These dairy-free, gluten-free fudge 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 you can use less sugar and it 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 all 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. The coffee amps up the bittersweet taste of the chocolate and gives them a hint of mocha flavor. 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 with an immersion blender.
As always, with any brownies, gluten-free or not, be sure you cool them completely before cutting. Once the pan has cooled off for 20 minutes or so, put it in the refrigerator for a couple of hours before cutting. I love to cut these gluten-free fudge brownies 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 small, sweet fix.
I use my own gluten-free flour blend that I mix up myself. I like the combination of sorghum, millet and brown rice flours (of course with potato and tapioca starches). It is also a money-saver to mix up your own, You can save 1-$3 per pound of flour. See my post Gluten-Free Flour Blends for more info on mixing up your own. If you prefer a store-bought gluten-free flour, I like King Arthur Flour’s Gluten-Free All Purpose Flour.
Variations on Gluten-Free Fudge Brownies
I love chocolate with other flavors like orange or mint.
- Gluten-Free Mint Brownies – Add 1 tsp mint extract or oil to the liquid.
- Gluten-Free Orange Brownies – Add the zest of one orange and a tsp of orange extract.
- Peanut Butter Topped Gluten-Free Brownies – Once the brownies are cooled, top with a mixture of 1/2 c peanut butter with 3 tbsps powdered sugar and a pinch of salt.
Gluten-Free Fudge Brownies
- 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 blend*
- 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°F
- 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.
2/3 c potato starch
1/3 cup tapioca starch I like King Arthur Flour’s Gluten-Free All Purpose flour for a store-bought one.