Eggless Sweet Potato Brownies – Gluten free and Sugar Free

Decadent, moist, these eggless sweet potato brownies are absolutely drool-worthy. They are gluten-free and sugar-free so indulge in them guilt-free. They taste absolutely heavenly and you cannot stop after a single bite. Rich, gooey and healthy, these brownies are definitely worth a try

Sweet potatoes are rich in minerals and they taste absolutely good in desserts so yes, it’s time to add them to one of the most popular dessert – brownie. Sweet potatoes with honey adds in right sweetness and flavor to these brownies.

I have used Almond flour here, you can use Oats flour or Coconut flour instead and yes, they still taste good. I am a big fan of peanut butter so I had to use them here. You can also use Almond butter or Cashew butter instead. I haven’t tries this with regular unsalted butter but yes, I believe it should equally work for this recipe

These are quite easy and simple to prepare. Besides all these ingredients are easily available in our pantry. The taste is so rich that none can detect it’s made from Sweet potatoes and is sugar free. Now if you have nut allergy, then use “Tahini” instead. These brownies can be stored for 3 days under refrigeration and for 2 months in freezer. Just thaw and microwave it when you need to consume them

You can also check out my other brownie recipes –

• 3 Ingredients Brownie
• Zucchini Chocolate Chip Brownies
• Dark Chocolate Walnut Brownies
• Brownie Pizza
• Brownie Bombs
• Ragi Almonds Brownie
• Banana Peanut butter Brownies

Do watch the video for better clarity in preparation and share your experience once you prepare the brownies

Notes:

*Instead of Almond flour ,Oats flour or Coconut flour can be used

*Instead of Peanut butter, Almond butter or Cashew butter can be used

*Maple syrup can be used instead of honey as sweetener

*Steam 2 medium sweet potatoes and mash it to puree, we need only 3/4 cup for these brownies

Preparation time: 15 mins Baking time: 23 mins Total time: 38 mins

Servings: 9 Brownies

Ingredients

1 cup = 240 ml

• 3/4 cup mashed Sweet Potato puree
• 6 tbsp. Honey*
• 1/2 cup Peanut butter*
• 1/3 cup Almond flour*
• 3/4 teaspoon Baking Soda
• 1/3 cup Cocoa powder
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1/4 cup + 1 tbsp. chopped Walnuts – optional

Steps to Prepare
*Always read notes before preparation

• Preheat oven to 180 deg cel. Line 6″ or 7″ square baking tin
• Sieve Flour, baking soda, salt and cocoa powder in a bowl and keep it aside
• Add butter in a bowl
• To this add, mashed Sweet Potato puree, honey, vanilla extract
• Blend until all ingredients are well combined
• Now add sieved dry ingredients and mix until just combined
• Fold in chopped Walnuts
• Pour the batter into prepared tin and level evenly
• Tap the tin on the counter several times. Sprinkle 1-2 tbsp. chopped Walnuts on top if desired
• Bake for 20-25 minutes until slightly underdone. Do not over bake
• Cool the brownies in the tin for 15 minutes
• Now ease the brownies out of the tin and cool it completely for 3-4 hours
• Slice the decadent brownies and serve as is
• Optionally you can drizzle little chocolate sauce on top.
• Store leftovers in airtight container and refrigerate. Consume within 3 days