Fudgy Sweet Potato Brownies (V/GF)
User Reviews
4.9
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Prep Time
50 mins
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Cook Time
30 mins
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Total Time
1 hr 20 mins
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Servings
12 (Brownies)
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Calories
204 kcal
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Course
Dessert
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Cuisine
International
Fudgy Sweet Potato Brownies (V/GF)
Description
Fudgy Sweet Potato Brownies (V/GF) blend the natural creaminess of sweet potato purée with almond butter and maple syrup to create a rich, dense brownie batter. Oat flour and cocoa powder build the structure and chocolate flavor, while baking powder helps with a slight lift for a tender, fudgy bite. Pecans add texture contrast, and optional dairy-free chocolate chips deepen the chocolate notes. Baking them in a parchment-lined pan ensures easy removal and even cooking.
The flavor leans toward a gentle sweetness from the maple syrup balanced by the cocoa's bitter depth, finished with a soft yet slightly firm texture. The natural starch from sweet potato provides moisture, preventing dryness and contributing to the fudgy profile.
These brownies suit dietary needs that exclude gluten and animal products, making them an approachable option for guests needing those accommodations. Enjoy them as a sweet snack or dessert, possibly paired with vanilla coconut ice cream for contrast and creaminess.
Preparation involves roasting and mashing the sweet potato, then combining all ingredients into a thick batter before baking. The recipe suggests several substitutions for oil and flour based on availability or dietary preferences. Baking times and temperatures are moderate to achieve the ideal texture without drying out.
Ingredients
BROWNIES
- 1 cup sweet potato see instructions, puree
- 2/3 cup maple syrup
- 1/2 cup almond butter or peanut butter
- 1 tsp vanilla extract pure
- 1 ½ Tbsp avocado oil (or sub melted vegan butter, melted coconut oil, or olive oil)
- 1/2 cup cocoa powder the higher quality the better // such as this one, or cacao powder
- 1/4 tsp salt sea salt
- 1 tsp baking powder
- 2/3 cup oat flour (we also tested almond and coconut flour, and while they did work, we preferred oat // GF all purpose should also work)
- 1/2 cup pecans chopped raw, or walnuts
- 1/4 cup dairy-free chocolate chips (optional)
FOR SERVING optional
- vanilla coconut ice cream (for store-bought, we prefer Luna and Larry's vanilla coconut ice cream)
- salted caramel coconut ice cream
- vegan coffee ice cream
Instructions
- To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
- Adjust oven temperature to 350 degrees F (176 C) and line an 8x8-inch baking pan (or similar-size pan) with parchment paper. Set aside.
- To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.
- Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved (see photo).
- Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).
- Bake on the center rack (at 350 F / 176 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes - 1 hour.
- Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of dairy-free ice cream.
Notes
- Roast sweet potatoes until tender and steam briefly before peeling for smooth purée.
- Optional chocolate chips provide extra gooey chocolate pockets but can be omitted.
- Use high-quality cocoa powder for best flavor.
- Oat flour is preferred though other gluten-free flours like almond or coconut can be used with slight texture variations.
- Slice brownies into 9 portions to serve.
- Prep time includes roasting and mashing the sweet potatoes, plan accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(Brownies)
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1brownies | |
| Calories | 204 | 10% |
| Carbohydrates | 24.4g | 8% |
| Protein | 4.4g | 9% |
| Fat | 11.6g | 18% |
| Saturated Fat | 1.3g | 7% |
| Polyunsaturated Fat | 2.78g | 16% |
| Monounsaturated Fat | 6.7g | 34% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 101mg | 4% |
| Potassium | 308mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 12.8g | 26% |
| Vitamin A | 4086IU | 82% |
| Vitamin C | 4.21mg | 5% |
| Calcium | 95.2mg | 10% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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