Description
Rich, fudgy brownies made vegan using sweet potato puree for moisture and texture.
Ingredients
Scale
- 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