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Cocoa-rich sweet potato brownies with a dense, tender crumb.
Rachelle Johnson

Vegan Gluten-Free Sweet Potato Brownies

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Roasted sweet potato gives these cocoa-rich brownies a soft, dense center. Almond and oat flours keep the crumb tender, with optional dark chocolate pieces for little pockets of richness.
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Prep Time 20 minutes
Cook Time 35 minutes
Cool Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 brownies
Course: Dessert, Snack
Cuisine: American
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet ingredients
  • 1 cup mashed roasted sweet potato cooled; Timing starts with roasted, cooled sweet potato; see Notes if starting raw.
  • ½ cup maple syrup
  • ¼ cup coconut sugar
  • ¼ cup coconut oil melted; Avocado oil also works.
  • 1 tablespoon ground flaxseed
  • 2 ½ tablespoons warm water
  • 1 teaspoon vanilla extract
Dry ingredients
  • ¾ cup almond flour
  • ¼ cup certified gluten-free oat flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder Verify gluten-free labeling if needed.
  • ¼ teaspoon fine salt
Optional fold-ins
  • ½ cup vegan dark chocolate chips Optional; verify gluten-free labeling if needed.
  • ¼ cup walnuts or pecans chopped; Optional.

Equipment

  • 8-inch square baking pan
  • parchment
  • two mixing bowls
  • whisk
  • spatula
  • cooling rack

Method
 

  1. Stir the ground flaxseed and warm water together in a small bowl. Leave for 5–10 minutes to thicken.
  2. Heat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment, leaving a little overhang for lifting.
  3. Measure 1 cup mashed roasted sweet potato that has cooled. If starting with a raw potato, roast it until completely tender, then cool, peel and mash it before measuring; allow extra roasting and cooling time beyond the stated total.
  4. Whisk the measured sweet potato, maple syrup, coconut sugar, melted oil, vanilla and thickened flax mixture until smooth.
  5. Whisk the almond flour, gluten-free oat flour, cocoa, baking powder and salt in a separate bowl so there are no pockets of cocoa or leavener.
  6. Fold the dry mixture into the wet mixture just until combined. The batter should be thick and evenly mixed.
  7. Fold in the optional chocolate chips and chopped nuts, then spread the batter evenly in the lined pan.
  8. Bake for 32–36 minutes, until the edges are set and a tester near the center brings up moist crumbs rather than wet batter. Check early if your oven runs hot; continue if the center is still raw.
  9. Cool completely in the pan, allowing about 1 hour or longer if needed. Lift out using the parchment and cut into 12 brownies. The crumb firms as it cools.

Nutrition

Calories: 168kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 84mgPotassium: 210mgFiber: 3gSugar: 12gVitamin A: 4484IUVitamin C: 5mgCalcium: 56mgIron: 1mg

Notes

Starting point: Use 1 cup roasted, cooled, mashed sweet potato. If starting raw, roast at 350°F (175°C) until a knife slides in easily; allow roughly 40–60 minutes or longer depending on size, plus cooling. This is additional to the listed timing. Texture: Moist crumbs are the goal; wet batter needs more time. Cool fully before cutting, and chill for firmer slices. Flour: Almond flour and oat flour do different jobs. Seed butter is not a one-for-one replacement for almond flour, so a nut-free version needs its own balanced formula. Oil alternative: Avocado oil can replace coconut oil. Tahini or almond butter changes the fat and solids balance and will change the crust and density; it is not promised as an identical swap. A little applesauce makes a different, softer brownie. Storage: Once cool, cover and refrigerate for three to four days. Freeze individual pieces for up to three months for best quality, thawing in the refrigerator. Serving: A little flaky salt or vegan vanilla ice cream works well, added separately. This formula does not promise a thin crackly top.

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