{"id":6765,"date":"2024-12-11T09:15:46","date_gmt":"2024-12-11T14:15:46","guid":{"rendered":"https:\/\/mobilesouleats.com\/?p=6765"},"modified":"2024-12-11T09:15:46","modified_gmt":"2024-12-11T14:15:46","slug":"gluten-free-vegan-sweet-potato-brownies","status":"publish","type":"post","link":"https:\/\/mobilesoul.online\/?p=6765","title":{"rendered":"Gluten-Free Vegan Sweet Potato Brownies"},"content":{"rendered":"<p data-pm-slice=\"1 1 []\">No, I&#8217;m not vegan and I am grateful to not be forced into any sort of &#8220;alternative&#8221; diet, but I do like to dabble and hopefully provide some fun and delicious options for those of you who are\/do. If you&#8217;re like me, you aren&#8217;t immediately sold on the rich, fudginess of a gluten-free vegan sweet potato brownies, but give them a try. You&#8217;ll be pleasantly surprised. These brownies combine the natural sweetness of sweet potatoes, maple syrup and\/or coconut sugar with the decadence of chocolate (and espresso, if you&#8217;re fancy), creating a healthier alternative to traditional brownies. Perfect for those with dietary restrictions or anyone looking to try a nutritious twist on a classic dessert, these brownies are sure to satisfy your sweet tooth while keeping things plant-based and gluten-free.<\/p>\n<h2>Your grocery list<\/h2>\n<h3>Produce<\/h3>\n<ul>\n<li>Sweet potatoes (2 medium-sized or 1 large)<\/li>\n<\/ul>\n<h3>Baking and pantry items<\/h3>\n<ul>\n<li>Gluten-free all-purpose flour (<a href=\"https:\/\/www.amazon.com\/King-Arthur-Flour-Measure-Gluten\/dp\/B01JJ9H1Q8\/ref=asc_df_B01JJ9H1Q8?mcid=615f16eddddc3e2e9d0495d3882d0064&amp;tag=hyprod-20&amp;linkCode=df0&amp;hvadid=693367302614&amp;hvpos=&amp;hvnetw=g&amp;hvrand=9953356606101178900&amp;hvpone=&amp;hvptwo=&amp;hvqmt=&amp;hvdev=c&amp;hvdvcmdl=&amp;hvlocint=&amp;hvlocphy=9009980&amp;hvtargid=pla-570227147705&amp;psc=1\">this is the brand I use<\/a>)<\/li>\n<li>Cocoa powder (unsweetened)<\/li>\n<li>(Optional, but recommended) Espresso powder<\/li>\n<li>Maple syrup and\/or coconut sugar<\/li>\n<li>Baking powder<\/li>\n<li>Vanilla extract<\/li>\n<li>Kosher salt<\/li>\n<li>Vegan chocolate chips<\/li>\n<li>(Optional) Pecans, walnuts, other toppings or add-ins for your brownies<\/li>\n<\/ul>\n<h3>Other<\/h3>\n<ul>\n<li>Coconut oil or nonstick spray (for greasing the pan)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Equipment\/tools you\u2019ll need<\/h2>\n<ul>\n<li>8&#215;8 inch baking pan<\/li>\n<li>Parchment paper<\/li>\n<li>2 medium-large mixing bowls<\/li>\n<li>Food processor or high-speed blender (optional, but recommended to turn the sweet potato into a smooth puree)<\/li>\n<li>Measuring cups and spoons<\/li>\n<li>Rubber spatula<\/li>\n<li>Whisk or sift (to fully incorporate all the dry ingredients)<\/li>\n<li>Cooling rack<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Step-by-step instructions for making sweet potato brownies<\/h2>\n<h3>1) How to Make Sweet Potato Pur\u00e9e:<\/h3>\n<ol>\n<li>Preheat your oven to 375\u00b0F (190\u00b0C). Cut a sweet potato in half and lightly brush the cut sides with oil (optional).<\/li>\n<li>Place the sweet potato halves on a parchment-lined baking sheet and bake for about 25-30 minutes, or until soft when poked with a fork.<\/li>\n<li>Once done, wrap the sweet potato in the parchment paper to steam for an extra 5 minutes.<\/li>\n<li>Peel off the skin and mash the flesh with a fork. For a smoother texture, you can use a food processor. Set aside.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6863\" src=\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2024\/12\/IMG_8556-715x1024.webp\" alt=\"hand-mashed sweet potato for sweet potato brownies\" width=\"600\" height=\"860\" \/><\/p>\n<h3>2) Brownie Instructions:<\/h3>\n<ol>\n<li>Preheat your oven to 350\u00b0F (176\u00b0C) and line an 8&#215;8-inch baking pan with parchment paper. (You can use a similar-sized pan if needed.)<\/li>\n<li>In a large bowl, mix together the sweet potato pur\u00e9e, maple syrup and\/or coconut sugar, almond butter, vanilla extract, and avocado oil until smooth.<\/li>\n<li>In a separate bowl, whisk together the cocoa powder, espresso powder (if using), sea salt, gluten-free flour, and baking powder.<\/li>\n<li>Add the dry ingredients to the wet ingredients and stir until just combined (it\u2019ll be thick!).<\/li>\n<li>Fold in any add-ins like chocolate chips or nuts, if you like.<\/li>\n<li>Spread the batter evenly into the prepared baking pan using a spoon or spatula. Top with more chocolate chips or nuts, if desired.<\/li>\n<li>Bake for 30 minutes. The edges should look slightly dry, and a toothpick inserted into the center should come out mostly clean (a few crumbs are fine).<\/li>\n<li>Let the brownies cool in the pan for at least 30 minutes before slicing.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6862\" src=\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2024\/12\/IMG_8555-892x1024.webp\" alt=\"sweet potato brownie batter in parchment paper-lined baking dish with half covered in just chocolate chunks and the other half covered in chocolate chunks and walnuts\" width=\"600\" height=\"689\" \/><\/p>\n<h3>A note about the maple syrup and coconut sugar:<\/h3>\n<p>I tried the recipe with only maple syrup and the results were okay, but adding a couple tablespoons of coconut sugar brought them much closer to a traditional brownie, in my opinion &#8211; so I use both. 2\/3 cup of maple syrup + 2 tablespoons of coconut sugar<\/p>\n<h4>To completely substitute the maple syrup for coconut sugar:<\/h4>\n<ul>\n<li>\u00a0<span style=\"font-size: 16px;\">Use <\/span>1\/2 cup coconut sugar instead of the 2\/3 cup of maple syrup.<\/li>\n<li><span style=\"font-size: 16px;\">Add <\/span>2-3 tablespoons of water or non-dairy milk<span style=\"font-size: 16px;\"> to the sugar to help it dissolve and to make up for the liquid from the maple syrup.<\/span><\/li>\n<li><strong>Why<\/strong>?\n<ul>\n<li>Because coconut sugar is less sweet and more concentrated in its dry form.<\/li>\n<li>Since maple syrup also provides moisture to the batter, you\u2019ll need to replace the liquid in the recipe as well.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6865\" src=\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2024\/12\/PinterestBlog-Post-Images-11-683x1024.webp\" alt=\"sweet potato brownies - plain and with walnuts in pinterest image\" width=\"600\" height=\"900\" \/><\/p>\n<h2>Tips for making great sweet potato brownies<\/h2>\n<ol>\n<li><strong>Don\u2019t overbake:<\/strong> The brownies will continue to set as they cool. A slightly underbaked brownie is better than an overbaked one!<\/li>\n<li><strong>Use room temperature ingredients:<\/strong> This ensures even mixing and better texture.<\/li>\n<li><strong>Experiment with add-ins:<\/strong> Try adding chopped nuts, dried fruit, or a swirl of nut butter for extra flavor and texture.<\/li>\n<li><strong>Let them cool completely:<\/strong> This makes cutting easier and allows the flavors to develop fully.<\/li>\n<li><strong>Use a high-quality cocoa powder:<\/strong> The better the cocoa, the richer your brownies will taste.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h2>How to store your sweet potato brownies<\/h2>\n<ol>\n<li><strong>Room temperature:<\/strong> Store in an airtight container for up to 3 days.<\/li>\n<li><strong>Refrigerator:<\/strong> Keep fresh for up to a week in an airtight container.<\/li>\n<li><strong>Freezer:<\/strong> Wrap individual brownies in plastic wrap and store in a freezer bag for up a month. Thaw at room temperature before serving.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h2>Ways to adjust sweet potato brownies<\/h2>\n<ol>\n<li>Nut-free version: Lose the walnut\/pecan add-ins and toppings.<\/li>\n<li>Sugar-free option: Use a natural sugar substitute like stevia or monk fruit sweetener.<\/li>\n<li>Extra fudgy: Add a tablespoon of non-dairy milk to the batter.<\/li>\n<li>Spiced version: Add a teaspoon of cinnamon or pumpkin pie spice for a warm flavor.<\/li>\n<li>Protein-packed: Mix in a scoop of your favorite vegan protein powder to the batter.<\/li>\n<li>Mint chocolate: Add a few drops of peppermint extract to the batter.<\/li>\n<li>Mocha brownies: Replace half of the cocoa with espresso powder instead of only 2 tablespoons.<\/li>\n<\/ol>\n<p>If you&#8217;re looking for some brownies that aren&#8217;t vegan or gluten-free, check out these <a href=\"https:\/\/mobilesouleats.com\/red-velvet-cheesecake-brownies\/12\/\">Red Velvet Cheesecake Brownies<\/a> instead.<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n\n","protected":false},"excerpt":{"rendered":"<p>No, I&#8217;m not vegan and I am grateful to not be forced into any sort of &#8220;alternative&#8221; diet, but I do like to dabble and hopefully provide some fun and delicious options for those of you who are\/do. If you&#8217;re like me, you aren&#8217;t immediately sold on the rich, fudginess of a gluten-free vegan sweet [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6860,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2,91],"tags":[31,267,100,150],"class_list":["post-6765","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-goods","category-vegan-recipes","tag-brownies","tag-gluten-free","tag-sweet-potato","tag-vegan"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gluten-Free Vegan Sweet Potato Brownies - mobile soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mobilesoul.online\/?p=6765\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gluten-Free Vegan Sweet Potato Brownies - mobile soul\" \/>\n<meta property=\"og:description\" content=\"No, I&#8217;m not vegan and I am grateful to not be forced into any sort of &#8220;alternative&#8221; diet, but I do like to dabble and hopefully provide some fun and delicious options for those of you who are\/do. 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