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

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

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.
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.
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.
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.
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.
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.
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.
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