I’m going to let you in on a secret: I used to think that if a dessert had vegetables in it, it was doomed to be chewy, crumbly, or just plain sad. My perception completely flipped when I finally perfected these incredible, super fudgy Vegan Sweet Potato Brownies. Seriously, when I first tasted the dense, chocolatey center, I couldn’t believe the secret ingredient hiding in there was sweet potato!
For years, I’ve been on a mission to sneak in goodness without sacrificing that rich, decadent feeling you crave from a real brownie. I tried beans, beets, and every substitute under the sun, but nothing delivered the true, satisfying density until the sweet potato came along. It’s not just about being dairy-free or egg-free; it’s about creating a texture so unbelievably moist that you’ll want to grab the recipe card just to double-check the ingredients list.
Trust me on this one; this recipe stops the search for the best vegan dessert you didn’t know you needed. It’s proof that adding vegetables can actually make baked goods better—richer, even! Say goodbye to dry vegan treats!
Why This Recipe for Vegan Sweet Potato Brownies is a Must-Try
I know you’re probably skeptical when you see ‘sweet potato’ next to ‘brownie,’ but you have to give these a chance. They check every single box. I promise you won’t regret it!
- The texture is purely sinful. We are talking ultra-fudgy, dense, melt-in-your-mouth goodness that traditional brownies envy.
- They are secretly packed with vegetables—your secret weapon for feeling slightly less guilty about that second square!
- Whip-up time is lightning-fast. If you have your puree ready, we are talking less than 15 minutes before these hit the oven.
- They use simple pantry staples, which means less frantic running to the store for weird specialty items.
Seriously, if you decide to make a batch of my intense fudge sauce to drizzle on top, you’ll officially enter chocolate heaven.
Essential Ingredients for Perfect Vegan Sweet Potato Brownies
Okay, let’s talk components! Because this is a smaller ingredient list, every single thing matters immensely. When you are replacing eggs and butter, you need reliable anchors, and these are ours. Make sure you measure these precisely, especially the wet stuff!
Here’s exactly what you need to grab before you start mixing:
- 1 cup sweet potato puree – this absolutely has to be cooked until completely soft and mashed super smooth. Think baby food consistency!
- 1/2 cup melted coconut oil – make sure it’s just melted, not scorching hot.
- 1 cup granulated sugar – the sugar helps give these that crackly top we all adore.
- 1/2 cup unsweetened cocoa powder – good quality makes a huge difference in the final chocolate punch.
- 1/2 cup all-purpose flour – this gives structure without being too tough.
- 1 teaspoon vanilla extract – don’t skip the vanilla; it wakes up the chocolate flavors.
- 1/2 teaspoon baking powder – just a tiny lift, since we want dense, not fluffy.
- 1/4 teaspoon salt – this is non-negotiable; it balances all that sweet chocolate!
- 1/2 cup vegan chocolate chips – look for chips that are marked dairy-free, of course.
Keep these ingredients clean and measured correctly, and you are halfway to fudgy heaven!
Expert Tips for Making the Best Vegan Sweet Potato Brownies
Getting these Vegan Sweet Potato Brownies right is all about the little things you do *before* and *after* they come out of the oven. We want max fudginess, right? A lot of people rush the cooling process, and that’s where they go wrong. A few simple tricks pulled from my endless testing station here in the kitchen will guarantee you the most decadent result imaginable. Forget those slightly cakey vegan brownies of the past—we are going deep into the fudgy zone!
Achieving the Fudgiest Vegan Sweet Potato Brownies Texture
Listen closely: this is my favorite tip, and it’s non-negotiable if you want true fudgy greatness. You must chill them! The recipe says to let them cool, but I mean *chill* them in the fridge for at least an hour, preferably two. When you test them coming straight out of the oven, the toothpick will show moist crumbs—that’s good—but they need time to set up. Chilling firms everything up so they cut cleanly and have that dense, almost truffle-like texture. Don’t even peek with the knife until they are totally cooled!
Sweet Potato Puree Preparation Secrets
The moisture level of your sweet potato is absolutely crucial here. Too watery, and your brownies turn into soup! For the best integrity, I always bake my sweet potatoes whole. Just poke them a few times with a fork and bake them at 400 until they are super soft. If you are in a rush and use the microwave, be careful; they release a lot of steam. No matter how you cook them, if the puree looks suspiciously wet, put it in a fine-mesh sieve for about 15 minutes to let any excess water drain before you measure it out. That little bit of draining time saves your whole batch!
If you want to read up on how I make some of my other classic, rich treats, check out my guide to making classic perfect brownies—the principles of fudginess are similar!
Step-by-Step Instructions for Vegan Sweet Potato Brownies
Alright, now that we have our ingredients lined up—and you’ve promised me you’ll drain any extra liquid out of that gorgeous sweet potato puree—let’s get baking! Making these is frankly almost too easy, which is part of why I love them so much for a quick weeknight treat. Remember, we’re aiming for that perfect, dense batter, so don’t get tempted to overdo the mixing!
- First order of business: Get that oven preheated to 350 degrees Fahrenheit. While it’s warming up, grab your 8×8 inch baking pan. I always spend an extra minute here greasing it really well and then lining it with parchment paper, making sure there are long overhangs on two sides. That parchment sling is your best friend when it’s time to lift these beautiful, fudgy babies out later!
- In one large bowl—keep it simple, we aren’t pulling out the stand mixer for this!—whisk together the sweet potato puree, that melted coconut oil, and the granulated sugar. Whisk it hard until it looks really cohesive and smooth. You don’t want any lumps of potato hanging out in your beautiful chocolate.
- Now, gently add in the dry stuff: the cocoa powder, the flour, the baking powder, and the salt. Mix this with a spatula until you just see the streaks of flour disappear. I mean it—don’t overmix! We want minimum gluten development for that fudgy texture.
- Once just combined, pour in your teaspoon of vanilla extract and gently fold in those vegan chocolate chips. Don’t beat them in; just fold until they are evenly distributed throughout that amazing batter.
- Scrape every last bit of that thick batter into your prepared pan and use your spatula to spread it out evenly. It will be thick, so take your time to get it flat.
- Pop it into the preheated oven for about 25 to 30 minutes. Keep a close eye on it after the 25-minute mark. You know the drill: insert a toothpick near the center. If it comes out with moist, fudgy clinging crumbs, you are golden. If it pulls out wet goo, give it five more minutes!
- This is the hard part: Let them cool completely in the pan before you even *think* about lifting them out. Seriously, walk away! If you try to cut them warm, they will just fall apart. For true perfection, pop the whole thing in the fridge for an hour. Trust me, it’s worth the wait for that incredible texture.
If you’re looking for other easy, impressive vegan treats, you should peek at some of my best no-bake vegan cheesecake recipes!
Ingredient Notes and Substitutions for Vegan Sweet Potato Brownies
I get so many questions about tinkering with recipes, especially when you’re working with unique ingredients like sweet potato puree! I totally encourage experimenting, but I do have a few firm rules, especially around the binding agents in these fudgy treats. Remember, since we aren’t using eggs, the structure relies heavily on the correct blend of fat and flour.
If you wanted to try making these gluten-free, you can absolutely substitute the all-purpose flour with almond flour. Just know that almond flour is much heavier, so the texture shifts a little bit—it might be slightly less chewy, but still delicious! Also, make sure if you swap the coconut oil for another liquid like melted vegan butter, you measure the wet ingredients exactly, or you’ll end up with a gooey mess rather than a perfectly set brownie.
For the sugar, dark brown sugar is delicious, but it will slightly change the color and add a deeper molasses flavor. Stick to granulated if you want that classic brownie look!
Serving Suggestions for Your Vegan Sweet Potato Brownies
Once you’ve managed the incredibly difficult task of letting these fudgy squares cool down, you deserve a serious serving moment! These brownies are wonderful all by themselves, especially after chilling, but sometimes you just want to dress them up a little bit. It only takes one extra step to turn these into a spectacular dessert rather than just a snack.
Here are two of my favorite ways to enjoy a square (or two) of these healthy-ish chocolate bombs:
- The Classic Scoop: My absolute favorite way is warm—well, room temperature warm, not hot!—with a big, generous scoop of really good vanilla ice cream. If you’re sticking with vegan, you have to try making your own; my creamy vanilla ice cream recipe is fantastic alongside the earthiness of the sweet potato.
- Simple Elegance: Don’t underestimate the power of simplicity! If you’ve glazed them, you’re done. If you skipped the chocolate chips, sometimes a very fine dusting of powdered sugar right over the top looks so professional. It catches the light and makes them look like they came straight from a fancy bakery.
- A Little Crunch: If you happen to have some toasted, chopped pecans or walnuts lying around, sprinkling just a few crunchies over the top right before serving adds a great textural pop against that soft, fudgy center.
Whatever you choose, make sure you cut them into manageable squares. They are rich, so a little goes a surprisingly long way!
Storage and Reheating Guide for Vegan Sweet Potato Brownies
Now for the logistics—because once you make these amazing Vegan Sweet Potato Brownies, you’ll want to make sure they last long enough to actually enjoy them (though, honestly, they usually disappear FAST around here).
The good news is that because sweet potato has so much natural moisture, these hold up beautifully. You can keep them stored at cool room temperature in an airtight container for about two days. Just make sure they aren’t sitting anywhere too warm, or they might get a little soft in the middle.
For the absolute best texture, particularly if you want that super fudgy bite we worked so hard for, the refrigerator is your best friend. Stored properly in a sealed container, they stay fantastic for up to five days. They firm up even more when cold, so they cut much cleaner the next day!
Reheating? It’s tricky because we don’t want to dry out that fantastic moisture that the sweet potato brings. I don’t recommend microwaving the whole batch, but if you just want one square to be slightly gooey again, zap it for just 10 to 15 seconds on a low power setting. If you have better luck, let it come to room temperature naturally after it’s been chilled. That slow warming usually brings back the perfect fudgy softness without cooking the edges!
Frequently Asked Questions About Vegan Sweet Potato Brownies
It’s totally normal to have lingering questions when you swap out traditional ingredients, especially in brownies where the texture is everything! I’ve tried to head off all my own initial worries right here in this section dedicated to all things Vegan Sweet Potato Brownies. If you have a question about vegan baking or texture, it’s probably answered below!
Can I taste the sweet potato in these brownies?
This is the million-dollar question, isn’t it? And I can happily say, absolutely not! If you didn’t tell anyone the secret, they would never guess. The sweet potato is there strictly for moisture, density, and making them incredibly fudgy. The intense chocolate flavor from the cocoa powder completely dominates. You get all the smooth richness without any vegetable taste whatsoever! It really is magic.
What is the best way to make the sweet potato puree?
I already touched on this a bit, but I swear by the oven method. It’s easy! Take a whole sweet potato, poke it a few times, and bake it at 400°F until it’s fork-tender—usually about 45 minutes depending on the size. Scoop out the flesh and mash it really well, or blitz it in a food processor until it’s smooth as silk. If it seems even slightly wet, strain it first! We want creamy puree, not watery sludge.
Are these Vegan Sweet Potato Brownies gluten-free?
They are not strictly gluten-free as written because they use standard all-purpose flour. However, I mentioned in my notes that you can swap in almond flour successfully! Keep in mind the texture will change slightly—they might be a tiny bit more delicate. If you’re very sensitive to gluten, using a quality 1-to-1 gluten-free blend often works a treat too, just watch your mixing time carefully!
If you’re in the mood for more rich vegan dessert vibes after this, you absolutely must check out my recipe for a vegan peanut butter pecan milkshake. It’s the perfect cool counterpoint to a rich brownie!
Estimated Nutritional Information for Vegan Sweet Potato Brownies
Now, let’s talk numbers. I always include the nutritional breakdown for these since they are one of my go-to healthier treats, but I want to be totally upfront about something:
Please take these figures as a general guide, not exact science! The actual nutritional values are going to shift slightly based on the brand of coconut oil you use, how much sugar is soaked up by your specific sweet potatoes, and what kind of vegan chocolate chips you toss in there. It’s just the nature of baking from scratch!
But generally speaking, for one perfect square (yielded from 16 brownies), you are looking at:
- Calories: About 180 calories per serving
- Fat: Roughly 10 grams (most of that healthy fat from the coconut oil!)
- Carbohydrates: Around 23 grams
- Protein: About 2 grams
Don’t forget that 18 grams of that carb count comes from sugar—it’s a brownie, after all! But hey, we got 2 grams of fiber and 0 cholesterol, which is a win in my book for something this decadent. Enjoy your treat knowing you snuck in a whole cup of veggies!
Share Your Fudgy Vegan Sweet Potato Brownies Creations
That’s it! You’ve got the recipe, you know the secrets to keeping them fudgy, and now all that’s left is the best part: eating them! I really, genuinely love seeing what you all come up with when you make my recipes in your own kitchens.
If you baked a batch of these incredible treats and they vanished in under an hour (which is what usually happens here!), please make sure to snap a photo! Tag me on social media so I can see your perfectly crackly tops and ultra-fudgy centers. If you loved them, leaving a rating on the recipe card tells me everything I need to know—it lets me know I nailed the texture again!
If you’re looking for another easy vegan win after tackling these brownies, you have to try my easy vegan broccoli alfredo for dinner. Sometimes you need a vegetable win that isn’t chocolatey, you know?
Happy baking, and don’t forget to tell me how fudgy they turned out!
Print
Vegan Sweet Potato Brownies
- Total Time: 45 min
- Yield: 16 brownies 1x
- Diet: Vegan
Description
Rich, fudgy brownies made vegan using sweet potato puree for moisture and texture.
Ingredients
- 1 cup sweet potato puree
- 1/2 cup melted coconut oil
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the sweet potato puree, melted coconut oil, and sugar until smooth.
- Add the cocoa powder, flour, vanilla extract, baking powder, and salt to the wet ingredients. Mix until just combined; do not overmix.
- Fold in the vegan chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
- Let the brownies cool completely in the pan before slicing.
Notes
- For the best fudgy texture, chill the brownies for at least one hour before cutting.
- You can substitute almond flour for all-purpose flour for a gluten-free option, but the texture may change slightly.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18
- Sodium: 80
- Fat: 10
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 2
- Protein: 2
- Cholesterol: 0
Keywords: vegan, sweet potato, brownies, fudgy, chocolate, dairy-free, egg-free