Vegan Sweet Potato Fudgy Brownie
Eline Bonnin published this recipe on elinestable.com. SeeMeCook added nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
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.
- Time
- 1 hour 35 minutes
- Equipment
- Oven and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, peanuts, and tree nuts
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 180°C (350 °F) (355°F (180 °C)). Place the 650g of sweet potato in an oven-safe dish and bake for 1 hour until the flesh is soft and tender.
Once the sweet potato is cooked, retrieve the pulp and place it in a blender.
Add the 120g of melted dark chocolate to the blender with the sweet potato pulp and blend until smooth.
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.
Add the 50g of pecan nuts to the batter and mix them in gently with a spoon.
Line a baking pan with parchment paper and pour in the brownie mixture, smoothing the top.
Increase the oven temperature to 200°C (400 °F) (392°F (200 °C)) 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
These are estimates per serving, worked out from the ingredients.
- Calories
- 637
- Protein
- 8 g
- Carbs
- 77 g
- Fat
- 34 g
- Fiber
- 10 g
Where the calories come from
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