Go Back
To make these vegan sweet potato brownies, gather these key ingredients: - 1 medium sweet potato, baked and mashed (about 1 cup) - 1/2 cup almond butter (or any nut/seed butter) - 1/2 cup maple syrup - 1/4 cup unsweetened cocoa powder - 1 teaspoon vanilla extract - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup oat flour (or blended oats) - 1/2 cup dark dairy-free chocolate chips (optional) - Sweet Potato: This root veggie is rich in fiber and vitamins. It adds natural sweetness and moisture to the brownies. - Almond Butter: Packed with healthy fats and protein, almond butter helps bind the brownies. It also gives a nutty flavor. - Maple Syrup: A natural sweetener, maple syrup provides a rich taste without refined sugars. - Cocoa Powder: Full of antioxidants, cocoa powder lends a deep chocolate flavor and adds a rich color. - Vanilla Extract: This fragrant ingredient enhances all the flavors in the brownies. - Baking Powder: It helps the brownies rise, creating a light and fluffy texture. - Salt: A pinch of salt balances the sweetness and enhances overall flavor. - Oat Flour: A gluten-free option, oat flour adds texture and nutrients like fiber. - Dark Dairy-Free Chocolate Chips: These optional chips provide extra chocolatey goodness and texture. You can boost the flavor of your brownies with these add-ins: - Nuts: Walnuts or pecans add crunch and healthy fats. - Spices: A dash of cinnamon or nutmeg can warm the flavor. - Dried Fruits: Raisins or cranberries bring a sweet surprise. - Nutmeg: Just a sprinkle can give a warm, cozy taste. Try these options to make your brownies even more exciting! First, preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper. This helps the brownies come out easily. Next, take your medium sweet potato and bake it until soft. Once it cools, mash it until smooth. In a large mixing bowl, combine the sweet potato, almond butter, maple syrup, and vanilla extract. Mix these ingredients well until the mixture is creamy. Now, sift in your cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet mix. It's important to do this carefully to keep the mixture light. Gradually add the oat flour, stirring until everything is blended. If you want, fold in dark dairy-free chocolate chips at this point. Pour the batter into your prepared pan and spread it evenly with a spatula. Bake the brownies in the oven for 25-30 minutes. You want them to be firm but moist. When mixing, make sure to use a strong spatula or spoon. This helps combine everything well without overworking the batter. Overmixing can make brownies tough. If you find lumps in the sweet potato, it's okay. They will blend in during baking. Always measure your ingredients accurately. This ensures your brownies turn out perfect every time. If you want to add nuts or seeds, chop them finely. This helps them mix well into the batter. You can even swirl in some extra almond butter for a fun flavor twist. Just remember, keep it simple and let the sweet potato shine. To check if your brownies are done, use a toothpick. Insert it into the center of the brownies. If it comes out clean or with a few moist crumbs, they are ready. If you see wet batter, bake them a little longer. They may look soft when you take them out but will firm up as they cool. Allow them to sit in the pan for about 10 minutes before lifting them out. Let them cool completely on a wire rack. This cooling time helps set the shape and makes cutting easier. To get that perfect brownie texture, start with a well-cooked sweet potato. Bake it until it's soft. A medium sweet potato usually works best. Mash it well to avoid lumps in your batter. The almond butter adds creaminess, so make sure it’s smooth. When mixing, don’t overmix the batter. This keeps your brownies soft and fudgy. Add a teaspoon of cinnamon for warmth. A pinch of sea salt boosts the chocolate flavor. For a more decadent treat, include dark dairy-free chocolate chips. They melt into gooey pockets of chocolate goodness. You can also try adding a splash of espresso. It intensifies the chocolate taste without adding coffee flavor. One big mistake is overbaking the brownies. Check for doneness with a toothpick; it should come out with a few moist crumbs. If it’s clean, they might be too dry. Don’t skip the cooling step either. Cutting too soon can lead to crumbly pieces. Also, make sure to use fresh ingredients. Old baking powder won’t help your brownies rise. {{image_2}} You can easily make these brownies gluten-free. Just use oat flour, which is naturally gluten-free. If you want to be extra sure, choose certified gluten-free oats. You can also try almond flour for a nutty twist. This way, everyone can enjoy these rich treats. Maple syrup adds great flavor, but you can swap it out. Try agave nectar or coconut sugar for a different taste. Honey is another option if you are not strictly vegan. Each sweetener gives the brownies a unique flavor while keeping them sweet and moist. Almond butter is my go-to, but feel free to experiment. Peanut butter brings a classic taste that many love. Cashew butter adds creaminess and a mild flavor. You can even use sunflower seed butter for a nut-free option. Each nut butter gives the brownies a different twist, so explore and find your favorite! To keep your vegan sweet potato brownies fresh, store them in an airtight container. Place a layer of parchment paper between layers to avoid sticking. Keep them at room temperature for up to two days. For longer storage, refrigerate them. You can also place them in the freezer, but I suggest wrapping them tightly in plastic wrap first. This helps prevent freezer burn. When stored properly, these brownies last about two days at room temperature. In the fridge, they can stay fresh for up to a week. If you freeze them, they will keep for about three months. Just remember to label and date your containers. This way, you know when to use them. To freeze, slice the brownies into squares before wrapping. Place parchment paper between each square for easy access later. To reheat, simply take a square out and let it sit at room temperature for a few minutes. You can warm it in the microwave for about 15 seconds if you like it warm. Enjoy your rich and decadent treat! Yes, you can use pumpkin or butternut squash. These options give a similar texture and flavor. Just ensure they are cooked and mashed well. This keeps the brownies moist and tasty. To boost the chocolate flavor, add more cocoa powder. You can start with an extra two tablespoons. You can also mix in more dairy-free dark chocolate chips. This makes the brownies richer and more indulgent. Yes, these brownies are healthier than regular ones. Sweet potatoes add fiber and vitamins, while almond butter gives protein. Plus, using maple syrup means less sugar. This makes them a guilt-free treat! Absolutely! You can swap almond butter for peanut butter or cashew butter. Each nut butter brings its own taste and texture. Just make sure to use a creamy kind for the best results. Serve these brownies warm or at room temperature. Cut them into squares for easy sharing. You can dust them with cocoa powder or drizzle almond butter on top. This adds a nice touch and makes them look fancy! In this article, we explored the essential ingredients for making tasty brownies. We discussed their nutritional benefits and optional add-ins to boost flavor. I shared step-by-step instructions and tips for perfect texture. We also covered variations, storage tips, and answered common questions. Remember, making brownies can be fun and rewarding. With these tips, you can craft brownies that are not only delicious but also healthier. Enjoy baking and share your brownies with others!

Vegan Sweet Potato Brownies

Indulge in these decadent vegan sweet potato brownies that are rich, fudgy, and guilt-free! Made with wholesome ingredients like sweet potatoes, almond butter, and dark chocolate, these brownies are the perfect treat for any occasion. With a simple recipe and easy prep time, you can whip up a batch in no time. Click through to discover how to make these delicious vegan brownies that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 medium sweet potato, baked and mashed (about 1 cup)

1/2 cup almond butter (or any nut/seed butter)

1/2 cup maple syrup

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup oat flour (or blended oats)

1/2 cup dark dairy-free chocolate chips (optional, for chocolate chunks)

Instructions
 

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.

    In a large mixing bowl, combine the baked and mashed sweet potato, almond butter, maple syrup, and vanilla extract. Mix until smooth and well blended.

      Sift in the cocoa powder, baking powder, and salt, and then fold gently to incorporate.

        Gradually add the oat flour into the mixture, stirring until fully combined. If you’re including chocolate chips, fold them in at this stage.

          Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.

            Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine but no wet batter).

              Allow the brownies to cool in the pan for about 10 minutes, then lift them out using the edges of the parchment paper, and let them cool completely on a wire rack before cutting into squares.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 9-12 squares

                  - Presentation Tips: Cut into squares and serve on a decorative plate, optionally dusting with cocoa powder or drizzling with extra almond butter on top for added flair.