Brownies never get old. I like them gooey, fresh and warm from the oven…and preferably with a healthy dollop of ice cream melting on top.
Brownies were the first thing I craved when I cut out gluten, dairy, and soy this fall. Thankfully, they are also one of the most adaptable of the delicious desserts, and it’s really not hard to make a guilt-free version no matter your dietary restrictions!
This particular version is gluten free and vegan, and gets its delightfully gooey texture from the baked sweet potatoes.
Think of it as a cross between chocolatey brownie heaven and a super thick sweet potato casserole. In fact, the next time I make them I might top them with a lovely pecan crumble or marshmallow topping.
These little beauties got rave reviews from everyone who tried them! Even those who are perfectly capable of eating standard brownies. Although I can eat wheat and dairy again, these brownies still appear in my kitchen frequently. So try them, and enjoy!
Even the pups wanted some…bad idea, cuties.
2 medium/large baked sweet potatoes
1/2 cup turbinado sugar
6 tbsp cocoa powder
3 tbsp coconut oil
1/2 cup gluten free flour blend (I used Bob’s Red Mill)
1/2 tsp salt
Preheat the oven to 350°F. Mash the sweet potatoes thoroughly, then mix in the turbinado sugar and cocoa powder. Once the mixture is smooth and well-mixed, melt the coconut oil (if necessary) and mix into the sweet potato mixture. Add the flour and salt and combine; you may need to add more flour if your sweet potatoes are more moist than mine were. The mixture should be thick and fluffy. Spoon into a prepared 8×8 pan and bake for 20-25 minutes until a toothpick inserted in the center comes out mostly clean.