Imagine sinking your teeth into a decadent, fudgy brownie that's not only incredibly delicious but also packed with nutritious sweet potato and completely vegan-friendly. These magical brownies are about to revolutionize your dessert game, proving that healthy eating can be sinfully satisfying. Prepare to be amazed by a recipe that transforms humble ingredients into a chocolate lover's dream – no eggs, no dairy, and absolutely zero compromise on flavor!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 16 brownies
Ingredients
- 1 cup cooked sweet potato, mashed
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a large mixing bowl, thoroughly mash the cooked sweet potato until smooth and creamy, removing any lumps. Use a fork or potato masher to achieve a consistent texture.
- Add almond butter and maple syrup to the mashed sweet potato. Mix well using a whisk or spatula until the ingredients are completely combined and create a uniform mixture.
- Sift cocoa powder, baking powder, and salt directly into the wet ingredients. Stir gently until the dry ingredients are fully incorporated and no streaks remain.
- Fold in vanilla extract, mixing thoroughly to distribute the flavor evenly throughout the batter.
- Gently fold in half of the vegan chocolate chips, reserving the remaining chips for topping.
- Transfer the brownie batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 22-25 minutes. The brownies are done when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15-20 minutes. Use the parchment paper overhang to lift the brownies out of the pan and transfer to a wire rack.
- Allow brownies to cool completely for about 1 hour before cutting into 16 squares. This helps them set and achieve the perfect fudgy texture.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature ingredients for the smoothest batter consistency.
- Make sure your sweet potato is well-mashed to avoid lumpy brownies.
- Don't overmix the batter – this can lead to tough brownies.
- For extra richness, use a high-quality cocoa powder.
- Check brownies early – ovens can vary, and you want that classic fudgy texture.
- Let brownies cool completely for the best texture and easiest cutting.
- For a gourmet touch, sprinkle some sea salt on top before baking.
- Store in an airtight container to maintain moisture and freshness.
- These brownies actually taste better the next day as flavors continue to meld.
- Can't finish them all? These freeze beautifully for up to a month!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 3g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 0mg
