Fudgy Gluten Free Brownies (Edit recipe)

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If you need a last minute dessert to bring to Thanksgiving, look no further than these sweet potato brownies. BONUS - these are gluten free (thanks to Bobs Red Mill 1:1 gluten free flour) and you’d never even know the difference but your gluten free guests will thank you.

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PREP TIME

10 minutes

COOK TIME

35 minutes to 40 minutes

INGREDIENTS

Serves: 9

Ingredients

0.75 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
0.5 cup Cocoa Powder
0.333 cup Classic Monkfruit Sweetener (with Erythritol) - Lakanto
0.5 tsp Baking Soda
1 pinch Redmond Real Salt
0.75 cup Plain Greek Yogurt
0.5 cup Milk, dairy free or regular
0.333 cup Sweet Potato Purée
0.5 cup Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix dry ingredients together and then add the rest of the ingredients (aside from chocolate chips) and mix.
Fold in chocolate chips, mix, and add to a greased baking dish.
Bake at 350 35-40 min and let sit for at least 15 min to firm up before cutting.

Notes

These are VERY fudgy to the point where they will seem not cooked - have no fear. There are no eggs in this recipe and the extra fudginess comes from the sweet potatoes 🙂

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	180
Fat:	6 g
Carbohydrates:	31 g
Protein:	5 g
Cholesterol:	5 g
Sodium:	127 mg
Fiber:	3 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.