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!
- 1/2 c . buckwheat flour (I grind mine from raw groats, which I recommend; see Notes)
- 1/2 c . cocoa powder
- 1/4 t . sea salt
- 3/4 c . sweet potato puree
- 6 T . oil (coconut, avocado, and grapeseed all work well)
- 2 T . maple syrup or honey
- 2 T . vanilla extract
- 1/2 c . milk of your choice , plus 1-2 tablespoons more (see Notes)
- chocolate chips or chopped dark chocolate , for sprinkling on top
- 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!
Fat: 10.2 g Carbs: 15.7 g Sugar: 4.4 g Protein: 2.2 g; Nutrition facts based on using coconut oil, maple syrup, and unsweetened almond milk. Facts do NOT take chocolate chips into account. WW SmartPoints: 7
Adapted from my Small Batch Buckwheat Brownies
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.