Description
These Fudgy Sweet Potato Brownies are a delicious, healthier alternative to traditional brownies. Combining rich cocoa flavor with the natural sweetness of sweet potatoes, these vegan and gluten-free brownies are fudgier than traditional ones and perfect for satisfying your sweet tooth. Packed with nutrients and easy to make, they are ideal for any occasion.
Ingredients
Scale
- 1 cup sweet potato purée (see instructions)
- 2/3 cup maple syrup
- 1/2 cup almond butter or peanut butter
- 1 tsp pure vanilla extract
- 1 1/2 Tbsp avocado oil (or substitute melted vegan butter, melted coconut oil, or olive oil)
- 1/2 cup cocoa powder or cacao powder
- 1/4 tsp sea salt
- 1 tsp baking powder
- 2/3 cup oat flour
- 1/2 cup chopped raw pecans (or walnut substitution)
- 1/4 cup dairy-free chocolate chips (optional)
Instructions
- Prepare the sweet potato: Cook the sweet potato by boiling, baking, or steaming until soft. Once cooked, scoop out the flesh and mash it into a smooth purée, making about 1 cup.
- Mix the wet ingredients: In a large bowl, combine the sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil. Whisk or use an electric mixer to blend everything until smooth.
- Combine the dry ingredients: In a separate bowl, mix the cocoa powder, oat flour, baking powder, and sea salt. Stir well to avoid clumps.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture and stir until just combined. Fold in chopped pecans and chocolate chips (if using).
- Prepare the baking dish: Grease an 8×8-inch baking pan or line it with parchment paper. Pour the brownie batter into the prepared pan, spreading it evenly.
- Bake the brownies: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness with a toothpick—it should come out with a few moist crumbs. Let the brownies cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Slice and serve: Once the brownies are completely cool, slice them into squares. Serve as-is or with toppings like vegan ice cream or whipped cream.
Notes
- For a nut-free version, replace almond or peanut butter with sunflower seed butter.
- Instead of oat flour, you can use a gluten-free all-purpose flour blend if preferred.
- If you want to make the brownies sweeter, you can add more maple syrup to the batter.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 12g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Fudgy Sweet Potato Brownies, Vegan Sweet Potato Brownies, Gluten-Free Sweet Potato Brownies, Healthy Sweet Potato Brownies, Homemade Sweet Potato Brownies