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
Dark, moist, yummy, less sugar, and more nutrients than standard brownie recipes
1cupGF baking mixsuch as Pamela's Baking and Pancake Mix, or Bob's Red Mill
Preheat oven to 350 degrees; prepare an 8 x 8 or 9 x 9 inch baking pan by greasing lightly with butter or ghee. Dust with rice flour or any gluten free flour then line with baking parchment.
Cream butter with coconut oil and sugar, blend on medium-high til smooth.
Add stevia drops and honey, blend on high speed until smooth.
Add egg and vanilla; blend again until smooth.
Add canned pumpkin or sweet potato, blend slower speed til smooth.
Stir in cocoa powder and blend til smooth. Then add the GF flour or baking mix blend. Still til evenly blended, then add nuts and chocolate chips; stir again to evenly distribute these.
Spoon into your baking pan, pre-treated per step 1 above.
Bake 25-30 minutes and test for doneness with a knife. It should come out clean. If not continue in five minute increments til done. Note that melted chocolate chips will show on the knife too, so look for batter that is done but not dry.
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
I invite you to sign up for my newsletter. Every couple of weeks I will share tips on how to help your child learn, grow, and thrive through nutrition. By signing up you will also receive a free sensory integration checklist.