Easy Sweet Potato Brownies (Fudgy & Gluten-Free)
These gluten-free sweet potato brownies are rich, fudgy, and intensely chocolatey, with a soft, tender texture from sweet potato puree. Packed with crunchy walnuts and incredibly easy to make, they’re the perfect brownie for satisfying any chocolate craving.
Ingredients
- ¾ cup gluten-free all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 and ½ cups sweet potato puree
- ½ cup butter, melted
- ½ cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
- ½ 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 the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking, as the brownies will continue to set as they cool.
- Let the brownies cool completely in the pan before lifting them out and slicing. For cleaner cuts and an extra-fudgy texture, chill them briefly before slicing.
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°).