Fudgy Sweet Potato Brownie (Gluten-Free)
These flourless sweet potato brownies are rich, chocolatey, and super moist. Sweet potato adds moisture and a soft texture, creating a simple homemade brownie recipe that is amazing. Full of walnuts that add crunchiness, they are super easy to make.
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Sweet Potato Dessert Recipe
This easy gluten-free sweet potato brownie recipe creates moist, fudgy brownies with deep chocolate flavor. Sweet potato adds moisture and a soft texture to the brownies, while walnuts add crunch.
These fudgy brownies are super easy and quick to make. They’re a perfect gluten-free snack or dessert that everyone will love. For a vegan version of brownies, here is the link to these decadent brownies that are very popular.
Do gluten-free sweet potato bronies taste like sweet potatoes? Not really, sweet potato adds moisture and natural sweetness. The chocolate flavor predominates.
Some notes about the main ingredients of this recipe:
- Sweet potato puree: homemade or canned sweet potato puree. It’s better thick puree.
- Cocoa powder: unsweetened cocoa powder.
- Eggs: room temperature eggs are better.
How to make fudgy sweet potato brownies
Preheat oven to 350°F (180°C). Lightly grease or line an 8-inch square pan with parchment paper. Set aside.
Whisk gluten-free all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
Mix the sweet potato puree, melted butter, and sugar in a large bowl with a hand whisk. Add the eggs one by one, mixing well after each addition, and vanilla extract.
Add the dry ingredients and mix with a rubber spatula, but don’t overmix. Fold 1/2 cup of the chocolate chips and mix.
Pour the mixture into the prepared baking pan and top with the remaining chocolate chips.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean, with no trace of batter.
Let cool before removing. Lift brownies from the baking pan and slice them.
Store the brownies covered at room temperature for up to 3 days or in the refrigerator for up to a week. You can freeze them in an airtight container or freezer bag. To reheat, bake for 5-10 minutes in a medium oven (350°F/ 180°).
Baking tips and variations
- Brownies are too wet: Sweet potato adds a lot of moisture, which can make brownies seem underdone or wet. Bake 5–10 minutes longer and check with a tester (toothpick). Let cool completely before removing and cutting.
- Thick sweet potato puree: the sweet potato puree doesn’t have to be watery.
- Don’t overmix the batter; mix just until combined.
- Dried fruits: replace walnuts with almonds or pecans.
For more vegetable dessert recipes
Easy Sweet Potato Brownies (Fudgy & Gluten-Free)
Ingredients
- 3/4 cup gluten-free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 and 1/2 cup sweet potato puree
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
- 1/2 cup chopped toasted walnuts, optional
Instructions
- Preheat oven to 350°F (180°C). Lightly grease or line an 8-inch square pan with parchment paper. Set aside.
- Whisk gluten-free all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Mix the sweet potato puree, melted butter, and sugar in a large bowl with a hand whisk. Add the eggs one by one, mixing well after each addition, and vanilla extract.
- Add the dry ingredients and mix with a rubber spatula, but don't overmix. Fold in1/2 cup of the chocolate chips and mix.
- Pour the mixture into the prepared baking pan and top with the remaining chocolate chips.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean, with no trace of batter.
- Let cool before removing. Lift brownies from the baking pan and slice them.