These fudgy Vegan Sweet Potato Brownies taste so decadent but are actually healthy and gluten-free too! They whip up in one bowl for easy clean-up!
I am in love, LOVE, with these brownies! I honestly thoroughly enjoyed recipe testing to get the most delicious, yet healthy, brownie! What a treat this job is! The husband didn’t complain either, of course.
These brownies were made with my hubby in mind, although I definitely benefited from their creation too! He absolutely loves chocolate and peanut butter and simply can’t resist the combo. He is also health conscious though and gorging on chocolatey peanuty treats often gets followed by some guilt. Well, he didn’t have to feel bad this time!
How to make Vegan Sweet Potato Brownies
These brownies were super fudgy, the way we like them! They are packed with sweet potato which helps keep them moist and the amount of flour is less than your average brownie recipe too. This helps keep them super tender and fudgy! If you like a more firm brownie, though, you can add a little more flour to reach the desired texture.
I made these brownies using oat flour too which keeps them gluten-free. You can buy oat flour from the store (which I do), but you can also make it yourself by processing oats in your food processor until powdery. Feel free to also sub in gluten-free flour or regular flour (if you are not on a restricted diet). I have tried it all of these ways and it comes out delicious every time!
To make these brownies, you will need:
For the brownie batter:
- 1 cup mashed sweet potato
- 1/2 cup oat flour or regular all purpose flour
- 1/3 cup cocoa powder
- 1/4 cup each tahini or peanut butter, maple syrup, and melted coconut oil
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips
Toppings:
- 1/4 cup dark chocolate chips
- 2 tablespoons peanut butter (to swirl), optional
Preheat oven to 350F and line an 8×8 baking dish with parchment paper.
In a large bowl, mix all of the brownie ingredients together to form a smooth batter. Transfer into the baking dish.
If you are adding the peanut butter swirls, using a teaspoon, place dollops of peanut butter over the batter. Use a toothpick or butter knife to swirl the peanut butter in.
Sprinkle brownies with chocolate chips. Bake for 25 minutes. Let the brownies cool before slicing.
That’t it! They are so easy to make. The hardest part is waiting for them to cool before slicing to prevent them crumbling on you!
I hope you try out this recipe and love it as much as we do!
-Cathy
You may also like:
Vegan Chocolate Chip Cookies
Healthy Chocolate Mousse
Chocolate Souffle
Vegan Sweet Potato Brownies
Ingredients
For the brownie batter:
- 1 cup sweet potato mashed
- 1/2 cup oat flour or regular all purpose flour
- 1/3 cup cocoa powder
- 1/4 cup tahini or peanut butter
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips
Toppings:
- 1/4 cup dark chocolate chips
- 2 tablespoons peanut butter (to swirl), optional
Instructions
- Preheat oven to 350F and line an 8×8 baking dish with parchment paper.
- In a large bowl, mix all of the brownie ingredients together to form a smooth batter. Transfer into the baking dish.
- : Using a teaspoon, place dollops of peanut butter over the batter. Use a toothpick or butter knife to swirl the peanut butter in.
- Sprinkle brownies with chocolate chips. Bake for 25 minutes. Let the brownies cool before slicing.
