This is one of those recipes that will leave you wondering why you haven’t tried gluten-free baking before. There are no complicated flour mixes, and it is perfect as a dessert or a gluten-free cake option.
Preparation
Melt the chocolate and coconut oil together.
Mix the mashed sweet potato with all the other ingredients.
Mix the two together, mixing well, the batter is not as liquid as a normal brownie batter.
Spread out in a 16 x 16 inch baking tin and bake at 375 °F for about 20-25 minutes (test with a skewer, when it comes out clean, the brownies are ready)
Leave to cool before cutting into squares.
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