Sweet Potato Brownies

Ultra-Fudgy Brownies with Veggies Hidden

If you haven’t tried sweet potatoes in brownies this is your sign. Not only are you sneaking in vegetables, but the sweet potatoes also give the brownies the fudgiest texture ever! You’d never know there are sweet potatoes in these.

My favorite way to eat these is warmed up in the microwave for about 25 seconds and then adding a scoop of vegan ice cream on top. Trust me you would never know these are vegan. They taste so delicious.

One of the best things about this recipe is that everything is just added to the blender. You don’t have to worry about getting a million dishes dirty. If you don’t have a blender, a food processor will work the same. If you don’t have either you can do it by hand. However, be sure to really mash the sweet potato so you don’t have clumps.

During the fall time, I love substituting the sweet potato for pumpkin and making pumpkin brownies. They taste just as delicious and are the perfect substitute for each other.

Sugar: you can use any granulated sugar of choice. I used coconut sugar.

Nondairy milk: any nondairy milk will work. I used almond. If you aren’t vegan, traditional milk should also work.

Almond butter: any nut or seed butter will work. I’d recommend sunflower butter, almond, or cashew.

Cacao powder: you can also use unsweetened cocoa powder.

Chocolate chips: any chocolate will work. You could also chop a chocolate bar.

I haven’t tested any other flour besides almond flour. If you are allergic to nuts the closest flour, I would recommend is oat flour.

Ingredients:

• Sweet potato

• Sugar

• Nondairy milk

• Almond butter

• Cacao powder

• Almond flour

• Baking powder

• Chocolate chips

Recipe:

• 1 cup cooked and mashed sweet potato

• 1/3 cup sugar

• 1/3 cup nondairy milk

• ½ cup almond butter

• 1/3 cup cacao powder

• 2/3 cup almond flour

• 1 teaspoon baking powder

• ½ cup chocolate chips

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit.

2.    Line a baking pan with parchment paper or spray with cooking spray.

3.    Add your cooked sweet potato, sugar, nondairy milk, and almond butter to a blender.

4.    Blend until smooth.

5.    Add in the cacao powder, almond flour, and baking powder.

6.    Blend until a batter is formed. Fold in the chocolate chips.

7.    Transfer to the baking pan and bake for 35-40 minutes.

8.    Optional: top with powdered sugar or frosting.

Allow to completely cool before eating. Store these in the refrigerator. They should last up to 5 days. You can also store them in the freezer if you want them to last longer. If you store them in the freezer, allow to thaw for 10-15 minutes before eating or warm up in the microwave for 15-20 seconds.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!