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Healthier Gluten and Nut Free Vegan Brownies

Sabrina
Fudgy, chocolatey, decadent brownies
Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Servings 16 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 9x9 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!