These brownies are so good, you won’t believe they are both sugar-free and gluten-free. They have a gooey fudge center surrounded by a dense, crisp brownie edge with bits of dark chocolate in every bite.
Best thing is, if they last that long, they just get better tasting and denser with fudge flavor as they sit each day. We make two pans and leave one in the refrigerator as we literally devour the other so that we can enjoy them for weeks.
The surprise ingredient is sweet potatoes. These give it a chewy, creamy texture without changing the flavor. In that you are eating these cold, the potato starch becomes a resistant starch and helps heal your intestines. See below how you can make your own sweet potato puree from leftover potatoes.
Too good to be true…a brownie that tastes so guilty, but actually makes you so healthy!
They keep just as well in the freezer and thaw out to perfection when you need them. Great for holidays, birthday parties, get-togethers and best for those “I need something chocolate!” days.
We have worked on making the perfect brownie – balanced with a slightly gooey center but balanced with a denser, crisper outer edge. It took literally about 15 different recipe combinations to find the one that would produce the “Perfect Brownie”.
We have had a variety of people on every type of eating plan try our recipe samples and this is the recipe they raved about the most. They were amazing at the fact that a healthy brownie could be so creamy, chewy and chocolaty yet still be good for them! We share their joy 🙂
We are excited to hear what you think. Send us your comments and/ or changes to the recipe to the section at the end of the recipe.
Preheat your oven to 325 degrees. Spray your 8 inch baking pan with coconut oil spray or another non stick cooking spray. Set aside.
If you want to make your own sweet potato puree here's how: 1. Cook your sweet potato in a steamer pot over high heat until a fork easily penentrates it (you can cut it into large chunks to speed up the process and leave the skin on). 2. Rinse your sweet potato in cool water and gently slide the skins off. 3. Now just pop it into a food processor or blender and you have puree. 4. This sweet potato puree can be frozen for later use, but only keeps for a few days in the refrigerator in a covered container.
In a medium size bowl mix together your almond butter and eggs with a hand mixer. Add the sweet potato and vanilla and mix until smooth and well blended.
Now add your dry ingredients to the bowl: Xylitol, cacao/cocoa powder, baking soda, salt and xanthan gum. If you want to experiment and add any other flavorings, you should add them now. Mix well until all ingredients are well blended. Now use a wooden spoon or your hand blender on low and gently stir in the baking chips. We used Lily's brand but any sugar free baking chip will do.
Mixture will be sticky and thick. Scrape it into your prepared baking dish and smooth the top until evenly dispersed. If this gets difficult to do, just wet your spatula slightly and smooth the top - this helps keep the dough from sticking to your spatula. If you are adding nuts you can sprinkle them on top now and gently push them into your brownie dough. Gluten free dough doesn't rise much so any toppings need to be gently pressed down to combine well when baking.
Bake for 25 - 35 minutes or until the brownies no longer stick to a toothpick that's inserted into the center of the pan. They will be softer in the center with browner, crisper edges when ready. These brownies are delicious hot, but will be stickier and less dense until they cool and firm up. As they cool and sit longer they become more solid and can be cut and lifted out of the pan more easily. Enjoy!