Gluten Free Sweet Potato Brownies are a rich, creamy, and delightfully chewy dessert that’s perfect for autumn. Serve warm with vanilla ice cream and a drizzle of caramel for an irresistible treat.
These sweet potato brownies combine the deep chocolate flavor of cocoa with the natural sweetness and moisture of cooked sweet potatoes. The result is a fudgy, tender brownie with a subtle autumnal warmth from cinnamon. They work beautifully as a gluten free dessert that satisfies both those avoiding gluten and anyone who loves a great brownie.
Ingredients
- 1 pound sweet potatoes (peeled, cubed)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup gluten free all-purpose flour blend (such as a premium gold-style blend)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat your oven to 325°F (160°C). Grease an 8 x 8 inch baking dish or line it with parchment paper for easy removal.
- Peel, cube, and boil the sweet potatoes until fork-tender, about 15–20 minutes. Drain thoroughly.
- While the potatoes cook, whisk together the cocoa powder, gluten free flour, baking powder, salt, and cinnamon in a small bowl. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and smooth. Add the vanilla extract and the egg, mixing until well incorporated.
- Transfer the drained sweet potatoes to a bowl and puree them with an electric hand mixer (or a food processor) until very smooth. Fold the pureed sweet potato into the butter-and-sugar mixture until evenly combined.
- Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined. The batter should be thick and fudgy.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs. Baking time can vary slightly depending on oven and dish.
- Allow the brownies to cool for at least 15–20 minutes in the pan before cutting to help them set. Serve warm or at room temperature.
These brownies are excellent topped with a scoop of vanilla bean ice cream and a drizzle of caramel or warmed chocolate sauce. Leftovers keep well and often taste even better after a day as the flavors continue to meld.
Tips & Variations
- Roasting the sweet potatoes instead of boiling can concentrate their flavor and add a slightly caramelized note. Roast at 400°F until tender, then scoop and mash.
- For extra texture, stir in 1/2 cup chopped nuts, chocolate chips, or a swirl of nut butter before baking.
- If you prefer a less sweet brownie, reduce the sugar by 1/4 cup and adjust to taste.
- Use a reliable gluten free flour blend labeled “all-purpose” for best texture. If using a single-flour option (like almond or coconut), results will differ and may require adjustments.
- To test for doneness, look for set edges and a slightly soft center. The brownies will firm up as they cool.
Serving & Storage
Serve warm with ice cream or whipped cream for a decadent dessert, or enjoy a square for breakfast with coffee. Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual squares for longer storage—thaw in the refrigerator or at room temperature before serving.
More gluten free desserts
If you enjoyed these brownies, consider these other gluten free treats to try next:
- Gluten Free Strawberry Banana Bread
- Gluten Free Blueberry Oatmeal Bars
- Nutella Muddy Buddies (gluten free variation)
- Gluten Free Nutella Brookies
- Gluten Free Cinnamon Roll Cupcakes
Yield, Time & Author
- Servings: 9 brownies
- Prep Time: about 30 minutes
- Cook Time: about 35 minutes
- Total Time: approximately 1 hour and 5 minutes
- Author: Whitney Bond
Nutrition Facts (per serving)
- Calories: 261 kcal
- Carbohydrates: 40 g
- Protein: 3 g
- Fat: 11 g (Saturated Fat: 7 g)
- Cholesterol: 45 mg
- Sodium: 102 mg
- Fiber: 3 g
- Sugar: 24 g
- Vitamin A: 7490 IU (approximate)