Brownies make us happy and this version by Meghan feels extra good to eat thanks to the healthy(ish) addition of sweet potatoes.

Thanks to our customer Meghan for sharing his recipe, made gluten-free using our Queen St. Bakery 1-for-1 Superfood Baking Flour as a substitute for regular wheat flour.

Meghan’s Spiced Sweet Potato Brownies (Gluten Free/Vegan)


  • 2/3 cup QSB 1-for-1 Superfood Baking Flour
  • 1 cup of sweet potato puree (see step 1)
  • 2/3 cup maple syrup
  • ½ cup natural peanut butter
  • 1 tsp pure vanilla extract
  • 1 ½ tbsp oil (olive or coconut)
  • ½ cup cocoa powder
  • ½ tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • ½ cup chopped pecans (optional)
  • 1/4 cup chocolate chips (optional, see image after recipe for included toppings)


1. For the sweet potato purée, halve a big sweet potato and brush with with oil. Place on a baking sheet and bake at 375F for 30 minutes. If it’s not soft when you touch it then leave it in longer. Cover with foil and let steam for 5 minutes. Once cooled, peel off skin and mash in a small bowl. Turn oven to 350 degrees and line an 8×8-inch baking pan.

2. In a large bowl, add sweet potato purée, maple syrup, peanut butter, vanilla extract, and oil and combine. Add cacao powder, spices, sea salt, and baking powder and combine. Gradually add flour and stir until thick and smooth.

3. Pour batter into baking dish and spread into an even layer with a spatula. Top with pecans and chocolate chips (optional).

4. Bake for 28-32 minutes until edges are dry and a toothpick inserted into the center should come out mostly clean.

5. Remove from oven and let cool in the pan for 30 minutes – 1 hour.

Recipe Developed by Meghan, Queen St. Bakery Flour customer

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