Delicious Avocado Coconut & Sweet Potato Brownies are my answer to those late night chocolate cravings when I want something rich but not overly sugary. You know that moment when you want brownies, but also want to feel good after eating them? That’s where these fudgy squares come in. They’re soft, dense, and chocolatey, with a slight coconut hug and the sneakiest boost from sweet potato. My kids gobble them up without asking questions, and I get to sneak in extra fiber and healthy fats. If you’re hunting for a better-for-you brownie that actually tastes like dessert, this one’s a keeper.
Why You’ll Love This Recipe
If you’ve been burned by “healthy brownies” that taste like sadness, breathe easy. These brownies are genuinely rich and satisfying. The texture is closer to fudge than cake, and the flavor is all chocolate with a mellow sweetness. The avocado brings creamy body, sweet potato adds moisture and a natural sweetness, and coconut flour helps set that fudgy center without grainy bits.
Here’s the part I love most: there’s no weird aftertaste. Just classic brownie vibes with bonus nutrition. I also like that this batter mixes up fast in a food processor or blender, so cleanup is simple. If you’re into bakes that lean clean but don’t feel like compromise, this is your dessert.
“I made these for a work potluck, didn’t tell anyone what was in them, and they vanished in 15 minutes. People asked for the recipe and were shocked when I said avocado and sweet potato.”
Want to compare textures? Check out these fudgy gluten free brownies too. But honestly, these are the ones I crave on repeat. I’ve baked the Delicious Avocado Coconut & Sweet Potato Brownies more times than I can count, and they never fail me.
Pro tip: Let them cool completely before slicing for clean edges and that perfect fudgy bite.
Ingredients You’ll Need
Core ingredients
- Mashed sweet potato 1 packed cup, well mashed and cooled. Roasted is best for sweetness.
- Ripe avocado 1 medium, about 1/2 to 2/3 cup mashed, perfectly soft with no brown spots.
- Eggs 2 large, room temperature for best mixing.
- Cocoa powder 1/2 cup unsweetened, natural or Dutch processed.
- Coconut flour 1/4 cup. It’s absorbent and helps bind without grain.
- Coconut sugar or maple syrup 1/2 cup coconut sugar or 1/3 cup maple syrup. Choose your preferred sweetness and texture.
- Melted coconut oil 3 tablespoons. Butter or ghee also works.
- Vanilla extract 2 teaspoons for warmth and aroma.
- Baking soda 1/2 teaspoon for lift.
- Fine sea salt 1/4 teaspoon to balance flavors.
- Chocolate chips 1/2 to 3/4 cup, optional but highly recommended.
- Espresso powder 1/2 teaspoon, optional to deepen chocolate flavor.
Easy substitutions that work
No coconut sugar on hand? Use brown sugar. Prefer nut butter flavor? Add 2 tablespoons almond butter to the batter. Need it dairy free? Choose dairy free chocolate chips and stick with coconut oil. If you’re craving extra coconut, fold in 1/3 cup unsweetened shredded coconut near the end for a subtle chew. You can also skip the espresso powder if you don’t have it.
By the way, if chocolate and avocado is your love language, these chocolate avocado truffles are dreamy for gifting or snacking.
How to Make Sweet Potato Brownies
Step by step for irresistible fudgy squares
- Prep the pan: Heat your oven to 350°F. Line an 8×8 inch pan with parchment, letting it overhang for easy lifting.
- Cook the sweet potato: Roast whole, poke a few holes, and bake until very tender, about 45 to 60 minutes, then cool, peel, and mash. Short on time? Microwave cubed sweet potato with a splash of water until soft. If you prefer an air fryer, here’s a handy guide for a quick air fryer baked sweet potato.
- Blend the base: In a food processor, blend the mashed sweet potato, avocado, eggs, vanilla, coconut oil, and your sweetener until silky and smooth. Scrape the sides.
- Add dry ingredients: Sprinkle in cocoa powder, coconut flour, baking soda, salt, and espresso powder if using. Pulse until just combined. The batter should be thick and glossy.
- Fold in chips: Stir in chocolate chips by hand so they don’t break up.
- Spread and bake: Smooth the batter into your pan. Bake for 24 to 28 minutes, or until the center is set, edges look slightly pulled from the sides, and a toothpick in the middle comes out mostly clean with a few moist crumbs.
- Cool completely: This is key. Let the pan cool on a rack for at least 45 minutes. Lift out and slice into 16 small squares or 9 big ones.
Texture tip: If you like a gooier center, pull them at 24 minutes. For a firmer bite, go closer to 28 minutes. Remember they continue to set as they cool.
I make the Delicious Avocado Coconut & Sweet Potato Brownies on Sunday nights and stash them for weekday snacks. They’re fantastic with a cold glass of almond milk.
Storage Tips + Optional Add-ins
Storage tips that keep them perfect
Let brownies cool fully before storing. Keep them in an airtight container at room temperature for 2 days or refrigerate up to 6 days. I like to stack with parchment between layers to keep that glossy top intact. For longer storage, freeze sliced brownies for up to 2 months. Thaw in the fridge or warm briefly in the microwave for that fresh-baked feel.
Want a sweet treat variety plate for the week? Pair these with some dairy free coconut macaroons and feel like a meal prep hero.
Optional add-ins to play with
Stir in chopped walnuts or pecans for crunch. Add a handful of shredded coconut for extra chew. Swirl in almond butter or tahini on top before baking for a pretty finish. A little orange zest brightens the chocolate in the best way. If you want a mint twist, add a few drops of peppermint extract to the batter.
For those counting, yes, I’ve tried all of these. The almond butter swirl is my family favorite, but chopped walnuts come in a close second.
Recipe FAQs
Can I make these without eggs? Yes. Use 2 flax eggs 2 tablespoons ground flax mixed with 5 tablespoons water. The result is a bit denser, but still lovely.
Will almond flour work instead of coconut flour? Not as a straight swap. Coconut flour is much more absorbent. If you must try almond flour, use about 3 to 4 times the amount and expect a different texture.
How do I know when they’re done? The top should look set and slightly glossy, edges lightly firm, and a toothpick should show a few moist crumbs. If it’s wet, give it a few more minutes.
What if I only have canned sweet potato puree? That works. Drain off any excess liquid first and measure a packed cup.
Can I reduce the sugar? You can. Try 1/3 cup coconut sugar or 1/4 cup maple for a less sweet version. Chocolate chips add sweetness too, so adjust to taste.
When I want a second chocolate treat that still leans wholesome, I’ll whip up a batch of dairy free avocado truffles to go with the Delicious Avocado Coconut & Sweet Potato Brownies. It’s a solid combo for parties or gift boxes.
Common Questions
What size pan is best? An 8×8 pan gives ideal thickness. A 9×9 works but reduces bake time by 2 to 4 minutes.
Do I need a food processor? It helps make the batter extra smooth, but a sturdy whisk and some elbow grease works too. Mash avocado very well so there are no chunks.
Can I add protein powder? You can try 1 scoop chocolate or unflavored and add a splash more liquid if batter gets too thick. The texture will be slightly cakier.
Are these kid friendly? Absolutely. The chocolate flavor hides the veggies. I cut them small and tuck them into lunchboxes. They’re a mom win.
How do I reheat without drying? Microwave a square for 8 to 10 seconds or warm in a low oven for a few minutes. Cover with foil if using the oven.
If you’re new to sweet potato baking, I’ve also got a soft spot for simple bakes like this air fryer baked sweet potato method that saves time on prep days. And when you want a classic brownie twist, you’ll love comparing these with the gluten free fudgy batch everyone raves about. Last thing, you can never go wrong pairing a brownie with a bite size avocado truffle for double chocolate joy.
Ready to bake and snack happy
If you’ve been craving a dessert that hits the chocolate spot and still feels thoughtful, the Delicious Avocado Coconut & Sweet Potato Brownies deliver. They’re fudgy, deeply satisfying, and surprisingly simple. If you want to read more takes on this style of brownie, I like the clear approach in Avocado and Sweet Potato Brownies – Allonsy! Gluten and Dairy Free and the extra fudgy twist in Fudgy Avocado Sweet Potato Brownies – Paleo Gluten Free. Grab a ripe avocado, bake a sweet potato, and let your kitchen smell like chocolate bliss. I can’t wait to hear how yours turn out.
Avocado Coconut & Sweet Potato Brownies
Ingredients
Core ingredients
- 1 cup Mashed sweet potato, well mashed and cooled Roasted is best for sweetness
- 1 medium Ripe avocado, about 1/2 to 2/3 cup mashed Perfectly soft with no brown spots
- 2 large Eggs Room temperature for best mixing
- 1/2 cup Cocoa powder, unsweetened Natural or Dutch processed
- 1/4 cup Coconut flour Absorbent, helps bind without grain
- 1/2 cup Coconut sugar or 1/3 cup maple syrup Choose your preferred sweetness and texture
- 3 tablespoons Melted coconut oil Butter or ghee also works
- 2 teaspoons Vanilla extract For warmth and aroma
- 1/2 teaspoon Baking soda For lift
- 1/4 teaspoon Fine sea salt To balance flavors
- 1/2 to 3/4 cup Chocolate chips Optional but highly recommended
- 1/2 teaspoon Espresso powder Optional to deepen chocolate flavor
Instructions
Preparation
- Preheat your oven to 350°F. Line an 8×8 inch pan with parchment, letting it overhang for easy lifting.
- Roast the sweet potato whole, poke a few holes, and bake until very tender, about 45 to 60 minutes. Cool, peel, and mash. Alternatively, microwave cubed sweet potato with a splash of water until soft.
- In a food processor, blend the mashed sweet potato, avocado, eggs, vanilla, coconut oil, and sweetener until silky and smooth. Scrape the sides.
- Sprinkle in cocoa powder, coconut flour, baking soda, salt, and espresso powder (if using). Pulse until just combined. The batter should be thick and glossy.
- Stir in chocolate chips by hand so they don’t break up.
- Smooth the batter into your pan. Bake for 24 to 28 minutes, or until the center is set and edges look slightly pulled from the sides. A toothpick in the middle should come out mostly clean with a few moist crumbs.
- Let the pan cool on a rack for at least 45 minutes. Lift out and slice into 16 small squares or 9 big ones.
