GDF Sweet Potato Brownies
These sweet potato brownies are a simple, satisfying treat that is rich, chocolatey, and made with wholesome, gluten and dairy-free ingredients. They’re a favorite in the BCBS kitchen and easy to make and share.
Servings: 12
Preparation Time: ~25 minutes
Cook Time: 20–25 minutes
Ingredients
- 3/8 cup coconut milk
- 5/8 cup coconut oil (or olive oil)
- 1 1/4 cups maple syrup (or honey or agave)
- 1 1/4 cups cooked sweet potato, peeled and mashed
- 3/4 tablespoon vanilla
- 5/8 teaspoon salt
- 5/8 teaspoon baking soda
- 3/4 cup cocoa powder
- 7/8 cup gluten-free flour blend
- 5/8 cup chocolate chips (optional)
Instructions
Preheat oven to 350°F (or 325°F convection). Lightly oil a baking pan or line with parchment paper.
Prepare the sweet potato
Cook by boiling, steaming, or microwaving, depending on what is convenient. Peel and mash until smooth.
Warm the base
In a small saucepan, heat the coconut oil and coconut milk. Add the cocoa powder and cook briefly, about 2–3 minutes. Remove from heat and transfer to a mixing bowl.
Mix the batter
Add the sweetener, mashed sweet potato, vanilla, salt, and baking soda. Whisk or use an immersion blender to combine.
Add dry ingredients
Stir in the gluten-free flour until combined. Add chocolate chips, if using.
Bake
Pour batter into the prepared pan. Bake for 20–25 minutes, or until a tester comes out mostly clean. The brownies will be a little gooey when they come out but will set as they cool.
Enjoy!
Notes
- Let cool before slicing for best texture
- These brownies are meant to be soft and fudgy
