Brownies that actually deliver nutrients, like fiber and beta carotene, are gluten and dairy-free and taste like regular brownies … yes, please!
I made these Sweet Potato Brownies for three different events, and every person loved them; half of those testers were male.
As is the case with most gf baked goods, they seem to work better when made smaller. I used this mini silicone cupcake mold. This recipe makes 24 mini brownie cakes with a little bit left over if you put one tablespoon into each mold. I like to drop the extra batter into a large ramekin and have an additional brownie for snacking. You can bake these as classic brownies in a pan if preferred.
Try topping these with our Avocado Frosting!
Happy eating,
~Monique
Sweet Potato Brownies
1/2 cup cooked and mashed sweet potato
1/2 cup almond butter
1 large egg
1/3 cup pure maple syrup
1 tsp pure vanilla extract
1/3 cup cocoa powder
1/4 tsp baking soda
½ tsp ground cinnamon
1/2 tsp pink salt
1/3 cup chocolate chips
Preheat the oven to 350 degrees. Prepare a mini silicone cupcake mold by placing it on a sheet pan; it’s optional to add a spritz of olive oil into each mold. Or line a small baking pan with parchment paper.
Whisk together the cooked sweet potato and almond butter. Mix in the egg, maple syrup, and vanilla.
Stir in the cocoa powder, baking soda, cinnamon, and salt. Stir in the chocolate chips.
Scoop 1 heaped tablespoon of Sweet Potato Brownie mix into each mini cupcake mold (if you have little batter left over, either divide it among the mini molds or place it in a ramekin or on a parchment lined pan and bake separately) or pour the whole batter into a parchment-lined baking pan.
The mini cupcakes bake for ~22 minutes. If you bake these Sweet Potato Brownies in a pan, it will likely take around 25 to 28 minutes. The brownies should look set, with a slight give when you press a finger on the top. Bake shorter for more fudgey, longer for more cake-like texture. You can unmold the cupcake brownies right away, but the brownies in the pan should cool before you cut them, or they won’t hold together as well.
Frosting is optional. Adding to the creative veggie fun is this Lemon Avocado and/or Haskberry Avocado Frosting. I had a ton of fun creating these.
Store in the fridge for 4 days or freeze.
Gluten-free, Dairy-free Sweet Potato Brownies