Vegan Sweet Potato Brownies Recipe

Introduction

These vegan sweet potato brownies are a deliciously moist and fudgy treat that’s both wholesome and indulgent. Made with natural sweetness from sweet potatoes and maple syrup, they’re perfect for anyone seeking a plant-based dessert with a rich chocolate flavor.

Ingredients

• 1 pound of sweet potatoes
• ½ cup + 2 tablespoons of cocoa powder
• 1 cup of all-purpose flour
• ½ cup of maple syrup
• ⅓ cup of vegan chocolate chips
• ½ cup of creamy peanut butter (optional but highly recommended)

Instructions

1. Step 1: Roast, steam, or boil the sweet potatoes (skin on or off, your choice) until they are softened and tender.
2. Step 2: Preheat your oven to 350°F (175°C). Once the sweet potatoes have cooled, process them in a food processor until smooth. Add the all-purpose flour, maple syrup, and cocoa powder, then blend again until the batter is smooth and thick. If the batter is too thick, add almond milk one tablespoon at a time to reach the right consistency. Stir in the vegan chocolate chips by pulsing a few seconds to combine.
3. Step 3: Grease or line an 8×8-inch baking pan and pour in the brownie batter. Bake for 25 to 30 minutes until set.
4. Step 4: Remove the brownies from the oven and spread the creamy peanut butter evenly over the top while they are still warm. This helps the peanut butter to spread smoothly.
5. Step 5: Refrigerate the brownies until completely cooled and firm. Slice and serve chilled.

Tips & Variations

• For extra richness, swirl the peanut butter into the batter before baking instead of spreading on top.
• Substitute almond flour for all-purpose flour to make the brownies gluten-free.
• If you prefer less sweetness, reduce the maple syrup slightly.
• Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.

Storage

Store the brownies covered in the refrigerator for 3 to 5 days. They can also be frozen for longer storage; thaw in the fridge before serving. Reheat gently or enjoy them chilled for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Sweet potatoes provide natural sweetness and moisture that regular potatoes do not. Using regular potatoes may result in a less sweet and drier brownie.

Is it necessary to add peanut butter?

No, the peanut butter is optional but adds a creamy texture and flavor that complements the chocolate. You can omit it or substitute with another nut or seed butter if preferred.

Vegan Sweet Potato Brownies Recipe

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4.6 from 136 reviews

These Vegan Sweet Potato Brownies offer a deliciously moist and rich dessert option, perfect for anyone craving a chocolate treat without dairy or eggs. Made with wholesome sweet potatoes and naturally sweetened with maple syrup, these brownies combine the flavors of cocoa and peanut butter for an indulgent yet nutritious vegan dessert.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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Brownie Batter

• 1 pound of sweet potatoes
• ½ cup + 2 Tablespoons of cocoa powder
• 1 cup of all-purpose flour
• ½ cup of maple syrup
• ⅓ cup of vegan chocolate chips

Topping (Optional)

• ½ cup of creamy peanut butter

Instructions

1. Prepare Sweet Potatoes: Roast, steam, or boil the sweet potatoes with skin on or off based on your preference until they are softened completely, which makes them easy to blend into a smooth puree.
2. Make the Batter: Preheat your oven to 350 degrees F. Let the cooked sweet potatoes cool, then process them in a food processor until smooth. Add the all-purpose flour, maple syrup, and cocoa powder to the food processor and blend until the batter is smooth and thick. If the batter becomes too thick, add almond milk one tablespoon at a time to reach the right consistency. Finally, add the vegan chocolate chips and pulse a few times just to combine them evenly into the batter.
3. Bake the Brownies: Grease or line an 8×8 inch baking pan and pour in the brownie batter, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted into the center comes out mostly clean but still moist.
4. Add Peanut Butter Topping: Remove the brownies from the oven and while they are still warm, spread about half a cup of creamy peanut butter evenly over the top. Spreading it while warm helps it to melt slightly and integrates well.
5. Cool and Serve: Place the brownies in the fridge and wait until completely cooled before slicing. Store in the fridge for 3 to 5 days or freeze for longer preservation.

Notes

• You can roast, steam, or boil the sweet potatoes depending on your preference or time constraints.
• Adding almond milk is optional and only necessary if the batter is too thick to mix.
• Peanut butter topping is optional but highly recommended for added flavor and texture.
• Store brownies in the refrigerator to maintain freshness or freeze if you want to keep them longer.
• This recipe makes about 9 square brownies in an 8×8 inch pan.

Keywords: vegan brownies, sweet potato brownies, dairy-free dessert, healthy brownies, plant-based dessert, gluten dessert alternative, peanut butter brownies