Vegan Sweet Potato Brownies
Fudgy, moist, and decadent sweet potato brownies topped with creamy chocolate frosting and sliced almonds. No eggs, no dairy, no gluten, but definitely full of flavors.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 slices
Vegan Sweet Potato Brownies - Wet ingredients
- 1 cup Sweet potato puree 200 g (for homemade see instructions below)
- 1 cup Dairy-free milk 2,3 dl
- 2 Tbsp Peanut butter
- 1 tsp Vanilla extract optional
Vegan Sweet Potato Brownies - Dry ingredients
How to make baked sweet potato puree?
Wash your sweet potato and poke with a couple of times with a fork or a sharp knife. Depending on size, bake them for at least 30 minutes on 390 Fahrenheit (200 degrees Celcius) without oil or any additional seasoning. I like to use a glass baking dish. Although you can use any baking tray or baking sheet. You know the sweet potatoes are ready if the skin looks shriveled and soft and you can pierce it easily with a fork. Let it cool before peeling and using its mashed puree for this recipe. For step photos and top tips visit our Vegan Sweet Potato Chocolate Pudding recipe.
Vegan Sweet Potato Brownies
Combine all wet ingredients: Add baked sweet potato puree, dairy-free milk, peanut butter, and vanilla extract to your blender or food processor and blend until smooth. For one batch I usually use only a small bowl and my hand blender.
Combine all dry ingredients: In a separate bowl, mix oat flour, brown rice flour, ground almonds, cane sugar, cocoa powder, and baking powder with a spatula.
Add the wet ingredients to the dry ingredients and mix them thoroughly with a spatula.
Take an 8x8 oven-safe pan and line it with parchment paper. Pour your mixture on it and smooth it to be even.
Pre-heat oven to 390 Fahrenheit (200 degrees Celcius) and bake your fudgy sweet potato brownies for about 30 minutes. It should have a nice hard crust on the top. If you poke it with a sharp knife, it still comes out a bit wet, but not sticky.
After the brownies cooled down, I topped them with chocolate pudding (our Vegan Sweet Potato Chocolate Pudding recipe) and sliced almonds. Enjoy!
Can I use orange sweet potato instead of purple?
Yes, of course. You're welcome to use baked orange sweet potato puree.
Can I use canned sweet potato puree?
I baked the purple sweet potato from scratch and I haven't tested this recipe with canned sweet potato. Please do let me know in the comments if you try it. I'd love to know.
Can I use all-purpose flour?
We eat gluten-free so I have never tested this recipe with any type of wheat flour. If you do, please let us know in the comments.
Can this recipe be made nut-free?
Yes, you can use oat flour instead of ground almonds, and regular dairy-free butter (margarine) instead of peanut butter. I tried them with these substitutions and the outcome is as delicious as the original one.
Can I use different sweetener to make it low-carb?
Sure you can, although I only tested this recipe with cane sugar and coconut sugar (the same amount is needed). Therefore, I am not familiar with the measurements for other sweeteners like stevia or erythritol. If you do, please let us know in the comments.
Serving: 1slice | Calories: 165kcal | Carbohydrates: 26g | Protein: 4.3g | Fat: 5.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.8g | Sodium: 138mg | Potassium: 37.8mg | Fiber: 2.7g | Sugar: 10.3g | Vitamin A: 100IU | Vitamin C: 1.9mg | Calcium: 118mg | Iron: 1.1mg