Gluten Free Fudge Brownies

Gluten Free Fudge Brownies

Gluten freedom doesn’t have to equate boredom! If you feel like being especially indulgent, add 1/2 cup (88 g) nondairy semisweet chocolate chips to the batter of these fudge-like brownies.

Gluten Free Fudge Brownies:

Non-stick cooking spray
1 cup (175 g) nondairy semisweet chocolate chips, melted and cooled
1/2 cup (128 g) sweet potato purée
2 tablespoons (30 ml) canola oil
1/4 cup plus 2 tablespoons (90 ml) soy creamer or nondairy milk
1 teaspoon pure vanilla extract
1/2 cup (60 g) powdered sugar
1/3 cup (53 g) brown rice flour
2 tablespoons (10 g) unsweetened cocoa powder
1/4 teaspoon fine sea salt
1/4 teaspoon baking powder
1 tablespoon (8 g) instant coconut milk powder, optional

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.
In a large bowl, combine melted chips, sweet potato purée, oil, creamer or milk, and extract.
In a medium bowl, sift together sugar, flour, cocoa powder, salt, baking powder, and optional coconut milk powder.
Fold dry ingredients into wet, being careful not to over mix.
Place and level batter into prepared pan.
Bake for 26 minutes.
Let cool in pan, on a wire rack. Let cool completely in fridge before
Enjoy cold, store in fridge.

Yield: 12 brownies

  • Courtney says:

    Mmm…those sound fantastic! I don’t have any sweet potatoes, but I may give these a try with that can of pumpkin that has been lurking in my cupboard for quite a while…


  • tuimeltje says:

    Oh, wow! What a cool way of using sweet potatoes.

  • Kylie says:

    Oh jeeze I HAVE TO try these. You always come up with the best baked chocolate goods that incorporate pureed pumpkin or sweet potato! You know the way to my heart…

  • vegyogini says:

    Merci, Celine! My mom was recently diagnosed with Celiac, so I’ll have to bake these for her sometime. :)

  • Celine says:

    oh non, vegyogini! I’m sorry to hear about your maman.