Remember how sweet potato brownies were all the rage five years ago, popularised by wellness figures such as Deliciously Ella? It is one of the healthy desserts that have withstood the test of time and for good reason. The humble and versatile sweet potato, a staple in many kitchens, can be pulled in both sweet and savoury directions. When pureed and added to a brownie batter, it holds moisture and is a plant-based hack to those fudgy, dense, rich brownies of your dreams.
The starchy network of sweet potato puree is held in place by flax/chia eggs, but to counter all that heaviness, lightened up with oat and almond flour. As there is much moistness in the batter, a dry sweetener is preferred, which is why I use a mix of dates and maple syrup. The dates make the brownies chewy too. For the source of chocolate in brownies, I like to use a mix of cacao powder and dark chocolate. Cacao powder gives a deep, dark flavour, while dark chocolate, which contains cacao butter, fuels the fudge factor. And to up the ante, I like folding in more chopped chocolate in the batter to create random bits of chocolate chunks in the brownie as it melts, cools and solidifies again.
These sweet potato fudge brownies are so decadent as it is, there is no need for a frosting. Nevertheless if you are feeling extra decadent, enjoy warm sweet potato fudge brownies with a scoop of vanilla ice cream.
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For more delicious Sweet Potato recipes, Check out my:
Sweet Potato Fudge Brownies (Baked, Vegan)
These sweet potato fudge brownies are so decadent as it is, there is no need for a frosting. When pureed and added to a brownie batter, sweet potato holds moisture and is a plant-based hack to fudgy, dense, rich brownies.
- 120 g (1/2 cup) sweet potato puree (can sub beetroot, butternut, pumpkin puree)
- 1 flax egg (5 g / 1 tbsp flaxseed powder + 2 1/2 tbsp water)
- 60 g (1/4 cup) plant milk of choice
- 32 g (2 tbsp) maple syrup (or sub 96 g date paste)
- 30 g (1 oz) vegan dark chocolate, melted (70% cacao or more)
- 15 g (1 1/2 tbsp) coconut oil
- 1/2 tsp apple cider vinegar
- 50 g (1/2 cup) activated oat flour (see Notes for paleo version)
- 50 g (1/2 cup) activated almond flour
- 22 g (4 tbsp) cacao powder
- 3/4 tsp baking soda
- 15 g (2 tbsp) vegan dark chocolate or nuts of choice, chopped (optional)
Preheat the oven 175°C (350°F)
First prepare the flax egg. In a bowl, mix the flaxseed powder with water and set aside for 10 minutes to gel.
In a bowl, mix the flax egg with the remaining wet ingredients.
In a separate bowl, combine the dry ingredients. Gently fold the wet ingredients into the dry mix. Stir until just combined. If you prefer some texture to your brownies, fold in the chopped dark chocolate or nuts.
Transfer the batter into a greased brownie pan (9-inch) and spread it out evenly with a spatula. Place the pan in the oven and bake for 30-35 minutes. You can also bake in individual muffin molds for 15 minutes. Test for doneness by inserting a toothpick into the brownies; it should come out clean.
Remove pan from oven and allow to cool to room temperature, then place in the refrigerator for a few hours or in the freezer for 1 hour before slicing. This helps to get nice clean edges. Best served warm with a scoop of your favourite ice cream.
Store brownies in an airtight container in the refrigerator for up to 7 days.
Paleo / Grain-free option: replace oat flour with 15 g (2 tbsp) coconut flour, or use 70 g Bob's Red Mill Paleo Baking Flour (a mix of almond, arrowroot, coconut and tapioca flours) in place of all the flours.
Different root vegetables: I have made this with beetroot and pumpkin puree instead of sweet potato (equal weight) and it came out actually better, more bounce and less like a slab of chocolate.
Lighter cake brownies: omit dark chocolate, increase maple syrup to 48 g (3 tbsp) and coconut oil to 20 g (2 tbsp).