Sweet Potato Brownies

These fudgy vegan sweet potato brownies are made with maple syrup and cocoa for a treat that’s naturally sweet, gluten-free, and oh so rich!

Course Desserts

Cuisine American

Prep Time 15

Cook Time 28

Total Time 43

Servings brownies

Calories 329

Prepare the sweet potato purée (if making from scratch): Peel and dice 1 medium sweet potato (about 300 grams). Place in a pot, cover with cold water, and bring to a boil. Simmer for 12–15 minutes, until very soft. Drain well, then mash or blend until completely smooth. Measure out 1 cup (240 grams) and let cool slightly.
Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
In a large bowl, whisk together the sweet potato purée, maple syrup, melted coconut oil, and vanilla extract until smooth and glossy.
In a separate bowl, whisk together almond flour, oat flour, cocoa powder, baking powder, and salt until evenly combined.
Add the dry ingredients to the wet ingredients. Stir until a thick, smooth, fudgy batter forms.
Fold in ¾ cup (about 130 grams) of the vegan chocolate chips. Spread the batter evenly into the prepared pan. Sprinkle the reserved ¼ cup (about 40 grams) chocolate chips over the top.
Bake for 30 minutes, until the top is set and the center no longer looks wet.
Let brownies cool completely in the pan before slicing into 9 squares. For an extra fudgy texture, refrigerate for 30 minutes before cutting.

Refrigerator: Store these sweet potato brownies in an airtight container in the refrigerator for up to 5 days. (You could keep them at room temperature for about a day, but because these are so moist and fudgy, they need to be stored in the fridge after that!)
Freezer: These brownies can also be frozen for up to 2 months. Thaw at room temperature before serving.