Flourless Peanut Butter Brownies are thick, fudgy and delicious paleo treats. Made with sweet potato and other healthy ingredients this grain-free dessert is easy to make for a tasty and healthy paleo treat!
Make delicious flourless sweet potato brownies with creamy peanut butter
Sweet potato is my new baking secret weapon! It is what gives these flourless peanut butter brownies their smooth and creamy texure. Ever since making flourless cake batter blondies with sweet potato I have been making all kinds of flourless, sweet potato desserts.
These flourless peanut butter brownies are the perfect paleo treat. I like to have something sweet in the fridge to snack on throughout the week. They are so rich, fudgy, and satisfying that I can make a batch on Sunday and the batch will last all week.
Flourless peanut butter brownies are the kind of dessert that you will want to enjoy with a glass of milk. If you have a chocolate lover in your life, make them these brownies. My family jokingly calls my grandmother a chocoholic so I think I will need to bring her a batch of these next time a see her.
These healthy peanut butter brownies are made without any flour
Since these flourless peanut butter brownies get their bulk from sweet potatoes they are naturally grain free and paleo. Paleo baking can get quite expensive with all of the flours so cooking with sweet potato can help you save some money. Plus, sweet potato is delicious.
Sometimes I like my desserts to be an indulgence, but if I am eating sweets day-to-day, I like to make them with healthier ingredients. I specifically chose the other ingredients for this recipe to make it a healthy, paleo treat. This flourless peanut butter brownie recipe is sweetened with maple syrup.
What do you need to make paleo sweet potato brownies?
You only need a few piece of kitchen equipment to make these flourless peanut butter brownies. You will need some measuring cups and spoons, a food processor and an 8×8 baking dish. I do not recommend using a blender for this recipe. The batter is too thick for a blender.
The other kitchen tools you might want to have on hand are things a spatula for getting the batter out of the food processor. I like using these little ones to get into some of the smaller cracks. I also keep toothpicks on hand so I can make the design on the top of the brownies.
To make the peanut butter design on the top of these flourless brownies start by drizzling thin lines of peanut butter across the top of the batter. Then take a toothpick and drag the tip through the peanut butter and the batter and make lines perpendicular to the peanut butter. You may need to use more than one toothpick to get the full design made.
How do you make Flourless Peanut Butter Brownies?
To make these flourless peanut butter brownies start by baking or steaming the sweet potato. Then remove the skin and cool the sweet potato. If I am feeling extra lazy, I cook my sweet potatoes for about 6 minutes in the microwave.
Then preheat oven to 350F and line or grease the baking dish. Place 1 cup cooked sweet potato, maple syrup, peanut butter, coconut oil, and vanilla extract into a food processor. Continue processing until smooth and fluffy.
Next, crack eggs into the food processor and process again. Then, add cocoa powder, baking powder, and salt into the food processor and process again. Process until all cocoa powder is incorporated into the batter. You may need to scrape down the sides of the food processor a few times.
Pour the flourless peanut butter brownie batter in a lined or greased 8×8 baking dish. Drizzle the pan with more peanut butter on top. Finally, bake the brownies at 350F for 35 minutes. Allow the brownies to cool fully before cutting them into 12 equal squares.
Store the flourless peanut butter brownies in the refrigerator for up to 5 days or longer in the freezer. Keep reading to grab the full recipe.
Check out these other flourless dessert recipes!
- Flourless Double Chocolate Brownies
- Healthier Double Chocolate Truffles
- Flourless Cake Batter Blondies
If you make these brownies please let me know in the comments or on Instagram!
- Bake or steam 1 medium-large sweet potato, remove skin, and cool
- Preaheat oven to 350F and grease a 8×8 baking pan
- Place sweet potato, maple syrup, peanut butter, coconut oil, and vanilla extract into a food processor
- Process until smooth and fluffy
- Crack eggs into the food processor and process again
- Add cocoa powder, baking powder, and salt into the food processor and process once more
- Process until all cocoa powder is incorporated into the batter – you may need to scrape down the sides of the food processor a few times
- Pour batter into the 8×8 baking pan
- If desired, drizzle more peanut butter on top
- Bake at 350F for 35 minutes
- Remove from the oven and allow to cool before cutting into 12 brownies
- Store in the refrigerator for up to 5 days or longer in the freezer