Gluten Free Sweet Potato Brownies are a rich and creamy treat, perfect for fall, topped with vanilla bean ice cream and drizzled with caramel syrup!
Imagine the softest, most chewy and decadent brownie you’ve ever had…. then make these sweet potato brownies and have your mind BLOWN!!
I became slightly obsessed with the idea of Sweet Potato Brownies after eating one for the first time at a new restaurant opening in San Diego. After the dinner, I knew I had to hurry home and run in the kitchen to whip up a pan of my own Sweet Potato Brownies.
I used my favorite gluten free flour blend from Premium Gold (affiliate link) to make these chewy, delicious brownies gluten free. They were a huge hit with my friends and family, those that are on a gluten free diet and those that are not!
- 1 lb sweet potatoes
- ½ cup unsweetened cocoa powder
- ½ cup Premium Gold Gluten Free Flour
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ½ cup unsalted butter (softened)
- 1 cup sugar
- 1 tsp vanilla
- 1 large egg
Preheat oven to 325°F.
Peel, cube and boil the sweet potatoes for 15-20 minutes (or until fork tender).
In a small bowl combine the cocoa, gluten free flour, baking powder, salt and cinnamon.
In a large bowl cream together the butter and sugar. Add the vanilla and egg and mix well.
Once the sweet potato is boiled, drain the water then use an electric hand mixer to puree the sweet potato.
Add the sweet potato to the butter and sugar and mix well.
Add the dry ingredients, combine.
Pour the brownie batter into an 8 x 8 baking dish.
Bake for 35-45 minutes (or until a toothpick inserted in the middle comes out clean).
I served half of these for dessert with a scoop of vanilla ice cream and a drizzle of caramel syrup.
The other half… well I may or may not have eaten them straight out of the pan… with a fork… for breakfast last weekend!
They were just so moist and chewy and delicious, I couldn’t stop myself! And since they have sweet potato in them, it’s like eating vegetables for breakfast… right? 😉