Super Fudgy Brownies (Gluten Free, Sugar Free, Vegan)
July 18, 2024
Craving a decadent dessert? Try these super fudgy brownies that just happen to be gluten-free, sugar-free, and vegan.
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 8x8 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!