Sweet Potato Brownies
This brownie recipe will probably give you more than you need. You’ll need only a handful of ingredients and some willpower for not to eat all the batter before baking it. Even though the batter is sooo delicious, the end result tastes like heaven in your mouth and the brownies are pretty much impossible to stop eating… until you suddenly realise that the whole batch is gone!
I tried my best to create a brownie recipe that DOESN’T include beans, tofu, dates nor flax meal (as you readers have wished for!) but which, however, would be vegan friendly. And this is what I became up with! This brownie recipe is also gluten and dairy free, so I hope you like it.
One more thing before we get into the recipe. This brownie is so super moist and rich that the frosting is definitely not mandatory or necessary. It only brings a nice add and makes the brownie a bit more festive, so I also wanted to add the frosting recipe here too. But yes, for me these brownies are almost better without the frosting, but I’d highly recommend it to all REAL chocolate lovers.
1 small (approx. 2 dl) sweet potato, mashed (you can also use pure)
2 1/2 dl peanut or almond butter OR allergy-friendly sub like sunflower seed butter or tahini
1 tsp pure vanilla extract
2 dl (plant based) milk of your choice (I like almond milk best)
3/4 dl (gluten free) oat or spelt flour
1 1/2 dl erythritol or xylitol (you can also use for example coconut sugar)
3/4 dl cocoa powder
1 1/2 tsp baking soda
1/8 tsp salt
Optional: 1 dl mini chocolate chips
1 1/4 dl coconut oil, melted
1 1/4 dl cocoa powder
2-4 tbsp pure maple syrup or agave (depends on how sweet you want it to be)
• Preheat oven to 160 C°.
• Line a small pan with parchment paper and set aside.
• Peel cooked sweet potato (If I don’t have any cooked or oven roasted sweet potatoes in hand, I simply cook them quickly in the microwave) and mash it with fork. If you don’t like lumps, just pure it with hand blender.
• Gently heat nut butter until easily stir-able. Then whisk it together with mashed sweet potato, milk of your choice and vanilla extract in a large bowl.
• In a separate bowl, stir together all remaining ingredients, except chocolate chips.
• Pour dry into wet, mix carefully, and add chocolate chips.
• Smooth the batter into the prepared pan.
• Bake on the center oven rack 15-20 minutes. The brownies will look a little underdone when they come out, but that’s okay!
• Take the pan out of the oven and let it cool for a while. Prepare the frosting in meanwhile, if using it.
• As mentioned, these brownies are also perfect without frosting, so the frost is not mandatory. If choosing to plain brownies refrigerate. Brownies will start to firm up after a few hours and are nice and cut-able after few hours or even better by the next day.
• Stir all the ingredients together in a small pan and heat a little bit to form a thin sauce.
• Spread it evenly over the brownies and let it cool down for a while.
• Cover the pan loosely and let it sit in the fridge for a few hours or over the night.
• Cut brownie in pieces and serve them with berries or fruit pieces.
Store in the fridge in a sealed container for up to 4 days or freeze.
N.B. Do you have Instagram account? Click this and start following me there ❤️
If you prefer Facebook, you can find my page here 😘
You might also like these blogs
Flourless Chick Blondies:
Fudgy Raspberry Date Brownie:
Black Bean Brownies: