What if I don't like peanut butter?

No problem! You can easily leave out the peanut butter or replace it with a seed butter like tahini. Tahini adds a slightly savory, sophisticated nutty flavor that pairs beautifully with dark chocolate. You could also swirl in some raspberry jam for a "PB&J" style brownie without the peanuts.

Can I use canned sweet potato puree?

You can use canned puree in a pinch, but make sure it is 100% pure sweet potato and not "yams" in syrup. Freshly roasted potatoes usually provide a better texture and a more natural sweetness, but canned versions are a great time-saver on busy weeknights.

Do these brownies taste like vegetables?

Not at all. The cocoa powder and peanut butter are the dominant flavors. The sweet potato simply provides the structure and moisture. Most people who try them have no idea there is a vegetable involved until they are told!

Can I make these brownies vegan?

Yes, this sweet potato brownie with peanut butter is naturally very easy to make vegan. As long as you use maple syrup or agave instead of honey and ensure your chocolate chips (if using) are dairy-free, the recipe is plant-based. The sweet potato acts as the binder, so you do not even need to worry about finding an egg substitute.

Fudgy Sweet Potato Brownie With Peanut Butter Recipe -

Ingredients

Scale

1 cup cooked and mashed sweet potato
1/2 cup creamy natural peanut butter
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/4 cup almond flour
1/4 teaspoon sea salt
1/4 cup dark chocolate chips
2 tablespoons extra peanut butter for swirling

Instructions

Step 1: Preheat Oven – Set your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
Step 2: Combine Wet Ingredients – In a large bowl, whisk together the mashed sweet potato, 1/2 cup peanut butter, maple syrup, and vanilla until smooth.
Step 3: Add Dry Ingredients – Sift in the cocoa powder, almond flour, and salt, stirring until the batter is well combined.
Step 4: Fold in Chocolate – Gently fold in the dark chocolate chips using a spatula.
Step 5: Fill Pan – Pour the batter into the prepared baking pan and smooth the top with a spatula.
Step 6: Add Swirls – Drop small dollops of the remaining 2 tablespoons of peanut butter on top of the batter.
Step 7: Create Pattern – Use a toothpick or knife to swirl the peanut butter into the chocolate batter for a marbled effect.
Step 8: Bake Brownies – Place in the oven and bake for 25-30 minutes until the edges are firm to the touch.
Step 9: Cool and Slice – Allow the brownies to cool completely in the pan before cutting into squares to ensure the perfect fudgy texture.

Notes

For the best texture, ensure the sweet potato is mashed very smooth without any lumps before mixing.

Author: Mike
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 brownie
Calories: 185 kcal
Sugar: 9g
Sodium: 115mg
Fat: 11g
Saturated Fat: 2.5g
Unsaturated Fat: 8g
Trans Fat: 0.1g
Carbohydrates: 22g
Fiber: 4.5g
Protein: 5.5g
Cholesterol: 1mg

Keywords: sweet potato brownies, peanut butter brownie, healthy dessert, gluten-free brownie, fudgy brownies