Chocolate Brownies

Makes 16 brownies

These fudge-like gluten-free brownies have a secret ingredient: Sweet potatoes.


  • 1 cup gluten-free oat flour
  • 1 cup gluten-free all-purpose flour, such as Bob’s Red Mill 1-to-1
  • 1½ cups cocoa powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups sugar
  • ¾ cups vegan chocolate chips
  • 1-2 large sweet potatoes
  • ¾ cup oil
  • ¾ cup agave syrup
  • 3 tablespoons vanilla


Preheat oven to 325° F.

In a large bowl, mix all the dry ingredients except the chocolate chips.

Peel and chop the sweet potato and steam, reserving the cooking liquid. Puree sweet potato in a food processor, gradually adding the reserved liquid until it is a creamy consistency. Measure out 1 cup pureed sweet potato and add to a second large bowl; combine with the remaining wet ingredients.

Add the wet ingredients to the dry until well blended.

Stir in chocolate chips and pour into oiled 9 x 13-inch pan.

Bake for 40 minutes.


Cook’s tip: After you mix together the wet and dry ingredients, you may need to add a few tablespoons more of the reserved sweet potato cooking liquid to adjust the consistency.




Nutrition Analysis: 380 cal, 16 g fat, 0 mg chol, 180 mg sodium, 62 g carbs, 6 g fiber, 41 g sugar, 4 g protein.


Recipes courtesy Harmony Bakery.