Vegan Gluten Free Sweet Potato Brownies

Vegan gluten-free sweet potato brownies are incredibly delicious! Made without nut butters, each bite is filled with fudgy and chocolatey goodness that will make you want to bake these on repeat.

Let me tell you about these sweet potato brownies, they are incredibly moist, with a perfect fudgy texture and just the right amount of chocolate flavor.

Whenever I make them, they disappear in no time because everyone loves them! The recipe uses wholesome ingredients, and the hidden veggies are a total bonus. Once you try these, you might not want to go back to regular brownies!

Key Ingredients

Let me take you through the ingredients for these sweet potato brownies:

• Sweet Potato Puree: You can easily make this by boiling or steaming orange sweet potatoes, which naturally have a delightful sweetness. This serves as a fantastic base for the recipe.
• Pure Maple Syrup: Choose a high-quality, organic maple syrup to add a rich, natural sweetness to the brownies.
• Tahini: Instead of using nut butters, I opted for this creamy sesame paste. Just make sure that the tahini you are using hasn't hardened. You can find tahini at most supermarkets or Middle Eastern grocery stores.
• Sorghum Flour: This gluten-free flour is made from an ancient grain and is perfect for baking. Its soft texture makes it a favorite of mine for gluten-free recipes, as it delivers excellent results. Although I don't usually recommend using gluten-free all-purpose flour in this context, it can be used as a substitute if needed. When measuring the flour, make sure to fluff it up, scoop it, and then level off the measuring cup with the back of a butter knife. You can buy sorghum flour here or find it in the GF section in your local supermarket.
• Cacao Powder or Unsweetened Cocoa Powder: I usually choose 100% organic cacao powder, which is made from pure cocoa beans. Be sure to check the labels, as some cocoa powders can contain added sweeteners.
• Optional Toppings: For extra flavor and texture, you can mix in or sprinkle vegan dark chocolate chips or a pinch of flaked sea salt on top before baking.

Using sweet potato in brownies was inspired by Broma Bakery.

The Steps

Prepare The Sweet Potato

1. Cut the orange sweet potato into large chunks and boil or steam them until soft.
2. Once cooked, remove the chunks from the water (if boiled) and let them cool in a colander until safe to handle.
3. Peel off the skin, then mash the sweet potato thoroughly with a fork or puree it in a food processor. Make sure there are no lumps. Set the puree aside.

​Combine The Dry Ingredients

1. In a large mixing bowl (separate bowl) combine all the dry ingredients evenly.

Make The Batter

1. Add the wet ingredients to the bowl of dry ingredients. Fold everything together until you have a sticky, well-mixed batter.
2. If you mashed the sweet potato by hand, smooth out any remaining chunks with a fork as you mix. A few small pieces are fine if you like a bit of texture!

Baking Instructions

1. Line an 8x8” (20x20cm) baking pan with parchment paper. (If your pan is slightly smaller, like 6½x6½” (16½x16½cm), that will work too.)
2. Spread the batter evenly into the lined pan using a spatula or the back of a spoon. Wet the utensil slightly if needed to help smooth out the batter.
3. Bake in a preheated oven at 180°C (356°F) on the middle rack for 30 minutes.

Storage

Once the brownies have cooled to room temperature, place any leftovers in an airtight container, using a layer of parchment paper between the layers of brownies. They can be stored in the fridge for up to five days.