These flourless triple chocolate Paleo sweet potato brownies taste ultra rich but are actually good for you! Melted chocolate, cocoa powder and dark chocolate chips make them incredibly fudgey and packed with chocolate flavor. Gluten free, grain free, dairy free, Paleo.
There is something about brownies that brings out my inner “keep-adding-chocolate” urge. As in, I literally do not have the discipline to STOP adding different types of chocolate to my brownie recipes.
Whether it’s an extra fudge layer on top, caramel frosting with chocolate chunks (holla!) or my triple chocolate pumpkin ones with 85% dark chocolate thrown into the batter, um, just because. I just can’t stop!
I think it’s actually very simple – you cannot mess up brownies by adding TOO MUCH chocolate – they only get fudgier, richer, and chocolate-ier, which I suspect is what you want if you’re making brownies to begin with.
I don’t typically hang out with chocolate haters (we can still be friends, but, just saying.) Even still, I can’t imagine hearing a person say, after biting into a rich fudgy brownie “these brownies are okay, but, I dunno, too much rich chocolate flavor.” No. People don’t say things like that after biting into a brownie. 
Now, even if you did know before eating one that these incredible brownies are made with sweet potato and happen to be Paleo, you definitely would NOT say, after biting into one – “I taste the sweet potato.” Because, you 100% cannot taste the sweet potato in these brownies.
Much like pumpkin brownies, the sweet potato only adds to the texture, and, of course provides some natural sweetness and other good things! Good things like vitamins, fiber, and healthy, “real-food” carbs.
But, maybe you can’t totally trust me on the whole “you can’t taste the sweet potato” because I’m so far gone into Paleo eating that I wouldn’t know the difference. Totally valid point – sweet potato is all I know of life some days, or something.
BUT my picky and (sometimes) gluten + sugar-eating children and husband went wild for these brownies too – I wound up making 2 batches in a week because they were such a hit. My middle daughter Emily legit said “these are the best brownies I’ve ever had.”
I will say that she tends to live in the moment, so take it with a grain of salt, but, at least in that moment she believed they were the best. And, she actually cannot stand sweet potato otherwise.
For the sweet potato mash/puree in these, I simply wrapped a sweet potato in foil and baked until soft, then scooped out the inside and mashed it well. If you want to go super easy, you can purchase organic canned sweet potato and it will work just fine for the brownies!
One other note – make sure you allow these brownies to cool completely before slicing, since all the melted chocolate will make them very gooey before they’re totally cooled. You can always stick them in the fridge or freezer to speed up the cooling! Now let’s start baking…
Fudgey Triple Chocolate Paleo Sweet Potato Brownies
Triple Chocolate Paleo Sweet Potato Brownies
Ingredients
- 2 oz unsweetened baking chocolate cut into pieces
- 1/4 cup creamy almond butter
- 1 cup sweet potato mash/puree*
- 1/2 cup organic coconut palm sugar
- 1 egg plus 1 egg yolk
- 1 tsp pure vanilla extract
- 1/3 cup unsweetened cocoa powder or raw cacao
- 1 tbsp organic coconut flour
- 1/2 tsp baking soda
- 1/8 tsp fine grain sea salt
- 1/2 cup dark chocolate chips**
Instructions
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Have all your ingredients at room temperature, measured and ready to go before beginning. Preheat your oven to 350 degrees and line a square 8" baking pan with parchment paper***
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In a medium saucepan over low heat, melt together the unsweetened baking chocolate and almond butter, stirring, until smooth, then remove from heat.
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Stir in the sweet potato puree, coconut sugar, and vanilla and beat well. Then, beat in the egg and egg yolk until creamy.
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In a separate small bowl, combine the cocoa powder or cacao, coconut flour, baking soda and salt. Mix the dry ingredients into the wet (still in the saucepan) until just combined, being careful not to overmix.
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Finally, stir in the dark chocolate chips. Transfer the batter into the prepared baking pan using a rubber spatula to scrape all the brownie batter into the pan and spread evenly.
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Bake in the preheated oven for 20-25 minutes, being careful not to overbake. Remove from oven and allow to cool in the pan completely (2 hours) before cutting into squares and serving.
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Optional - make a drizzle with 1/4 cup dark chocolate morsels and 1 tbsp coconut butter and microwave in a small bowl to melt, then drizzle over the brownies to serve. Enjoy!
Recipe Notes
*I baked a sweet potato the day before making these and scooped out the inside, you can do this, or you can use canned organic sweet potato puree.
**I love Enjoy Life brand dark chocolate morsels for a soy free, dairy free option.
***I used this 8" metal cake pan - metal is preferable to glass for best results.
What I Used to Make My Triple Chocolate Paleo Sweet Potato Brownies
Want more Paleo brownie recipes? Try one of these!
Chocolate Chip Cookie Dough Fudge Brownies
Double Fudge Almond Butter Brownies
Flourless Brownies with Caramel Frosting
Paleo brownies on the web:
Tell Me!
What’s something no one would ever say after biting into a brownie?
Do you like chocolate chips/chunks added to brownies? Other favorite brownie add-ins?
Hi! I'm Michele. Paleo eater and recipe creator, runner, and mom of 3. Welcome to my blog, where we obsess over all of it and love every minute! (It's way fun over here, promise.) Stay a while to eat, run, and rant with me! 
Hi Michelle
Unsweetened baking chocolate is not easily available where I live…do you think I’d be successful if I used 85% dark chocolate and reduced coconut sugar to 1/3 cup?
Yup I think that would work. Worse comes to worse they’re slightly sweeter?
Hi Michele, I’m confused. The unsweetened chocolate says on the lable that it is 100% cacao… can you tell me the reason why I can’t just use cacao powder? Thanks
The baking chocolate melted with the almond butter at the beginning of the recipe adds a richness to the brownies that I love, if you prefer to use all cacao I’m not sure what the measurement would be since solid measures different than powder.
Super sad to be allergic to chocolate today haha They look so gooey and delicious! Salted caramel is my favorite “add-in” to almost any dessert…
Salted caramel is simply amazing!
Yeah there’s definitely no such thing as brownies being too chocolatey. And how crazy is it that you can’t taste things like SP and pumpkin in them? I totally question my tastebuds since I’ve been eating pretty healthy for so long, but when other people can’t even tell, then I know I’ve got a winner. These look so good!
PS – I love the puddles 😉
Lol to the puddles! So much chocolate, not complaining!
hey Michele!
I will definitely try them, they seem perfect!!!
These look AMAZING! I’m all about sweet potato in baked goods. Think I know what I’m going to be baking later…..
I don’t think you can have too much chocolate in brownies so I’d say the more, the merrier.
Also I’m on a sweet potato bender. It’s been more savory although I certainly wouldn’t mind going sweet with these. They look phenomenal.
Oh my goodness, these look so good–decadent, but with a healthy twist!
These are amazing! My very hard to please carb loving son just gave them the seal of approval! He has no clue they are paleo and have sweet potatoes in them 😉 All of your recipes I have tried have been delicious!
Wow that’s incredible! It’s pretty amazing that you don’t taste the sweet potato and “regular” brownie eaters approve – score!
These sound amazing! Could I replace the sugar with maple syrup? Do you think it would mess up the texture?
Thanks!
I think it would be fine, let me know how it turns out!
I’ve made these once already and they are SO good! I skipped the dark chocolate chips though, because all I had was regular semi sweet and decided to skip the extra carbs ;). My 4 kids and hubby loved them too, we all agreed they are so rich in chocolate flavour, they are awesome.
Great! So thrilled you all liked them!
These were great! I used coconut butter instead of almond butter and they turned out wonderful. Also used duck eggs instead of chicken eggs.
So good to know! I love coconut butter 🙂
Holy hell, these came out sooooo amazing. Maybe the best brownies I’ve ever made? To be fair, I made a few adjustments, but I doubt they changed things significantly. I used 4 tbsp of aquafaba instead of the egg and egg yolk. I also cut down on the sugar because I did not have unsweetened baking chocolate, and therefore used semi-sweet morsels (probably more like 4 oz.). I subbed peanut butter for almond butter and bumped it up to about 1/3 cup. I also added a tad more salt, and never honestly measured out the sweet potato, but it was likely close to a cup (it was two medium sweet potatoes that I roasted in the skins and peeled–they were the white kind that is ultra starchy and low moisture, so I actually had to add some water to get them to puree without clogging up the vitamix). This recipe is fun because you can play it a bit loose with volumes/amounts and it still comes out so nice. I also stirred in walnuts along with the chocolate chips at the end, for extra deliciousness. I think I’ll bake the brownies a bit longer next time, although they are pretty amazing in all their gooeyness (like they didn’t really seem raw at all, just very fudgey).
Hello! Are these actually paleo since the Enjoy Life morsels include sugar? Have you found a sugar-free version of these? Thank you!
On a technicality no, I suppose, they contain cane sugar but no dairy or soy. So if that’s a no-no for you you can make your own chocolate chunks/chips using this recipe that sweetens with maple syrup: http://www.bakerita.com/paleo-chocolate-chunks/
Thank you for the link! I will definitely be using that to make this recipe. I’m doing a Whole-30-Paleo. (I did a true Whole30 in January and am not about that level of dedication in the middle of summer!) These will be a perfect treat that I’m going to call compliant. 😉
I’m just like that in the summer too 🙂 Hope you enjoy!
One more question — sorry! New to the Paleo scene and absolutely a paleo-baking virgin. Do you think I could sub canned pumpkin? I wasn’t able to find canned sweet potato. If not, I’ll stop being lazy and just roast off a sweet potato!
Hi, this recipe looks terrific! Can’t wait to try it.
Do you think a mini muffin pan would work? I’m think 10-15 min maybe?
Hi there, I really want to make these for a christmas dinner but am unable to make them and serve them on the same day. Do you have any comments on how well these brownies stay overnight? The latest I can make them is one to one 1/2 day earlier, and they will be served the night of christmas day. If you have any tips on the best way to store them for the best texture/ taste the night of serving, it would be very much appreciated!! merry christmas!!
Hi! These keep very well in the fridge, in fact I like them even better a day after being chilled, so you can easily make them ahead of time and keep them chilled until about 30 minutes before serving 🙂
The brownies were AMAZING!! thank you so much for this wonderful recipe.
So happy you enjoyed!
I made these last weekend for a potluck and I tripled the recipe. SUPER GOOD! Even my 14-year old loved them! They’re definitely gooey, so I wouldn’t mind finding a similar recipe that has a more cake/brownie consistency.
I used xylitol instead of coconut sugar, used a mix of dark chocolate and milk chocolate (both sugar free) for the mixture and the choc chips. For the ‘icing’ I also used a mix of milk and dark and melted butter with it instead of coconut butter. Absolutely delicious. Even my boyfriend who isn’t banting said they were scrumptious. Thank you!!!
Amazing! Love that it worked with the subs, thanks for sharing 🙂
I am intrigued. Love sweet potatoes but never would have thought of using them in brownies.