Over the years, I’ve shared a few different vegan brownie recipes. Pumpkin brownies, black bean brownies, goji berry brownies, no-bake brownie bites—all gluten-free and on the healthier side as far as desserts go. For today’s recipe, my primary goal wasn’t to create another (relatively) good-for-you baked good, but instead a vegan brownie that would give your favorite bakery brownie, vegan or not, a serious run for its money. We’re talking crackly tops, chewy edges, fudge-like centers, and intense chocolate flavor. After a whole lot of trial and error, I’m practically jumping out of my chair to finally share that perfect brownie recipe with you!
I’ll be honest, the whole sweet potato brownie thing did start with me wanting to health-ify my brownies a little. (What can I say? Old habits die hard.) But in the end, the addition of sweet potato is more about creating that ideal brownie texture without eggs, and lending even more sweetness to a recipe that’s already generous with the sugar. I know I sometimes give you the option to decrease the sugar, but this is not one of those recipes. Half of the sugar is coconut (lower-glycemic) and the other half is packed brown sugar. You need the brown sugar for the crackly tops and chewy centers. For the oil, half is extra virgin olive and half is vegan butter. Again, I’ve found that you need both oil and butter for really awesome, bakery-level brownies. Boston readers: think Flour and Tatte. ♥
I guess what I’m saying is: follow this recipe exactly and you will be rewarded with what I hope are some of the best brownies of your life, vegan or not. And if your whole-foods-loving heart is fighting you a little on the butter and sugar, you can at least take some solace in the fact that these brownies still have a vegetable in them, plus an “egg” made of chia seeds. #plantpowered
Sweet Potato Brownies
Serves: 16
These vegan sweet potato brownies are extra decadent, with a crackly top, chewy edges, and a fudge-like center. Topped with walnuts and more chocolate chips, these brownies will rival your favorite bakery!
Cuisine: Vegan Servings: 16
Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins
These vegan sweet potato brownies are extra decadent, with a crackly top, chewy edges, and a fudge-like center. Topped with walnuts and more chocolate chips, these brownies will rival your favorite bakery!
Fluff your flour before you measure it. It’s important that it’s 1 cup and no more or your brownies will be more cake-like than chewy. I’ve also tested this recipe with 2/3 cup flour and 3/4 cup flour and both work (and result in super chewy brownies), but 1 cup is ideal.
If you want to get a little fancy, swap the extra virgin olive oil for walnut oil. It’s divine.
For extra chewy brownies, refrigerate for at least 1 hour before serving. (I like these best served cold.)
Leftover brownies can be stored in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. These freeze well too.
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