Fudgy Sweet Potato Brownies
Sweet Potato Brownies – ultra fudgy naturally sweetened vegan and gluten-free brownies for when you want to indulge but keep things a tad healthier. These moist dense brownies taste like the real deal – even my brownie-obsessed kids LOVED them.
Servings: 9 - 12
Calories: 360kcal
Equipment
Ingredients
For the brownies
- 1 ½ cups (375g) sweet potato purée 3-4 medium sweet potatoes, skin-on (see note 1)
- ½ cup (120g) smooth peanut butter or almond butter
- ½ cup (120ml) maple syrup or agave syrup
- ¼ cup (57g) plant-based butter or coconut oil, melted
- 1 tsp vanilla extract or vanilla bean paste
- ¼ cup (40g) all-purpose flour gluten-free flour if preferred (see note 2)
- ¼ cup (40g) cocoa powder , unsweetened
- 1 tsp baking powder
- ¼ tsp sea salt
- ½ cup (55g) dairy-free chocolate chips
To top
- ¼ cup (30g) pecans , roughly chopped ( optional)
- ½ cup (55g) dairy-free chocolate chips ( optional)
Instructions
- Preheat the oven to 400°F (200°C). Place the sweet potatoes on a lined baking sheet and bake for an hour or until completely soft (a knife should be able to pierce through easily). Alternatively roast in an air fryer at 400°F (200°C) for 30-40 minutes (see notes).1 ½ cups (375g) sweet potato purée
- Leave to cool until you can handle them and then peel off the skin. Place the sweet potato flesh, peanut butter (or almond butter), maple syrup, melted butter and vanilla into a large mixing bowl. Beat together with a hand mixer (or mash with a fork).½ cup (120g) smooth peanut butter , ½ cup (120ml) maple syrup, ¼ cup (57g) plant-based butter , 1 tsp vanilla extract
- Sift the flour, cocoa powder, baking powder and salt into the bowl and mix (or beat) to combine. Fold the chocolate chips into the brownie batter.¼ cup (40g) all-purpose flour , ¼ cup (40g) cocoa powder, 1 tsp baking powder, ¼ tsp sea salt, ½ cup (55g) dairy-free chocolate chips
- Grease an 8-inch square pan and line with parchment paper, letting the paper hang over the sides. Transfer the batter to the pan and level. Top with the chopped pecans and chocolate chips.¼ cup (30g) pecans, ½ cup (55g) dairy-free chocolate chips
- Bake in a 350°F (180°C) preheated oven (or at 325°F / 160°C in the air fryer) for 25-28 minutes then let cool for at least an hour to make them easier to slice.
Video
Notes
NOTE 1: The sweet potatoes can take longer to roast depending on size. I find they cook faster in an air fryer – leave them whole, unpeeled and don't pierce them.
NOTE 2: You can also use oat flour or almond flour.
Nutrition
Calories: 360kcal | Carbohydrates: 43g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 205mg | Potassium: 499mg | Fiber: 3g | Sugar: 27g | Vitamin A: 9195IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 1mg
