In the mood for fudgy brownies but want to skip the egg and dairy? Then try this gluten-free, vegan chocolate brownie recipe. It uses nut butter and sweet potato puree to add natural moisture and sweetness, replacing traditional fats and flour. It’s easy to make, tastes amazing, and is healthier than traditional brownies.
Peel and cut the sweet potatoes into 1-inch (2.5 cm) cubes and place them in a large pot, covered with cold water. Bring to a boil and cook for 10 to 15 minutes, until tender. Drain the water thoroughly. Let the potatoes cool down. Now, add them to a blender and pulse until you reach the desired consistency.
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Prep the oven and pan
Preheat your oven to 175°C. Also, line an 8×8-inch brownie pan or baking dish with parchment paper. A smaller pan can yield thicker brownies.
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Make the brownie mix
Add the sweet potato puree, peanut butter, maple syrup, and cocoa powder to a food processor. Blend until the ingredients are well incorporated and the batter is smooth, thick and fudgy. Now, fold in the dark chocolate chips, but reserve a few for the topping.
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Bake the brownies
Transfer the brownie batter to the baking dish. Make sure to spread it evenly. Sprinkle the reserved chocolate chips on top and bake for 20-25 minutes or until a toothpick inserted into the centre comes out mostly clean.
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Cool and serve
Let the brownies cool in the pan for at least 15 minutes before lifting them out using the parchment paper. Serve with cold ice cream or a drizzle of chocolate sauce