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Vegan Sweet Potato Fudgy Brownie
A fudgy sweet potato brownie that is naturally sweet, rich in fiber, and easy to make. The sweet potato flesh provides a super soft texture without tasting like a vegetable.
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Ingredients
- 650 g sweet potato (baked until soft and tender)
- 120 g dark chocolate (melted)
- 60 g plant-based margarine
- 75 g all-purpose flour
- 1 tbsp cornstarch
- 4 tbsp sugar
- 50 g pecan nuts (optional for extra crunch)
- flower of salt (to taste)
Steps
- 1
Preheat your oven to 180°C (355°F). Place the 650g of sweet potato in an oven-safe dish and bake for 1 hour until the flesh is soft and tender.
- 2
Once the sweet potato is cooked, retrieve the pulp and place it in a blender.
- 3
Add the 120g of melted dark chocolate to the blender with the sweet potato pulp and blend until smooth.
- 4
Add the plant-based margarine, all-purpose flour, cornstarch, sugar, and flower of salt to the blender. Blend again until all ingredients are fully incorporated.
- 5
Add the 50g of pecan nuts to the batter and mix them in gently with a spoon.
- 6
Line a baking pan with parchment paper and pour in the brownie mixture, smoothing the top.
- 7
Increase the oven temperature to 200°C (392°F) and bake the brownies for 25 minutes.
Notes
The sweet potato flesh gives the brownie a super soft, fudgy texture and natural sweetness without a vegetable taste. You can substitute pecans with other nuts or chocolate chips if preferred.
Nutrition per serving
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