Description
These Fudgy Vegan Sweet Potato Brownies are dense, rich, and decadent, made with wholesome plant-based ingredients like mashed sweet potato, almond butter, and maple syrup. Naturally sweetened and flourless, they’re a perfect guilt-free dessert that’s vegan and gluten-free.
Ingredients
1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
1/2 cup almond butter (or peanut butter)
1/3 cup maple syrup
1/2 cup unsweetened cocoa powder
1/4 cup oat flour
1 tsp pure vanilla extract
1/2 tsp baking soda
1/8 tsp salt
1/3 cup dairy-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a large mixing bowl, mix the mashed sweet potato, almond butter, maple syrup, and vanilla extract until smooth.
- Stir in the cocoa powder, oat flour, baking soda, and salt until well combined.
- If using chocolate chips, fold them into the batter.
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
- Let the brownies cool completely in the pan before slicing for best texture.
Notes
Swap almond butter with peanut or cashew butter for different flavor variations.
Add chopped nuts or swirl in vegan caramel for extra texture and richness.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Reheat in the microwave for 15–20 seconds if desired warm.
Make oat flour by blending rolled oats in a food processor or blender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
