Chocolate Brownies

Makes 16 brownies

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

Ingredients

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

Directions

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.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/desserts-sweets/chocolate-brownies/