Fudgey Sweet Potato Cottage Cheese Brownies

Recipes
Written By Courtney Heming

Looking for a gluten-free, nut-free brownie that’s rich, chocolatey and secretly nourishing? These fudgey sweet potato brownies are just the thing. Made with roasted sweet potato, creamy cottage cheese and cocoa, they’re a smarter way to satisfy that chocolate craving.

A whole, uncut brownie made with sweet potato and cottage cheese, displayed on a wooden board. Its rich, glossy surface and dense, fudgey texture highlight this gluten-free, nut-free, high-protein treat.

This time around, I used purple sweet potatoes, which are naturally higher in anthocyanins – a type of antioxidant responsible for their vibrant purple hue. Anthocyanins are known for their anti-inflammatory and neuroprotective effects, and have been shown to support cognitive health and protect against oxidative stress (Pojer et al., 2013). Whether you use purple, orange or gold sweet potato, all varieties will work beautifully in this recipe.

Why Sweet Potato and Cottage Cheese?

Sweet potato gives these brownies their fudgey texture, natural sweetness and a dose of fibre to help stabilise blood sugar. Cottage cheese adds a sneaky protein boost and keeps the crumb soft and moist, making these brownies feel indulgent without the usual sugar crash.

They’re also gluten free and nut free, which makes them great for school lunchboxes or sharing with friends who have dietary restrictions.

A close-up of a hand holding up a rich, fudgey brownie made with sweet potato and cottage cheese. The texture is dense and moist, showcasing its chocolatey, high-protein goodness. Perfect for a gluten-free, nut-free snack.

Sweet Potato Brownies

Makes: 16 squares
Prep time: 10 minutes (plus roasting time)
Cook time: 25 minutes

Ingredients

  • 300g sweet potato (or 1 large sweet potato – any kind)

  • 2 eggs

  • 100ml maple syrup

  • 1 tbsp vanilla paste or extract

  • 50g cocoa powder

  • ½ tsp bicarb soda

  • ½ tsp cinnamon

  • 1 tsp salt

  • 30g coconut oil, melted

  • 100g cottage cheese

Method

  1. Preheat your oven to 170°C (fan-forced).

  2. Wrap the sweet potato in foil and roast for 1 hour, or until it’s oozing caramelised juices and soft all the way through.

  3. Peel the sweet potato and transfer to a blender with the maple syrup, melted coconut oil, cottage cheese, and vanilla. Blend until smooth.

  4. Add cocoa powder, bicarb soda, cinnamon and salt to the blender. Blend again to form a thick, smooth brownie paste.

  5. In a separate bowl, whip the eggs with an electric beater or stand mixer until they’ve doubled in size and turned pale.

  6. Add the brownie paste and beat again until fully incorporated – the texture should be airy but cohesive.

  7. Pour the batter into a lined brownie or cake tin.

  8. Bake at 170°C for 25 minutes, or until the centre no longer wobbles when gently shaken.

  9. Cool completely before slicing into 16 squares.

Storage Tips

Store in an airtight container in the fridge for up to 5 days. You can also freeze them for longer. They’re delicious cold or gently warmed with yoghurt or berries.

Love a Healthier Take on Chocolate?

Try one of these next:

Let me know how yours turn out – especially if you experiment with different types of sweet potato! Tag me @feminalysis on Instagram so I can see your bake.

References
Pojer, E., Mattivi, F., Johnson, D., & Stockley, C. S. (2013). The case for anthocyanin consumption to promote human health: A review. Comprehensive Reviews in Food Science and Food Safety, 12(5), 483–508. https://doi.org/10.1111/1541-4337.12024

 

© 2025 Feminalysis. All rights reserved. No part of this recipe may be reproduced without written permission

Courtney Heming
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