Flourless Chocolate Brownies with Salted Peanut Butter Topping (Gluten Free!)

Can you guess what the secret ingredient to these brownies are? How are they ‘flourless’ … what holds them together?

Why… it’s Sweet Potato!!

Don’t cringe if you aren’t a sweet potato fan – I promise you can’t even taste the sweet potato one bit, but they sure do lend these brownies a delicious moist texture and help to keep the fat content down!

I came across this recipe by the lovely Maria & Lisa from The Healthy Diaries. Since I had yet to work with sweet potato as the base of a brownie, I thought I’d give it a whirl, and add a couple tweaks of my own!

I made brownies using black beans ages ago on the blog and they turned out wonderfully, so I figured sweet potatoes could do the trick too!

Sweet potato is a fantastic little root vegetables full of nutrients! It has tons of Vitamin B, C, and D… is chock full of iron and magnesium, and has a great amount of filling fiber!

I was a little worried these brownies might turn out dry because of the lower amount of added fats, but they were perfectly moist – even with my own addition of Chocolate Whey Protein from North Coast Naturals!

I love to add natural protein powder to baking if it works because typically most baked goods are just a carby-overload and I find the protein helps to balance out the nutritional value a bit!

Protein powder definitely doesn’t always work in baking though and I’ve had many failures with whatever I’m baking turning out dry – so the sweet potato did an extra great job keeping these brownies moist!

Although the brownies tasted great on their own, I wanted to add just a little something extra to take them to the next level! I decided to bring in some extra healthy fats and add a smear of natural peanut butter to each, then give them a sprinkling of sea salt!

I don’t know about you but I love salty and sweet!

The brownies kept great in my refrigerator over the few days they lasted (staying nice and moist!), and they passed the Mother-In-Law Approval Test, as we had the in-laws in town this weekend and I had the brownies taste tested!

My mother in law is an amazing cook/baker and so the fact that she gobbled one of these up was a great sign!

They sure didn’t last long though – so I think it’s time to whip up another batch! This time I plan to bake these in a muffin mold for cupcakes, and try a lightened up cream cheese frosting on top! :)

Flourless Chocolate Brownies with Salted Peanut Butter Topping (Gluten Free!)
  • ⅔ cup mashed sweet potato (I cut and boiled my sweet potato prior to mashing)
  • ¼ cup natural chocolate protein powder (optional, I used North Coast Naturals whey isolate)
  • ⅓ cup raw cocoa powder
  • 2 tablespoons extra virgin coconut oil
  • 1 tablespoon raw honey
  • 4 packets of Sweet Leaf Stevia (can sub for 2 extra tablespoons raw honey)
  • 2 large eggs
  • ½ tsp baking soda
  • ½ tsp salt
  • 4 tablespoons of natural peanut butter (optional, for topping)
  • sprinkle of sea salt (optional, for topping)
  1. Preheat oven to 350 degrees.
  2. Place all ingredients except the peanut butter/sea salt topping into a blender or food processor.
  3. Mix everything until smooth.
  4. Pour into a well greased 8x8 baking pan.
  5. Bake for 20 minutes, or until a toothpick pulls clean.
  6. Allow brownies to cool completely before cutting.
  7. Cut into 9 squares, and smear ½ tablespoon of natural peanut butter over each, then sprinkle with sea salt.
  8. Enjoy!
Nutritional value does not include peanut butter topping! With the peanut butter topping (1/2 tablespoon) - the values are 144kcal/10g carb/9g fat/ 7g protein/ 3g fiber/ 4g sugar per brownie!
Nutritional Information
Serving size: 1 brownie Calories: 94 calories Fat: 5g Carbohydrates: 8g Sugar: 3g Fiber: 2g Protein: 5g

 *Recipe mildly adapted from The Healthy Diaries 


Just a reminder, TOMORROW, I am launching the new blog design!!! So – if you stop by the blog and it’s under maintenance, don’t fret, it won’t be long until it’s back up and running with a beautiful new look!

Have a lovely Tuesday!


Nutritionist in the Kitch



  1. Hemi says

    Hi Christal,

    I love your blog and have been trying to eat a lot cleaner and your recipes are really helping. I actually find all of them really amazing.

    Can I just ask what peanut butter u use because I think the one I have is not ideal. With all the *controversies* regarding peanut butter I just to make sure I pick the right one. 😉 😉

    Thank you again.


    • Christal says

      Hey Hemi! Any peanut butter that has one ingredient… PEANUTS, is fine! Lol – no added oils, or sugars. the only thing that could be added is salt if you prefer a salted peanut butter. For brands I love “Nuts To You”, “Maranatha”, “Adams”.. :)

        • Jennifer says

          Hello! How did the brownies turn out with an egg replacer?

          I cannot find the NCN egg replacer on their website, do you recall where you found it?


          Love your blog by the way!!!!

          • Christal says

            Hey Jennifer! I didn’t use the egg replacer, I used actual egg- another blogger who tested the recipe did and they didn’t turn out :(

  2. Zip says

    Don’t boil your potatoes for mashing – steam them! They get much less watery/mushy. It took us precisely one time steaming instead of boiling our potatoes to know that we will never boil potatoes again.

        • Christal says

          Awww :( I guess the eggs are a necessary component – I’m sorry, I hate unsalvageable kitchen failures – at least when they look bad but still taste good it’s kind of a win!


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