Fudgy Vegan Sweet Potato Brownies (Flourless, GF, Oil-Free)
These fudgy vegan sweet potato brownies are rich, chocolatey, and easy to make with simple plant-based ingredients. Flourless, gluten-free, oil-free, and egg-free, they’re a delicious dessert or snack with a soft, fudgy center and plenty of chocolate flavor.
Equipment
- 8-inch square baking pan lined with parchment paper
- 1 Mixing bowl
Ingredients
Flax eggs
- 2 tablespoons ground flaxseed (flaxseed meal)
- 5 tablespoons water
Wet ingredients
- 1 cup sweet potato puree
- ⅓ cup natural peanut butter
- ⅓ cup pure maple syrup
- ⅓ cup soy milk or any dairy-free milk
Dry ingredients
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ cup vegan chocolate chips
- ¼ teaspoon sea salt
Instructions
- In a small bowl, mix the ground flaxseed with water. Let it sit for 5–10 minutes, or until thick and gel-like.2 tablespoons ground flaxseed (flaxseed meal), 5 tablespoons water
- Preheat the oven to 350°F (180°C). Add the sweet potato purée, peanut butter, maple syrup, flax eggs, and plant milk to a large mixing bowl. Whisk until smooth and well combined.1 cup sweet potato puree, ⅓ cup natural peanut butter, ⅓ cup pure maple syrup, ⅓ cup soy milk
- Add the cocoa powder, baking powder, and salt. Stir until everything is well combined and a thick brownie batter forms.⅓ cup unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon sea salt
- Gently fold the dairy-free chocolate chips into the batter, reserving a few for sprinkling on top.¼ cup vegan chocolate chips
- Transfer the batter to an 8-inch square baking pan lined with parchment paper and spread it evenly into the corners. Sprinkle the remaining chocolate chips over the top and bake for 40 minutes, or until the edges are set.
- Allow the brownies to cool completely in the pan for at least 1 hour before slicing and serving. They will continue to set as they cool, giving them their delicious fudgy texture.
Notes
- Measure the sweet potato carefully: Use exactly 1 cup of mashed sweet potato purée. Do not use more or less, as the amount can affect the brownies’ fudgy texture.
- Don’t overbake: The brownies should have set edges but remain slightly soft in the center when they come out of the oven.
- Use parchment paper: Line the baking pan with parchment paper to make it easy to lift the brownies out of the pan once they have cooled.
- For clean slices: Chill the cooled brownies before slicing and use a sharp knife for neat squares.
- Storage: Store the brownies in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months.
Nutrition
Calories: 164kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 0.1mgSodium: 137mgPotassium: 333mgFiber: 3gSugar: 12gVitamin A: 6014IUVitamin C: 7mgCalcium: 91mgIron: 1mg
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