Fudgy Sweet Potato Brownies (V/GF)

Name: Fudgy Sweet Potato Brownies (V/GF)
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 1 cup sweet potato purée ((see instructions)); 2/3 cup maple syrup; 1/2 cup almond butter or peanut butter; 1 tsp pure vanilla extract; 1 ½ Tbsp avocado oil ((or sub melted vegan butter, melted coconut oil, or olive oil)); 1/2 cup cocoa powder or cacao powder; 1/4 tsp sea salt; 1 tsp baking powder; 2/3 cup oat flour; 1/2 cup chopped raw pecans (or sub walnuts, but we liked pecans better); 1/4 cup dairy-free chocolate chips ((optional)); Vanilla Coconut Ice Cream ((for store-bought, we prefer Luna and Larry's vanilla coconut ice cream)); Salted Caramel Coconut Ice Cream; Vegan Coffee Ice Cream

These fudgy sweet potato brownies are a deliciously rich treat that’s both vegan and gluten-free, making them perfect for anyone with dietary restrictions or just craving a guilt-free dessert. Packed with nutrients and a hint of natural sweetness, they're sure to impress friends and family alike!

30mCook

50mPrep

HardDifficulty

0Forks

0Cooked

Ingredients

1 cupsweet potato purée ((see instructions))
0.7 cupmaple syrup
0.5 cupalmond butter or peanut butter
1 tsppure vanilla extract
1½ Tbsp avocado oil ((or sub melted vegan butter (melted coconut oil, or olive oil)))
0.5 cupcocoa powder or cacao powder
0.3 tspsea salt
1 tspbaking powder
0.7 cupoat flour
0.5 cupchopped raw pecans (or sub walnuts (but we liked pecans better))
0.3 cupdairy-free chocolate chips ((optional))
Vanilla Coconut Ice Cream ((for store-bought (we prefer Luna and Larry's vanilla coconut ice cream)))
Salted Caramel Coconut Ice Cream
Vegan Coffee Ice Cream

Instructions

Step 0 of 8 completed

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper for easy removal.

If you haven't prepared your sweet potato purée yet, peel and chop 1 medium sweet potato, then boil it in water until tender (about 15-20 minutes). Drain and mash or blend until smooth. Let it cool slightly.

In a large bowl, mix together the sweet potato purée, maple syrup, almond or peanut butter, vanilla extract, and avocado oil until well combined and smooth.

In a separate bowl, whisk together the cocoa powder, sea salt, baking powder, and oat flour until evenly distributed.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped pecans and dairy-free chocolate chips, if using.

Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out mostly clean.

Once baked, let the brownies cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.

Cut into squares and serve with a scoop of vanilla coconut ice cream or your favorite dairy-free ice cream on the side for an extra treat!

Compare Versions

See all 4 Brownies recipes

›

Adapted from minimalistbaker.com. Ingredients sourced from the original; description and instructions are original to Fork.