Fudge-y in texture, these gluten free sweet potato brownies come with great flavor and a delectable frosting, all without being cloyingly sweet.
This frosted brownies recipe has an incredible fudge-like texture, with a delectable frosting, and yet it’s not overly sweet. Amazingly enough, it’s also gluten-free and SOS free – no salt, no oil, no sugar. 
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
These gluten-free sweet potato brownies are fudge-like in texture and topped with a creamy banana-date frosting, offering a rich flavor without being overly sweet.
Ingredients
- 20 Medjool dates, pitted
- 1 cup water
- 3/4 cup sweet potatoes, steamed and mashed with a bit of water
- 1/2 cup cocoa powder
- 1/2 cup oat flour
- 1 tablespoon leftover coffee
- 1 teaspoon pure vanilla extract
- 1 ripe banana
- 1/4 cup unsweetened almond milk
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 5- x 7-inch baking pan by lining it with parchment paper.
- In a large food processor or blender, combine the 20 pitted Medjool dates and 1 cup of water. Blend until smooth.
- Add the mashed sweet potatoes, cocoa powder, oat flour, leftover coffee, and vanilla extract to the date mixture. Blend until all ingredients are well combined and the batter is smooth.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean.
- While the brownies are baking, prepare the frosting. In a clean blender, combine the ripe banana and unsweetened almond milk. Blend until smooth and creamy.
- Once the brownies are done, remove them from the oven and allow them to cool completely in the pan on a wire rack.
- Once cooled, spread the banana-date frosting evenly over the brownies. Cut into squares and serve.
Notes
These brownies are best stored in an airtight container in the refrigerator for up to 5 days. For a nut-free version, substitute almond milk with any other plant-based milk. The brownies can be frozen without the frosting for up to a month. Thaw and frost before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 25
- Sodium: 10
- Fat: 2
- Carbohydrates: 40
- Fiber: 5
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
Can I substitute the sweet potato with another ingredient?
While sweet potato gives the brownies their unique texture and flavor, you can try using canned pumpkin or unsweetened applesauce as a substitute, but it may alter the taste and moisture.
How do I ensure the brownies maintain their fudge-like texture?
Make sure to mash the sweet potatoes thoroughly and mix the batter just until combined; overmixing can lead to a cakier texture.
What can I use if I don’t have dates for the frosting?
If you don’t have dates, you can use other dried fruits like figs or prunes, but the sweetness and texture may differ slightly.
