GF Sweet Potato Brownies

A plated sweet potato brownie with vanilla ice cream and fresh raspberries, with the brownie pan in the background.

GF Sweet Potato Brownies

These gluten-free sweet potato brownies are rich, fudgy, and naturally sweetened with maple syrup. Buckwheat flour and cacao create a deep chocolate flavor, with pockets of melted dark chocolate, crunchy pecans, and juicy raspberries in every bite.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

COOK TIME45

Cooling time30

TOTAL TIME1 5

Servings 9

Course Dessert

Cuisine American-Inspired

Keyword buckwheat flour brownies, cacao brownies, dairy-free brownies, dark chocolate brownies, fudgy brownies, gluten-free brownies, maple syrup brownies, pecan brownies, raspberry brownies, soy milk, sweet potato brownies, vegan brownies

Ingredients

Brownies

10.5 oz sweet potato raw
5 oz dark chocolate roughly chopped, divided in 2
½ cup maple syrup
1 tbsp brewed coffee or 1 tbsp water plus 1 tsp instant coffee
1 tsp vanilla extract
1 cup buckwheat flour
⅓ cup raw cacao powder
½ tsp baking soda
½ tsp baking powder
sea salt pinch
1 cup dairy-free milk I use soy

Fold in and toppings

1 cup pecans
1 cup raspberries

Instructions

Cook the sweet potato: Peel the sweet potato, then chop into small cubes. Add to a pot, cover with water, bring to a boil, then cook for 15 minutes or until very tender. Drain well, then mash until smooth.
Preheat the oven: Preheat to 350°F (180°C) fan-forced. Line an 8 x 8-inch (20 x 20 cm) baking pan with baking paper.
Melt the chocolate: Add half (75 g) of the chocolate to a heatproof bowl. Melt in the microwave in 30-second intervals until melted, stirring in between to avoid burning.
Mix with the sweet potato: Add the melted chocolate to the mashed sweet potato and stir until fully integrated.
Add maple syrup, coffee, and vanilla extract and mix until smooth.
Add buckwheat flour, cacao, baking soda, baking powder, and salt. Mix until just combined. Gradually incorporate the milk, stir until you get a smooth batter.
Fold in the mix-ins: Reserve a few pecans, raspberries, and a little of the chopped dark chocolate for topping.
Fold in the remaining pecans and chopped chocolate until just integrated, then gently fold in the raspberries last.
Bake: Pour the batter into the prepared pan. Top with extra chopped chocolate, pecans, and raspberries. Bake for 30 minutes, on the middle rack of the oven.
Cool and serve: Let cool in the pan for at least 30 minutes, then slice. It is delicious with vanilla ice cream and extra berries, the flavors really complement the richness of the brownies.

Notes

Oven note (fan-forced vs conventional): This recipe is written for fan-forced. All ovens vary, so keep an eye on the brownies the first time you make them. As a rule of thumb, to convert fan-forced to conventional, increase the temperature by about 20°C (35°F). Rotate the tray halfway through to ensure even baking.

Soy-free option: Use oat or almond milk instead of soy milk.

Chocolate texture: I like to keep some bigger chunks of chocolate in the batter, so you get little pools of melted chocolate when you bite into them.

Fudgy center: This is a fudgy brownie. The center will not cook completely through, and it will stay soft and fudgy, that is exactly what we want.

Storage: Store in an airtight container in the fridge for up to 5 days.

Nutritional Information - Per Serving