• chef janet

Gluten-Free Fudge Brownies

Updated: Apr 29

These gluten free brownies have a secret. Sweet potato puree is one of the ingredients. Wait, wait don't run away. It adds the perfect amount of sweetness, so less sugar, and makes these brownies moist and fudgy.

I used coconut palm sugar in my last batch of these brownies and they came out with a bittersweet chocolate taste. If you prefer your chocolate more on the semi-sweet side, use regular white sugar or a combination of coconut palm and white sugars. I love to add a little bit of instant coffee granules to all of my chocolate recipes. It amps up that bitter sweet taste. This ingredient is optional.

For the sweet potato puree, you can used a ready made canned version. If you are feeling more motivated you can bake or microwave (about 3-4 minutes per side) a sweet potato and puree it in the food processor, in the blender or puree it with an immersion blender.

As always, with any brownies, gluten-free or not, be sure you cool them completely before cutting. Even put them in the refrigerator for a couple of hours before cutting. I love to cut these in small pieces and store them in the freezer. The brownies don't freeze completely so they are a perfect cold treat when I need a sweet fix.


⅔ c unsweetened cocoa powder

5 Tbsps coconut oil

1 large egg

2 tsps vanilla extract

¾ c sweet potato puree

⅛ tsp instant coffee granules (optional)

½ c gluten-free flour

1 c sugar

¼ tsp salt

¼ tsp baking powder

½ c chocolate chips (optional)

Grease an 8"x8" baking dish and pre-heat the oven to 350°

Place the coconut oil in a small microwave-safe mixing bowl and heat for 20 seconds. Add the cocoa powder and stir until it is completely dissolved.

In another small bowl beat the egg with the vanilla, coffee granules if using, and sweet potato puree.

In a large mixing bowl whisk the flour, sugar, salt and baking soda together.

Add the egg mixture to the dry ingredients and stir well. Add the cocoa powder-oil mixture and stir until smooth. Add the chocolate chips if using.

Pour the batter into the baking dish and spread evenly.

Bake for 20 minutes. Be careful not to over-bake these brownies. It is always best to err on the side of under baking so that your brownies are moist and fudgy in the middle.

Cool completely on a wire rack before cutting and store in the freezer.


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