Mashed Sweet Potatoes: You can either boil the sweet potatoes until fork-tender and then mash them, or you can microwave the sweet potatoes until tender before mashing them.

Eggs: Eggs help to bind the ingredients together, so make sure to add them in. If you are allergic to eggs, or simply wish to keep this recipe vegan, you can swap out the eggs with egg-replacer or acquafaba.

Honey: I’ve added honey as a natural sweetener, but you can always use maple syrup or agave nectar if you prefer. Alternatively, you can also use maple-flavored monkfruit sweetener (a substitute for maple syrup that is low-glycemic index).

Peanut Butter: If you are allergic to peanuts, go ahead and use other types of nut butters (such as almond butter, cashew butter, or sunflower seed butter).

Cocoa Powder: Make sure to use unsweetened cocoa powder (as we will already be adding sweeteners).

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to include it in.

Vanilla Extract: I like adding vanilla extract for extra flavor. However, feel free to leave it out if you don’t enjoy vanilla.

Baking Powder: Baking powder is the only leavening agent used to help the brownie batter rise, so make sure to include it in. If you are allergic to gluten, make sure to use certified gluten-free baking powder.

Chocolate: I used dairy-free chocolate to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular chocolate instead.