Secret Ingredient Fudge Brownies Recipe Is a Nutritional Powerhouse (9 Ingredients, Gluten Free, Dairy-Free) Desserts Cakes/Cupcakes Snacks Vegetables Gluten-free Vegan Low Sodium Recipes

I’m always happy to find wonderful chocolate dessert recipes that have some nutritional benefits. This super fudgy brownie recipe does this with an ingredient that may surprise you: sweet potatoes. Sweet potato puree the secret ingredient in this brownie recipe, and it adds not only moistness without sweet potato taste, but also dense nutritional value. One cup of mashed sweet potatoes containers about 8 grams of fiber and 4.5 grams of protein

Sweet potatoes are known to be rich in vitamins, minerals, antioxidants and fiber, and when added to this recipe, blend in seamlessly with the chocolate, nuts and sweet maple syrup. (Check out the other health benefits of sweet potatoes.) You can save time with this recipe by baking your sweet potatoes ahead of time, or bake them right before you put this recipe together. You decide. (The times indicated here include cooking your sweet potatoes.)

To make this gluten-free brownie recipe, you will need the following ingredients: sweet potatoes, maple syrup, almond or peanut butter, vanilla extract, cooking oil, cocoa powder or cacao powder, sea salt, baking powder, oat flour and optional chocolate chips and pecans.

Serve these vegan brownies for dessert, as a healthy snack or even for breakfast. 

Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour (includes cooking sweet potatoes)
Total Time: 1 hour and 20 minutes
Servings: 9

Ingredients

• 1 cup sweet potato purée (from 2 medium sweet potatoes)
• 2/3 cup maple syrup
• 1/2 cup almond butter or peanut butter
• 1 teaspoon pure vanilla extract
• 1 1/2 tablespoons avocado oil, olive oil or melted coconut oil
• 1/2 cup cocoa powder or cacao powder
• 1/4 teaspoon sea salt
• 1 teaspoon baking powder
• 2/3 cup oat flour (I made mine in blender from rolled oats)

Optional Ingredients

• 1/2 cup chopped pecans or nuts of your choice 
• chocolate chips, for topping

Here's how to make it: 

1. To cook the sweet potatoes, preheat your oven to 400 degrees F and place a piece of parchment paper on a small baking sheet. Cut your sweet potatoes in half and place them on the parchment, cut side down. Bake for 25 to 30 minutes, or until the potatoes are very tender and soft. Turn the oven off and push the potatoes to one side of the parchment and wrap the other side over them to steam for 5 minutes. Remove skins and place the inside of the potato in a small bowl. Use a fork to mash them completely and set to the side. You could also cook the sweet potatoes in the microwave.
2. Reduce heat on the oven to 350 degrees F and place a piece of parchment in an 8x8-inch baking dish. (It won’t sit inside until the brownie batter is added.) Add sweet potato puree, maple syrup, nut butter, vanilla and oil to a medium bowl and stir to combine.
3. Add cacao powder, salt and baking soda and mix well.
4. Add oat flour and combine, making a thick batter. (It will be thick enough to scoop vs. pour.)
5. Transfer the batter onto the parchment paper-lined pan and top with chocolate chips and nuts, if using.
6. Bake for 25 to 30 minutes, or until a toothpick comes out with a few crumbs but not gooey. Remove when done and cool for at least 30 minutes.
7. Lift the parchment out of the pan. Slice the brownie and serve alone or with a topping of your choice! Store the brownies in an airtight container to keep them fresh.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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