Fudgy Sweet Potato Brownies (no added sugar!)

Thick and fudgy Sweet Potato Brownies made in the food processor with peanut butter, roasted sweet potatoes and naturally sweetened with dates. An amazing healthy dessert with 7g protein and 5g fiber. Kids love these and they freeze great. Gluten free!

Wowza. That's all I gotta say about these gorgeous chocolate love boats!

I set out to make a healthy brownie recipe naturally like my flourless Banana Brownies, Healthy Pumpkin Brownies and Healthy Zucchini Brownies, but sweetened with dates for when it's 3pm and I want a juicy brownie but also don't want to crash. Ya dig?

It started when I baked my friend Lindsay's brownies a few months back. I fell in love with the idea of adding roasted sweet potatoes to brownie batter!

The low down on star ingredients

• Sweet Potato: The start of our brownie show, just like my Sweet Potato Muffins! For moistness, nutrition, and naturally sweet flavor.
• Medjool dates: These provide caramel-like sweetness and plenty of fiber. You'll want to remove the pit and make sure they're soft. If not, simply soak them in hot water to soften up. Be sure to squeeze the water out before using them. How cool that we're sweetening our brownies with dates?!
• Peanut butter: These don't have a strong peanut butter taste. Be sure to use a natural, drippy one. I've also made these with tahini and almond butter. They took a bit longer to cook but were still amazing!
• Cacao: I love the benefits of raw cacao and all the chocolatey goodness. Regular unsweetened baking cocoa powder works great, too.
• Eggs: For rise and binding. I haven't tried these with a vegan alternative, but let me know if you do! Egg free: I haven't tested these without eggs, but I think flax eggs would work. They will be even more fudgy.
• Almond flour: For fudgy, moist texture and to keep these babies gluten free. All purpose flour also works here. (Just don't use coconut flour as it's super absorbent and the brownies would be dry.) For nut free, omit walnuts and use 3 tbsp all purpose flour instead of almond flour.
• Chocolate chips: For more chocolate flavor and nice texture. You can use semi sweet or Hu Kitchen date-sweetened chocolate chips if you want to keep it 100% naturally sweetened.
• Walnuts: The ultimate nutty crunch for textural intrigue.

Do these taste like regular brownies?

I wouldn't say these taste like regular brownies given they're sweetened with dates versus sugar.

They definitely taste "healthier" compared to a boxed mix; yet even though they're less sweet, they still taste amazing and have a super satisfying texture. They're deliciously thick, too!

The addition of chocolate chips helps amp up the yum factor for sure. My husband Jeff loved these! I think walnuts really take them over the top.

Storage tips

These babies can be stored at room temperature in an air tight container for up to three days or refrigerated if you like them colder.

They taste fudgier out of the fridge! To freeze: I like to freeze them on a parchment paper lined plate or baking sheet with space between so they don't stick together.

Once frozen, place in a freezer baggie. Microwave for 20-30 seconds to thaw.

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