This gluten and grain-free brownies are delicious, decadent treats. They are SO easy to make and sure to become a family favourite. Being nut-free they are also perfect for school lunches too.
They are high in fibre and protein and naturally sweetened too. Plus they sneak in a serve of vegetables making them a perfectly, nutritious chocolate treat.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
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Berry Nice Brownies
- 200 g sweet potato (approx 2 cups) raw, peeled, grated and extra moisture squeezed from it
- 125 g butter or coconut oil (½ cup) melted
- 170 g rice malt syrup, honey or maple syrup (½ cup)
- 2 large free-range or organic eggs
- 2 tsp vanilla -powder, extract or essence
- 30-60 g cacao (¼-½ cup) unsweetened Dutch process or raw (the more you use, the richer the brownie)
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tbsp coconut flour
- 50 g raspberries (½ cup approx.) fresh or frozen or pitted cherries are lovely too (estimate about one berry per slice)
- Preheat your oven to 180℃/350°C.
- In a large bowl, blender or processor, mix together the sweet potato, butter or oil, sweetener, eggs and vanilla until combined.
- Add the cacao, bicarbonate of soda and baking powder and combine.
- 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 very thick, airy (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
- Line a small slice tin with baking paper.
- Pour the batter into the tin and top with the raspberries or cherries (optional).
- 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.
- Store in the fridge in an airtight container or you can also freeze them.
- Enjoy at room temperature or warm with double cream or coconut cream and fresh berries.
- Preheat your oven to 180℃.
- Grate your sweet potato, 5 seconds, speed 5. Place in a lined or fine sieve and press to remove the moisture (roughly)
- Melt your butter or oil (if required) 1 minute, temp 90, speed 3.
- Add back the sweet potato, sweetener, eggs, vanilla, and mix to combine 10 seconds, speed 4.
- Add the cacao, bicarb and baking powder and mix 5 seconds, speed 3.
- 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, airy (cake like) batter. Let it sit for a minute and if it still seems a little wet, add more coconut flour teaspoon by teaspoon.
- Continue from point 6 above.
- Store in an airtight container in the fridge or freezer.
Low-fructoseSweeten with rice malt syrup.
Dairy-freeUse macadamia nut oil or coconut oil rather than butter.
Nut-freeChoose butter or coconut oil over macadamia nut oil.
Coconut-freeReplace the coconut flour with double the amount of spelt flour.
Another vegetableI've also substituted the sweet potato with grated beetroot, carrot, zucchini or pumpkin - all equally delicious.
No berriesMy son has recently decided he doesn't like fruit cooked into anything (kids!!) so these are now no longer 'berry nice' and simply 'very' nice brownies! Feel free to leave the berries off if you'd rather.
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