Vegan Sweet Potato Brownies
User Reviews
4.9
Vegan Sweet Potato Brownies
Description
The Vegan Sweet Potato Brownies start by cooking and softening sweet potatoes through roasting, steaming, or boiling. Once cooled, the potatoes are blended into a smooth puree and mixed with all-purpose flour, cocoa powder, and maple syrup creating a thick batter. Vegan chocolate chips are folded in to provide pockets of melted chocolate. The mixture is poured into a prepared pan and baked until set.
While the brownies are still warm from the oven, creamy peanut butter is spread evenly on top to meld as it cools, adding a creamy, nutty layer. After baking and topping, the brownies are refrigerated until firm for easier slicing. The final texture balances moistness from sweet potato with chocolate richness and the peanut butter topping.
This recipe produces a plant-based dessert suitable for those avoiding dairy and eggs, with a richness coming from natural sweet potato sweetness and chocolate. The peanut butter is optional but recommended for an additional flavor dimension and moistness.
The batter should be thick; if too dense, almond milk can be added gradually to reach a workable consistency. Chilling is important to achieve neat slices, and the brownies keep well refrigerated or frozen for longer storage.
Ingredients
- 1 pound of sweet potatoes
- ½ cup cocoa powder 2 tablespoons
- 1 cup all-purpose flour
- ½ cup maple syrup
- ⅓ cup vegan chocolate chips
- ½ cup peanut butter optional but highly recommended, creamy
Instructions
- Roast, steam, or boil potatoes (skin on or off is your preference) until softened.
- Preheat oven to 350 degrees F. Process cooled, softened potatoes in a food processor until smooth then add in flour, maple syrup and cocoa powder. Process until smooth, batter shouldn't be runny, it will be a thicker batter (add almond milk 1 tablespoon at a time if too thick). Finally, add vegan chocolate chips and process for only a few seconds to mix them in.
- In a greased or lined 8X8 pan, pour brownie batter in and bake for 25 to 30 minutes. Remove from the oven and spread about a half cup of creamy peanut butter over the top. It helps to do this when the brownies are still warm, as the PB will spread more easily.
- Pop the final product in the fridge and slice when completely cooled. Store in the fridge for 3 to 5 days or freeze for a longer lifespan.
Notes
- If the batter is too thick, add almond milk one tablespoon at a time to thin it slightly.
- For a drizzled peanut butter topping, thin peanut butter with warm water and pipe it over using a pastry or plastic bag.
- Store the brownies in the refrigerator to maintain freshness for 3 to 5 days, or freeze for longer storage.
- Applying peanut butter while the brownies are warm allows it to spread evenly and create a flavorful layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 92mg | 4% |
| Potassium | 378mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 7150IU | 143% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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