Healthy Vegan Sweet Potato Brownies -

Healthy Vegan Sweet Potato Brownies

My favorite healthy brownie recipe, and it's half vegetable! You'll love that these aren't too gooey, yet they are rich, fudgy, and even flourless. Double it for a 9x13 inch pan--works beautifully.

Course Dessert

Keyword gluten-free brownies, healthy brownies, oil-free brownies, sweet potato brownies, vegan, vegan brownies, vegan gluten-free brownies, wfpb brownies

Prep Time 10

Cook Time 35

Servings brownies

Calories 165kcal

Author Faith Ralphs

Ingredients

1 cup mashed baked sweet potato (see post or instructions below for cooking ideas)
1/2 cup drippy almond butter or peanut butter
1/2 cup brown sugar or coconut sugar can use any other sweetener such as maple syrup, date paste, but flavor and texture will vary
1/4 cup cocoa powder
2 tablespoons cornstarch or arrowroot powder sub oat flour or GF flour blend if needed
1 teaspoon vanilla extract or vanilla paste
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chocolate chips I love the mini ones

Instructions

If you haven't baked your sweet potato(es), my preferred method is to put them in a crock pot for 2-3 hours on high. No need to add anything else, just whole, dry sweet potatoes. The long cook time makes them caremlized and sweeter. Remove when a fork easily pierces to the center.
Alternatively, you can microwave a large sweet potato for 5-8 minutes, until soft.
Preheat oven to 350 and prepare a 9x9 inch square baking pan by either greasing it or lining it with parchment paper. For doubling the recipe, use a 9x13 inch pan.
Remove skins of the cooked sweet potato. Measure out the amount you need (1 cup per batch) and mash it in a medium sized mixing bowl. Add the almond butter and sugar and mix well until totally smooth.
Stir in the cocoa, cornstarch, vanilla, baking soda, salt, and 2 of the 3 tablespoons of chocolate chips. Reserve the final tablespoon of chocolate chips for sprinkling on top.
Pour the batter into the pan, and spread evenly. Sprinkle the extra chocolate chips on top. You could also add chopped walnuts or pecans here.
Bake for 35 minutes, until the edges are pulling away from the sides of the pan. They will firm up as they cool. Let cool at least one hour before cutting. I like to prepare these the morning before an evening treat so they can cool all day.

Notes

To help them not stick to the knife when cutting, you can add 1 tablespoon melted coconut oil. I prefer to avoid oil and don't mind a fudgy knife.

Nutrition