Brownies are a girl’s best friend! At least I used to think so when I was younger and pre-AIP š Ā It is not funny how some foods that used to beĀ your comfort for days when you were feeling a little low, get thrown outside the window when you embark on a healing diet. Ā And worse they got thrown by you yourself so that you could feel better overall. Ā Makes sense? Maybe not entirely but yeah it does make sense when you look at your overall strategy for healing and feeling and living a healthier life.
Anyways what I am trying to say is that I was missing my brownie moments. Yes I was missing the moments more than the brownies themselves! Ā Those moments were lazy Sunday afternoons when I would get a few minutes to sit out on the porch with my favorite Better Homes and Garden magazine and get some alone time. No kids to bother me and no errands to run! Just me, the afternoon breeze , my coffee and my little brownie piece. Homemade of course with lots of walnuts! Ā 
But of course I couldn’t have those brownies anymore (not one in the past three years!) because they were not AIP. Ā Last year I started makingĀ Paleo Brownies which my family enjoyed but I couldn’t since they had almonds and eggs in them both of which I cannot tolerate š Ā It was actually not that sad (as I am now making it out to be!) because I honestly do not have much sweet cravings at all which is exactly how you should feel if you are doing a low carb / Paleo diet and if you are doing it RIGHT!. Ā But as I said in the beginning, I was missing the emotional aspect of eating a brownie and so I had to try to make an AIP brownie! Since desserts are not on top of my list, I waited this long! But I am quite pleased now to tell you that this recipe is just the brownie you are looking for! And I have to thank my youtube follower Emo Eless for pushing me to create an AIP Brownie recipe! thank you Emo and hope you like this!
This recipe was inspired by the sweet potato brownie recipe from Chocolate Covered Katie. I did have to make some modifications though since her recipe had nut butter and I was trying to make a nut free version. But glad that this recipe came together great with just a couple trys! I also added a quick frosting recipe and I do feel that this frosting is also a very essential component of this recipe primarily because the base brownie is not very sweet. If you want to skip the frosting, I recommend you add more sweetener to the brownie recipe. As for substitutions? Since some folks cannot tolerate coconut, I suggest you replace shredded coconut with some kind of chopped nuts (walnuts, almonds or cashew nuts) that is if you can tolerate them. Ā And you can replace coconut oil with olive oil. Let me know if you try this recipe by commenting below!
Watch the video to see how I make this!
Ā
- 1 cup mashed sweet potato (boiled and mashed)
- 1 cup shredded coconut (for coconut free and non AIP version, use any chopped nuts)
- 1 tsp pure vanilla extract
- ¼ cup + 2 tbsp cassava flour
- ¼ cup maple syrup
- ¼ cup + 2 tbsp carob or cocoa powder (use carob for AIP)
- 1½ tsp baking soda
- ¼ tsp sea salt
- ¼ cup coconut oil melted or olive oil
- ¼ cup warm water
- ¼ cup carob or cocoa powder (use carob for AIP)
- 3 tbsp coconut oil
- pinch salt
- 1 tbsp raw honey
- Pre-heat oven to 325 F. Line a square brownie pan with parchment paper.
- Add the mashed sweet potato and the shredded coconut to a blender and blend for 1 minute until the coconut shreds are very tiny. Then add all the rest of the ingredients and blend again for a minute or so until well blended. The batter will be quite thick which is ok.
- Dump the batter onto the brownie pan and spread using a spatula evenly. Place in the oven and bake for about 20 minutes or until a toothpick inserted in the center turns out clean. The brownie might look too soft but that is ok as it will harden upon cooling. Take the pan out of the oven and let cool for 15 mins before frosting.
- Add all the ingredients for frosting in a small sauce pan and heat on low heat for 4-5 mins stirring frequently until you get a runny chocolate sauce. Turn heat off and pour this sauce on top of the brownies. Spread evenly using a spatula and place the pan in the refrigerator for 1 hour for the frosting to set.
- After the frosting has set, cut the brownies into 16 one inch squares and serve. You can keep the brownies at room temperature (below 70 F) for a couple days or store in the refrigerator if you are storing for longer time.
Hi!! Thank you for the recipe! Is there anyway I can modify to make for my 15 month old daughter – she canāt have coconut roe nuts – anything I can put in place of that? Thanks in advance!
You can try with tiger nut flour maybe?
If Iām trying to avoid sweeteners what can I sub for maple syrup? Coconut oil? Apple sauce? Coconut milk?
Apple sauce or coconut milk would be a good option!
These brownies are so delicious! I served them to “regular” people and they all wanted the recipe! Love your recipes!
Thanks so much Charyn for your comment. Would love it if you can rate the recipe too so others can find it easily!
This is the best AIP brownie recipe Iāve tried! I used carob and it tasted just like any delicious brownie. The texture was also the most similar to non-AIP brownies, than other recipes Iāve tried.
I have a pretty significant sensitivity to sugar, so Iām wondering if there is something less sugar-heavy, that I can substitute for maple syrup?
Thank you for the fabulous recipes!
You could maybe add apple sauce instead?
And thanks so much for your positive review!
Hi,
I Loved this brownie recipe. I made them today, with Dalgona coffee. I just reintroduced coffee today after 3 months, and this is quite a winning combination! Theyāre both so decadent!
So glad to hear! Thanks for sharing! Will appreciate it if you can rate the recipe too so others can find it!
Sure. The recipe is excellent!
love these brownies they’re delicious!
Glad to hear!
Can the frosting and/or mixture be frozen as freezer prep brownies?
Hello Dominique, I have not frozen the frosting or the cake batter so I don’t know if it will work. What you can do however is to make the cake including the frosting and then cut it into pieces and freeze. They should thaw well. Hope that helps!
I loved this brownies!! They are just perfect! Thanks for sharing!!!!!
thanks so much for sharing your experience! Glad you love them!
Thank you for making and posting this recipe. I have used several AIP brownie recipes, and this is one of my favorite.
Aww…I am so happy to hear that! So indulgent right? Enjoy!
5 star!
Mentioned your brownie recipe in comments to an NYT article about gluten, because someone as looking for gluten free desert recipe.
Oh thanks so much! Appreciate linking it!
These are wonderful! However I cannot get the frosting to liquify. I have tried this twice now. And both times it stays like a crumble and the longer I let it warm the more it becomes like an unpleasant hard candy. Any suggestions ? Thanks
what brand of carob are you using? I use this brand Terrasouls – https://amzn.to/2JGswYx and it comes out well every time. Some brands of carob sometimes don’t mix well with coconut oil. You could try using palm shortening in that case instead of coconut oil. Hope that helps!
I have Missy Jās, but next time ill buy the brand you mentioned. I just got some palm shortening; will try to use at in the meantime. Thanks for your help. These brownies are great even without the topping!
Hi, I don’t have cassava flour, can I replace it with either coconut flour or almond flour?
Thanks!
Yes you can definitely try almond flour if you are not doing AIP. That should work well!
Love LOVE these! Thank you so much for sharing your recipe!
thanks so much for your feedback! I really appreciate it!
I feel like I’ve made every AIP brownie on the internet and this is the best! Thank you for a great recipe!
You are welcome! thank you for letting me know! Warms my heart š
Hello, Iām craving making brownies and I have hashimotos, so I try to stay AIP as much as possible. I canāt have sweet potatoes after I had a food sensitivity test. What can I use in place of them? I figure yams but those are hard to find true yams. Is there anything else I could try? Thank you!
hmm…so sad about your sensitivity to sweet potato. Yes yams would be ok. Or the next thing I can think are plantains. I would try ripe plantain (with yellow or blackened skin). First cook them by boiling in water or steaming them. Then peel and mash and use in the recipe in place of sweet potato puree. Or you could also try plantain flour. Good Luck! And lmk if you try either of these!
Could we used pumpkin purƩe?
You could try but the texture might be a little more gooey or you may need to add more flour. lmk if you try it!
I just discovered your site and this was the first thing I made. They are so good. I’m going to freeze them and take one out when I get the craving.
Thanks so much for your feedback! Yes freezing is a good idea. You can warm them in the microwave. I place a wet paper towel on top so that it stays moist. Enjoy!
Btw do you mind rating the recipe ? There’s a rating button below the comment box. Your ratings help my blog! thanks so much!
I made these over the weekend using a silicone mini-muffin mold and…oh my goodness…they are HEAVENLY! SO good! Thank you so much for sharing!
P.S. For an extra layered rich chocolate flavor, I added 2 tablespoons of Reishi Mushroom Powder. I also substituted the vanilla extract with vanilla bean powder and used half carob and half cacao. I was surprised that the “carob” flavor (which I’m not a huge fan of) basically disappeared. Perfect for someone on a strict AIP diet who’s trying to see if they can integrate cacao again. š
Awesome! Thank you for sharing! Yeah I too mix carob and cacao frequently. Thankfully I can tolerate cacao in small quantities! I am so glad you liked this recipe! Interesting that you added mushroom powder! Thanks for your feedback!
Believe it or not, the Reishi Mushroom powder gives it a richer chocolate flavor. I wouldn’t have believed it if I’d not experienced it with something I’d bought a while back. Who would have thought that one particular mushroom could bring out the “chocolate” in a recipe? Go figure! š
These are wonderful! Thanks for sharing.
These brownies rock! My husband and and I canāt believe that these are AIP compliant! We are crazy about these morsels of scrumptiousness! Thanks so much for sharing this recipe.
thank you so much for the feedback! And you are welcome! Yeah even my kids couldn’t believe that these brownies did not have any ‘junk’ in them š
Loved this! So easy to make and tastes so good! Gooey and rich, even my 14yr little old brother liked them, thats a score.
That is awesome! I am so glad to hear this:) And thanks so much for sharing!
These are incredible — just like a really chocolatey, gooey brownie in taste and texture! I used a mix of mostly carob/some cocoa powder, since I’ve reintroduced cocoa, and the flavor was fantastic. Thank you so much for creating and sharing this recipe!
Yes aren’t they really incredible! Your review reminds me that I need to make them again š thanks so much for your feedback!
Comment update: 5 star rating!!
thank you!
I made a batch of these to bring on vacation, and loved them! I just finished making another double batch to bring to my family’s Easter. I am curious – any idea how well this will freeze? I was planning on cutting into single servings and freezing them, then maybe vacuum sealing them for long term storage. I figure it’s a great way to long-term store sweet potatoes!
Hi Melanie! thanks so much for your feedback. So glad to hear that you loved these! I have-not frozen these yet but I am guessing they should be ok. For thawing though, I would recommend steaming them in a steamer or in the microwave using a wet paper towel. That way they won’t get dry.
By the way, do you mind rating this recipe? The rating button is at the bottom of the comment box. Many thanks!
My husband just said goodbye to grocery store candybars today. He said to me,”please, make me something. I don’t care if it’s your tomfoolery! ” I made this with tapioca flour and we very much liked it.
That is terrific! Wow I am so glad that these brownies made your husband say goodbye to candy bars. Isn’t that wonderful? thanks so much for letting me know!
Hi did you use actual cassava flour or starch? as there is a big difference between the two and Im finding it hard to get the cassava flour.
Hi Di, this recipe uses cassava flour and not tapioca flour. Where do you live? Here in the US, I buy cassava flour from amazon and other online paleo stores. I am not sure if tapioca flour will work in this recipe. The texture might be a little different.
These look amazing!! And they don’t look gummy either, which I find a lot of my baked AIP products end up being like. Question about the coconut…is it there for texture only? Can it be omitted altogether if we’d like it coconut free and nut free? Thx!
Yes the coconut is for the texture and since I am adding a sizable amount, I am not sure how the brownies will turn out if you omit it altogether. You could replace perhaps with tiger nut flour? I am not sure…I guess you could try it – Lmk if you try it that way! And good luck! – Indira
Too fabulous!