Sweet Potato Brownies


  • -1 bar (3.5oz) dark chocolate
  • -1.5 T coconut oil
  • -1/4 C cocoa powder
  • -1 T alcohol-free vanilla
  • -1/2 tsp cinnamon
  • -1/4 tsp espresso powder (optional)
  • -flesh of two medium sweet potatoes (about 2 cups). Give them a whirl in the food processor for a smoother texture.
  • -1 egg
  • -2 T ground flax seed
  • -1/4 C maple syrup
  • -1/2 tsp baking powder
  • -1/4 C gluten-free flour blend (or any flour)
  • -hefty pinch of salt


  1. Preheat oven to 325 and grease baking dish (I used a pie dish) with olive oil.
  2. Melt the chocolate with the coconut oil in a double boiler or microwave (stir and check in 20 second intervals).
  3. Add in the cocoa powder and stir until there are no lumps.
  4. Stir in the vanilla, cinnamon, espresso powder and mix well.
  5. Next, add the eggs, flax and maple syrup.
  6. Put dry ingredients in a sifter and sift into the wet mixture before stirring.
  7. Pour mixture into pie dish and bake for 25 minutes until a toothpick inserted in the center comes out a clean.


  • These brownies are even better the next day, so don’t be afraid to make ahead!

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