Vegan Sweet Potato Brownies Recipe
These Vegan Sweet Potato Brownies combine the creamy natural sweetness of roasted sweet potatoes with rich cocoa powder and a hint of maple syrup, resulting in a moist, fudgy dessert that’s both wholesome and satisfying. Enhanced by optional creamy peanut butter swirled on top and studded with vegan chocolate chips, these brownies are perfect for anyone seeking a dairy-free, egg-free indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 to 12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Sweet Potato Mixture
- 1 pound of sweet potatoes
- ½ cup + 2 tablespoons of cocoa powder
- 1 cup of all-purpose flour
- ½ cup of maple syrup
Add-ins
- ⅓ cup of vegan chocolate chips
- ½ cup of creamy peanut butter (optional but highly recommended)
Instructions
- Prepare Sweet Potatoes: Roast, steam, or boil sweet potatoes (skin on or off, based on your preference) until they are fully softened and tender. This ensures a smooth texture in the brownie batter.
- Make the Batter: Preheat your oven to 350°F. Allow the cooked sweet potatoes to cool slightly, then process them in a food processor until smooth. Add the all-purpose flour, maple syrup, and cocoa powder and blend until combined into a thick batter. If the batter seems too thick, gradually add almond milk, one tablespoon at a time, to reach a spreadable consistency. Finally, add the vegan chocolate chips and pulse just a few times to incorporate them evenly.
- Bake the Brownies: Grease or line an 8×8-inch baking pan. Pour the prepared brownie batter into the pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
- Add Peanut Butter Layer: Remove the brownies from the oven while still warm. Spread about half a cup of creamy peanut butter over the top; the warmth of the brownies will help the peanut butter spread smoothly.
- Chill and Serve: Place the brownies in the refrigerator and chill until completely cooled and set, allowing the peanut butter layer to firm up. Slice into squares and store leftovers in the fridge for 3 to 5 days or freeze them for a longer shelf life.
Notes
- Using sweet potatoes adds natural sweetness and moisture, reducing the need for additional sugar.
- Adjust thickness of batter with almond milk if needed, but avoid making it too runny for best texture.
- The peanut butter topping is optional but adds a rich, creamy contrast that complements the cocoa flavor.
- Store brownies chilled to maintain texture and freshness.
- Gluten-free flour blend can be used to make this recipe gluten-free if desired.
Keywords: vegan sweet potato brownies, dairy-free brownies, vegan dessert, healthy brownies, peanut butter brownies, cocoa sweet potato dessert
Find it online: https://tastygenius.com/vegan-sweet-potato-brownies-recipe/
