dessert — gluten-free

Sweet Potato Brownies

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These brownies use an unlikely ingredient to keep them perfectly moist: mashed sweet potato!
These brownies use an unlikely ingredient to keep them perfectly moist: mashed sweet potato! These brownies use an unlikely ingredient to keep them perfectly moist: mashed sweet potato!
Shares:0
prep time 10 minutes
cook time 42 minutes
yield 16 brownies

Overview

When it comes to brownies, fudginess is key. And in this recipe, an unlikely ingredient helps keep these chocolate treats perfectly moist: mashed sweet potato! The dump and stir batter couldn't be easier to put together, and since it's naturally gluten free, there's no potential for over-mixing. Have the kids lend a hand and you'll soon be rewarded with a rich yet nutritious dessert that everyone in the family can enjoy.

BY:Yummy Toddler Food

Ingredients

  • 1 cup homemade or canned mashed sweet potato (see notes)
  • 2 large Nellie's Free Range Eggs, lightly beaten
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2/3 cup oat flour (see notes)
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chocolate chips, roughly chopped

Directions

  • Preheat oven to 350F. Line an 8” x 8” inch pan with foil, and coat with nonstick spray.
  • Add all ingredients to a medium bowl and stir well to combine.
  • Pour batter into the prepared pan and smooth evenly.
  • Bake for 42-44 minutes or until the center is set. Remove from the oven and let cool fully before slicing.

Nellie’s Notes:

If using homemade mashed sweet potato, plan ahead to ensure that it has time to cool before you're ready to make the brownies.

These brownies are naturally gluten free as long as you ensure ingredients like your oat flour have a gluten free certification, as certain brands can have traces of gluten although oats themselves don’t contain any.

You can also make these brownies dairy free by using dairy free chocolate chips.

Because these brownies are so wonderfully fudgy, you want to make sure they cool fully before slicing, and it's actually easiest to slice them after they chill a little bit. When you’re ready, use the foil to lift the entire bar out of the pan and place them onto a cutting board to slice.

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Sweet Potato Brownies

Overview

When it comes to brownies, fudginess is key. And in this recipe, an unlikely ingredient helps keep these chocolate treats perfectly moist: mashed sweet potato! The dump and stir batter couldn't be easier to put together, and since it's naturally gluten free, there's no potential for over-mixing. Have the kids lend a hand and you'll soon be rewarded with a rich yet nutritious dessert that everyone in the family can enjoy.

BY:Yummy Toddler Food

Ingredients

  • 1 cup homemade or canned mashed sweet potato (see notes)
  • 2 large Nellie's Free Range Eggs, lightly beaten
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2/3 cup oat flour (see notes)
  • 1/3 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chocolate chips, roughly chopped

Directions

  • Preheat oven to 350F. Line an 8” x 8” inch pan with foil, and coat with nonstick spray.
  • Add all ingredients to a medium bowl and stir well to combine.
  • Pour batter into the prepared pan and smooth evenly.
  • Bake for 42-44 minutes or until the center is set. Remove from the oven and let cool fully before slicing.

Nellie’s Notes:

If using homemade mashed sweet potato, plan ahead to ensure that it has time to cool before you're ready to make the brownies.

These brownies are naturally gluten free as long as you ensure ingredients like your oat flour have a gluten free certification, as certain brands can have traces of gluten although oats themselves don’t contain any.

You can also make these brownies dairy free by using dairy free chocolate chips.

Because these brownies are so wonderfully fudgy, you want to make sure they cool fully before slicing, and it's actually easiest to slice them after they chill a little bit. When you’re ready, use the foil to lift the entire bar out of the pan and place them onto a cutting board to slice.