Fudgy Sweet Potato Brownies (vegan, oil-free, grain-free)

Everyone has a recipe for the best brownies, and they also have different ideas about what a brownie should be like. Those who are passionate about chocolate argue in defense of their favorite. Some prefer cake-y brownies; others crave moist and light varieties; and some like dense and chewy brownies with frosting, nuts and the works.

I think that a brownie should have an intense chocolate flavor, but beyond that? I say listen to everyone, follow no one. Which is exactly what I did with these brownies.

Which are made with sweet potatoes. It may sound strange, but it results in the most decadent brownies imaginable, all without eggs, dairy, and oil.

And they are amazing. Plus, they double as energy bars (exactly what I need).

Prepare to go a bit bonkers over these. They are rich, fudgy, and, well, undeniably brownies.

Once the brownies are warm from the oven, the perfect match is milk–dairy, coconut, almond, soy, it does not matter, so long as it is cold. Enjoy! (Don’t forget to feel virtuous–vegetables!– with every decadent bite).

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Grain-Free Zucchini Brownies 

5 Ingredient Banana Brownies {grain-free, oil-free}

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Fudgy Sweet Potato Brownies {vegan, grain-free, oil-free}

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★★★★★

5 from 1 reviews

• Author: Camilla
• Prep Time: 10 mins
• Cook Time: 24 mins
• Total Time: 34 mins
• Yield: 16 1x

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Description

Fudgy sweet potato brownies that are equal parts decadent & healthy! They are vegan, oil-free, grain-free, gluten-free & Paleo.

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Scale 1x2x3x

Ingredients

• 1/2 cup unsweetened cocoa powder
• 3 tablespoons coconut flour
• 2 tablespoons flaxseed meal
• 1–1/4 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1 cup sweet potato puree (see note)
• 3/4 cup almond butter (or nut/seed butter of choice)
• 2/3 cup coconut sugar
• 2 tablespoons nondairy milk
• 2 teaspoons vanilla extract
• Optional: 1/4 cup miniature semisweet chocolate chips

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Instructions

1. Preheat oven to 325F. Line an 8-inch baking pan with parchment paper. Spray with nonstick cooking spray.
2. In a medium bowl, whisk together the cocoa powder, coconut flour, flaxseed meal, baking soda and salt.
3. In a large bowl, stir together the sweet potato puree, almond butter, coconut sugar, milk and vanilla until blended and smooth. Stir in the cocoa mixture until well-blended. Stir in the chips, if using. Scrape into prepared pan, smoothing the top,
4. Bake in the preheated oven for 20 to 24 minutes, until just set at edges (they will look underdone). Cool completely in pan.
5. For perfectly cut squares, refrigerate the brownie until cold. Remove from pan using parchment and cut into squares. Store in the refrigerator.

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Notes

For the Sweet Potato: Microwave, boil, or steam the a medium -large sweet potato until very soft and then puree the flesh in a food processor until smooth.

• Category: Dessert, Brownies, Chocolate