Description
Deliciously moist and naturally sweetened sweet potato brownies made with wholesome ingredients like almond butter, cocoa powder, and oat flour. These vegan and dairy-free brownies offer a healthy twist on a classic treat, providing a rich chocolate flavor with the added nutrition of sweet potatoes and nuts.
Ingredients
Main Ingredients
- 1 cup sweet potato purée (see instructions)
- â…” cup maple syrup
- ½ cup almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- 1½ tablespoons avocado oil (or melted vegan butter, coconut oil, or olive oil)
- ½ cup cocoa powder or cacao powder
- ÂĽ teaspoon sea salt
- 1 teaspoon baking powder
- â…” cup oat flour
- ½ cup chopped raw pecans (or walnuts)
- ÂĽ cup dairy-free chocolate chips (optional)
Instructions
- Prepare the sweet potato: Cook the sweet potato by boiling, baking, or steaming until soft. Then scoop out the flesh and mash into a smooth purée to yield approximately 1 cup of sweet potato purée.
- Mix wet ingredients: In a large bowl, combine the sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil. Whisk or use an electric mixer until the mixture is smooth and creamy.
- Combine dry ingredients: In a separate bowl, mix the cocoa powder, oat flour, baking powder, and sea salt. Stir well to avoid clumps and ensure an even mixture.
- Mix wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Carefully fold in the chopped pecans and chocolate chips if you are using them, ensuring an even distribution.
- Prepare baking dish: Grease or line an 8Ă—8-inch baking pan with parchment paper to prevent sticking. Pour the brownie batter evenly into the prepared pan.
- Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 25–30 minutes. Check doneness by inserting a toothpick in the center; it should come out with moist crumbs but not wet batter.
- Cool and serve: Allow the brownies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cool, slice into squares and serve.
Notes
- Sweet potato can be prepared ahead of time and refrigerated before mashing.
- Use certified gluten-free oat flour if gluten sensitivity is a concern.
- For added flavor, try substituting pecans with walnuts or other favorite nuts.
- Dairy-free chocolate chips are optional but add a nice texture and extra chocolate richness.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies can be frozen for up to 2 months. Thaw before serving.
