Vegan Sweet Potato Brownies
Rich, fudgy, and deeply chocolatey, these brownies get their dense, moist texture from roasted sweet potato — not butter, not eggs, not anything that comes from an animal. Flax eggs do the binding work beautifully, and melted coconut oil keeps every bite tender without a hint of compromise. The combination of unsweetened cocoa powder and vegan chocolate chips folded right into the batter means serious chocolate flavor in every square. Almond flour keeps things light while still giving the brownies enough structure to hold together when you cut them into all 16 pieces. The batter comes together in one bowl, and the parchment overhang makes cleanup and slicing genuinely painless. These are the kind of brownies you bring to a gathering without announcing anything about them — and watch disappear.
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Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the brownies
- 1 ½ cups mashed sweet potato (from about 1 large sweet potato, roasted and cooled)
- ¼ cup coconut oil, melted
- ½ cup organic cane sugar
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ¼ cup almond flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup vegan chocolate chips
For serving
- 2 tbsp vegan chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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