Lately I’ve been on a mission. I’ve been trying to find ‘health’ brownies that are actually easy to make and that don’t taste half bad. This recipe has definitely been a life saver. One of my friends even went as far as to declare them her favourite brownie – that’s a pretty big deal. A hardcore chocolate cake and brownie lover also, surprisingly, developed a liking for them. That must be the ultimate achievement. When you know – you know. 

These brownies are no fuss and don’t even require mixing equipment. You can make them with ingredients you probably have lying around and what’s really cool is that they’re vegan – or you can make them vegan if you want too. 

The original recipe is from Chocolate Covered Katie‘s website. I’ve made a few adjustments each time I’ve made them: so the brownies never came out the same. The great thing about this recipe is that no matter how many changes I make it always ends up being amazing. Not to worry the versions below have been tried and tested – and are bomb. You also don’t need to splurge on gluten free flour that you probably won’t use again. I make my own oat flour by blending whole oats – which we conveniently always have lying around. Inexpensive and effortless.

Ingredients

  • 3/4 cup sweet potato puree (about one medium sweet potato – steamed)
  • 1/2 cup + 1 tbsp nut butter (I use a sugar & salt free peanut butter)
  • 1 tsp vanilla essence
  • 1/4 cup + 2 tbsp gluten free flour (or 1/2 cup for firmer brownies – I use oat flour)
  • half of 2/3 cup honey
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 8 dates roughly chopped
  • handful almonds roughly chopped
  • pinch of salt

Notes: 

  • I slice the sweet potato in thick-ish rings and steam it in the microwave for about 5 min
  • When you use the ‘1/4 cup + 2 tbsp’ flour option it’ll have more of a soft and squishy nougat texture
  • If desired, you can leave out the dates and add more honey for more sweetness. The dates dissolve into the mix and act like a yummy chocolate-tasting surprise
  • I only use a ceramic baking dish to make these in – not the typical flatter metal baking pans
  • One batch makes about 12 brownies 

Instructions

  1. Turn on your oven to 160 degrees Celsius 
  2. Steam and mash the sweet potato (I usually leave the skin on but you can also remove it)
  3. Chop the dates and nuts
  4. Measure and blend the oats
  5. Mix all the ingredients together in a bowl with a spoon
  6. Place the mixture in a greased baking dish – (28 by 18 centimeter/ 11 by 7 inch is perfect) 
  7. Bake for 30 min (if less flour is used) or 20 to 25 min (if more flour is used)

image credit

1 Comment

  1. Best brownies (not just best gluten-free brownies) but BEST BROWNIES I have ever laid my hands on!

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