Vegan Sweet Potato Brownies Recipe
Introduction
These vegan sweet potato brownies are a deliciously fudgy and nutritious twist on a classic treat. Naturally sweetened and rich in flavor, they make a perfect guilt-free dessert or snack for any time of day.
Ingredients
- 1 pound of sweet potatoes
- ½ cup + 2 tablespoons of cocoa powder
- 1 cup of all-purpose flour
- ½ cup of maple syrup
- ⅓ cup of vegan chocolate chips
- ½ cup of creamy peanut butter (optional but highly recommended)
Instructions
- Step 1: Roast, steam, or boil the sweet potatoes (skin on or off, as you prefer) until they are softened and tender.
- Step 2: Preheat the oven to 350°F (175°C). Once the sweet potatoes have cooled, process them in a food processor until smooth. Add the flour, maple syrup, and cocoa powder, then process again until the batter is smooth and thick. If the batter feels too thick, add almond milk one tablespoon at a time to loosen it slightly. Finally, add the vegan chocolate chips and pulse just a few times to mix them in without breaking them up.
- Step 3: Grease or line an 8×8-inch baking pan. Pour the batter evenly into the pan and bake for 25 to 30 minutes. After removing from the oven, spread about half a cup of creamy peanut butter over the top while the brownies are still warm to help it spread easily.
- Step 4: Place the brownies in the fridge and allow them to cool completely before slicing. This will help them firm up and hold together better.
Tips & Variations
- For extra moisture and flavor, the peanut butter topping is highly recommended but can be omitted for a simpler brownie.
- Try stirring in chopped nuts or dried fruit for a different texture.
- If you don’t have a food processor, mash the sweet potatoes thoroughly and mix the ingredients by hand or with a mixer.
Storage
Store these brownies in an airtight container in the refrigerator for 3 to 5 days. They also freeze well for longer storage; thaw in the fridge before serving. Reheat gently if desired, but they are best enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with gluten-free flour blends if you need a gluten-free version. Just make sure to use a blend suitable for baking.
Is the peanut butter necessary?
No, the peanut butter is optional. It adds richness and a creamy contrast, but the brownies are delicious on their own without it.
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Vegan Sweet Potato Brownies Recipe
- Total Time: 50 minutes
- Yield: 9 to 12 brownies 1x
- Diet: Vegan
Description
These Vegan Sweet Potato Brownies are a deliciously moist and fudgy treat made without eggs or dairy. Sweet potatoes provide natural sweetness and a creamy texture, while cocoa and vegan chocolate chips add rich chocolate flavor. Enhanced with optional creamy peanut butter topping, these brownies are perfect for a healthier dessert that satisfies chocolate cravings without compromising on flavor or texture.
Ingredients
Main Ingredients
- 1 pound of sweet potatoes
- ½ cup + 2 Tablespoons of cocoa powder
- 1 cup of all-purpose flour
- ½ cup of maple syrup
- ⅓ cup of vegan chocolate chips
Optional Topping
- ½ cup of creamy peanut butter (optional but highly recommended)
Instructions
- Prepare Sweet Potatoes: Roast, steam, or boil the sweet potatoes with or without their skins, depending on your preference, until they are softened and tender enough to mash or blend easily.
- Make the Batter: Preheat your oven to 350°F (175°C). Allow the cooked sweet potatoes to cool slightly. Place them in a food processor and blend until smooth. Add the all-purpose flour, maple syrup, and cocoa powder to the processor and blend again until you achieve a thick, smooth batter. If the batter feels too thick, add almond milk one tablespoon at a time to reach the right consistency. Finally, add the vegan chocolate chips and pulse just enough to evenly distribute them without over-processing.
- Bake the Brownies: Grease or line an 8×8-inch baking pan. Pour the brownie batter into the pan and spread it evenly. Bake in the preheated oven for 25 to 30 minutes, until set around the edges and a toothpick inserted in the center comes out mostly clean with some moist crumbs.
- Add Peanut Butter Topping: While the brownies are still warm, spread about half a cup of creamy peanut butter over the top. This helps the peanut butter spread smoothly and adds a rich, nutty layer that complements the chocolate flavor.
- Chill and Serve: Place the brownies in the refrigerator and let them cool completely before slicing. This chilling step helps the brownies firm up and makes slicing easier. Store any leftovers in the fridge for 3 to 5 days, or freeze for longer storage.
Notes
- You can cook sweet potatoes by roasting, steaming, or boiling according to your convenience or flavor preference.
- If the batter is too dense, add almond milk gradually to loosen it just enough for batter consistency.
- The peanut butter topping is optional but highly recommended for added flavor and texture.
- These brownies are best refrigerated before slicing to achieve clean cuts.
- Store brownies in an airtight container in the fridge for up to 5 days or freeze for extended freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vegan sweet potato brownies, dairy free brownies, healthy chocolate brownies, gluten free option brownies
