Vegan Sweet Potato Brownies
These vegan sweet potato brownies are rich, fudgy, and full of chocolatey flavor—plus secretly healthy! A fun treat that’s easy to make and totally crowd-pleasing.
Ingredients
- 1 cup sweet potato puree
- 1/2 cup creamy almond butter
- 1/4 cup melted coconut oil (optional)
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1/3 cup cacao powder
- 1/2 cup gluten-free flour mix
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat and line pan: Preheat oven to 350°F (175°C). Line a 9-inch square pan with parchment paper for easy removal.
- Mix wet ingredients: Combine 1 cup sweet potato puree, 1/2 cup almond butter, 1/4 cup coconut oil, and 1 teaspoon vanilla in a large bowl until creamy.
- Add dry ingredients: Stir in 1/2 cup coconut sugar, 1/3 cup cacao powder, 1/2 cup gluten-free flour, 1 teaspoon baking powder, and 1/4 teaspoon salt until smooth.
- Fold in chocolate chips: Add 1/2 cup dark chocolate chips. Save a few for topping if you’d like a pretty finish.
- Bake the brownies: Pour batter into the pan, spread evenly, and bake for 25–30 minutes. Cool for 10 minutes before cutting.
- Slice and enjoy: Cut into 16 small squares. Serve warm or chill for a firmer texture—SO GOOD either way!
Notes
- Use very smooth sweet potato puree for best results.
- Raw almond butter has the best flavor here.
- Coconut oil adds richness but is optional.
- Add extra chips on top for a bakery-style look.
- These taste even better the next day!