Gluten-free, oil-free, dairy-free, Plant-Based Brownies! These delicious brownies are sweet and gooey. Your whole family will love this plant-based dessert.
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This recipe was updated in 2020! It tastes the same but uses a gluten-free flour blend for ease.
If you love chocolate, and I mean really love chocolate…these plant-based brownies are for you!
I’ve been making these since 2013 and they are my favorite plant-based brownie recipe. You would never guess that they are gluten-free.
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.
This recipe is very sweet! We like to serve it with plant-based milk and fruit. If you are worried about the sugar you can half it.
Sweet Potato Brownies
I casually refer to these as my Sweet Potato Brownies! Sweet potatoes are the secret ingredient that make these brownies gooey and rich!
I normally make the sweet potatoes in my Instant Pot but you could bake them in the oven. They need to be soft. You can mash them with a fork but you may notice some tiny orange bits. If you blend them in a blender or food processor until they are creamy, you won’t see them at all.
We always use Enjoy Life Foods Chocolate Chips. Either the mini chips, semi sweet chips or chocolate chunks all work equally well.
Plant-Based Brownies (Gluten-free)
Ingredients
- 1/4 cup unsweetened applesauce
- 2/3 cup cocoa powder
- 1/2 cup Bob’s Red Mill Cup for Cup Gluten-Free Flour
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1/2 cup organic cane sugar
- 2/3 cup pureed cooked sweet potatoes
- 1 1/2 tsp vanilla extract
- up to 1/2 cup plant milk, start with 1/4 cup
- 1/2 cup vegan chocolate chips
Do
- Preheat oven to 350° and lightly spray an 8×8 pan. (This recipe doubles wonderfully, just use a 9×15 pan.)
- 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.
- Fold in chocolate chips reserving a few spoonful’s. Spread the batter smooth and sprinkle the reserved chocolate chips on top.
- Bake for 35 to 40 minutes, toothpick will not come out clean.
Serve
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!
Plant-Based Brownies
Gluten-free, oil-free, dairy-free, Plant-Based Brownies! These delicious brownies are sweet and gooey. Your whole family will love this plant-based dessert.
Ingredients
- 1/4 cup unsweetened applesauce
- 2/3 cup cocoa powder
- 1/2 cup Bob’s Red Mill Cup for Cup Gluten-Free Flour
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1/2 cup organic cane sugar
- 2/3 cup pureed cooked sweet potatoes
- 1 1/2 tsp vanilla
- 1/2 cup plant-based milk, I use rice milk
- 1/2 cup vegan chocolate chips
Instructions
- Preheat oven to 350° and lightly spray an 8×8 pan or use parchment paper. (This recipe doubles wonderfully, just use a 9×15 pan.)
- Put all of the ingredients except chocolate chips in a large mixing bowl. Stir until everything is mixed well.
- Fold in chocolate chips reserving a few spoonful’s. Spread the batter smooth and sprinkle the reserved chocolate chips on top.
- Bake for 35 to 40 minutes, toothpick will not come out clean.
Notes
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.
Frequently Asked Questions
I’m out of applesauce, what can I use?
You can use a pureed apple, pear, peach or other similar fruit. See this post about substituting applesauce for more suggestions.
What can I use instead of cane sugar?
You can use your favorite sweetener! I’ve used turbinado sugar for years. Lately we have switched or organic cane sugar. Use whatever you already have. Many people have used coconut sugar with good result.
That’s a lot of sugar, can I use less?
You bet you can. I recommend using half. This recipe is really sweet, which we love but it’s too sweet for some. You can also try using maple syrup, date paste or your favorite sugar. If using a liquid form of sugar, you may need to decrease the amount of plant-based milk you use.
Can I use something other than Sweet Potato?
Yes, you can substitute pureed pumpkin in place of the sweet potato. You could also try pureed squash or zucchini but I haven’t personally tried them.