Intensely Chocolate Sweet Potato Brownies

I’m sorry I did this to you.

If you are like me and want your “paleo treats” less on the sweet side, heavy on the indulgent side, and insanely chocolately then this one is for you. I mean… I used aΒ half cup of cacao. Again, sorry. You will not be able to stop eating these… straight from the oven or straight from the fridge/freezer. It doesn’t matter. They will call out to you… “Rachael, we are here for youuuuuu. We loooooove you…” I have problems.

Anyways, I will keep this short and sweet because, let’s face it. Today is a busy day. Ain’t nobody got time for rambling. Roast sweet potatoes tonight using my famous technique, and then save 1 cup of the mashed ‘tatoes for these brownies. Because pie is delicious but chocolate is mandatory. And chocolate pies are not right. Can I get an Amen?

I love each and every one of you, and because of that I want you all to have the awesomest Thanksgiving ever! Eat all the foods. Enjoy your “cheats” or “off-roading” but don’t overindulge in bread because it makes you feel crappy. Or maybe that’s just me?

Sweet Potatoes and Smiles, The Freckled Foodie


Intense Chocolate Sweet Potato Brownies

Drooling. SO RICH


Intensely Chocolate Sweet Potato Brownies (grain, gluten, dairy-free)

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 16, or 4 if you’re being real
  • Difficulty: easy
  • Recipe type: Dessert, Treat, Brownie


  • 1 c Sweet potato, roasted and mashed
  • 3 eggs, beaten
  • 1/4 c pure Maple syrup (add another 1/8-1/4 c if you want it a bit sweeter to please non-paleo palates)
  • 1 tsp Vanilla extract
  • 1/4 c Palm shortening, melted
  • 1/2 c Cacao powder
  • 1/2 c Almond meal/flour ( I used meal)
  • 1/4 tsp Baking powder (aluminum free!)
  • 1/2 tsp Sea salt
  • 1/4 c Enjoy Life mini chocolate chips (opt) plus more for sprinklin’


  1. Preheat oven to 350 degrees
  2. Mix wet ingredients in a medium bowl
  3. Mix dry ingredients (minus chips) in a small bowl, then add to the dry ingredients
  4. Stir to combine
  5. Add mini chocolate chips and stir to incorporate
  6. Line 9×9 baking pan with non-stick tin foil or spray with olive oil/other oil (I use a Misto)
  7. Sprinkle on more chocolate chips
  8. Bake for 30 minutes or until the edges have started to pull away and a toothpick comes out clean from the middle
  9. Let cool, cut, and DEVOUR
  10. These taste amazing out of the fridge as well and are best kept in the fridge!

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Comments: 21

  1. KarenC December 17, 2013 at 6:38 am Reply

    I made these and have to say these are the best brownies ever! So moist, so chocolately, so easy to make….and unfortunately easy to eat! Next time I guess I should share them with others more….Definitely a keeper!

    • thefreckledfoodie December 17, 2013 at 7:24 am Reply

      Karen, So glad you loved t hem as much as I do! I usually freeze mine in tiny bite sized pieces but that usually still doesn’t stop me from eating a couple too many!

  2. Tammi Ackerman January 5, 2014 at 8:55 pm Reply

    Would these work with coconut oil instead of palm shortening? Thanks so much. Love your sense of humor. πŸ™‚

    • thefreckledfoodie January 5, 2014 at 10:39 pm Reply

      Tammi, I haven’t tried them with coconut oil but it should be fine to sub. If you try it please let us know how they turn out! πŸ™‚

      • Leah January 27, 2014 at 1:39 am Reply

        I used coconut oil in them, and they turned out fantastic! I don’t make many paleo recipes, but these were a definite hit, and I will make them again. My kids (9 and 2) both loved them as well. πŸ™‚
        Thanks for the recipe!

        • thefreckledfoodie January 28, 2014 at 7:04 pm Reply

          Leah, I’m so glad you and your family loved them! You are very welcome πŸ™‚

  3. […] recipe is altered slightly from one I found on a blog called The Freckled Foodie. Here’s what I […]

  4. 30 of the Best Paleo Chocolate Recipes February 4, 2014 at 10:10 pm Reply

    […] Butter Chocolates 5. Paleo Chocolate Haupia Pie Squares 6. Chocolate Chip Cookie Dough Delight 7. Intensely Chocolate Sweet Potato Brownies 8. Drinking Chocolate (Dark Hot Chocolate) 9. Two Tone Teasers 10. Almond Pomegranate Bark 11. […]

  5. April April 8, 2014 at 9:14 pm Reply

    I made these today (with coconut oil) and they turned out so yummy! They are honestly better than so many “traditional” brownies that I have made in the past, I’m so happy I found this recipe. My husband (a self professed brownie connoisseur) also loved them and couldn’t believe it when I told him the ingredients. Thanks so much!

    • thefreckledfoodie April 10, 2014 at 3:17 pm Reply

      April, that makes me very happy! I am glad you both loved them and hopefully you make them again soon πŸ™‚

  6. […] started obsessing over this brownie recipeΒ a few weeks ago… and several batches later (I didn’t eat them all myself, promise!!) I […]

  7. kevin jackson November 14, 2014 at 7:37 pm Reply

    is alright to add almonds or walnuts

  8. Elisabeth January 24, 2015 at 10:09 pm Reply

    These are phenomenal. I was skeptical. They are perfect. I used coconut oil instead of Palm…still amazing. Thanks for posting πŸ™‚

  9. LariLola February 22, 2015 at 8:03 pm Reply

    These are baking as we speak. I did not have palm shortening, so I used melted coconut oil (a little less). Fingers crossed because they sound crazy yummy and smell great right now as they bake!

  10. Karley April 16, 2016 at 12:26 am Reply

    Hi, I’m just wondering if it matters what kind of sweet potato you use? The orange flesh or purple skin/white flesh? Thanks – cant wait to try these!

    • thefreckledfoodie April 17, 2016 at 7:09 am Reply

      I used the orange flesh ones but you could use purple too! The white ones aren’t nearly as sweet so it would change the flavor.

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  12. Tracey February 12, 2017 at 5:43 pm Reply

    Could I use canola oil instead of palm shortening?

    • thefreckledfoodie February 13, 2017 at 10:05 am Reply

      Canola oil is not a healthy option unfortunately. It is heavily processed, more than likely GMO, and rancid/oxidized when you purchase it – here is some good information on it Palm shortening is also a solid fat at room temperature so you really do need to use that specific ingredient.

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