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brownie tower

Stop what you are doing and brace yourself. You are about to be let in on a secret, this may be the best brownie in the whole world. It is definitely they best gluten-free brownie I’ve ever had. I’ve served this to dozens of people and they were all blown away by its awesomeness.

I have to thank Sarah at Gazing In for the original recipe; it contained wheat and oil which we avoid so I adapted it to meet our preferences. I’ve made several of Sarah’s recipes and I always enjoy them.

brownie 2

Brownies (Gluten-free and Vegan)


  • 1/4 cup unsweetened applesauce
  • 2/3 cup cocoa powder
  • 1/4 cup brown rice flour
  • 1/4 cup sorghum flour
  • 1/4 tsp sea salt
  • 1/4 tsp baking powder
  • 1/2 cup turbinado sugar
  • 2/3 cup pureed cooked sweet potatoes (I just used a fork)
  • 1 1/2 tsp vanilla
  • up to 1/2 cup plant milk, start with 1/4 cup
  • 1/2 cup vegan chocolate chips (optional but recommended)


  1. Preheat oven to 350° and lightly spray an 8×8 pan. (This recipe doubles wonderfully, just use a 9×15 pan.)
  2. Put all of the ingredients except chocolate chips in a large mixing bowl. Stir until everything is mixed well adding more plant milk if needed.
  3. Fold in chocolate chips reserving a few spoonful’s. Spread the batter smooth and sprinkle the reserved chocolate chips on top.
  4. Bake for 35 to 40 minutes, toothpick will not come out clean.


Allow these brownies to cool before cutting if at all possible. They can be stored in an air tight container at room temperature but you probably wont have leftovers unless you make a double batch. Unlike most gluten-free baked goods these taste great the next day.

I hope you try these! I know you will enjoy them. They are now my favorite dessert!

Vegan Brownies
Recipe type: Dessert
  • ¼ cup unsweetened applesauce
  • ⅔ cup cocoa powder
  • ¼ cup brown rice flour
  • ¼ cup sorghum flour
  • ¼ tsp sea salt
  • ¼ tsp baking powder
  • ½ cup turbinado sugar
  • ⅔ cup pureed cooked sweet potatoes (I just used a fork)
  • 1½ tsp vanilla
  • up to ½ cup plant milk, start with ¼ cup
  • ½ cup vegan chocolate chips (optional but recommended)
  1. Preheat oven to 350° and lightly spray an 8x8 pan. (This recipe doubles wonderfully, just use a 9x15 pan.)
  2. Put all of the ingredients except chocolate chips in a large mixing bowl. Stir until everything is mixed well adding more plant milk if needed.
  3. Fold in chocolate chips reserving a few spoonful's. Spread the batter smooth and sprinkle the reserved chocolate chips on top.
  4. Bake for 35 to 40 minutes, toothpick will not come out clean.


Last week my Chickpea-Quinoa Stir Fry was chosen as one of the favorites!

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  1. I made her brownies last week too! Delicious! I pretty much did exactly what you did..I had to add extra milk because the batter was so dry….I believe due to not using the canned purée. Yours look fabulous! My toothpick was really wet as well so they got overcooked a bit.

  2. What is sorghum flour?

    • It is a gluten-free flour. You could probably just use 1/2 cup of brown rice flour instead. I haven’t tried it with that substitution yet but I plan to soon. If you don’t need it to be gluten-free just use wheat flour for all of the flours.

  3. Ah thanks, both of you!) 🙂

  4. Oh my God (I had to actually spell that out, because these look like they’re worth more than an OMG) – these look incredible! I will definitely make them soon. Celeste:)

  5. What is turbinado?
    These look delicious!

  6. Thanks for the recipe! These really do sound good!

  7. heathergfc says:

    So this brownie recipe just HAS to be the best in the world with those ingredients. Sweet potato in a brownie?I can’t wait to try them!

  8. This recipe is amazing!! SO different than a lot of the other brownie recipes out there. YUM!

  9. I’ve been meaning to get to this recipe for DAYS! I love that there aren’t black beans in here – I’ve had a few black-bean-brownie fails so I’m not convinced. But sweet potato – yeah.

  10. vegetarianmamma says:

    So first, I thought double chocolate, oh yes I am in. Then came the ooey and gooey part and I was even more in. Then reading they are vegan and my little guy can eat them! SWEET! Loving this recipe! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    We have a Gluten Free gift basket giveaway this week! One lucky winner will score an awesome basket, just in time for Mothers Day!

    Cindy from

  11. HeidiLou says:

    These are delicious…I never would have thought sweet potatoes in brownies would be good. So moist. My kids never knew they were getting a second serving of vegetables. Secrets in the chocolate!!

  12. I love this blog, the brownies look really delicious. Sweet potato is really unusual in brownies, I am going to have to give it a go. I made a batch of super healthy gluten free brownies and they turned out really well. Here is the link to the recipe 🙂

  13. I have tried black bean brownies … Tons of different variations and they all go in trash! I can’t wait to try these! I have brown rice flour and whole wheat pastry flour. Which would you recommend for this recipe?

    • Sheri you could probably use either with a good result. I always make them gluten-free for my son but many readers have used wheat with good success. I’ll try to make them soon with just brown rice flour to see how they compare.

  14. Thank you Holly! I am about to make these. I don’t have turbinado sugar… Would Sucanat work?

  15. Ok Holly! You are rocking my world today! I just got the brownies out of the oven. I was nervous that I had messed them up because I used all brown rice flour and sucanat not turbinado sugar.( before I got your message) OMG !!!! They are sooo good!!! Like insanely good!!! Going in my permanent recipe rotation!! Thank you Holly!!!!!!!!!!!!!

  16. Holly, Thank you! Thank you! Thank you! These brownies are amazing!! My husband found your website just a few days ago and since then we have made the brownies & mexican bean & rice casserole. Did I mention we are getting ready to put the banana bread in the oven? WOW! I truly appreciate you sharing your journey along with these wonderful recipes. We are new to plant based and transitioning with great pleasure. 🙂

    • Aimee, I’m so happy that you found this site and love the recipes! We do to! The recipes you mentioned are 3 of our favorites. You have to try the Taco Soup or Enchilada Soup! I love them too!
      Blessings on your plant-based journey!

  17. Previously I would have been leery of anything gluten-free, but my husband has a gluten allergy, so we just tried some chocolate chip cookies and pasta that were gluten-free and they were pretty good!

    By the way, stopping by from the MMM Link up party.

    Have a great day! 🙂


    • Jennifer, Thanks for stopping by! You will love these brownies! They are delicious! Many GF baked goods go bad after a day but this is good for 4 days or so, not that they last that long. I also have an amazing GF apple pie recipe that I haven’t posted yet.

  18. These did not work out for me at all. They tasted awful…I can’t understand why? All ingredients were fresh.

    • I am so sorry these didn’t work for you! I have no idea why! I’ve made them dozens of times and I’ve only heard good things.
      Once I forgot to add sugar but I tasted the batter and added it before I put them in the oven.
      Could the sweet potato been bad? I’m sorry!

  19. oh my goodness these are the bomb! I was having a need a chocolate fix night and came across this recipe. I didn’t have any sweet potatoes on hand but I did have some cooked acorn squash in the freezer. I used it and I didn’t have any of the sweetner it called for so I used some sugar and honey. Thank you for posting this recipe! It is definitely a keeper! 🙂

    • Rita I am thrilled that you loved them! I have some of these brownies on my counter right now. I try my best not to eat them all! 🙂
      Squash is a brilliant substitution! I’m glad you were able to make it work with what you had on hand.

  20. I made these for the first time today. They turned out Amazing!! My husband Loved them!! Actually half the pan is already gone! Thank You for sharing! What to you use to spray your pan so they don’t stick? Just curious?

    • Hi Jody, I’ll use a regular non-stick spray if needed but usually I just use parchment paper. It lifts out easily when they are done for easy cutting.
      I don’t use oil in cooking but I’ll occasionally use a non-stick oil spray for muffins and pancakes.

  21. I’ve had good results using organic canned sweet potato puree as an ingredient in making low fat desserts. Convenient to use- just open the can. No need to cook the sweet potato anymore nor go to the store for sweet potatoes. Saves time and energy.

  22. Guyyyyyys I just made this today because I was craving brownies so badly! There amazing we don’t have any allergies in the house so I did the brown rice flour (made it in the blender in like 2 seconds) with wholemeal flour and it turned out so well! Thanks for the recipe! Xx

  23. Mary Anne Anne Daly says:

    Can i substitute cassava flour for brown rice flour to keep them lectin free?

  24. These are terrific! I’m diabetic and have liver issues, so I have to avoid oily, sugary foods. I subbed oat flour for the flours, pumpkin for the sweet potato and used a zero calorie sweetener for most of the sugar. I ran out, so I did also use a smidge of coconut sugar. It all worked out great, super delicious!

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