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–+ servings
Close up shot of two stacked Gluten Free Sweet Potato Brownies

Gluten Free Sweet Potato Brownies

Tracy @ Next Level Baker
These gluten free sweet potato brownies are rich, chocolatey and moist, with a texture between fudgy and cakey. Mashed sweet potato adds moisture and structure without overpowering the chocolate flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • ½ cup salted butter
  • 4 ounces semi-sweet chocolate baking bar (separated) roughly chopped
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup sweet potato cooked and mashed
  • ½ cup one-for-one gluten free flour
  • ⅓ cup cocoa powder
  • ½ teaspoon salt (add extra ⅛ teaspoon if using unsalted butter)
  • ½ teaspoon espresso powder optional
  • 1 teaspoon baking powder
  • Flaked salt or extra cocoa powder for finishing optional

Instructions
 

  • Preheat the oven to 325℉. Line an 8x8 or 9x9 square pan with parchment paper or spray with cooking spray.
  • Prick the sweet potato multiple times and microwave it for 5 minutes. Carefully cut the sweet potato in half, and check for doneness with a knife. If the sweet potato is tender, set it aside. If it's still firm, microwave for additional 1-2 minutes or until tender. Set it aside to cool.
  • In a medium bowl, combine the gluten free flour, cocoa powder, salt, espresso powder and baking powder. Stir until evenly combined and there are no visible lumps of flour. Set aside.
  • Place the butter in a large microwave safe bowl and microwave for 45 to 60 seconds, or just until melted.
  • Add half of the chopped chocolate to the melted butter and stir until the chocolate is completely melted.
  • Add the sugar to the melted butter and chocolate and stir until combined.
  • Once the sweet potato is cool enough to handle, mash it with a fork. Measure ½ cup of mashed sweet potato and add it to the butter mixture. Stir until combined.
  • Add the eggs and vanilla to the wet mixture and stir until combined.
  • Add the dry ingredients and stir just until combined. Do not overmix.
  • Fold in the remaining chopped chocolate.
  • Pour the batter into the prepared baking pan. Bake for 35 to 40 minutes, checking at 35 minutes. A toothpick inserted into the center should come out with a few moist crumbs but should not be coated with wet batter.
  • Let the brownies cool completely before cutting.
  • Optional: sprinkle with flaky salt or cocoa powder before serving.

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Keyword Gluten Free Sweet Potato Brownies
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