The best part of this brownie recipe is that you’ll never even notice that it’s a much healthier version of the standard brownie recipe. If you’re trying to cut wheat and other gluten containing grains out of your diet this recipe uses a combination of almond flour and coconut flour, both of which also add several grams of fiber to the recipe.
For the sweetener, I used mashed sweet potatoes and a very small amount of sugar to keep the glycemic impact as low as possible. The sweet potatoes also add fiber and Vitamin A, neither of which you’d be getting in a traditional brownie. Add in a cup of chopped walnuts for some extra fiber and omega 3 fats in addition to the great nutty flavor.
If you want to make a vegan version of this recipe simply swap one tablespoon of ground flax seeds + three tablespoons of water for each egg. Simmer the flax seeds and water for about 10 minutes to achieve the proper consistency.
Dress it up or keep it plain, either way they’re what every good brownie should be…moist, rich and chocolatey. Enjoy!
SWEET POTATO BROWNIES (GLUTEN-FREE)
Prep Time: 15-20 min
Bake Time: 350 for 40 min (total bake time)
Makes about 24 brownies
INGREDIENTS
- 1 can organic mashed sweet potatos (or 2 cups of fresh baked and mashed)
- 3 large eggs (Vegan substitution: 3 T ground flax + simmered in ½ cup water)
- ¼ cup of coconut oil or melted butter (Vegan substitution: melted coconut oil or vegan butter)
- 2 tsp vanilla extract
- 2 tbsp chia seeds
- 1 cup of almond flour
- 1 1/2 cups coconut flour
- 1/3 cup organic sugar
- 2 tsp baking soda
- ½ tsp sea salt
- 2 tsp xanthan gum
- optional: 1 cup chopped walnuts
- optional: 1 cup mini chocolate chips (I use Enjoy Life! Gluten-free, vegan, soy & dairy free chocolate chips)
DIRECTIONS
- Preheat oven to 350 degrees. Grease bottom and sides of a 9 x 13 glass baking dish.
- In a large bowl, combine the flours + sugar + baking soda + salt +xanthan gum. Set aside.
- In a large mixing bowl beat the eggs (or flax substitute) then add sweet potatos + melted oil or butter + vanilla + chia seeds. Mix thoroughly.
- Slowly add the dry ingredients into the wet ingredients and mix until blended.
- Fold in the nuts and chocolate chips.
- Spread in the baking dish in an even layer. If you’re making the brownie pie pictured above divide the batter evenly between 2 round pie plates. Cover with aluminum foil.
- Bake at 350 for 30 min. Remove foil and return to oven and bake for an additional 5-10 minutes. When done, a cake tester inserted in the center should come out clean.
- Let cool in the baking dish for 10 – 15 minutes. Cut into 24 squares, or cut each pie plate into 8 – 12 wedges. Lightly sprinkle with powdered sugar, place a dollop of whipped cream on top and serve with fresh berries if desired.
- To store; cool completely then store in refrigerator or freezer.
