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Brownies are easily made gluten free, whether you’re using a baking mix or your own flour blend from scratch (for a pure deep chocolate, pure scratch recipe, see Rebecca Reilly’s book Gluten Free Baking). This version uses a pre-blended gluten free baking mix (not a brownie mix), and gets its sweet from a change-up in the sugars: Instead of 1-2 cups of refined white sugar, here I let coconut sugar, raw honey and molasses do the trick, with help from cooked sweet potato. Tastes yummy, lowers the glycemic index, and throws in a few extra minerals and vitamins. Use leftover baked sweet potatoes or mash; canned pumpkin works well in place of sweet potato too.

We often use Pamela’s Gluten Free Baking Mix in my house for recipes like this – the caveat is that it contains buttermilk and is not casein or dairy free. Dairy free option: Lose the butter, and use only coconut oil, ghee, or a mix of these (ghee contains no whey or casein). You’ll also need a different gluten free baking mix like Bob’s Red Mill. Mixes like this are convenient because they pre-blend the gluten free flours that work best in baked goods, and  they include gluten free baking powder, salt, and other usual dry ingredients that baked goods need.

 

Gluten Free Sweet Potato Chocolate Chip Brownies
Print Recipe
Dark, moist, yummy, less sugar, and more nutrients than standard brownie recipes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Gluten Free Sweet Potato Chocolate Chip Brownies
Print Recipe
Dark, moist, yummy, less sugar, and more nutrients than standard brownie recipes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees; prepare an 8 x 8 or 9x 9 inch baking pan by greasing lightly with coconut oil or ghee. Dust with rice flour or any gluten free flour then line with baking parchment.
  2. Cream butter with coconut oil and sugar, blend on medium-high til smooth
  3. Add molasses and honey, blend on medium until smooth
  4. Add egg and vanilla; blend on medium til smooth
  5. Add baked sweet potato (or canned sweet potato or canned pumpkin) and stir in til blended
  6. Stir in gluten free flour mix and cocoa powder, and blend til smooth; add chocolate chips and nuts.
  7. Spoon into greased pan with parchment paper and gluten free flour
  8. Bake 15-25 min until a knife comes out clean. Test for doneness starting at 25-30 minutes.
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