Vegan Sweet Potato Brownies Recipe
Deliciously rich and fudgy Vegan Sweet Potato Brownies made with wholesome ingredients like sweet potatoes, cocoa powder, and maple syrup. These brownies are naturally sweetened and feature creamy peanut butter for an indulgent touch. Perfect as a healthier dessert treat that’s dairy-free, egg-free, and packed with nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 brownies (based on 8x8 pan, cut into 3x3 squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
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 Ingredients
- ½ cup of creamy peanut butter (optional but highly recommended)
Instructions
- Prepare the Sweet Potatoes: Roast, steam, or boil the sweet potatoes with skin on or off according to your preference until they are completely softened. This ensures a smooth texture in the brownies.
- Make the Batter: Preheat your oven to 350°F (175°C). Once the sweet potatoes are cooled, process them in a food processor until smooth. Add the all-purpose flour, maple syrup, and cocoa powder, then process again until the mixture is smooth. The batter should be thick but slightly pliable; if it’s too thick, add almond milk one tablespoon at a time until desired consistency is reached. Finally, add the vegan chocolate chips and pulse just a few seconds to evenly incorporate them.
- Bake the Brownies: Grease or line an 8×8 inch baking pan and pour in the brownie batter, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes until the edges are set and a toothpick inserted in the center comes out mostly clean.
- Add Peanut Butter Topping: Remove the brownies from the oven and while still warm, spread about half a cup of creamy peanut butter over the top. This helps the peanut butter spread easily and adds a luscious flavor.
- Cool and Serve: Place the brownies in the fridge to chill and set completely. Once cooled, slice into squares. Store the brownies in the refrigerator for 3 to 5 days or freeze for extended storage.
Notes
- You can roast, steam, or boil the sweet potatoes depending on your preference and available equipment.
- If the batter is too thick, add unsweetened almond milk a tablespoon at a time to adjust consistency.
- Peanut butter topping is optional but adds a creamy and indulgent layer to the brownies.
- Store leftovers in the refrigerator to maintain freshness or freeze for longer storage.
- Use vegan chocolate chips to keep the recipe fully plant-based.
Keywords: vegan brownies, sweet potato brownies, healthy brownies, dairy-free dessert, plant-based dessert, gluten-free alternative, peanut butter brownies
Find it online: https://bitesizedbenny.com/vegan-sweet-potato-brownies-recipe/
