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Four sweet potato brownies stacked on each other on a yellow plate with whole sweet potatoes in the background.
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5 from 1 vote

Easy Vegan Sweet Potato Brownies (extra fudgy)

Delicious, easy fudgy vegan sweet potato brownie recipe. Moist, dense, chocolaty and tasty. Easy to make. Best damn brownie ever. Delicious vegan dessert.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 350kcal
Author: Maria

Ingredients

  • 1 large sweet potato
  • 2 tablespoons vegan butter or neutral tasting oil
  • ½ cup peanut butter
  • ¼ cup chocolate chips
  • ⅓ cup flour
  • ⅓ cup cocoa powder
  • 1 cup coconut sugar or brown sugar
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla
  • ½ cup chocolate chips
  • ¼ cup soymilk
US Customary - Metric

Instructions

Prepare sweet potato

  • Pre-heat oven to 400 degrees. Cut a large sweet potato in half, lengthwise. Rub a little oil on the cut inside part of the sweet potato. Put parchment paper on a lined baking sheet. Place sweet potato halves, cut side down on the sheet. Bake for about 25-30 minutes. Let them cool a little.
  • Once the sweet potato is baked, let it cool a bit, and then peel the skin off. Mash it in a bowl with a fork.
  • If you don't want to bake the potato, you can peel & roughly cube your sweet potato. Steam until fork tender (8-10 minutes). Mash with a fork when done. Roasted sweet potato will taste more caramelized, but steamed potato does well in a pinch.

Melt

  • Turn oven down to 325 degrees.
  • Put a saucepan on medium low and melt vegan butter, peanut butter and ¼ cup of chocolate chips in a saucepan. Stir constantly.
    2 tablespoons vegan butter, ½ cup peanut butter, ¼ cup chocolate chips

Mix

  • Add the melted saucepan ingredients to a mixing bowl. Then add sweet potato puree, flour, sugar, vanilla, salt, cocoa powder, soy milk. Mix well. Once mixed well, fold in ½ cup of chocolate chips. Top with extra chocolate chips, if you want.
    1 large sweet potato, ⅓ cup flour, ⅓ cup cocoa powder, 1 cup coconut sugar, ⅛ teaspoon salt, 1 teaspoon vanilla, ¼ cup soymilk, ½ cup chocolate chips

Bake

  • Oil or line a 8x8" pan
  • Put brownie mix in pan and bake for 25-30 minutes, or until the center is baked. Put a toothpick in the center, and if it comes out mostly clean, and not runny, it's done.
  • Let the brownies cool a bit before cutting them. They will firm up more once they cool.
  • Store in fridge in sealed tupper ware for best, fudgey results.

Notes

This goes amazingly well with your morning coffee or tea.
Store in a sealed tupperware in the fridge to keep these fudgey and delicious.
To make gluten free, use gluten free oat or almond flour. You can also use a gluten free all purpose flour. 

Nutrition

Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 208mg | Potassium: 379mg | Fiber: 3g | Sugar: 27g | Vitamin A: 7025IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg