There is no perfect time to make brownies because I believe brownies can be made any time any season. Make it for a reason or no reason, make it more frequent or just for holiday season, they are perfect desserts that you simply cannot say no to! Can you? Haha! And who said brownie needs to have sugar, dairy, refined flour, eggs, and refined oil? This brownie recipe requires none of it and are made with purest of ingredients. These goey, fudgy, chewy, chocalatey brownies topped with pecans and chocolate chips are purely vegan and gluten free and are a decadent bliss to satisfy that sweet tooth. Let’s get started!
Vegan sweet potato brownie
9 – 12 pieces
25 mins
40 mins
Medium
Print
Ingredients
Sweet potato – ¾ cup, puree
Cocoa powder – ⅓ cup
Oat flour – ¼ cup
Peanut butter – ¼ cup
Coconut oil – 2 Tbsp
Palm jaggery syrup – ⅓ cup + 1 Tbsp (Any liquid sweetener of your choice)
Baking powder – 3/4 tsp
Vanilla extract – 1 tsp
Salt – ⅛ tsp
Directions
- In a mixing bowl add wet ingredients – 3/4 cup cooked sweet potato puree, 1/4 cup peanut butter, 2 tbsp coconut oil, 1/3 cup+ 1 tbsp palm jaggery syrup, 1 tsp vanilla extract and mix well. Now add dry ingredients – 1/8 tsp salt, 3/4 tsp baking powder, 1/3 cup cocoa powder, 1/4 cup oat flour and mix well.
- Grease a baking pan and line it with a parchment paper. Add the brownie mixture and spread it evenly with a spatula. Top it with chopped pecan nuts and chocolate chips. ( Topping is completely optional)
- Bake it for 40 minutes in a preheated oven at 180 degree celsius. After it is done, allow it to cool and slice them into pieces and devour.
