Two-Bite Brownies with Sweet Potato (vegan and gluten-free)
These fudgy, little brownies do not taste like they are packed with nutritious ingredients. Two-Bite Brownies with Sweet Potato happen to be dairy-free, egg-free, and gluten-free. Regardless, all you taste is rich chocolate in a portable mini treat. Plus, the brownies couldn’t be easier to make –just still everything together in one bowl. I also use canned sweet potato or pumpkin to make baking these up even more simple.
Kids in the Kitchen:
- Let your child put the paper liners in the muffin tin while you make sure you have all the other ingredients ready to go.
- Measure and mix the dry ingredients: depending on the age or your child and/or how much time you have to bake, you may want to measure many of the ingredients before inviting your child to bake with you. You can leave a couple things for your child to measure, such as the baking powder and salt.
- Use a large bowl. Mixing in a large bowl means less mess when cooking with kids. I try and always and demonstrate what speed I’d like kids to stir before letting them have a turn. Most likely, their mixing will result in at least a little spillage, but that’s ok. With practice, kids will eventually learn to better control the spoon or spatula.
- Toppings: Kids can easily help top each brownie with a pinch of extra mini chocolate chips.
Subs and Tips for making Two-Bite Brownies with Sweet Potato
- Gluten-free flour: I usually use the King Arthur brand gluten-free flour, but since this recipe only uses a 1/4 cup, you can really use any kind of flour that you’d like.
- Chocolate chips: If you are making this vegan, be sure to use a dairy-free mini chocolate chip such as
- Nut butter or nut-free: You can use peanut butter or sunflower seed butter in place of the almond butter, but the flavor of the brownies will change. You can’t really taste the almond butter, but the flavor of the peanut butter or sunflower seed butter will come through. That’s not necessarily a bad thing, if like the flavor of those, but just wanted you to know.
- Sugar or alternative sweetener: I like to use brown sugar here because it’s more affordable than some other sweeteners. However, you can use maple syrup or other sweeteners if you wish.
- Helpful tools: Unbleached parchment paper liners, cookie scoops (in picture below), and my favorite muffin tin are listed in my Baking Essentials list on Amazon HERE.
Two-Bite Brownies with Sweet Potato
Decadent, little chocolate treats packed with nutritious ingredients.
Ingredients
- 1 Tbsp ground flax seed (flax meal) or 1 large egg if not making vegan
- 3 Tbsp water omit if using egg
- 1/2 cup natural-style almond butter (just almonds)
- 1/2 cup sweet potato puree or canned pumpkin see note below
- 1/3 cup light brown sugar or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 1/4 cup gluten-free flour blend or all-purpose flour
- 1/4 cup mini chocolate chips
Instructions
- Heat the oven to 350 degrees. Grease a mini muffin tin or use paper liners. (I prefer to use parchment paper cups for easy cleanup.)
- In a small bowl, mix the ground flax with the water. Set aside for 5 minutes. (If using an egg instead, just add that to the bowl with the other ingredients in the following step.)
- In a large bowl, add the almond butter, sweet potato puree, brown sugar, vanilla, and flax mixture. Stir well to combine.
- Stir in the baking soda, salt, cocoa powder, flour, and mini chocolate chips. The batter will be very thick.
- Scoop the batter into the mini muffin tin. Top each brownie with a few more mini chocolate chips, if you'd like.
- Bake until just set, 14 to 16 minutes. The brownies should still look a little undercooked/molten in the center.
- Allow to cool then remove the brownie from the pan. Store brownies in an airtight container at room temperature for 2 days or in the refrigerator for 5 days.
Notes
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The sweet potato puree should be the texture of baby food (which you can even use). I use canned sweet potato or pumpkin (since it is easier to find) in this recipe. You can make your own by blending cooked sweet potato with a little water until very smooth.
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You can use peanut butter or sunflower seed butter in place of the almond butter, but the flavor of the brownies will change. You can't really taste the almond butter, but the flavor of the peanut butter or sunflower seed butter will come through.
Want more chocolate recipes? Head to my post, Chocolate Dessert Recipes to Cook with Kids.