Easy Sweet Potato Brownies (Fudgy & 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.
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.
Notes
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°).