Vegan Sweet Potato Brownies
User Reviews
4.9
Vegan Sweet Potato Brownies
Description
This Vegan Sweet Potato Brownies recipe combines mashed sweet potato and almond butter to form a creamy base, joined by cacao powder, coconut sugar, a gluten-free flour blend, baking powder, vanilla, and salt to create a smooth batter. Dark chocolate chips add pockets of melted chocolate throughout after baking.
Baked in a 9-inch square pan, the brownies develop a slightly puffed center and dry edges after 35 to 40 minutes. Cooling fully is crucial as it allows the dense, fudgy texture to set properly. The result is a dense, moist brownie with chocolate richness and a subtle earthy sweetness from the sweet potato.
These brownies store well refrigerated for up to a week and freeze for longer periods. They improve in flavor after chilling, making them suitable for make-ahead dessert options or snacks. Adjusting flour quantity can tailor the fudginess to preference, offering flexibility in texture.
For less sticky brownies, adding 1/4 cup more flour helps. Use raw almond butter for best flavor. Cutting brownies while cold prevents excessive stickiness during slicing.
Ingredients
- ¾ cup sweet potato puree
- ½ cup almond butter use raw almond butter for best flavor, creamy
- ½ cup cacao powder
- 1 cup coconut sugar
- ⅓ cup gluten-free flour mix I used King Arthur's all-purpose mix
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup dark chocolate chips (use a dairy-free brand to keep these vegan)
Instructions
- Preheat the oven to 350ºF and line a 9-inch square pan with parchment paper. In a large bowl, combine the mashed sweet potato, almond butter, cacao powder, coconut sugar, flour, baking powder, vanilla extract, and salt. Stir well, until a relatively smooth batter is formed. (You can do this in a food processor, if you prefer.)
- Fold in the chocolate chips, if using. Transfer the batter to the prepared pan and use a spatula to smooth the top. Bake at 350ºF until the edges look dry and the center of the brownies have puffed up, about 35 to 40 minutes.
- Let the brownies cool completely before slicing, or they will be too soft. Cut them into 16 small squares, and store the leftovers in an airtight container in the fridge. I think they taste even better when you serve them cold from the fridge the next day! Leftovers can be stored in the fridge for up to a week, or in the freezer for up to 3 months.
Notes
- Add 1/4 cup more gluten-free flour to reduce brownie stickiness if desired.
- Raw almond butter gives the best flavor but creamy almond butter works as well.
- Cool brownies completely before slicing to prevent them sticking to the knife.
- Store in an airtight container in the fridge for up to one week or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 67mg | 3% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 884IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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