+ Well Nourished | Gluten and Grain Free Brownies

Berry Nice Brownies

This gluten and grain free brownies are delicious, decadent treats.  They are SO easy to make and sure to become a family favourite.

Why are they healthy?
They are high in fibre and protein and naturally sweetened too.  Plus they sneak in a serve of vegetables.  A perfectly, nutritious chocolate treat.

Ingredients
200 grams (approx 2 cups) raw medium-sized sweet potato, peeled, grated and extra moisture squeezed from it
125 grams (½ cup) of butter, melted or macadamia nut oil or coconut oil
170 grams (½ cup) sweetener of your choice (honey, pure maple syrup or rice malt syrup)
2 large eggs
2 teaspoons vanilla powder or paste
30-60 grams (¼-½ cup) of raw cacao powder  (the more cacao, the richer the chocolate flavour)
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
2 tablespoons coconut flour 
½ cup (approx.) raspberries, fresh or frozen or pitted cherries are lovely too (estimate about one berry per slice)

Method

  1. Preheat your oven to 180℃.
  2. In a large bowl, blender or processor, mix together the sweet potato, butter or oil, sweetener, eggs and vanilla until combined.
  3. Add the cacao, bicarbonate of soda and baking powder and combine.
  4. Finally, stir in the coconut flour. Coconut flour absorbs a lot of liquid so you should only need the two tablespoons. Your batter should be the consistency of a thick (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
  5. Line a small slice tin with baking paper.
  6. Pour the batter into the tin and top with the raspberries or cherries (optional).
  7. Bake for 25 minutes or until the centre is firm to touch or a skewer inserted comes out clean.  Cool completely before slicing. It will firm up once chilled.
  8. Store in the fridge in an airtight container or you can also freeze them.
  9. Enjoy at room temperature or warm with double cream or coconut cream and fresh berries.

Thermomix Method

  1. Preheat your oven to 180℃.
  2. Grate your sweet potato, 5 seconds, speed 5. Place in a lined or fine sieve and press to remove the moisture (roughly)
  3. Melt your butter or oil (if required) 1 minute, temp 90, speed 3.
  4. Add back the sweet potato, sweetener, eggs, vanilla, and mix to combine 10 seconds, speed 4.
  5. Add the cacao, bicarb and baking powder and mix 5 seconds, speed 3.
  6. Add the coconut flour and mix 5 seconds, speed 3. Coconut flour absorbs a lot of liquid so you should only need the two tablespoons. Your batter should be the consistency of a thick (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
  7. Continue from point 6 above.

Variations
Low-fructose
Sweeten with rice malt syrup.

Dairy Free
Use macadamia nut oil or coconut oil rather than butter.

Nut free
Choose butter or coconut oil over macadamia nut oil.

Coconut flour free
Replace with double the amount of spelt flour.

Another vegetable
I’ve also substituted the sweet potato with grated beetroot, carrot, zucchini or pumpkin – all equally delicious.

No berries
My son has recently decided he doesn’t like fruit cooked into anything (kids!!) so these are now no longer ‘berry nice’ and simple ‘very’ nice brownies! Feel free to leave the berries off if you’d rather. 

 “OMG OMG OMG….just stumbled across your recipe in Haven magazine last night for “Berry Nice Brownies”….made them tonight and they were a HUGE hit for my hubby’s birthday – kids and husband LOVED it ! Yum !!! So pleased I found your site !!” 

Mish’s Thermie Gold Coast

These are a favourite in our household, how about yours?  Love to hear your feedback in the comments below.

 

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Brownie Square

  • Katrina Tocco

    Hi Georgia

    The Berry Nice Brownies are sensational, thanks, I have been looking for a “healthy” chocolate treat for the kids, I made them with cherries instead of raspberries, delicious!

    • It’s very decadent but definitely satisfies chocolate cravings. Really pleased you enjoyed them! G x

  • helenF

    wanting to bulk bake these gorgeous brownies and freeze them. Will they freeze well?

    • Yes they are great to freeze, a portion of every batch I make I freeze. Because they are very moist I wrap them individually then put them in an airtight bag or container. Enjoy, G x

  • Sarah

    I would love to bake these this afternoon but no coconut flour! Can I substitute plain flour? Do I need to add more than in the recipe if using plain flour? Thanks

    • Hi Sarah, I would work off tripling the amount using regular flour. Good luck, G x

  • Hi Kirsty, yes that’s right. Just a couple of thoughts as to why you can taste it. First I’ve found that ‘old’ bicarb or baking powder becomes very bitter. Also if you used cocoa powder rather than raw cacao it won’t be as chocolately (and may not mask as well). You don’t need to use this much, it will just be denser if you don’t.
    It is a recipe I’ve received so much positive feedback on (via the magazine it was first published in) and also on social media. No one else has had this problem, I’m sorry, there’s nothing worse. Hope you can get to try it again, G x

  • Rachel Fallon

    Hi Georgia,

    These brownies have been a favourite in our house for a while now. Perfect for lunch boxes. However I have just had IgG Food Intolerance testing done on my daughter and eggs have come up on top of the list. Have you ever tried making the brownies without eggs? I know that coconut flour needs the moisture of eggs so I am assuming not but worth asking the question. Can you point me in the direction of any other egg free, nut free(for school) snacks? Much appreciated.

    Rachel

    • Hi Rachael, oh no, not eggs! First, can I please suggest you have a read of some of my digestive posts as IgG intolerance is very reversible in my experience, A good naturopath/herbalist will help.
      OK so you have a few options, but I’ve found ‘chia eggs’ the best replacement. If there are 1-2 eggs in a recipe, you can substitute with chia egg (combine 1 tablespoon with 3 tablespoons of hot water per egg). Let it sit for 10 minutes until it gels and use like egg. Give that a go to start with and I’d love to know how you get on.
      I will have lots of nut/egg free school snacks in my next ebook (currently woking on), G x

      • Rachel Fallon

        Thank you so much Georgia. Do you have any recommendations for a good naturopath in Melbourne? We did the test through my chiropractor but would like to now see a naturapath. I will definitely check out your posts. I love your page, I wish I was closer to you!

        • Hey Rachel, leave it with me. I’ll get back to you later this week, G x

          • Hi Rachel, I’ve just spent some time with a close friend/naturopath here in Perth. She ran a practice in Melbourne for over 10 years and here are her recs
            Galia Atteslander (Caulfelid Natural Health)
            Wendy Richards (Vital Chi, Blackburn)
            Mandi Azoulay (Chinesse med/naturopath – Caulfeild)
            Hope this is convenient and helpful, G x

          • Rachel Fallon

            Oh, I’ve only just seen this. Thank you so much Georgia. Caulfield is very close to me, perfect! I am having a go at the brownies with chia seeds tonight so I will let you know how I go. Thank you again.

          • Doris Papatraicou

            Hi Georgia
            Could you please advise me your friend/naturopath’s name in Perth. My son too had egg come up first in his IgG Food Intolerance test. thanks Doris

          • Hi Doris, my very close friend and colleague is in Glyde st, Mosman Park – at Remede. Her name is Chevonne Clasen and she is one of Australia’s best, but any of the Naturopaths that work for her will be top notch practitioners. G x

          • Doris Papatraicou

            Hi Georgia, many thanks for taking the time to reply back to my question. Dx

  • Rachel Fallon

    Hi Georgia. I tried the brownies with the chia eggs and coconut oil buy they were still quite wet after almost an hour in the oven. I’m going up give then another try today. Would you recommend cutting back on the oil or adding more coconut flour ? Many thanks Georgia. These are a favourite in our house and I’m determined to get them right!

    • Try halve the oil Rachel and add a teaspoon of apple cider vinegar too. I find that helps with egg free baking, let me know how you go. G x

      • Rachel Fallon

        They were still too wet even with the reduced oil and ACV. I used a cookie cutter to cut out about 10 biscuits and popped them back into the oven for another 15 minutes. They taste similar to Chocolate Ripple Biscuits and both my girls thought they were great! I am giving up trying to make your brownies until we are back on eggs but now have a yummy chocolate biscuit recipe. Thanks Georgia!

        • Great improvisation Rachel – I will have a play one day myself. G x

        • Rachel and Kelly a lady via Instagram makes these egg-free and loves them – she replaced the eggs with chia eggs, increased the coconut flour by one Tbs and reduced the oil. G x

        • Han Oush

          I have made these a few times and the first couple needed more than twice the amount of time suggested, but we’re amazing so I’ve persisted! It occured to me that often when working with grated veggies they need to be squeezed out a bit to get rid of some of the liquid so I did this last time and they were perfect! Made them tonight & forgot to do this! Added an extra tbs of coconut flour, was tempted to add more and should’ve as they were very moist – but the skewer came out clean at 45 minutes so I thought they were done at the time. Still fabulous and everyone I’ve made them for LOVES them, even the cynics!

    • kelly seach

      Thanks for these posts Rachel we are egg free too and it is so helpful to know things like this to save on experimenting!

  • Elisa

    Just out of the oven and my 11 year old insisted I “like” your recipe so we never ever loose it! Absolutely delicious, thank you!

  • Jamie

    I have just discovered your blog… I Have been struggling along with a gluten intolerant one year old for some time now (I love gluten by the way) & I just want to say that your recipes have inspired me to not only persist with his diet changes but to also start some for the rest of the family:-) I’m going to start with breakys!!

    • That’s awesome Jamie. I had to laugh when you said you love gluten (that’s my husbands come back whenever I try to convince him to order GF options if we are out to dinner). No one in my family is gluten intolerant, but it is great for everyone to have a break from it and variety is the spice of life! Breakfast is a fabulous place to start for making any dietary changes. Hope I can continue to support and inspire you, G x

  • Rita

    Yum!

  • Mahtie

    Wanted to make these for our special pre-Christmas dinner (the one we have just the 4 of us before heading for all the big family gatherings…). I was wondering if I could use coconut sugar instead of maple syrup… not sure if I need to adapt the recipe? I like baking with coconut sugar (maple syrup seems just too delicious to use it for anything else than pure on crêpes!). Happy Holidays to you… I love, love, love your nourishing wisdom and recipes!

    • Thanks Mahtie. I personally use Rice malt syrup, but I think the coconut sugar will also work. I would make it into a syrup – heat over a low heat with a little water until the granules have more or less dissolved and a syrup has formed. Hope this helps, and have a very Merry Christmas G x

  • Carla

    What size would you class as a small slice tin? Would a 20×20 square tin be ok?

  • Amy Bassett

    Hi Georgia,
    Thank you so very much for this absolutely amazing recipe. I cannot believe how incredible delicious these brownies are. I used the rice malt syrup as I try to avoid fructose and this is the first recipe I have found that actually tastes like it should be naughty, I still cannot believe how mind blowing this recipe is, and the fact that one of the main ingredients is sweet potato is unbelievable. Thank you so much for sharing and a huge thank you for providing your vast nutrition knowledge on your website, I am very grateful, thank you again Georgia.

    • Your welcome Amy – they are a very decadent treat for the fructose sensitive, glad you like them. Thanks so much for your feedback, much appreciated G x

  • Sara

    Made these last night after a heap of playgroup mums raved about them – sceptical at first but they were incredible and my whole family including fussy kids loved them. Thanks, Sara

  • stevie

    These are amazing! I used coconut oil instead of butter and 1/3 cup maple syrup to make them super sweet (though i think 1/4 will be fine next time). I think the best tip is to make sure you squeeze out all the juice from the sweet potato. Thankyou for sharing!

    • Thanks for your feedback Stevie. Sorry for the late response, missed your comment somehow. You’re welcome G x

  • Penny McKay

    I made these tonight for my family and they were an absolute hit. My husband said they were the best brownies he has ever had! And great they have veges in too

    • Glad you all liked them Penny, thanks for your feedback G x

  • Kellie Carroll

    These brownies are amazing! I have made other sweet potato brownies before but these are so so much better! They worked out perfectly following the recipe – I used coconut oil and honey. Kids and hubby kept asking for more – I had to make a second batch! They will definitely be a regular in our house, thank you for such a wonderful recipe!

    • Yay Kellie – so pleased you enjoyed them. Yes the are one I keep going back to also G x

  • Rachel

    My favourite brownies that I recommend to anyone and everyone!

  • Rachel

    Just made these and unfortunately they were awful ☹️ Really disappointed- there seems to be too much oil and they have no flavour apart from the horrible tang of baking powder.

    • That’s really strange Rachel – how disappointing, this has been one of my most popular recipes so I’m not sure why they went so wrong for you. G x

  • Kel

    THE best whole food , gluten free brownie ever. I’ve made them weekly for a long time and for many dinner parties and they’re always loved. Thanks for all of your amazing recipes Kel

    • Thanks Kel, I make this recipe a lot when entertaining too. Glad you all love them G x

  • Tamra Marment

    Made these today, to freeze for lunch boxes treats. Not many will make it to freezer!! Big thumbs up from both kids. Thank you.

    • Glad you enjoyed them Tamara – they are very moorish that’s for sure. G x

  • Talia McGregor

    Ok so I don’t require gluten free just dairy free brownies and I don’t have coconut flour can I just substitute for plain flour?? I want to use ingredients I have on hand instead of buying specialty thanks

    • Yes I recall a neighbour of mine does this – you will need to at least triple the flour (as coconut flour absorbs a lot of liquid). Just add enough to bring it to the consistency of a cake batter G x

  • Janice Burnham

    Oh my Lord these were to die for , we totally scoffed them in two days. Thanks so much for sharing

    • Ha ha, you’re very welcome Janice – they are very moorish that’s for sure. Glad you enjoyed, cheers G x

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