An easy way to sneak healthy ingredients into a delicious fudgy brownie. A more nutrient-rich, super fudgy, naturally-sweetened, healthier brownie recipe.
Sweet potato purée is the binder for this brownie recipe, acting as the “egg” replacer in this vegan brownie, keeping the mix together and adding a soft, fudgy, moist texture to the brownie. The inside is all fudgy, chocolatey goodness. I swear you can’t even taste the sweet potato, it just adds a lovely texture.
These brownies can be made paleo-friendly by simply swapping out the rice flour for a combo of almond and coconut flour.
Before we get started in learning how to make these delicious fudgy sweet potato brownies – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Homemade Vegan Gluten-Free Sweet Potato Brownies
These brownies make the perfect healthy snack to sneak some wholesome ingredients into. You can even swap out the sweet potato for avocado instead for some added healthy fats! Vegan, gluten-free and plastic-free as all ingredients are packed in glass, paper, bought direct from the local farmer’s market, or from my local bulk store The Source Bulk Foods.
- 1 1/4 cups sweet potato, cooked and puréed
- 1/3 cup raw honey or maple syrup
- 1/2 cup peanut butter or almond butter
- 1 1/2-2 tbsp olive oil
- 1/2 cup cacao powder
- 1 tsp sea salt
- 1 tsp baking powder
- 2/3 cup rice flour
- 1/2 cup chopped walnuts or almonds
- 1/2 cup vegan chocolate chips
- To make the sweet potato purée, cut in halve and lightly coat the cut sides with coconut oil. Bake at 200°C (390°F) for 25-30 minutes or until soft.
- Allow to cool slightly then peel away the skin and mash until puréed.
- Re-adjust temperature of oven to 180°C (350°F), then lightly grease a brownie tin with some coconut oil or line with parchment paper. Set aside.
- Measure out the 1 1/2 cups sweet potato purée, and add that to a large mixing bowl along with the honey, peanut butter and olive oil. Stir to combine.
- Add cacao powder, sea salt and baking powder to the mixing bowl, and stir again to combine. Add the rice flour and stir until a thick batter forms. If too dry, add more potato purée.
- Transfer batter to your brownie tin and spread out to create an even layer. Top with nuts and/or chocolate chips.
- Bake for 28-35 minutes, or until the edges become slightly dry and when a knife is inserted into the centre, it comes out mostly clean. Remove from the oven and let cool in the pan for 30 minutes.
- Cut into slices and enjoy warm, or store in an airtight container on the counter for up to 3 days. Refrigerate to keep longer.
Homemade sweet potato brownies tutorial
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you made healthy brownies like this before? What did you think? Share in the comments below.
Lots of love,