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Crispy Fudgy Sweet Potato Brownies (Vegan)

Crispy Fudgy Sweet Potato Brownies (Vegan)

In this recipe I use roasted sweet potatoes, the kind you can buy at any convenience store, instead of refined flour to make the world's classic dessert, the brownie! You're probably frowning right now, wondering if sweet potato brownies could really taste good. They're SO good! You can't taste the sweet potato at all. They have a crisp top and a soft, fudgy center, and the rich chocolate keeps you coming back bite after bite.

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This is a fully vegan recipe, but even if you’re not vegan, sweet potato brownies are a healthy and delicious choice. I like to treat myself to a piece before working out for motivation.

Crispy Fudgy Sweet Potato Brownies (Vegan)

Servings
12 pieces

Ingredients

Brownies

Chocolate topping

Extra deliciousness

Instructions

  1. Preheat the oven to 180°C (350°F).

Wash and cook the sweet potatoes

  1. Scrub the sweet potatoes clean with a brush and pat dry.

  2. Microwave method: line a microwave-safe plate with a paper towel. Poke some holes in the sweet potatoes with a fork, put them on the plate, and microwave for about 5 minutes, flipping them halfway through.

  3. Boiling method: peel and cut the sweet potatoes into chunks, then boil until a knife slides through easily.

  4. Cut the cooked sweet potatoes in half and let them cool at room temperature. Once cool, scoop out the flesh with a spoon.

Make the brownies

  1. Put the sweet potato flesh in a food processor and blend for 1 minute.

  2. Add the vegetable oil, maple syrup, and oat milk and blend until smooth.

  3. Add the almond flour, oat flour, cocoa powder, instant coffee, baking powder, and salt and blend until evenly combined.

  4. Line a square baking pan of about 20x20 cm (8x8 inches) with parchment paper, pour in the batter, and use a scraper to spread it evenly.

  5. Bake at 180°C (350°F) for 45-50 minutes. It's done when a chopstick inserted in the center comes out without batter stuck to it. Let cool at room temperature.

  6. Add the vegetable oil to the chocolate chips and microwave for 20-30 seconds, then stir until smooth. Or melt the chocolate over a double boiler on the stove.

  7. Pour the chocolate over the brownies and spread it evenly with a spoon. Sprinkle with the chopped walnuts and sea salt, then refrigerate for 30 minutes until the chocolate sets into a crisp shell!