Sweet Potato Gluten Free Brownies are moist, slightly dense, and just sweet enough. With a little crunch of walnut, they satisfy that chocolate craving in the nicest way!
I’m always happy when I can hide vegetables in dessert! Sweet potatoes add a beautiful moistness and natural sweetness to these gluten free brownies. As I’ve mentioned previously, sweetening with whole foods that retain their natural fibre is a good idea. The fibre slows down the absorption of sugar into our bloodstreams.
Sweet potatoes are an amazing source of beta-carotene as well as other carotenoids and dietary fibre. Carotenoids are antioxidants that help strengthen our eyesight, boost our immunity, ward off cancer, and protect against aging. Bring on the sweet potatoes!
No Food Processor?
I made these gluten free brownies in a food processor. My food processor is my most appreciated small kitchen appliance! It just makes things so easy and cleans up in the dishwasher. You can still make these without a food processor, though. If you don’t have one, mash your cooked sweet potatoes well by hand, whisk your eggs before adding them, and stir your batter thoroughly.
If it’s important to you that your gluten free brownies also be dairy free, be sure to use dairy free chocolate chips for the frosting.
Grain Free Option for Gluten Free Brownies
The grain free option for these gluten free brownies came late in the game. I had tested the recipe multiple times and shot the still photographs with rice flour. Then, as I was paying attention to my own diet using skills I learned in the Elimination Diet Meal Plan, I decided to cut out grains for awhile. I had been getting quite a few breakouts on my face and wanted to identify the cause.
We already had lots of sweet potato brownies in the freezer from the recipe testing I had been doing. I realized that while I was going to be eating grain free, only 1/4 cup of rice flour stood between me and a whole pan of brownies! I replaced the rice flour with quinoa flour, and the results were terrific! So, while the still photos were shot with rice flour, the video was shot with quinoa flour. It’s difficult to tell the difference in taste or appearance.
Equipment and Supplies for This Recipe
- 1 1/2 cups sweet potatoes, peeled, cooked, and slightly mashed to measure
- 1/3 cup coconut oil
- 3 eggs
- 1/2 cup organic raw sugar
- 1 1/2 teaspoon pure vanilla extract
- 2/3 cup cocoa powder
- 1/4 cup white rice flour OR quinoa flour, (for grain free)
- 1/4 cup tapioca flour
- 1 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup chopped walnut pieces
- 3/4 cup chocolate chips, (dairy free if necessary)
- 1/2 cup almond butter
- extra chopped walnuts, to sprinkle on top, optional
- Preheat oven to 350 F. Grease or line with parchment paper a 8-inch X 9-inch pan. (I used a pyrex pan.)
- In a food processor, combine cooked sweet potatoes, coconut oil, eggs, sugar, and vanilla. (Make sure that the sweet potatoes have cooled sufficiently before adding eggs, so they don't get cooked on contact.) Puree.
- Add cocoa powder, flours, baking powder, and salt. Process until smooth, scraping down the sides if necessary.
- Remove blade from food processor, and stir in walnut pieces by hand.
- Spread batter into prepared pan. Bake for 35 minutes or until the centre tests done when poked with a fork. Set on a rack to cool.
- After removing brownies from oven and turning heat off. Set the chocolate chips in an oven-proof container into the cooling oven. When they have melted just enough to stir smooth, stir in the almond butter.
- Frost cooled brownies with prepared frosting. Sprinkle with additional walnut pieces, if desired.
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