Vegan Sweet Potato Brownies with Fudgy Chocolate Flavor
Vegan Sweet Potato Brownies sound a little too wholesome to be truly indulgent, but these are the kind you pull from the oven, cut into, and realize you...
Ingredients
- Replaces eggs and some oil by adding moisture and binding
- Creates a thick almost truffle-like texture
- Brings gentle sweetness and a subtle earthy note
- **All-purpose or light spelt flour**: Gives enough gluten to hold the brownies together without turning them bready. Measure with a light hand and level the cup so the texture stays tender.
- **Unsweetened cocoa powder**: Brings that dark brownie flavor. Dutch-process cocoa gives a smoother, more intense chocolate taste, while natural cocoa tastes a bit brighter. Either works.
- **Maple syrup or agave**: Adds moisture and a hint of caramel. Maple brings more flavor agave is more neutral.
- **Coconut sugar or brown sugar**: Deepens the flavor and helps create a slightly chewy edge.
- **Neutral oil or melted coconut oil**: Just a few tablespoons give shine and richness. Coconut oil firms more as it cools which helps the brownies slice cleanly.
- **Dark chocolate chips or chopped chocolate**: Folded into the batter they melt into pockets of gooey chocolate. Choose dairy-free chips to keep the brownies vegan.
- **Vanilla and salt**: Vanilla rounds out the cocoa while a small pinch of salt sharpens every chocolate note.
Instructions
- Prepare the pan and oven: Preheat the oven to 350°F. Lightly grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
- Cook the sweet potato: Pierce a large sweet potato several times with a fork. Roast at 400°F for 45–60 minutes until very tender, or microwave on high for 6–8 minutes, turning once, until soft. Let cool slightly, then scoop the flesh into a bowl and mash until completely smooth. Measure out 1 cup while still warm, not hot.
- Mix the wet ingredients: In a large mixing bowl, whisk together the warm mashed sweet potato, maple syrup, brown sugar, oil, and vanilla until smooth and well combined.
- Add the dry ingredients: Sift or sprinkle the flour, cocoa powder, baking powder, and salt over the wet mixture. Use a spatula to fold everything together just until no dry streaks of flour remain. The batter will be thick.
- Fold in chocolate and nuts: Gently fold in the dairy-free chocolate chips and chopped nuts, if using, until evenly distributed.
- Spread in the pan: Scrape the batter into the prepared pan and spread it into an even layer with a spatula. If desired, sprinkle a few extra chocolate chips on top for a shinier, more chocolatey finish.
- Bake: Place the pan in the preheated 350°F oven and bake for 25–30 minutes, or until the top looks set and glossy and a toothpick inserted near the center comes out with moist crumbs but not wet batter.
- Cool and slice: Set the pan on a wire rack and let the brownies cool completely in the pan for at least 1 hour. Use the parchment overhang to lift the brownies out, then slice into 16 squares with a sharp knife, wiping the blade between cuts for the cleanest slices.
- Serve: Serve slightly warm for extra gooey centers, or at room temperature for the fudgiest, clean-edged squares. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Notes
For the sweetest, fudgiest brownies, use orange-fleshed sweet potatoes and mash them until completely smooth; small lumps can make the texture uneven.
Canned unsweetened sweet potato or pumpkin puree can be used in place of fresh, but the brownies may be slightly less sweet and a bit more cake-like.
To keep the brownies gluten free, use a 1:1 gluten-free baking blend in place of all-purpose flour; avoid using only almond flour, which can make the brownies too fragile.
Do not overbake; remove the brownies when a toothpick comes out with moist crumbs. Overbaking will make them more cakey and less fudgy.
For a warm-from-the-oven feel, gently reheat individual squares in the microwave for 10–15 seconds or in a low oven until just warmed through.
Canned unsweetened sweet potato or pumpkin puree can be used in place of fresh, but the brownies may be slightly less sweet and a bit more cake-like.
To keep the brownies gluten free, use a 1:1 gluten-free baking blend in place of all-purpose flour; avoid using only almond flour, which can make the brownies too fragile.
Do not overbake; remove the brownies when a toothpick comes out with moist crumbs. Overbaking will make them more cakey and less fudgy.
For a warm-from-the-oven feel, gently reheat individual squares in the microwave for 10–15 seconds or in a low oven until just warmed through.