1. Hi Bill, You must scroll to the recipe card at the bottom of the post to get to the measurements and instructions. You can either click the “Jump To Recipe” button at the top of the article, which will take you right to the recipe, or you can simply scroll down until you see the recipe card, which is at the bottom of the article. Let me know if you’re still unable to find it.

  24. Sweet potato: Do you mean the yellow or the orange?
    To some people sweet potato is yellow and yam is orange. The opposite for some people.

    1. Hi there! I use either yams or white sweet potatoes for the brownies 🙂 Both will work in this recipe interchangeably. xo

  25. THESE ARE SO GOOD!!!!
    I skeptically made a batch not thinking they would be good. Usually when you make brownies from scratch if you don’t add a crap-tun of sugar they taste really bitter because of the cocoa. These brownies don’t have any regular sugar at all—instead just maple syrup (and I guess the sweet potato is sweet too haha).
    Anyway, I was adding my maple syrup and realized I only had about 4/5 of the 2/3 of a cup that I needed… more panic.
    I ended up just making them (I baked them for 35 mins instead of 25min) and hoped for the best.
    Best brownies I’ve ever had. Even comparing them to regular ones.
    The flavor is so rich and the texture is perfectly smooth and moist yet firm. They taste like a dark chocolate bar but with an incredible texture.
    Will never go back to regular brownies.
    Thank you Julia!!!

    1. @Jimena, , do these have a strong peanut or almond butter / chocolate flavor or is more of a rich chocolate flavor with hint of the nut butter flavors?

  26. I made these. You should make these. I’m an ok cook, I’m not a baker. These were sooooo good. I tripled the batch and ended up using three different types of nut butters because I ran out of almond butter. All these flavors come together and create chocolate brownies. It’s weird. There’s no sweet potato, maple syrup, or peanut butter taste. They’re gooey, soft and decadent. Make these brownies.

    1. Hi Diana! Great success! I’m thrilled you enjoy the brownies 🙂 I can’t taste the almond butter or sweet potato either so they are quite the fun little surprise for me too. Thanks so much for following up with your experience! xo

    2. @Diana, ah I literally just asked this question about the nut butter flavor. Should’ve kept scrolling first, thank you for commenting this!!

      1. Happy you found the answer you needed 🙂 If you use peanut butter you’ll be able to taste a little bit of peanut butter flavor; however with almond butter you get mostly rich chocolate flavors. Enjoy! xo

    1. Thanks so much for sharing 🙂 I haven’t tested the recipe using a glass pan yet so I’m not sure what the time difference would be. If you end up trying it again, feel free to update us with the bake time xo

  27. I can’t say enough about your website!! I love the recipes. Current situation….Brownies in the oven and next will be the Cranberry Pistachio Vegan Shortbread Cookies!!! Thank you for sharing…

    1. Thank you, Denise! Your kind words are so encouraging and they mean a lot to me. I hope you enjoy the brownies and the shortbread! xo

  28. I switched the almond butter for PB2 with Hemp Seed Oil to get the balance of healthy fats, and it is still amazing with half the calories and more protein! Delicious!

    1. Ooh, amazing! What a brilliant idea 🙂 I’ll have to try that myself – always game for more protein and less calories! xoxo

  29. Thank you for the recipe. I made these yesterday and they are simply amazing. I substituted the almond butter with almond flour, added 1/2 cup fat free milk (not sure it was needed) and also used dark chocolate chips instead. It is such a delicious treat. Thank you!

    1. Hi Cindy! I haven’t tested the recipe using regular butter so I’m not sure how it would turn out. Off the cuff, I’m betting you’d need to make some changes to the recipe. For instance, I would start with 1/2 cup of butter instead of 1 cup and see what the consistency of the brownie batter is like. I’m betting they would turn out very dense, but if you’re okay with that, I say it’s worth a try. I’m also wondering if you’d end up needing to add some sort of flour like GF AP flour or almond flour. If you want to play it safe, I would google a different recipe. Otherwise, with some experimentation, it could work 🙂 xo

  30. I made these and used my powder cooking chocolate but I think it was dark. I would not reccomend. They were very bitter. I will try cocoa next time.

  31. I wasn’t sure what to expect with these but OH.MY.GOSH….they’re delicious!! You really don’t taste the sweet potato! We have dairy and soy allergies in our house, so I’m always on the hunt for healthy yummy food! Especially desserts.

    1. Thanks so much for sharing this feedback, Jenna! I’m often asked if you can taste the sweet potato, so it’s super helpful to have others report back that they can’t taste it. I appreciate the sweet note!! xoxox

  32. These are so good! Very fudgy, great texture. I used 60% Ghirardelli chips and added 1/2 t of espresso powder to deepen the chocolate flavor.

  33. These are delicious but I had to put them bake in the oven for an extra 30 minutes or so! Has anyone else had this issue?
    When I took them out after 25 minutes, they were literally liquid batter still.

    1. Hi Adriana! Thanks a bunch for sharing! Baking times can vary depending on altitude and the oven, although 30 minutes longer is definitely a big change. A couple of questions may help me troubleshoot what happened. Did you measure out the sweet potato? Have you calibrated your oven recently? With brownies, it’s fine to take them out when they look slightly underdone because this helps with the fudgy texture but to your point, they shouldn’t be super runny. Let me know if you made any changes to the recipe and I can help troubleshoot from there. xo

  34. I just made these and they turned out great! Even our 16 yr old son who loathes sweet potato grabbed one without asking the ingredients and said it was so delicious! Thank you for the great recipe!

  35. I’ve made these exquisite brownies several times and it’s now my go to recipe. I have been doubling the recipe and it turns out perfectly every time. Thanks so much for the best of the best in the healthy brownie wars!!

    1. Amazing! I’m happy to hear the recipe works just as well when it’s doubled. Thanks so much for sharing, Francine! xo

  36. Dyslexia got the better of me this recipe. I added straight butter instead of almond butter…that being said. These brownies are still pretty good! The definetly don’t have the consistency of brownies due to user error. But still a 5/5!

    1. LOL I love that they still worked out with regular butter! That sounds delicious, actually. I’ll have to try the same thing!

    1. Hi Amee, How long did you end up baking the brownies for? Do you live at a high elevation? And did you make any changes to the recipe?

      Let me know, and I can troubleshoot from there.

  37. Made these and subbed half the amount of almond butter for one small banana mashed (as I didn’t have enough almond butter) and they are soooooo good! Feel like it’s one of those recipes that you really can’t go wrong with!

  38. Hi Julia
    I am a health coach in Michigan and have made these SO many times. I would like to link to this recipe on my recipe website page. Can you give me permission or let me know if that is ok with you. I will give you credit and link direct to this page. http://www.changeyourlifewithfood.com.

    Thank You
    Denise Lovat

  39. I rarely review or comment on recipes, but these were so good. I used a mix of vegan chocolate chips, dark chocolate chips, and milk chocolate chips because that’s what I had. At first I found it a bit bitter but then they really grew on me. I craved them all day at work the next day! These were even teenager approved! Keeper for sure.