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Eggless brownies

These eggless brownies are everything you want in a brownie, dense and fudgy with chewy edges, and a secret ingredient to keep them moist and delicious.
Prep Time15 mins
Cook Time1 hr 40 mins
Course: Dessert, Snack
Cuisine: American, Austalian
Keyword: Brownies without eggs, Egg free brownies, eggless baking, Hidden veg desserts, Hidden vegetables, Sweet potoato brownies


  • Food processor or chopping bowl attachment of a stick/immersion blender.
  • 10" x 6" brownie tin or baking tin of choice.


  • 2 medium or 1.1lbs (500gms) sweet potato
  • 1 & ¾ sticks (200gms) unsalted butter
  • 5.5 oz (150gms) milk chocolate
  • ¾ cup (165gms) white sugar
  • ¾ cup (165gms) brown sugar
  • ½ tablespoon vanilla essence
  • 1 cup (150gms) plain flour
  • 1 cup (100gms) cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (50gms) milk chocolate chips


  • Pre-head your oven to 430°F (220°C/200°C fan forced),
  • Put your sweet potatoes on a tray. Bake for fifty minutes in the oven until soft and cooked through.
  • Allow to cool, peel of skins and puree in a food processor until smooth. You should have one cup or 250gms sweet potato puree.
  • Reduce your oven temp to 355°F (180°C/160°C fan forced).
  • Grease and line the brownie tin.
  • Chop the chocolate into small pieces.
  • Add the chocolate and butter to a microwave proof bowl. Microwave for a few minutes until butter and chocolate are melted. Whisk well.
  • Add the vanilla to the sweet potato puree and whisk together.
  • Add the sweet potato to the chocolate and butter and mix well.
  • Put a sieve on top of the bowl and add the flour, coco powder, salt and baking power and mix well.
  • Tip into the lined brownie tin and smooth down. Sprinkle the chocolate chips over the top.
  • Bake for forty five minutes or until just cooked. A toothpick inserted into the brownie should come out with crumbs on it but not uncooked mix or be to dry.
  • Allow to cool completely before cutting into squares or rectangles and serve.