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Sweet Potato Brownies with Chickpea Flour

These chewy and chocolaty Sweet Potato Brownies with Chickpea Flour are fudgy, flavorful and nutrition packed. They are oil free, gluten free, soy free. Its a fun baking project that serves as great after school snack or as delectable healthy treat.
Course Dessert
Cuisine American
Keyword how to make sweet potato brownies, sweet potato brownie recipe, sweet potato brownies, vegan sweet potato brownies
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9
Calories 156kcal
Author Gunjan


Dry Ingredients

Wet Ingredients

  • 1 large sweet potato (boiled and peeled)
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup dairy free chocolate chips (melted - see notes)
  • 1 tbsp chia seeds (soaked in 3 tbsp warm water)

For swirl

  • 1/4 cup peanut butter
  • 3 tbsp pure maple syrup
  • 2 tbsp dairy free milk



  • Preheat oven at 350 degree and place a parchment paper over 9-inch square baking pan or brownie pan. In a mixing bowl combine all the dry ingredients and mix very well with a spatula.
  • In a blender, combine all the wet ingredients and blend it smooth. It will be thick and not runny.
    blended wet ingredients
  • Now, spoon out the wet ingredients to the dry ingredients and mix it with a spatula to form a thick dough like soft batter.
  • Spoon out the batter on the prepared baking pan and even out with the spatula by gently shaping the batter according to the pan.
  • In a microwavable bowl combine the swirl ingredients and microwave it for 1 minute. Take it out and whip it quickly with a spoon until smooth.
  • Put spoonful blobs of melted peanut butter randomly on the top of the batter (in the baking pan).
  • Then with a chopstick simply swirl it into rotating motion until nicely swirled. (small circular motion will give you nice swirl). Top it with walnuts and place it in the middle rack of the oven and bake it for 35 minutes. Turn it off and take it out. Slice into 9 squares and enjoy.


  • To melt chocolate chips – combine it in a microwavable bowl and microwave it for 1 minute. Take it out and whip it with a spoon. If it is still not melted microwave it again for 30 seconds. Take it out and whip it vigorously with a spoon. If you still do not get it melted microwave it for only 15 seconds. Not beyond that or else it will start to taste burnt.
  • To soak chia seeds – just when you start pre-heating oven and your baking pan is ready soak chia seeds. It should be thickened. That is we want it soaked for about 4-5 minutes not for very long.
  • Melt peanut butter after when you have shaped the batter in the baking pan. If melted peanut butter is left at room temperature for longer it will thicken and become firm which will not give a nice swirl.
  • 1 large sweet potato = 1 cup mashed sweet potato
  • This recipe makes 9 big squares and the serving size is 1 square per person.
  • I have used 9-inch square baking pan but you may use 8-inch square baking pan as well.


Calories: 156kcal | Carbohydrates: 21g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Sodium: 126mg | Potassium: 341mg | Fiber: 4g | Sugar: 17g | Vitamin A: 5373IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg