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Easy Free From Sweet Potato Brownies

Sometimes we need a healthy treat which is made of the purest ingredients. Sweet potato is not only nutritious but gives a lovely flavour to this beautiful brownie recipe topped with dark chocolate which is a natural anti-inflammatory. It’s also got the added bonus of being gluten free, dairy free, vegan & vegetarian friendly.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 18 Small or 12 Large brownie slices

Ingredients

The Brownies

  • 1 Cup Flesh of cooked sweet potato (bake for 1 hour, leave to cool and remove flesh)
  • 3 Eggs or use egg replacer here
  • 1/3 Cup Coconut oil, melted
  • 2 Tsp Vanilla extract
  • ½ Cup Honey/agave/maple syrup
  • ¾ Cup Plain gluten free flour
  • ¼ Tsp Salt
  • 1 Cup Raw cocoa powder 
  • 1 Tsp Baking powder

Chocolate Topping

  • 1 Cup Dark chocolate chips
  • ½ Cup Coconut milk 
  • 1 Tsp Vanilla essence

Instructions

  • Preheat oven to 180∞Celcius and line a small baking tin with parchment paper 
  • In a large bowl add your gluten free flour, cocoa powder, baking powder & salt and stir to combine
  • To a blender add your sweet potato, eggs/egg replacer/melted coconut oil, honey/agave/maple syrup and vanilla essence and blend until a smooth consistency (you may need to stop and stir a few times during blending)
  • Add the blended ingredients to the other ingredients in the mixing bowl and stir to combine to form your brownie mixture.
  • Transfer to the prepared baking tray and bake for 18-20 minutes (check at 18 minutes with a skewer and if it comes out clear it’s ready) – leave to cool 
  • To prepare the chocolate topping, to a microwavable bowl add the chocolate chips and 2 tablespoons of coconut milk and heat for 30-40 seconds until melted, remove stir and slowly stir in the remaining milk, stirring constantly. You should have a thick but smooth consistency – leave to cool
  • Once both the brownies and chocolate topping have cooled (approximately 1 hour) spread on the topping using the back of a spoon (it’s best to keep it in the oven tray for this) and pop in the fridge for 2-4 hours.
  • Leave as a brownie cake or cut into squares and enjoy 

About the Author 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured

Connect with Laurann 

About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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