Description

Delicious gluten-free sweet potato brownies made with wholesome ingredients including buckwheat flour, raw cacao, and dairy-free milk. Naturally sweetened with maple syrup and enhanced with dark chocolate, pecans, and fresh raspberries, these brownies offer a moist, rich texture and a delightful fruity twist. Perfect as a healthy dessert or snack for those following a gluten-free or vegetarian lifestyle.

Ingredients

Scale

Main Ingredients

10.5 oz sweet potato (raw)
5 oz dark chocolate (roughly chopped, divided in 2)
½ cup maple syrup
1 tbsp brewed coffee (or 1 tbsp water plus 1 tsp instant coffee)
1 tsp vanilla extract
1 cup buckwheat flour
⅓ cup raw cacao powder
½ tsp baking soda
½ tsp baking powder
pinch of sea salt
1 cup dairy-free milk (soy milk recommended)
1 cup pecans
1 cup raspberries

Instructions

Cook the Sweet Potato: Peel and chop the sweet potato into small cubes. Place them in a pot, cover with water, and bring to a boil. Cook for 15 minutes or until tender. Drain thoroughly and mash until smooth.
Preheat the Oven: Set your oven to 350°F (180°C) with fan-forced setting. Line an 8 x 8-inch (20 x 20 cm) baking pan with baking paper for easy removal.
Melt the Chocolate: Place half (about 75 g) of the chopped dark chocolate into a heatproof bowl. Melt in the microwave in 30-second intervals, stirring in between to prevent burning.
Combine Sweet Potato and Chocolate: Stir the melted chocolate into the mashed sweet potato until fully incorporated. Add maple syrup, brewed coffee, and vanilla extract, mixing until smooth.
Add Dry Ingredients and Milk: Mix in the buckwheat flour, raw cacao powder, baking soda, baking powder, and a pinch of sea salt until just combined. Gradually stir in the dairy-free milk to create a smooth batter.
Fold in Mix-Ins: Reserve a few pecans, raspberries, and some chopped dark chocolate for topping. Fold the remaining pecans and chocolate into the batter, then gently fold in the raspberries last to avoid breaking them.
Bake: Pour the batter into the prepared pan and evenly sprinkle the reserved chopped chocolate, pecans, and raspberries on top. Bake on the middle rack for 30 minutes until set.
Cool and Serve: Allow the brownies to cool in the pan for at least 30 minutes before slicing. Serve with vanilla ice cream and extra berries for an enhanced flavor experience.

Notes

Ensure the sweet potato is very tender before mashing for the best texture.
If you don’t have brewed coffee, use water plus instant coffee as a substitute to enhance flavor.
Use dairy-free milk like soy for a vegan-friendly option.
Reserve some mix-ins for topping to create a visually appealing presentation.
Letting the brownies cool completely helps them firm up for clean slices.
These brownies are gluten-free, made with buckwheat flour, making them suitable for gluten-sensitive diets.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: gluten free brownies, sweet potato brownies, vegan brownies, buckwheat flour dessert, dairy free brownies, healthy brownies, raspberry brownies