Roasted sweet potato gives these brownies a naturally fudgy, dense texture without needing a drop of butter or refined flour tricks — just mashed sweet potato, melted coconut oil, and cocoa powder whisked into a rich, glossy batter. Almond flour keeps the crumb tender while ground flaxseed and water form a gel that binds everything together beautifully. Melted vegan chocolate chips folded through the batter (and scattered on top) push the chocolate flavor into deep, brownie-shop territory, and the edges bake up set while the centers stay soft and moist. It's a one-bowl-mostly process: mix, fold, spread, and bake until a toothpick comes out with just a few moist crumbs clinging to it. Cut into squares once cooled, these are dense, rich, and satisfying enough to fool anyone into thinking they're indulgent in the traditional sense. This is a genuinely solid pick for a gluten free treat that doesn't skimp on chocolate intensity.
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Learn more →16 servings
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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