Sweet Potato Brownies (Vegan) Recipe

Introduction

These vegan sweet potato brownies are a rich, fudgy treat that combine the natural sweetness and moisture of sweet potatoes with deep chocolate flavor. Perfect for a wholesome dessert that everyone can enjoy, they’re easy to make and satisfy any chocolate craving.

Ingredients

• 1 cup (170g) roughly chopped vegan chocolate
• 1/2 cup (125g) dairy-free milk
• 1 cup (250g) sweet potato puree
• 1/2 cup (170g) maple syrup
• 1/2 cup (125g) runny almond butter (or any other runny nut or seed butter)
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose plain flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• Roughly chopped vegan chocolate or dark chocolate chips (optional, for topping)

Instructions

1. Step 1: Add the chocolate and dairy-free milk to a small saucepan over medium heat. Stir frequently until the chocolate has melted and the mixture is smooth. If it thickens, add a dash of maple syrup and stir until smooth. Set aside to cool slightly.
2. Step 2: Preheat your oven to 180°C (350°F) and line a 23 cm (9-inch) square baking pan with parchment paper.
3. Step 3: In a large bowl, combine the melted chocolate mixture, sweet potato puree, maple syrup, almond butter, and vanilla extract. Mix well until smooth and fully combined.
4. Step 4: Add the flour, cocoa powder, baking soda, and salt to the wet ingredients. Gently fold everything together until just combined; take care not to overmix. The batter should be thick and fudgy.
5. Step 5: Transfer the batter into the prepared baking pan and smooth the surface. If desired, sprinkle extra chocolate or nuts on top and gently press them into the batter.
6. Step 6: Bake for 15-20 minutes. For fudgier brownies, opt for the shorter time; for cakier brownies, bake a bit longer. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Let cool in the pan for 30-45 minutes.
7. Step 7: Use a sharp knife to cut the brownies into squares. For cleaner cuts, use a hot, dry knife or chill the brownies beforehand. They’re delicious topped with flaky sea salt or served warm alongside vegan ice cream.
8. Step 8: Store leftover brownies in an airtight container at room temperature for up to 1 day, refrigerate for up to 1 week, or freeze for up to 1 month.

Tips & Variations

• Use gluten-free flour as a substitute to make this recipe gluten-free instead of all-purpose flour.
• Swap maple syrup with agave nectar or brown rice syrup for different sweetness profiles.
• Try different nut butters like peanut or cashew to change the flavor slightly.
• Adding a pinch of espresso powder to the batter enhances the chocolate flavor.
• For even fudgier brownies, reduce baking time and watch carefully to avoid drying out.

Storage

Store these brownies in an airtight container at room temperature for up to one day. For longer storage, keep them refrigerated for up to one week or freeze for up to one month. When reheating, warm them gently in the microwave or oven to preserve their fudgy texture and rich flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make sweet potato puree at home?

Yes, simply peel, boil or steam sweet potatoes until soft, then mash or blend until smooth. Make sure to cool it before using in the recipe.

How do I know when the brownies are done?

Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Baking time can vary slightly depending on your oven.

Sweet Potato Brownies (Vegan) Recipe

---

★★★★★

4.8 from 126 reviews

• Author: Matteo
• Total Time: 37 minutes
• Yield: 16 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

These vegan sweet potato brownies are a rich, fudgy treat made with wholesome ingredients like sweet potato puree, almond butter, and vegan chocolate. They offer a deliciously moist texture with a hint of natural sweetness and a touch of cocoa, perfect for those seeking a healthier, plant-based dessert option.

---

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (170g) roughly chopped vegan chocolate
• 1/2 cup (125g) dairy-free milk
• 1 cup (250g) sweet potato puree (see note for homemade puree)
• 1/2 cup (170g) maple syrup
• 1/2 cup (125g) runny almond butter (or any other runny nut or seed butter)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup (125g) all-purpose plain flour (gluten-free alternative available)
• 1/4 cup (25g) unsweetened cocoa powder (Dutch-process preferred but natural works)
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt

Toppings

• Roughly chopped vegan chocolate or dark chocolate chips (optional)

---

Instructions

1. Heat Chocolate Mixture: Add the vegan chocolate and dairy-free milk to a small saucepan over medium heat. Stir continuously until the chocolate melts and the mixture is smooth. If it starts to thicken, add a dash of maple syrup and stir again until smooth. Remove from heat and let it cool slightly.
2. Prepare Oven and Pan: Preheat your oven to 180°C (350°F). Line a 23 cm (9-inch) square baking pan with parchment paper to prevent sticking.
3. Combine Wet Ingredients: In a large mixing bowl, combine the melted chocolate mixture, sweet potato puree, maple syrup, almond butter, and vanilla extract. Mix thoroughly until the batter is smooth and well blended.
4. Add Dry Ingredients: Add the flour, cocoa powder, baking soda, and salt to the wet ingredients. Stir gently until just combined, taking care not to overmix; the batter should be thick and fudgy in consistency.
5. Transfer to Pan and Add Toppings: Scoop the brownie batter into the prepared pan and smooth the top evenly. Optionally, sprinkle extra chopped vegan chocolate or nuts on top, and gently press them into the batter for added texture.
6. Bake the Brownies: Place the pan in the oven and bake for 15-20 minutes. For fudgier brownies, bake closer to 15 minutes; for cakier brownies, bake longer. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
7. Cool and Cut: Let the brownies cool in the pan for 30-45 minutes. Use a sharp, hot, and dry knife to cut them—warming the knife with hot water and drying it between cuts helps achieve clean slices. Alternatively, refrigerate before cutting. Serve with a sprinkle of flaky sea salt or vegan ice cream if desired.
8. Store Leftovers: Store leftover brownies in an airtight container at room temperature for up to 1 day, in the refrigerator for up to 1 week, or freeze for up to 1 month.

Notes

• For homemade sweet potato puree: Cook sweet potatoes by boiling or baking until tender, then mash or blend until smooth.
• You can substitute maple syrup with other liquid sweeteners like agave nectar or brown rice syrup.
• Use any runny nut or seed butter if almond butter is unavailable, such as cashew or sunflower seed butter.
• To make the brownies gluten-free, substitute the all-purpose flour with a gluten-free baking flour blend.
• To cut brownies easily, use a hot, dry knife or chill the brownies beforehand for clean slices.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vegan, sweet potato brownies, plant-based dessert, gluten-free option, dairy-free, healthy brownies