These healthier brownies are one my favorite brownies recipes! They are gluten, dairy, egg, and nut free yet extremely fudgy, chocolatey, and decadent. When baking, the whole house is filled with the smell of the most heavenly brownies.
By the title (healthier) you’re probably thinking that they won’t be as good as classic brownies, but… They are twice as good because they are made using wholesome ingredients without sacrificing flavor! Yep, these are made with sweet potatoes! It may sound strange, but this ingredient gives the brownies a lovely fudgy texture and amazing taste! You have an option to make this recipe with sweet potato puree, pumpkin, or squash purée. The pumpkin is most easily accessible, but I prefer (and recommend) using sweet potato (which I explain how to make in the instructions) because the potato flavor seems richer and tastes better in these brownies. So if you can, definitely use the sweet potato purée. These brownies make for a delicious and healthy snack or dessert. I highly recommend trying this recipe and hope you will enjoy!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click on any of them and purchase from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
My favorite coconut sugar is linked here.
Monk fruit sweetener is linked here.
The coconut flour I used is here.
Sugar and dairy free chocolate chips linked here.
Vegan, refined sugar-free, stevia-free Hu Chocolate Gems.
Gluten-free oat flour is linked here.
Link to my favorite organic, flavorless coconut oil is here.
Healthier Gluten and Nut Free Vegan Brownies
Ingredients
- 518-544 grams (2 ⅓ cups) sweet potato purée (homemade instructions below) pumpkin or butternut squash purée also work
- 1 cup (about 220 grams for sugar/coconut sugar and about 200 grams for monk fruit) coconut sugar, sugar, or monk fruit sweetener options linked above
- 47 grams (½ cup) cocoa powder
- 1 ½ tsps baking soda
- ¾ tsp salt
- 96 grams (½ cup) liquid oil or melted coconut oil
- 1 ½ tsps pure vanilla extract
- 105 grams (1 cup) gluten-free oat flour to make oat flour just blend oats in a blender, food processor, or clean coffee grinder
- 28 grams (¼ cup) coconut flour linked above
- 186 grams (1 cup) dairy-free dark chocolate chips (like Hu kitchen gems or Lily's) options linked above
Instructions
Sweet Potato Purée
- Boil or steam two, large, peeled, and chopped sweet potatoes for about 15 minutes until you can effortlessly slide a knife or fork into a chunk. Transfer the potato chunks to a blender or food processor and blend with ½-1 cup of water until smooth.
Brownies
- Preheat the oven to 350 degrees F (177 C). Grease a 9×9 inch baking pan with oil or line it with parchment paper.
- In a large glass bowl, melt the coconut oil in the microwave. If you’re using liquid oil, just pour it into the bowl. Whisk in the salt, vanilla, cocoa powder, and sweetener. Add the purée of choice and mix well to combine. Add the baking soda, coconut flour, and oat flour and whisk until a thick batter forms. If the batter happens to be too dry, just add a couple tablespoons of water at a time until a thick, but not crumble-y, batter forms. Keep in mind that this won’t be like smooth pourable brownie batter, it will be thick, pasty, and almost cookie dough-like.
- Fold the chocolate chips into the batter, spread the batter into the prepared pan, and bake for 30-45 minutes or until a toothpick comes out clean. Normal brownies usually need to be slightly underbaked for a fudgy texture, but the sweet potato (or whatever vegetable) in these brownies keeps them moist and fudgy without underbaking. Let them cool for at least 15 minutes, serve, and enjoy!
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