Fudgy Sweet Potato Brownies

Contributed by our good friend Natalie. Check out this recipe and many others on her blog at: https://nataliewaybakes.com/

Makes 8 brownies


3/4 cup + 2 tablespoons Namaste Perfect Flour Blend
1/2 cup cocoa powder
1/4 teaspoon baking powder
1/2 cup Organic Canned Sweet Potato Puree
1 teaspoon vanilla extract

2 eggs, room temperature

1-1/2 sticks (3/4 cup) butter or Earth Balance, melted

1/2 cup brown sugar

1 cup sugar

1/2 cup gluten free semi-sweet chocolate chips

Chocolate Glaze
1/2 cup gluten free semi-sweet chocolate chips
6 teaspoons coconut milk


  1. Preheat oven to 350° Spray a 9 inch pie dish with cooking spray.
  2. In a medium bowl add your flour, cocoa, and baking soda. Sift dry ingredients together and set aside. In a large bowl add your eggs, vanilla, sweet potato, Brown sugar, and sugar. Blend together. Next add in your melted butter and blend again until creamy and fluffy.
  3. Now slowly add your dry ingredients to your wet ingredients using a spatula or whisk and mix thoroughly (DO NOT BLEND with a mixer, Namaste’s Perfect Flour Blend thickens fast when blended. If you blend it will change the consistency of the batter and the recipe may not turn out.) Next, gently fold in your chocolate chips. Pour your batter into your greased pie dish. Bake for 25 to 30 minutes. Brownies are done when toothpick inserted in center comes out with a few moist crumbs.
  4. Glaze: In a small microwave safe bowl add your 1/2 cup of chocolate chips and 3 teaspoons of coconut milk. Microwave for 20 seconds then stir, microwave for another 20 seconds and stir again. If not melted at this point, microwave just a few more seconds. Now add in your last 3 teaspoons of coconut milk and stir again. Spread over the top of your brownies and let set. Once set slice brownies and serve. Enjoy!