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    Home » Chocolate

    Dairy Free Brownie Recipe

    Published: May 25, 2021 · Modified: Aug 23, 2022 by Mariah Mandile

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    These Dairy Free Brownies are super moist and fudgy! The base of the brownies is made with healthy ingredients like mashed sweet potato, cacao powder, and cassava flour. Plus, they're topped with a simple coconut cream frosting to make them extra special!

    Sweet potato brownies stacked on top of each other.
    Jump to:
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • How to make the coconut cream frosting
    • Baking Tips
    • Sweet Potato Tips
    • Frequently Asked Questions
    • How to store leftover brownies
    • Recipe
    • Shop this recipe -
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    • 💬 Reviews

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    🍴Ingredient Notes

    Overhead shot of brownie ingredients.
    • Mashed Sweet Potato - Make sure the sweet potato mash has been cooled to room temperature. You can bake or steam them before mashing. (See Sweet Potato Tips for more details.)
    • Coconut Sugar - You can substitute with Lakanto golden monkfruit, or do half and half to cut down on sugar.
    • Egg - I have not tested this recipe with an egg replacement, but I believe it would work with a flax egg. I also have a Fudgy Vegan Brownie recipe that is made with almond flour if you're looking for a vegan option.
    • Coconut Oil, Melted - Make sure the coconut oil is measured first, and then melted.
    • Cacao Powder - You can use traditional cocoa powder, but I like cacao powder because it’s less processed and more NUTRIENT DENSE. TerraSoul is one of my favorite brands – great quality, and great price!
    • Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I have not tested this recipe with any other flour. It would probably work with gluten-free 1-1 flour, but you might need a little less.

    Chocolate Chips

    Totally optional, but I think chocolate chips are always a nice addition to brownies! Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.

    Sprinkle Suggestions

    I use the brand Supernatural! They are made without soy, confectioner's glaze, and artificial dyes. (Their colors come from vegetables & spices!) Plus they have a variety of colors and shapes to choose from!

    🍴Step by Step Instructions

    Step 1: Mixing Dry Ingredients

    Add cacao powder, cassava flour, baking soda, and salt into a bowl. Use a whisk or spoon to stir together until fully combined.

    Bowl of dry ingredients.

    Step 2: Mixing Wet Ingredients

    Next add mashed sweet potato, egg, coconut sugar, coconut oil, and vanilla into a separate bowl. Use a hand mixer or whisk to blend together.

    Bowl of mixed wet ingredients.

    Step 3: Folding Batter Together

    Next, Pour the dry mixture into the wet mixture. Blend together with a hand mixer or fork. (Make sure to scrape down the edges with a spatula.)

    Ingredients folded togrether.

    Step 4: Preparing to Bake

    Grease a small glass baking dish with coconut oil or a non-stick baking spray. Pour the batter into the baking dish and use a spatula or the back of a spoon to make sure it's evenly spread out.

    Brownies in glass baking dish before going in the oven.

    Step 5: Baking Brownies

    Bake the brownies at 350° for 25 minutes.

    Brownies in glass dish after being baked.

    Cooling & Slicing

    1. Once the brownies are done, remove them from the oven and place them on a metal cooling rack.
    2. The brownies are VERY fudgy, so they will break apart easily. I recommend letting them cool completely before slicing. (They're even better chilled!!)

    How to make the coconut cream frosting

    • For the frosting, make sure your coconut cream has been refrigerated for at least 6 hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
    • Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
    • Next, add in the powdered sugar. Whip for a few more minutes until it becomes thick and fluffy.
    • To frost, add a generous dollop on top, and use the back of a spoon to spread around. Once they're frosted, place them in the refrigerator to set for about 15 minutes. Enjoy!

    Baking Tips

    • When measuring flour, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour. (Or cacao powder.)
    • If you don't have powdered sugar, blend ¼ cup of coconut sugar until it's light and powdery! (It's also a great Paleo powdered sugar option.)

    Sweet Potato Tips

    • I recommend making your sweet potatoes ahead of time so they have plenty of time to cool. Place your sweet potatoes on a pan or parchment paper, and bake at 375 degrees for about 40-50 minutes. You’ll know they’re done when you can easily stick a fork in them. Baking is my favorite way to make them because it’s an easy way to meal prep extras for later!
    • The second way you can make mashed sweet potato is by peeling the potatoes, chopping them into small chunks, and steaming them until they become tender! It usually takes a little less time to cook, but I’m not a huge fan of peeling potatoes.
    • Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
    • If you steamed them, you wont have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out how much you need!
    • The texture of your sweet potato will thicken up as it cools. Once they’re at room temperature, I usually place mine in the refrigerator. (Overnight is even better!)

    HEALTH BONUS

    Cooking + cooling potatoes has shown to increase the resistant starch load. (Resistant starch is great for gut health!)

    Brownie on a metal cooling rack.

    Frequently Asked Questions

    Are sweet potato brownies healthy?

    Yes, absolutely! These brownies are made with mostly sweet potato, a small amount of added sugar, and cacao powder - which is full of nutrients!

    Can you freeze sweet potato brownies?

    Yes! If you make a double batch, feel free to freeze some for later! Wait until they're cooled completely, then transfer the brownies into an air tight freezer safe container.

    What size baking dish should I use?

    I used an 8 ½u0022 X 6 ½u0022 glass baking dish for this recipe. You could also use a bread pan if you want them to be a bit thicker!

    How to store leftover brownies

    If you have any leftover brownies, I recommend refrigerating them, so they stay fresh for longer! (Especially if you frosted them!)

    They will store well in the fridge for up to a week. After that I would put them in an airtight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!

    More brownie recipes!

    • Edible Brownie Batter
    • Gluten Free Brownie Skillet (Nut-Free)
    • Gluten Free Samoa Brownies (Dairy Free)
    • Almond Flour Brownies

    After you make this Dairy Free Brownies, make sure to leave a comment & rate the recipe!

    Recipe

    Sweet potato brownies stacked on top of each other.

    Dairy Free Brownie Recipe

    These Dairy Free Brownies are super moist and fudgy! The base of the brownies is made with healthy ingredients like mashed sweet potato, cacao powder, and cassava flour. Plus, they're topped with a simple coconut cream frosting to make them extra special!
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dessert, Snack
    Cuisine American
    Servings 9
    Calories 101 kcal

    Equipment

    • Small Glass Baking Dish
    • Hand mixer
    • Large Mixing Bowl

    Ingredients
      

    Wet Ingredients

    • 1 Cup Mashed Sweet Potato
    • ⅓ Cup Coconut Sugar You can also sub with Lakanto golden monkfruit.
    • 1 Egg, Room Temperature
    • 2 Tablespoons Coconut Oil, Melted
    • 1 Teaspoon Vanilla Extract

    Dry Ingredients

    • ⅓ Cup Cacao Powder
    • ¼ Cup Cassava Flour
    • ½ Teaspoon Baking Soda
    • ¼ Teaspoon Salt

    Frosting

    • 13.5 Ounces Full Fat Coconut Milk
    • 3 Tablespoons Powdered Sugar You can sub with Lakanto powdered sugar.

    Instructions
     

    Making the Brownie Batter

    • Start by adding mashed sweet potato, egg, coconut sugar, coconut oil, and vanilla into a bowl. Use a hand mixer or whisk to blend together.
    • In a separate bowl, add cacao powder, cassava flour, baking soda, and salt. Use a whisk or spoon to stir together until fully combined.
    • Next, Pour the dry mixture into the wet mixture. Blend together with a hand mixer or fork. (Make sure to scrape down the edges with a spatula.)

    Baking

    • Grease a small glass baking dish with coconut oil or a non-stick baking spray.
    • Pour the batter into the baking dish, and use a spatula or the back of a spoon to make sure it's evenly spread out.
    • Bake the brownies at 350° for 25 minutes.

    Cooling & Slicing

    • Once the brownies are done, remove them from the oven and place them on a metal cooling rack.
    • The brownies are VERY fudgy, so they will break apart easily. I recommend letting them cool completely before slicing. (They're even better chilled!!)

    Frosting

    • For the frosting, make sure your coconut cream has been refrigerated for at least 6 hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
    • Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
    • Next, add in the powered sugar. Whip for a few more minutes until it becomes thick and fluffy.
    • To frost, add a generous dollop on top, and use the back of a spoon to spread around. Once they're frosted, place them in the refrigerator to set for about 15 minutes. Enjoy!

    Notes

    Nutrition Facts are based on JUST the brownies.

    Baking Tips

    • When measuring flour, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour. (Or cacao powder.)
    • If you don't have powdered sugar, blend ¼ cup of coconut sugar until it's light and powdery! (It's also a great Paleo powdered sugar option.)

    Sweet Potato Tips

    • I recommend making your sweet potatoes ahead of time so they have plenty of time to cool. Place your sweet potatoes on a pan or parchment paper, and bake at 375 degrees for about 40-50 minutes. You’ll know they’re done when you can easily stick a fork in them. Baking is my favorite way to make them because it’s an easy way to meal prep extras for later!
    • The second way you can make mashed sweet potato is by peeling the potatoes, chopping them into small chunks, and steaming them until they become tender! It usually takes a little less time to cook, but I’m not a huge fan of peeling potatoes.
    • Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
    • If you steamed them, you won't have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out how much you need!
    • The texture of your sweet potato will thicken up as it cools. Once they’re at room temperature, I usually place mine in the refrigerator. (Overnight is even better!)

    How to store leftovers

    If you have any leftover brownies, I recommend refrigerating them so they stay fresh for longer! (Especially if you frosted them!) They will store well in the fridge for up to a week. After that I would put them in an airtight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!
    See full post for more information and step by step photos!

    Nutrition

    Serving: 1BrownieCalories: 101kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 156mgPotassium: 204mgFiber: 2gSugar: 6gVitamin A: 6005IUVitamin C: 6mgCalcium: 24mgIron: 1mg
    Keywords dairy free brownies, fudgy gluten free brownies, how to make gluten free brownies, sweet potato brownies
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Comments

    1. Julia

      June 03, 2021 at 10:07 pm

      5 stars
      I will definitely be making this recipe again! I can’t believe how good they came out.

      Reply
      • Mariah Mandile

        June 04, 2021 at 9:48 am

        One of my favs!! I made them at least 3x last month! haha

        Reply

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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