Fudgy Sweet Potato Brownies (Vegan with GF Option)
These vegan sweet potato brownies are fudgy, chocolatey, and decadent...but with healthy twist! If you're looking to sneak in some extra veggies while satisfying your chocolate craving, these nutrient-rich sweet potato brownies are for you!
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Servings: 16 small pieces, or 9 big pieces
Calories: 170kcal
Ingredients
- ¼ cup coconut oil (Use refined coconut oil if you don't like the taste of coconut)
- 1 cup semisweet or dark chocolate chips or chopped chocolate
- 1 cup (9 oz) sweet potato purée, room temperature or warm (See Post above for different methods to cook sweet potato before puréeing)
- ½ cup maple syrup, room temperature (See Notes for sweetening with sugar or dates instead)
- ¼ cup plant-based milk or coffee (room temperature or warm)
- 2 tsp vanilla extract
- 1 cup all-purpose flour (sift and spoon into measuring cup) [or oat flour (100 g), or 1:1 gluten-free all-purpose flour (148 g)]
- ¼ cup unsweetened cocoa powder (I use Dutch-process cocoa)
- 1 tsp baking powder
- ½ tsp fine sea salt
Instructions
- Preheat the oven to 350°F/177°C/gas mark 4. Line a 7 x 7 -inch (18 x 18 cm) or an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper. Leave enough overhang so that it's easy to lift the brownies out later.
- Place the coconut oil in a microwave safe bowl; choose one that is large enough for the chocolate chips later. Note: if you don't have a food processor, choose a medium-sized bowl for the one-bowl brownie method.Heat for 15 second bursts in the microwave, stirring in between, until the oil is melted. (The coconut oil and chocolate chips can also be melted in a double boiler on the stove-top, if desired.)
- Add in the chocolate chips, and stir to coat. If the chocolate has not melted in about 20 seconds, place the bowl back in the microwave, and heat for 30 second bursts and stirring in between, until the chocolate is melted. Take care not to overheat or the chocolate will seize (go hard and grainy), which cannot be fixed.
- To a food processor with blade attachment (or the same bowl you melted the chocolate in), add in the sweet potato purée, maple syrup, melted chocolate mixture, coffee (or milk), and vanilla extract. Blend on high until very well mixed and smooth. Add the flour, cocoa powder, baking powder, and salt. Pulse several times until the mixture is smooth and well blended.
- Pour the brownie batter into the prepared baking pan, spreading with a spoon or offset spatula so the top is level.
- Bake on the center oven rack for 24-28 minutes. A toothpick inserted into the middle should have soft crumbs on it (not raw batter.) Remove from the oven and let cool in the pan for about 30 minutes.
- Using the parchment paper as handles, carefully lift the brownie out of the pan. Slice with a large, sharp knife, wiping the blade between cuts. If you prefer really clean cuts, chill the brownies so they are firm before slicing and dip the blade of the knife in hot water and wipe dry before each slice.
- Enjoy plain at room temperature or chilled, and serve warm with a scoop of your favorite vegan ice cream and a drizzle of chocolate sauce.
- Refrigerate leftover brownies in a covered container for up to 5 days.
Nutrition Info:
Calories: 170kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 82mg | Potassium: 204mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3554IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
Notes:
Substitutions for the Maple Syrup:
Granulated Sugar: Omit the maple syrup. Along with the liquid ingredients, add ½ cup (100 g) granulated sugar PLUS additional 5 tbsp (75 mL) of plant-based based milk or coffee (so ¼ cup plus 5 tbsp = ½ cup + 1 tbsp or 140 mL of the plant-based milk or coffee.) Dates: Omit the maple syrup. Place 3/4 cup (170 g) of pitted dates into a small saucepan. Add enough water to cover the dates, and bring to a boil over high heat. Once boiling, turn off the heat and let the dates soak for 10 minutes. After soaking, the dates should be very soft. Drain them and place them in a food processor or blender. Blend until completely smooth, scraping down the sides as needed. Blend the date purée along with the other wet ingredients.Substitutions for Flour:
Gluten-Free All-Purpose Flour Blend: Use a 1:1 variety. I like Bob's Red Mill 1:1 Baking Flour. Oat Flour: One cup weighs about 100 g. I made my own by blending oats until very fine, and then sifted the flour before weighing to ensure no white specks through the brownies. Did you make this recipe?Tag @crumbs.and.caramel on Instagram!