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