FUDGY SWEET POTATO BROWNIES // GLUTEN FREE & DAIRY FREE

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Okay, so what you guys might not know is that I don’t like to follow the rules when it comes to baking and cooking, it’s one of the reasons why half of what I make doesn’t get to the bog, but today was different. I didn’t follow the rules exactly, I used sweet potato puree and made my flour, but then I did my research and followed some more traditional methods. I did use melted chocolate and cocoa powder, I didn’t overbeat the eggs, I used almost regular sugar, etc. And let me tell you, it worked like a charm!

These are healthy-ish because they are gluten-free, dairy-free, and have a bonus root vegetable in there which I can’t complain about. Thankfully these brownies are better than healthy brownies, there are real brownies with real ingredients for a great taste! the benefit of making brownies this way is that you get the bonus of healthier ingredients while also satisfying your sweet tooth bot emotionally and physically. 

These are fudgy decadent brownies with real chunks of chocolate and a drizzle of coconut caramel icing that is sure to make even the pickiest of eaters happy! 

Ingredients

Brownies

  • 1 cup sweet potato puree

  • 1 cup gluten-free oats (or 3/4th cup oat flour)

  • 1/2 cup cocoa powder

  • 1/4th cup coconut oil

  • 1/4th cup coconut sugar

  • 2 eggs

  • 1 tsp sea salt

  • 1tp vanilla

  • 3/4th cup chocolate chips

Coconut Caramel Icing

  • 1 Can of full-fat coconut milk

  • 1/4th cup coconut sugar

Directions

  1. Preheat your oven to 350F and line an 8x8 pan with parchment paper. 

  2. In a blender pour in your oats and blend until a flour forms. It won’t fill your one cup measure once blended, but don’t worry about that. 

  3. In a small bowl combine 1/2 cup chocolate chips & coconut oil. Using the double boiler method melt your chocolate.

  4. Pour your melted chocolate into a large bowl. Whisk in your sugar and then your eggs, vanilla, and sweet potato puree. 

  5. Whisk in your sea salt, cocoa powder, and oat flour. 

  6. fold in the extra 1/4th cup of chocolate chips.

  7. spray your pan and pour in the brownie mixture. Smooth and sprinkle with flaky salt (optional)

  8. Bake at 350F for 25-30 minutes. To see if the brownies are done stick a toothpick into the brownies. If the toothpick comes out clean your brownies are good to go! 

  9. Let cool and enjoy! 

For the Coconut Icing

NOTE: Do not shake your can of coconut milk. You need the fatty liquid to be separated from the more watery liquid in the can of coconut milk. 

  1. In a small pan pour in your separated coconut cream and coconut sugar and whisk together over medium heat.

  2. Bring your mixture to a simmer and let cook for 5 to 10 minutes, stirring consistently. 

  3. Your mixture should reduce to about half and turn a light tan color. you do not want to make caramel or burn the liquid so keep a close eye on it.

  4. Once it is done, remove from heat and pour into a glass container to cool. 

  5. Drizzle over brownies & store excess in the fridge. 

Don’t forget to PIN it!

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