Vegan Sweet Potato Brownies
These fudgy vegan sweet potato brownies are a delicious and nutrient-packed twist on a classic treat. Made with wholesome ingredients like sweet potato puree, cocoa powder, and oat flour, they’re a healthier way to satisfy your chocolate cravings without sacrificing flavor.
Equipment
- 8x8-inch baking pan
- Mixing Bowls
- Food Processor
Ingredients
Sweet Potato Base
- 2 medium sweet potatoes peeled and cooked
Dry Ingredients
- 1/2 cup cocoa powder
- 1 cup oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions
- Preheat the oven to 350°F (176°C). Line an 8x8-inch baking pan with parchment paper.
- Peel and cook the sweet potatoes until soft. Once done, mash them well in a bowl or use a food processor to get a smooth texture.
- In a large mixing bowl, whisk together cocoa powder, oat flour, baking soda, and salt.
- In a separate bowl, combine the mashed sweet potato with maple syrup, almond butter, vanilla extract, and apple cider vinegar. Mix well.
- Gradually add the dry ingredients to the wet mixture and fold until the batter comes together. The mixture should be thick.
- Spread the batter evenly in the prepared baking pan and smooth the top with a spatula.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.
Notes
For extra richness, you can add vegan chocolate chips to the batter before baking. If you have nut allergies, feel free to use sunflower seed butter or tahini instead of almond butter.