Description
These Vegan Sweet Potato Brownies combine the natural sweetness of mashed sweet potatoes with rich cocoa and almond butter to deliver a moist, fudgy, and healthy treat. With no eggs or dairy, this recipe is perfect for vegans and those looking for a wholesome dessert that satisfies chocolate cravings with wholesome ingredients.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 1/4 cup cocoa powder
- 1 cup oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownies.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potatoes, almond butter, maple syrup, and vanilla extract. Mix thoroughly until smooth and creamy.
- Add Dry Ingredients: Gradually stir in the cocoa powder, oat flour, baking soda, and salt to the wet mixture. Mix until you achieve a smooth, consistent batter with no lumps.
- Prepare for Baking: Grease a baking dish to prevent the brownies from sticking, then pour the batter evenly into the dish.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is firm and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting them into 12 equal squares to serve.
Notes
- Make sure the sweet potatoes are fully cooked and mashed smoothly for the best texture.
- You can substitute oat flour with gluten-free all-purpose flour to maintain gluten-free status.
- Adjust maple syrup to sweetness preference.
- Store brownies in an airtight container for up to 4 days at room temperature or refrigerate for up to a week.
- For extra richness, add 1/4 cup of vegan chocolate chips to the batter before baking.
