Name: Dark Chocolate Sweet Potato Brownies - Gluten Free
Brand: pinchmegood.com
SKU: pinchmegood-com-4
Availability: OnlineOnly

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Dark Chocolate Sweet Potato Brownies - Gluten Free

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×Jump to RecipePrint RecipePlease note that some of the links are affiliate links and I will earn a commission if you purchase through those links.These insanely chocolatey Dark Chocolate Sweet Potato Brownies are so moist and fudgy and just the perfect healthy little treat. These brownies are made with mashed sweet potato, cocoa powder, almond flour, coconut flour, and a little coconut sugar for sweetness. Add in dark chocolate chips and they are just heavenly. Gluten-free, refined sugar-free and a healthy brownie you can eat almost every day!You are just going to love these rich and chocolatey sweet potato brownies. They are very simple and easy to whip up. Nobody will even be able to tell that they have sweet potatoes in them!I love adding fruits and vegetables to baked goods since it helps me get some healthier ingredients into my kids, and we can eat more right? My kids really loved these avocado brownies, and these zucchini muffins, so I figured I would try these new brownies with sweet potato. Guess what? They LOVED THEM!Plus these are vegan sweet potato brownies that also happen to be GLUTEN-FREE as well!How great is that? All of those wonderful health benefits in brownies! Yay!You can make this recipe in only a few short, easy steps.Mix up the wet ingredients. Mash up the sweet potato and add it to a bowl with the coconut sugar, vanilla, and almond butter. Mix to combine it all together. Mix up the dry ingredients. Add the flour, cocoa powder, baking powder, and salt to a separate bowl and mix to combine. Form the batter. Combine the wet and dry ingredients and mix well to form a thick, fudgy batter. Fold in the chocolate chips. Note: The batter will be very thick. Add the batter to the pan. Pour the batter into an 8×8 baking pan lined with parchment paper. Spread the batter out evenly in the pan. Cooks tip: Use your hands to press the batter evenly into the bottom of the pan. Bake. Cook at 350 degrees F for 35-40 minutes. Slice and serve. Remove and let cool for at least 30 minutes before slicing and serving.These sweet potato brownies are so fudgy and packed with deep dark chocolate flavors with the perfect hint of sweetness. This really is a decadent-tasting brownie recipe without all of the fat and added sugar.You could even eat one of these brownies every day if you want to enjoy them as a special healthy treat!You can easily store these brownies after you bake them.This recipe was adapted from this Ultra Fudgy Sweet Potato Brownie Recipe from the Detoxinista.*Did you try this recipe? If you do then please leave a rating and comment below. I would love to hear from you!PrintPrint RecipePin RecipePreheat the oven to 350 degrees F and line an 8×8 baking pan with parchment paper and spray with cooking spray to prevent the brownies from sticking to the pan as they bake. Set aside.Add the mashed sweet potato, almond butter, coconut sugar, and vanilla to a medium size mixing bowl . Mix to combine it all together.Add the cocoa powder, almond flour, coconut flour, baking powder, and salt to a separate bowl and mix to combine. Combine the wet and dry ingredients and mix well to form a thick, fudgy batter.Fold in the chocolate chips.Pour the batter into the 8×8 baking pan lined with parchment paper. Spread the batter out evenly in the pan using your hands to help spread it out. You can also use a rubber spatula to do this.Bake at 350 degrees F for 35-40 minutes.Remove and let cool for at least 30 minutes before slicing and serving.rubber spatulamixing bowlsBaking pansweet potato brownies, vegan sweet potato brownies, paleo, gluten free« Easy Beet and Goat Cheese SaladAIR FRYER BRUSSELS SPROUTS »Amazing 🤩 Loved this Sm 😍 the kids loved it so much even in Wandas reality 😉 good thing she lets us use WIFI 😊🤝ReplyThese were awesome! I can’t believe they are also gluten free!ReplyI used the Pumpkin and modified just a little bit for less sugar/fat and they were excellent. Even better than the black bean brownies if you tried them.Replymy gosh! love these so much!!!ReplyCan I omit the almond/peanut butter?ReplySo if using all purpose gluten free flour, is it just 1/3 cup total and then no coconut or almond flour at all? I just have all purpose gluten free and am so eager to try these!!ReplyHi!! My daughter is allergic to almonds but she doesn’t need anything to be gluten free. Can I use regular all purpose flour? And if so, does it replace both flours or just the almond flour portion? THANK YOU! Can’t wait to try thisReplyIs there a sub for coconut sugar? Got everything but that!ReplyCould Chickpea flour be subbed for the other flour in the recipe? ThanksReplyHello!Can I use coconut flour and how much? Also can I use half the sugar in this recipe?Thanks !ReplyMy dough was super dry and thick, like energy ball-dough. I added 100g coffee to loosen it up but it was still quite stiff; i pressed it into the pan. Texture is great, super fudgy though a bit crumbly when I sliced them.ReplyHi there,I'm Amy and I'm so excited to share my best healthy recipes and tips with you. I hope I can inspire you to eat better, feel better, and get back in the kitchen. Read More…View My Blog Posts

×Jump to RecipePrint RecipePlease note that some of the links are affiliate links and I will earn a commission if you purchase through those links.These insanely chocolatey Dark Chocolate Sweet Potato Brownies are so moist and fudgy and just the perfect healthy little treat. These brownies are made with mashed sweet potato, cocoa powder, almond flour, coconut flour, and a little coconut sugar for sweetness. Add in dark chocolate chips and they are just heavenly. Gluten-free, refined sugar-free and a healthy brownie you can eat almost every day!You are just going to love these rich and...

Dark Chocolate Sweet Potato Brownies - Gluten Free

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