Golden Yam Brownies Recipes

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GOLDEN YAM BROWNIES



Golden Yam Brownies image

Make and share this Golden Yam Brownies recipe from Food.com.

Provided by Cupcake101

Categories     Dessert

Time 1h15m

Yield 1 9 by 13 pan

Number Of Ingredients 12

1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
4 eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
1 1/2 cups flour
1/2 teaspoon salt
2 cups shredded yams
1 cup powdered sugar
2 tablespoons butter
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees. Grease a 9 by 13 baking pan. In a large bowl, cream butter and sugars until smooth. Beat in eggs one at a time then stir in vanilla. Combine flour, baking powder and salt. Stir into batter just until blended. Fold in shredded yams. Spread into prepared pan. Bake for 30 minutes until a toothpick comes out clean. Mix together powdered sugar, butter and milk until smooth. Spread over brownies while still warm. Kids will never know they were yams!

GLUTEN-FREE GOLDEN YAM BROWNIES



Gluten-Free Golden Yam Brownies image

This recipe was too good to pass up, but due to allergies and preferences, we did them gluten-free and vegan! They turned out amazing!

Provided by Ljubomir

Categories     Desserts     Cookies     Brownie Recipes

Time 1h

Yield 24

Number Of Ingredients 15

2 tablespoons dry egg replacer (such as Ener-G®)
½ cup water
1 ½ cups sweet rice flour (mochiko)
1 ½ teaspoons xanthan gum
1 teaspoon baking powder
½ teaspoon salt
1 cup vegan margarine (such as Earth Balance®)
1 cup packed brown sugar
1 cup turbinado sugar (such as Sugar in the Raw®)
2 teaspoons gluten-free vanilla extract
2 cups peeled and finely shredded yam
¾ cup turbinado sugar (such as Sugar in the Raw®)
¼ cup cornstarch
2 tablespoons vegan margarine (such as Earth Balance®), softened
2 tablespoons almond milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir the egg replacer and water together in a small bowl until the powder is completely integrated. Stir the rice flour, xanthan gum, baking powder, and salt together in a separate bowl.
  • Beat 1 cup margarine, brown sugar, and 1 cup turbinado sugar with an electric mixer in a large bowl until light and fluffy. Add the egg replacer about 1/2 cup at a time, allowing each addition to blend into the butter mixture before adding the next. Add the vanilla extract with the last of the egg replacer. Pour the rice flour mixture into the batter, mixing until just incorporated. Fold the shredded yam into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
  • Stir 3/4 cup turbinado sugar, cornstarch, 2 tablespoons margarine, and almond milk together in a small bowl until smooth. Spread over the brownies while still warm; they will absorb some of the glaze. Serve warm.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 36.7 g, Fat 6.9 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 154.7 mg, Sugar 22.8 g

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