Super Fudgy Brownies (Gluten Free, Sugar Free, Vegan)
You’re in for a serious treat with this recipe for super fudgy brownies that just happen to be gluten free, sugar free, and vegan.
Perfect for those following a gluten-free, sugar-free, or vegan lifestyle, these brownies are a delicious treat to enjoy at home with the family or to bring to a party.
These brownies are so incredibly chocolatey, rich, and fudgy that everyone is sure to love them.
Get ready to be in absolute super fudgy brownie heaven with every bite of these chocolate brownies.
What you’ll love about these healthy gluten free brownies
What’s not to love about delicious brownies?
Here’s some reasons why you’ll love this particular brownie recipe:
Gluten free: This recipe is gluten-free thanks to some powerhouse ingredients that gives these brownies structure and a major nutritional boost.
Refined sugar free: The brownie batter is sweetened perfectly with maple syrup instead of processed white sugar.
Rich and chocolatey: These brownies are rich and chocolatey, thanks to a generous amount of cocoa powder and the addition of chocolate chips in the batter and sprinkled on top.
Ingredients
You won’t need any expensive, specialty ingredients like coconut flour, coconut sugar, or almond flour to make these healthy brownies.
Check out the 9 simple ingredients these super fudgy gluten free brownies are made with:
- Sweet potato – Not only do they add their natural sweetness to the brownies, but sweet potato also contribute fiber, beta carotene, and potassium. And prepping them for the recipe is done super quickly with just a few short minutes in the microwave. Canned sweet potato puree also works great.
- Peanut butter – Adds a creamy rich texture to the brownies. Use a peanut butter where the only ingredients are peanuts and salt. It needs to be stored in the fridge, so make sure to bring it up to room temperature before adding it to the recipe.
- Coconut oil – Adds richness and moisture to these gluten free brownies.
- Ground flaxseeds – Flaxseed meal mixed with water takes the place of eggs in this vegan recipe. Other than binding everything together, the flaxseed also contributes fiber and B vitamins among other nutritional benefits.
- Vanilla extract- Gives this brownie recipe great flavor
- Maple syrup – Gives sweetness without having to reach for over processed granulated sugar.
- Cocoa powder – A generous amount of cocoa powder makes this recipe so chocolatey and super fudgy. Make sure the cocoa powder is unsweetened and not Dutch processed.
- Salt – Brings out the chocolate flavor and the sweetness.
- Baking soda – Helps gives these brownies some rise.
- Chocolate chips – They’re both mixed into the batter as well as sprinkled on top.
How to make the best gluten free, sugar free, vegan brownies
You won’t need to spend all day making these delicious brownies. In just a few simple steps you’ll have these whipped up and ready to serve and enjoy.
- Make the flax egg. In a small bowl, mix together the ground flaxseeds and water. Set aside and let sit for 5 minutes.
- Prep the sweet potato. Wash the sweet potato then prick with a fork a few times. Then put it in the microwave and microwave for about 5 minutes, until the sweet potato can easily be pierced with a knife. Remove from the microwave and spoon out the cooked sweet potato from the skin.
- Process until smooth. In the bowl of a food processor, put the sweet potato, peanut butter, coconut oil, hydrated flaxseeds, and maple syrup. Then you will process everything until it’s smooth. If you don’t have a food processor, you can jus as well do this by hand.
- Add dry ingredients. Transfer the wet ingredients into a large bowl. Add the cocoa powder, salt, and baking soda. Mix until well combined.
- Fold in the chocolate. Pour in most of the chocolate chips, reserving about 2 tablespoons to sprinkle on top.
- Bake it up. Pour the batter into a 8” x 8” baking dish that is lined with parchment paper. Smooth the batter evenly throughout the pan. Sprinkle the reserved chocolate chips over the top. Bake for 30 minutes.
- Cool and serve. Remove from the brownies from the oven. Let the brownies cool in the pan for about 30 minutes until completely cool. Slice into 24 squares and enjoy!
Tips
The following tips will help you have bake up the best gluten free, sugar free brownies:
- Use canned sweet potato puree instead. To make recipe prep even easier than it already is, you can use canned sweet potato puree in place of microwaving a sweet potato.
- If you don’t have a food processor, you can mix everything by hand. A food processor is definitely not required to make this recipe. You can just as easily mash the sweet potato with a fork and mix it with the other wet ingredients by hand.
- If you have a big enough food processor, mix the batter entirely in it. But hey, if you’ve got a big enough food processor, you can process all the ingredients in it without needing to transfer to a big bowl. I only have a small processor, so I process the wet ingredients in it first, then I need to transfer it all to a bowl to add in the dry ingredients.
- Add different mix-ins to customize them. Other than chocolate chips, some great additions could be walnuts, marshmallows, or even pretzels. Get creative!
- Spread it all evenly. When you add the batter to the pan, make sure to spread it evenly throughout so it will bake evenly.
Other healthy dessert recipes you’ll love
Date Sweetened Chocolate Chip Cookies (chewy recipe)
Date Sweetened Brown Butter Peanut Butter Cookies
Fudgy Date Sweetened Double Chocolate Cookies
Date Sweetened Snickerdoodle Cookies
Date Sweetened Oatmeal Raisin Cookies
Super Fudgy Brownies (Gluten Free, Sugar Free, Vegan)
July 18, 2024
Ingredients
- 2 TBS flaxseed meal (14 g)
- ⅓ cup water
- 1 cup sweet potato puree (236 g) from about 1-2 microwaved sweet potatoes
- ½ cup natural peanut butter (130 g)
- ¼ cup melted coconut oil (60 g) can also use butter
- 2 tsp vanilla
- ¼ cup maple syrup (72 g)
- ¼ cup + 2 TBS unsweetened cocoa powder (43 g)
- ½ tsp kosher salt
- ½ tsp baking soda
- ½ cup semisweet chocolate chips
Instructions
- Heat your oven to 350℉. Lightly grease a 8×8 pan. If you want to be able to easily lift all the brownies from the pan at once, cut a length of parchment paper that will hang over the edges of the pan by 2" on each side.
- In a small bowl, mix the ground flaxseeds and water together. Set aside and let sit for about 5 minutes.2 TBS flaxseed meal, ⅓ cup water
- Wash the sweet potatoes and then prick each with a fork. Put them in the microwave and cook on high for 5 minutes. They are ready when they can easily be pierced with a knife. When cooked, scoop out the needed amount of sweet potato from the skins.
- In the bowl of a food processor, process the cooked sweet potato, peanut butter, melted coconut oil, hydrated ground flaxseeds, vanilla, and maple syrup until smooth.1 cup sweet potato puree, ½ cup natural peanut butter, ¼ cup melted coconut oil, 2 tsp vanilla, ¼ cup maple syrup
- Transfer everything from the food processor to a large bowl. Add the cocoa powder, salt, and baking soda and stir to combine.¼ cup + 2 TBS unsweetened cocoa powder, ½ tsp kosher salt, ½ tsp baking soda
- Reserve 2 tablespoons of the chocolate chips to sprinkle on top, and then add the rest of the chocolate chips to the batter. Mix to incorporate them throughout the batter.½ cup semisweet chocolate chips
- Pour the batter into the prepared pan, using a rubber spatula to smooth it out evenly throughout the pan (the batter will be thick). Sprinkle the reserved 2 tablespoons of chocolate chips over the top.
- Bake in the oven for 45 – 50 minutes.
- Let the brownies cool in the pan for 30 minutes, then lift out using the parchment sling. Place on a cooling rack until completely cool to the touch. Slice into 24 brownie squares and enjoy!
