Sweet Potato Fudgy Brownies
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
- 3 cup Sugar
- 4 tsp Vanilla Extract
- 1 1/2 cup Flour
- 1 cup Cocoa Powder
- 2 tbsp Ground Flax
- 1 1/2 tsp Salt
- 1 cup Vegan Mini Marshmallows I used Dandies
- 3/4 cup Vegan Chocolate Chips I used Enjoy Life
- 3/4 cup Sweet Potato Puree (roughly one sweet potato)
- 1 tsp Baking Powder
- 1 tsp Cinnamon
Instructions
- Pre-heat oven to 350 F (177 C).
- 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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Notes
Track this on My Fitness Pal searching:
PDV Fudgy Sweet Potato Brownies
Did you make this recipe?Mention @proteindeficient.vegan
