These vegan sweet potato brownies are a super dense and moist brownie compared to others - almost like fudge. Topping them with peanut butter tames the richness of the cocoa and adds a salty element to the treat. Cook up this amazing healthy vegan brownie recipe and watch them disappear.
½ cupof creamy peanut butter (optional but highly recommended)
Instructions
Roast, steam, or boil potatoes (skin on or off is your preference) until softened.
Preheat oven to 350 degrees F. Process cooled, softened potatoes in a food processor until smooth then add in flour, maple syrup and cocoa powder. Process until smooth, batter shouldn't be runny, it will be a thicker batter (add almond milk 1 tablespoon at a time if too thick). Finally, add vegan chocolate chips and process for only a few seconds to mix them in.
In a greased or lined 8X8 pan, pour brownie batter in and bake for 25 to 30 minutes. Remove from the oven and spread about a half cup of creamy peanut butter over the top. It helps to do this when the brownies are still warm, as the PB will spread more easily.
Pop the final product in the fridge and slice when completely cooled. Store in the fridge for 3 to 5 days or freeze for a longer lifespan.
Notes
Brownie batter is rather thick. If it feels too thick add almond milk one tablespoon at a time until it reaches a thinner consistency.
Drizzled peanut butter: For a drizzled look, thin the peanut butter out with a bit of warm water and place in a pastry bag with a fine tip (or plastic sandwich bag with the corner cut) and drizzle over the top.
Storage: Vegan sweet potato brownies must be stored in the refrigerator.