😍🍫Vegan Sweet Potato Brownies #fallintoshorts Day 14

Mary Draper
6 days ago
2 min read

These vegan sweet potato brownies are the gooeyest, fudgiest, and most decadent brownies you’ll ever try — and they’re totally gluten-free, dairy-free, and refined sugar-free! 🍫✨

Perfect for using up leftover cooked sweet potatoes and cozy fall baking. Naturally sweetened with maple syrup and packed with rich chocolate flavour — you’d never guess they’re made with real, wholesome ingredients.

Ingredients:

►1 large sweet potato, cooked* & cooled (mine was 314g without skin)

►1/2 cup maple syrup (155g)

►1/4 cup coconut oil, melted (48g)

►1 tsp vanilla

►1/2 cup almond flour (55g)

►1/2 cup cocoa powder (56g)

►1 tsp baking powder

►1/4 tsp salt

►1/4 cup dark chocolate chips of choice (41g) , plus more for topping

►1/4 cup chopped walnuts (39g), plus more for topping

*Cooking Your Sweet Potato:

-I pricked mine with a fork several times, then wrapped it in foil & baked it at 400F for 60 minutes, then let it cool

-You can also prick it, and then microwave it for 5-7 minutes, until soft, then let cool

Brownie Instructions:

-Preheat oven to 350F & line an 8x8 baking pan with parchment paper

-Scoop out the flesh of your cooked sweet potato, mash it & transfer to a mixing bowl

-Add the rest of your wet ingredients: maple syrup, coconut oil & vanilla, then mix until smooth (if you find sweet potato chunks mash them up until you have a smooth mixture)

-Add your dry ingredients: almond flour, cocoa powder, baking powder, salt, chocolate chips & walnuts, then mix until combined

-Transfer to your 8x8 pan, and smooth out

-Top with an extra sprinkle of chocolate chips & walnuts

-Bake at 350F for 25-35 minutes (25 will give you ridiculously gooey brownies, while closer to 35 will be more set/cakier (mine were 25 minutes!)

-Let brownies cool a bit, then remove from pan, slice & enjoy!

-We topped ours with coconut ice cream & some melted dark chocolate drizzle.

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