Fudgy, gooey and packed with all the chocolate, these sweet potato brownies are the ultimate decadent brownie! Not only do these brownies taste delicious, they are also completely refined-sugar free, oil-free and easily made gluten-free. Plus, these brownies are a smaller batch than normal recipes, which means you won’t be tempted to eat 36 brownies in two days!
Ingredients and Substitutions
Sweet Potato
- I recommend using jewel or garnet sweet potato’s as they have the best texture and sweetness for these brownies. Additionally, some sweet potato varieties contain a lot of starch that can make the brownies gummy instead of fudgy.
Spelt Flour
- If you’re gluten-free you replace the spelt flour with a gluten-free flour blend. Additionally, oat flour, white or whole wheat flour and even rye flour all work well in this sweet potato brownie recipe.
Cocoa Powder
- Make sure to use a dutch processed cocoa powder, as cacao powder and unprocessed cocoa don’t yield the same fudgy flavor that dutch processed cocoa does.
Leavening
- The leavening used in this sweet potato brownie recipe is baking powder. Also, while salt may not be a leavening agent, it does wonders to the texture and flavor in these brownies. So, DO NOT SKIP the salt!
Tahini
- Instead of oil, I chose to use tahini to replace the fat in these brownies. I would recommend using the tahini instead of substituting another nut butter, as tahini will give the brownies more of a fudgy texture then other nut butter. While I have not tried this recipe with coconut oil or another type of vegetable oil, it should work.
Sweetener – Date syrup and Stevia
- The two sweeteners in this recipe – besides the sweet potato’s – is date syrup and stevia. You can substitute honey, maple syrup or even a sugar-free syrup instead of the date syrup. I highly recommend using Joolies date syrup for the caramel like flavor it has! The stevia powder is used to add an extra hint of sweetness. You can also use liquid stevia drops if you like.
Water/Coffee
- When it comes to the liquid in this brownie recipe, you have the option of using all boiling water or half boiling water and half freshly brewed coffee. You won’t taste the coffee, but it does help boost the chocolate notes in this recipe.
How to Make the Brownies
1. Poke the sweet potato’s with a fork on all sides and bake on a parchment paper for 35 minutes. The sugars should be oozing out when the potato’s are done. Scoop the flesh out of the potato’s and mash in a bowl until super smooth.
2. Add in the tahini, date syrup, cocoa powder, baking powder, salt, instant coffee and stevia powder. Since this is one bowl, the flour will be added last to ensure that gluten does not start to develop. Mix well.
3. Once the wet ingredients are incorporated, add in the 1/2 of the spelt flour. Mix and then add in 1/2 of the boiling water. Mix and then add the remaining flour, mix and follow with the last of the boiling water. This method of combing dry and then wet will ensure the brownies don’t become overtaxed and stay super fudgy.
4. The batter will be very thick and should be quite dark brown. Bake in a parchment lined square dish for 30 minutes. Let cool for at least 10 minutes before slicing into the best sweet potato brownies you’ll ever have!
Sweet Potato Brownies
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 brownies 1x
- Category: Dessert
- Cuisine: American
Description
Fudgy, gooey and packed with all the chocolate, these sweet potato brownies are the ultimate decadent brownie! Not only do these brownies taste delicious, they are also completely refined-sugar free, oil-free and easily made gluten-free.
Ingredients
- 2 medium Sweet potato
- 4 Tbsp Tahini ((sub with a nut butter))
- 3 Tbsp Date syrup ((sub with maple syrup or honey) )
- ½ cup Boiling water or Fresh coffee
- ½ tsp Instant coffee
- ¼ tsp Liquid Stevia ((sub with powdered stevia))
- ½ cup Cocoa powder
- 1 cup Spelt flour
- 1 tsp Baking powder
- ½ tsp Salt
- ½ cup Sugar-free Chocolate Chips
Instructions
- Begin by preheating the oven to 450° F and lining a cookie sheet with parchment paper. Poke holes into the sweet potato using a fork and place on the tray. Bake the sweet potato's for 35 minutes until the sugars ooze out and they tender.
- When the sweet potato's are done. Remove from the oven and scoop out the flesh into a bowl. Mash the sweet potato until well blended. Turn the oven down to 350° F.
- Add in the tahini, date syrup, salt, baking powder and cocoa powder. Mix well.
- Add in half of the flour and mix. Pour half of the boiling water or coffee and mix well. Add in the remaining flour followed by the remaining water, along with the chocolate chips and mix well.
- Pour the batter into a square baking dish lined with parchment paper. Smooth out and bake for 30 minutes. Let cool for 10 minutes before slicing.
- Store the brownies in an airtight glass container for up to four days.
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