Gluten Free Sweet Potato Brownies
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!
Ingredients
- 1 pound sweet potatoes
- ½ cup unsweetened cocoa powder
- ½ cup Premium Gold Gluten Free Flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat the 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.
- 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, mix well.
- Add the dry ingredients and stir to combine.
- Pour the brownie batter into a greased 8 inch x 8 inch baking dish.
- Bake for 35-45 minutes (or until a toothpick inserted in the middle comes out clean).
Nutrition Facts
Serving 9servingCalories 261kcal (13%)Carbohydrates 40g (13%)Protein 3g (6%)Fat 11g (17%)Saturated Fat 7g (35%)Cholesterol 45mg (15%)Sodium 102mg (4%)Potassium 263mg (8%)Fiber 3g (12%)Sugar 24g (27%)Vitamin A 7490mg (150%)Vitamin C 1.2mg (1%)Calcium 39mg (4%)Iron 1.3mg (7%)
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