Peanut Butter Blast Brownies, Vegan and Gluten-Free

The best recipe for Peanut Butter Blast Brownies
peanut butter blast brownies vegan gluten free recipe

I guess you can say we have a bit of a brownie addiction in our house!  

You can probably include a chocolate addiction somewhere in there too!

Unlike my usual brownies made with chickpeas, these are made with two heaping cups of sweet potato!  Fudgy, gooey and a totally healthy way to treat yourself!

Vegan and gluten free…antioxidant rich, fiber filled and super simple to make!

I roasted two medium sized sweet potatoes and let them cool before scooping out the inside.  You can also boil peeled and cut sweet potatoes, but I feel that roasting them brings out more of a naturally sweet flavor.  If you don’t get a full 2 cups of sweet potatoes, add applesauce to make up the remainder.

peanut butter blast brownies vegan gluten free recipe

Peanut Butter Blast Brownies

The best recipe for Peanut Butter Blast Brownies
Course Dessert, Snack
Cuisine American, Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Baking Time 30 minutes
Total Time 55 minutes
Servings 16
Calories 141kcal
Cost $


  • 1 flax egg 1 tablespoon flax meal + 3 tablespoons warm water or 1 egg
  • 2 cups sweet potato puree
  • ½ cup melted coconut oil
  • ¼ cup pure maple syrup
  • 2 tablespoons almond or soy milk
  • 1 tablespoon pure vanilla extract
  • ½ cup cacao powder or high-quality cocoa powder
  • ¼ cup gluten-free flour mix I use Bob’s Red Mill
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • For the Peanut Butter Sauce:
  • ¼ tablespoon creamy all-natural peanut butter
  • 2 tablespoons coconut oil
  • 1 tablespoon agave or maple syrup
How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • Preheat oven to 400 degrees, grease a 8×8 baking pan with oil or cooking spray and set aside.
  • In a small bowl stir together flax seed meal and warm water, set aside for 10 minutes or until a gel is formed.
  • In a large bowl combine flax egg, sweet potato puree, melted coconut oil, maple syrup, milk and vanilla. Use a hand-held mixer and mix until well combined and fluffy.
  • In another bowl mix together cacao powder, GF flour, baking soda and salt.
  • Add dry ingredients to wet ingredients and mix until well combined. Pour batter into baking pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool before cutting.
  • To make Peanut Butter Sauce:
  • In a small saucepan whisk together peanut butter, coconut oil and agave syrup until smooth. Drizzle over cooled brownies 🙂


Talk about an easy way to get in a serving of vegetables 🙂
Hope you enjoy them 🙂


Calories: 141kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 86mg | Potassium: 229mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6734IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg
Cristina C. RD LDN

Leave a Comment

Recipe Rating