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!
Fudgy, chocolatey brownies that are actually pretty healthy? That’s exactly what I’m sharing with you today!
These delicious brownies have the makings of a traditional brownie- they are fudgy, chocolatey and feel indulgent. A swirl of peanut butter on top makes them extra yummy and pretty too.
But these brownies are secretly healthy. Primarily made of sweet potatoes, though you wouldn’t know, and combined with ingredients like tahini, peanut butter, coconut oil and cocoa powder, they are loaded with nutritious ingredients you can be feel good about serving up.
Whether you tell the kiddos these are healthy or not, is totally up to you.
These brownies are also vegan (and therefore egg and dairy free) and gluten-free as they can be made with oat flour. Since sweet potatoes make up the bulk of this recipe, there is only minimal need for flour (gluten free oat flour is what I use but you can opt for a gluten free mix or even all purpose if you choose to). That makes these brownies extra tender and moist.
Did I mention how easy they are too? So easy! If you have some leftover sweet potatoes that you can mash up from dinner, this recipe gets even easier. I personally like to make these on a night I make Air Fryer Baked Sweet Potato as our side dish. That way, I can make some extra baked sweet potatoes and then use them in recipes like this one or my Sweet Potato Bread or Healthy Sweet Potato Waffles recipes.
Ingredients in Vegan Sweet Potato Brownies
- Sweet potato: Mashed sweet potato makes up the bulk of this batter. You will need a cup of sweet potato. You can make this by either boiling some peeled sweet potatoes until tender and then mashing them or use leftovers from dinner. As mentioned above, I make these on a night we make Air Fryer Baked Sweet Potatoes for dinner and just make extra baked potatoes.
- Flour: Oat flour is what I used to make these but you can substitute a gluten-free flour mix to keep these gluten free or use regular all purpose flour if you are not on a restricted diet. I use just 2/3 of a cup of flour to keep these brownies soft and tender but if you want to make these more firm, you could add a little extra flour.
- Cocoa powder: unsweetened, goo quality cocoa powder gives these there delicious chocolatey flavor.
- Tahini: Added to the batter. It can be replaced with peanut butter or a different nut or seed butter.
- Maple syrup: Adds sweetness to these brownies. There is no refined sugar in this recipe, only maple syrup.
- Coconut oil
- Vanilla extract: Adds flavor.
- Baking soda: used as a leavener.
- Salt: Adding salt to baked goods enhances their flavor.
- Dark chocolate chips: Use vegan if you want to keep these brownies vegan. Otherwise, you can use another dark chocolate chip or even semi-sweet.
- Peanut butter: Swirled into the brownie batter before baking. This is optional.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Vegan Sweet Potato Brownies
- Mix the batter. In a large bowl, mix all of the brownie ingredients together to form a smooth batter. Transfer into the baking dish.
- Top the brownies. 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 and cool. Bake for 25 minutes. Let the brownies cool before slicing.
That’s it! They are so easy to make. The hardest part is waiting for them to cool before slicing to prevent them crumbling on you!
You can serve these brownies as they are or add a scoop of vegan ice cream on top for an extra indulgent treat!
Storing leftovers
Leftover brownies can be covered in plastic food wrap and stored at room temperature for a day or in the refrigerator for up to 5 days.
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
- 2/3 cup oat flour* or regular all purpose flour if not gluten free.
- 1/3 cup cocoa powder
- 1/4 cup tahini can substitute peanut butter or a different nut or seed butter
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 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 or until firm. Let the brownies cool before slicing. They will be too tender to slice immediately out of the oven.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
