Sweet Potato Brownies
These dense and moist vegan sweet potato brownies are almost like fudge. Topping them with creamy peanut butter tames the richness of the cocoa and adds a salty element to the treat. Cook up this healthy and delicious vegan brownie recipe and watch them disappear.
Instructions
- 1
Roast, steam, or boil the sweet potatoes (1 pound) until softened. Let them cool.
- 2
Preheat oven to 350 degrees F. Process cooled, softened [sweet potatoes] in a food processor until smooth. Add all purpose flour (1 cup), maple syrup (0.5 cup) and cocoa powder (0.625 cup). Process until smooth; the batter should be thick (add almond milk (1 tbsp) at a time if too thick). Finally, add vegan chocolate chips (0.33 cup) and process briefly to mix.
- 3
Pour the brownie batter into a greased or lined 8X8 pan and bake for 25 to 30 minutes. Remove from the oven and spread creamy peanut butter (0.5 cup) over the top while warm for easier spreading.
- 4
Refrigerate until completely cooled, then slice. Store in the fridge for 3 to 5 days or freeze for longer.
Nutrition Facts
Per portion
Macronutrients
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