Introduction
Vegan Sweet Potato Brownies are the perfect treat when you want something rich, chocolatey, and satisfying — but made with wholesome, plant-based ingredients. These brownies are naturally sweetened, gluten-free optional, and sneakily nutritious thanks to creamy mashed sweet potatoes. Moist, fudgy, and loaded with chocolate flavor, they’re a crowd-pleasing dessert that fits into a variety of diets without sacrificing indulgence.
Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and peeled)
- 1/2 cup almond butter (or peanut butter or sunflower seed butter)
- 1/3 cup maple syrup (or agave syrup)
- 1/2 cup cocoa powder (unsweetened)
- 1/2 cup oat flour (or almond flour for grain-free option)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup vegan chocolate chips (plus extra for topping, optional)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it. - Prepare the Sweet Potato:
Cook the sweet potato until tender (bake, boil, or microwave), then mash it until smooth. Measure out 1 cup. - Mix Wet Ingredients:
In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, and vanilla extract. Stir until smooth. - Add Dry Ingredients:
Add cocoa powder, oat flour, baking powder, and salt to the wet mixture. Stir until fully combined. - Fold in Chocolate Chips:
Gently mix in the chocolate chips. - Spread into Pan:
Pour the batter into the prepared pan and smooth out the top. Add more chocolate chips on top if desired. - Bake:
Bake for 25–30 minutes or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). - Cool Completely:
Let cool in the pan for at least 15 minutes, then lift out and slice once fully set.
Description
These Vegan Sweet Potato Brownies are dense, rich, and super fudgy — the kind of brownie you’d never guess is healthy. The sweet potato provides natural sweetness and moisture, while almond butter gives structure and a luscious, creamy texture. The result is a deeply chocolatey treat with just the right amount of chewiness and melt-in-your-mouth satisfaction.
Tips
- Cook the Potato Properly: Roasting sweet potatoes brings out their natural sweetness more than boiling.
- Let Them Cool: These brownies firm up as they cool, so resist the urge to slice too early.
- Customize Texture: For cakier brownies, add an extra tablespoon of oat flour and bake 5 minutes longer.
- Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Variations
- Nut-Free: Use sunflower seed butter or tahini for an allergy-friendly version.
- Add Nuts: Stir in chopped walnuts or pecans for extra texture.
- Spiced Version: Add 1/4 teaspoon cinnamon or espresso powder for depth of flavor.
- Gluten-Free: Use certified gluten-free oat flour or swap with almond flour for a grain-free option.
Correction
- Too Dry? You may have overbaked — try baking less or adding a tablespoon of plant milk next time.
- Too Gooey? Allow to cool longer, or reduce nut butter slightly if batter is too oily.
- Too Bitter? Use a bit less cocoa or increase the maple syrup slightly if you prefer a sweeter taste.
Enjoy
Enjoy these Vegan Sweet Potato Brownies with a glass of almond milk, a dollop of coconut whipped cream, or just on their own. They’re rich, satisfying, and sneak in some veggies — a brownie you can feel good about. Whether you’re vegan or not, these will surprise you with how fudgy and flavorful they are. Dig in and enjoy every bite!