Sweet Potato Brownies (vegan)
These sweet potato brownies are fudgy, decadent and packed with real chocolate. This healthier treat is vegan, eggless, refined sugar-free and can be made gluten-free!
Servings: 16
Ingredients
Wet ingredients
- 1 cup (170g) roughly chopped vegan chocolate or chocolate chips
- ½ cup (125g) dairy-free milk, or brewed coffee
- ~2 cups (250g) roughly chopped sweet potato, steamed or boiled (note 1 for canned)
- ½ cup (125g) runny almond butter, (note 2 for substitutes)
- 1 teaspoon vanilla extract, optional
Dry ingredients
- 1 ¾ cups (220g) all-purpose plain flour, (note 3 for gluten-free)
- 1 cup (160g) coconut sugar, brown sugar, or granulated sweetener of choice
- 2 tablespoon (12g) cocoa powder, or raw cacao powder
- ½ teaspoon baking powder
To decorate (optional)
- ¼ cup (45g) roughly chopped vegan chocolate or chocolate chips
- ~3 tablespoons (20g) walnuts or pecans, chopped
Instructions
- Preheat the oven to 180°C (350°F). Line a 23 cm (9-inch) square baking pan with parchment paper.
- Add the chocolate and milk to a small saucepan over medium heat. Melt until combined. Add the cooked sweet potato and almond butter and use a stick blender to puree the mixture until as smooth as possible. You can also use a food processor or stand blender. Set aside to cool slightly.
- Add all the dry ingredients to a large mixing bowl and mix until there are no lumps. Add your chocolate mixture and mix until combined. The brownie batter should be thick and fudgy.
- Spoon the brownie batter into your baking pan and smooth the top. If desired, sprinkle extra chocolate, walnuts or pecans on top of the brownies and gently press them into the batter.
- Bake the brownies for 15-20 minutes (shorter if you like fudgy brownies, longer for cakier brownies). The brownies are ready when you can insert a toothpick into the middle and it comes out with no wet batter but a few moist crumbs (keep in mind that the brownies will set more over time)! Allow the brownies to cool in the baking pan.
- When you are ready to serve the brownies, remove them from the pan, slice and enjoy. They're delicious with a sprinkle of flakey sea salt or served warm with a scoop of vegan ice cream.
- Store leftover brownies in an airtight container at room temperature up to 1 day, in the fridge for up to 1 week or in the freezer for up to 1 month.
Notes
- Canned sweet potato puree may work but it tends to have a lot more moisture so I recommend omitting the milk.
- Alternatively, you can use any other nut butter (such as peanut butter) or sunflower seed butter. Tahini may be too runny or strong in flavor for these brownies, but it still may work.
- For gluten-free sweet potato brownies, use 1 ¼ cups (125g) almond flour and ⅔ cup (105g) gluten-free all-purpose flour.
Nutrition
Serving: 1 brownie | Calories: 234kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Sodium: 53mg | Potassium: 138mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2217IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
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