Nutrition
Calories: 282kcal | Carbohydrates: 45g | Protein: 2g | Fat: 11g | Fiber: 3g
Do you have an extra sweet potato that you don't have plans for? You're going to want to use that for this fudgy vegan sweet potato brownie recipe. It is so ooey gooey good! It's great for a sweet treat or as a dessert to take to a holiday gathering or potluck if you don't feel like taking another pie!
Servings
Ingredients
- 1 cup vegan butter we used Miyokos unsalted
- 3 cups sugar
- 4 teaspoons vanilla
- 1 1/2 cups flour
- 1 cup unsweetened cocoa powder
- 2 tbsp ground flax
- 1 1/2 teaspoons salt
- 1 cup vegan mini marshmallows we used Dandies
- 3/4 cup vegan semi-sweet chocolate chips
- 3/4 cup sweet potato puree, peeled and cubed (roughly one sweet potato)
- 1 tsp baking powder
- 1 tsp cinnamon
Instructions
- Pre-heat oven to 350 F
- In a boiling pot of water, cook sweet potato cubes for 15 – 20 minutes until fork tender
- Once cooked, add sweet potato to a food processor and blend until creamy and smooth
- Mix 2 tablespoons of ground flax with 6 tablespoons of water. Let sit for at least 5 minutes. This will create flax "egg" goo
- Melt butter
- In a bowl, combine melted butter, sugar and vanilla
- Mix in flax goo and sweet potato until well combined.
- In a separate bowl, whisk flour, cocoa powder, cinnamon, baking powder and salt
- Add dry ingredients to wet ingredients slowly; I do a third at a time. Mix well.
- Stir in chocolate chips and marshmallows
- Bake for 35 – 40 minutes
- This will not result in a clean toothpick even when it's fully cooked because it's so fudgy. Let cool and rest for several hours before serving
Equipment
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Did you make this recipe?Mention @proteindeficient.vegan
I’ve made black bean brownies before and hated them, but sweet potato brownies? Hell yea!!! These things are fudgy and delicious! To be honest, there is not a ton of sweet potato in these brownies, so I don’t think you can pass these off as a vegetable dish, or even healthy, but they’re so good!
Ingredients
- Vegan butter – I like using Miyokos, but any brand will work!
- Sugar – I used white sugar. If you’re trying to reduce your sugar intake, you could use a sugar alternative. I haven’t made it that way so I don’t have any recommendations, but if you do make a reduced sugar option, I would love to hear what you did in the comments!
- Vanilla Extract – you can never have too much vanilla!
- Flour – I used all-purpose flour. I think a gluten-free flour could also work, but since I haven’t made these gluten-free, I don’t have any suggestions. If you happen to make a gluten-free version, please share your gluten-freegan wizardry in the comments!
- Unsweetened cocoa powder – this is how they get soooo chocolatey! Fun fact – cocoa powder is actually pretty protein dense!
- Ground flax seed – this is my favorite vegan egg replacement. Ground flax is a cheap and easy to use ingredients, which is why I like it. You just add water, wait a few minutes, and bam! you’ve got flax goo!
- Salt
- Vegan mini marshmallows – I like to use the brand Dandies.
- Vegan semi-sweet chocolate chips.
- Sweet potato puree – I like to use fresh sweet potato, but if you find a canned puree, that works too! Also, I think pumpkin puree could also work well.
- Baking powder
- Cinnamon
Directions
- Pre-heat the oven to 350 F.
- In a boiling pot of water, cook sweet potato cubes for 15 – 20 minutes until fork tender. If you are using sweet potato or pumpkin puree, you can skip this step and the next step.
- Once cooked, add sweet potato to a food processor and blend until creamy and smooth.
- Mix 2 tablespoons of ground flax with 6 tablespoons of water. Let sit for at least 5 minutes. This will create flax “egg” goo, and will work as the vegan egg replacement.
- Melt the butter in a small glass/microwavable bowl.
- In a bowl, combine melted butter, sugar and vanilla. I just do this by hand.
- Mix in flax goo and sweet potato until well combined.
- In a separate bowl, whisk flour, cocoa powder, cinnamon, baking powder and salt.
- Add the dry ingredients to the wet ingredients slowly; I do a third at a time. Mix well. I do this part by hand too, but you could definitely use a hand or stand mixer if that’s easier.
- Stir in chocolate chips and marshmallows.
- Bake for 35 – 40 minutes.
- This will not result in a clean toothpick even when it’s fully cooked because it’s so fudgy. Let cool and rest for several hours before serving.
Silly Little Haiku
Gooey and yummy
They’re sweet potato brownies
These are not healthy
Author
Protein Deficient Vegan
