Fudgy, gluten-free sweet potato brownies that are low in added sweetener and vegan-friendly. A great brownie for various allergies, as it is also nut-free.
Something about the combination of chocolate and sweet potato makes for a great workout!
If ever I have the two together, I notice my energy and mood levels soar, and these brownies are no exception.
I've tried a few sweet potato brownie recipes in the past, and they've all left me wanting. The sweet potato seemed to add an almost wet fluffy-ness, that didn't appeal to me. I could never seem to get that fudgy texture I so crave when I make brownies!
This recipe, however, is different.
These sweet potato brownies are the exact embodiment of the classic treat. They're dense without being rubbery, and rich without being cloying. In short, they're the epitome of brownie goodness!
In the same vein as all of my desserts (post-baby three), this recipe is modestly sweetened, and may not appeal to those of you who are used to really sugary treats.
I will tell you though, that these are loved by our whole family.
My girls both asked for seconds and thirds, which I think speaks highly of the recipe.
If you're up to a low sugar brownie challenge, I hope you give these a shot!
Fudgy Gluten-Free Sweet Potato Brownies
Ingredients
- ½ c . buckwheat flour (I grind mine from raw groats, which I recommend; see Notes)
- ½ c . cocoa powder
- ¼ t . sea salt
- ¾ c . sweet potato puree
- 6 T . oil (coconut, avocado, and grapeseed all work well)
- 2 T . maple syrup or honey
- 2 T . vanilla extract
- ½ c . milk of your choice , plus 1-2 tablespoons more (see Notes)
- chocolate chips or chopped dark chocolate , for sprinkling on top
Instructions
- Preheat the oven to 350 degrees.
- Begin with room temperature ingredients.
- Process all of the ingredients until well combined.
- Add 1-2 more tablespoons of milk if your batter seems too thick.
- Pour the batter into a well-oiled 8 x 8 baking dish.
- Sprinkle the chocolate chips or chopped chocolate on top.
- Bake for 18-20 minutes.
- Cool, cut, and enjoy!
Notes
Nutrition
Notes:
Adapted from my Small Batch Buckwheat Brownies
I've only tried this recipe with these raw buckwheat groats, which I grind myself in a Nutribullet to make flour.
I like to use my Homemade Coconut Milk in this recipe, as it adds a natural sweetness.
If you need extra sweetness, try adding a bit of stevia to keep the sugar low.
Shared with: Full Plate Thursday, Healthy Vegan Friday
Daphne
Do you think oat flour will work here instead of buckwheat flour?
Lauren
I find buckwheat flour to be more absorbent than oat, but it might work...you could also check out this recipe with oat flour: https://www.oatmealwithafork.com/brownies-with-applesauce/
Jane B.
These are amazing!! Not sure what ak's issue was! I love this recipe!!!!
Souzanna
Hello.. could I use brown rice flour instead of the buckwheat flour?
Lauren
Hi Souzanna,
I'm not sure, as rice flour can make things quite crumbly. If you don't mind that, I suppose you could try!
Souzanna
Thanks. I may give it a try as I found a receipe by chance for sweet potato muffins and it uses both brown rice flour and coconut flour and they turn out quite nice, not crumbly at all. When I get a chance will try it and let you know how it goes. Thanks again
ak
These were not that good. I think the buckwheat dominated the taste, even with a little stevia.
Lauren
Sorry you didn't enjoy them, did you use ground raw groats or store-bought flour? The latter has a much stronger taste.
kimmythevegan
Brownies!! Yes, please! These sound totally delicious. I sometimes have leftover sweet potato that I'm not sure what to do with, I can't wait to try these brownies.
Mary Ellen | VNutrition
Oooh, I haven't seen sweet potatoes in brownies before - such a great idea. These look amazing!
Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!
Miz Helen
These are awesome brownies! Hope you have a fantastic weekend and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen