|

Easy Vegan Sweet Potato Brownies 

Thick, delicious, and easy to make vegan sweet potato brownies! Perfect texture in between cake and fudge – uses 2 types of chocolate for ultimate brownies. Plus, can be made gluten free! 

A stack of 3 brownies on a wood coaster in front of more slices of brownie blurred in the background.
A stack of vegan sweet potato brownies ready to eat.

This is the perfect batch of brownies to make when chocolate cravings hit. It uses the secret ingredient of a sweet potato to make the most unreal texture that is perfectly balanced between a cake-like brownie and a fudge-like brownie. The longer they rest after baking, the more fudge like they become! 

Even better, they use simple pantry ingredients and hardly take any time at all to make. That means you are even closer to a batch of these perfect brownies. 

In the mood for more chocolate recipes? Check out my perfect vegan brownies, easy vegan chocolate sheet cake, or classic chewy vegan chocolate chip cookies!

Ingredients 

Here is a quick rundown of what you’ll need to make these vegan sweet potato brownies. For the full list with ingredient amounts, please see the recipe card below. 

Ingredients for the vegan sweet potato brownies in various glass bowls on a wood tabletop. Black and white labels have been added to name each ingredient.
Pre-measuring ingredients can help make baking easier.
  • All Purpose Flour: No fancy flours required. Yes, you can make this with a good gluten free flour blend! I’ve always had the best success with King Arthur Measure for Measure. 
  • Sweet Potato: The star of the show! This is what provides a lot of moisture and richness to the brownies, as well as giving it a more fudge like texture. Make sure that you really mash the sweet potatoes well so you don’t have chunks. 
  • Chocolate: This gives double the chocolate flavor to the recipe. I typically use Enjoy Life Chocolate chips, but any vegan chocolate or chocolate chips will work. 
  • Cocoa Powder: Use a simple, unsweetened natural cocoa powder for the best results. I find double Dutch cocoa powders to be overwhelming in this recipe. 
  • Plant Based Milk of Choice: Try to have this be room temperature or slightly warmed for the best results. Unsweetened and unflavored soy milk is my go-to. 
  • Brown and White Sugar
  • Ground Flax Seeds + Boiling Water
  • Salt + Baking Powder 

Variations

  • Mocha Brownies: Add a teaspoon of instant coffee / express powder to not only make these a mocha brownie, but also to really intensify the chocolate flavor. 
  • Mint Brownies: Add a half teaspoon of mint extract for a peppermint brownie perfect for the holidays. 
  • Nutty Brownies: Add up to 1 cup of chopped walnuts or other nuts of your choice before transferring the batter to the pan. You can also drizzle a few spoonfuls of your favorite nut butter on top of the brownies before baking in the pan. 

Instructions 

Make sure to check out the recipe card below for the full recipe and ingredient list.

Step One: Prep 

Prepare an 8×8-inch (20×20-cm) pan with a light spray of oil and line with parchment on at least one side, if not both sides. 

Preheat the oven to 350F and make sure the oven rack is in the middle of the oven. 

You’ll also want to make sure that you have some cooked and cooled sweet potatoes ready to go. I tend to make these brownies from leftover sweet potatoes from the night before. 

In a small heat proof bowl, melt half of the chocolate. 

A glass bowl on a wood table filled with flaxseeds and hot water.
Making the flax seed egg and letting it gel together for a good 5 to 10 minutes.

Finally, you’ll want to make a flax seed egg. Combine the ground flax with very hot water and stir to combine in a heat proof bowl. Set it aside for 5 to 10 minutes. 

Step Two: Make the Batter

A glass bowl and a whisk with the wet ingredients for the brownies on a wood tabletop.
Whisking together the wet ingredients.
The sweet potato brownie batter in a glass bowl on the wood table with a pink spatula mixing the batter.
Switch to a spatula for the batter when adding the dry ingredients. This batter is thick!

Into a large mixing bowl, combine the mashed sweet potatoes, melted chocolate, warmed plant milk, vanilla, and both sugars. Using a spatula or a whisk, mix this all together. 

Tip! This will mix together a lot better if you warm the plant milk. 

Now add the flour, cocoa powder, baking powder, and salt. Stir again with a spatula. This is thick brownie batter! 

Step Three: Bake

Brownie batter in a baking pan lined with parchment before baking. Clips hold back the parchment paper.
Don’t forget to add the chocolate chips on top!

Pour the batter into your prepared baking pan. Gently press it into all the corners of the pan. Sprinkle the remaining chocolate chips on top. 

Bake for 35 minutes or so. You’ll know the brownies are done when a toothpick inserted into the brownies about 2 inches from the edge pulls out clean. Don’t stick a toothpick in the middle. 

Let the brownies cool for 15 minutes inside the hot pan on the countertop. Then, pull the brownies out of the pan and let them cool on a wire cooling rack for at least another 15 minutes. 

After that, slice and enjoy! 

Looking down at a tray of sliced brownies with one flipped on its side so you can see the cooked middles.
You can see that they brownies are fully cooked and have a rich texture.

Brownie Tips 

To cut the perfect brownie slice, let the brownies fully cool! Hot brownies will always squish when you try to slice them. You can even pop the brownies into the fridge for an hour to get them cold for a perfect slice. 

Next, you can use a plastic knife. Sounds crazy, but the plastic knives cut them perfectly. 

Finally, warm the knife up under some hot water before making each slice. Cut down in a smooth motion and don’t slice back and forth. And don’t forget to clean the knife after each slice. 

How to Store 

Countertop: These brownies will keep in an airtight container on the countertop for up to 5 days, if they last that long before being eaten! 

Fridge: I personally love to eat chilled brownies! You can totally keep them in an airtight container in the fridge for up to one week. 

Freezer: Wrap the baked and cooled brownies in a freezer safe container for up to 3 months. Allow them to thaw in the fridge overnight or on the countertop for at least 3 hours before serving after freezing. 

A stack of 3 brownies on a wood coaster with more brownie slices, chocolate chips, and a small spoon of cocoa powder in a background.
Another stack of brownies because I love them.

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, vegan friendly recipes you can subscribe to the newsletter. Did you make these? Please tag me on Instagram, Facebook, or Pinterest! I love to see your creations!

Recipe to Inbox – Sweets

Get This Recipe In Your Inbox

Share your email and I’ll send it straight to your inbox. Plus, you’ll be added to my weekly newsletter of fresh recipes as a bonus!

A stack of 3 brownies on a wood coaster in front of more slices of brownie blurred in the background.

Easy Vegan Sweet Potato Brownies

Thick, delicious, and easy to make vegan sweet potato brownies! Perfect texture in between cake and fudge – uses 2 types of chocolate for ultimate brownies. Plus, can be made gluten free!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American, Baked Goods
Keyword: cakes and cupcakes, chocolate, dessert, vegan baking
Servings: 12 brownie slices
Calories: 169kcal

Equipment

  • Mixing bowls
  • Mixing spoons
  • Whisk and spatula
  • measuring cups
  • Measuring spoons

Ingredients

  • 1 tablespoon ground flaxseeds
  • 3 tablespoons hot water
  • ½ cup sweet potato
  • ½ cup chocolate chips divided
  • cup plant based milk warmed slightly
  • 1 cup white sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon vanilla
  • 1 cup all purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 350°F/180°C. Make sure that the oven rack is in the center of the oven. Prepare an 8×8-inch (20×20-cm) pan with parchment paper and a bit of spray oil. Set aside.
  • Prep the ingredients. Make sure that you have mashed sweet potatoes. Make the flax egg by combining the ground flax seeds with the hot water in a small, heat proof bowl. Stir together and set aside to gel. Melt half the chocolate chips in a small heat proof bowl and also set aside.
  • Make the brownies. Into a large mixing bowl, combine the mashed sweet potatoes, melted chocolate, plant milk, vanilla, and both sugars. Using a spatula or a whisk, mix this all together. Now add the flour, cocoa powder, baking powder, and salt. Stir again with a spatula. This is thick brownie batter!
  • Transfer. Transfer the brownie batter to the prepared pan, using a spatula to gently press the batter into the corners and even out the top. Sprinkle the remaining half of chocolate chips on top.
  • Bake. Bake for 35 minutes uncovered. The edges will slightly pull away from the sides and a toothpick inserted into the brownies 2 inches from the edge will pull out clean when the brownies are done baking. Let the brownies cool for 15 to 30 minutes before slicing and serving. Enjoy!

Notes

  • Variations 
    • Mocha Brownies: Add a teaspoon of instant coffee / express powder to not only make these a mocha brownie, but also to really intensify the chocolate flavor. 
    • Mint Brownies: Add a half teaspoon of mint extract for a peppermint brownie perfect for the holidays. 
    • Nutty Brownies: Add up to 1 cup of chopped walnuts or other nuts of your choice before transferring the batter to the pan. You can also drizzle a few spoonfuls of your favorite nut butter on top of the brownies before baking in the pan.
  • How to Store 
    • Countertop: These brownies will keep in an airtight container on the countertop for up to 5 days, if they last that long before being eaten!
    • Fridge: I personally love to eat chilled brownies! You can totally keep them in an airtight container in the fridge for up to one week. 
    • Freezer: Wrap the baked and cooled brownies in a freezer safe container for up to 3 months. Allow them to thaw in the fridge overnight or on the countertop for at least 3 hours before serving after freezing.

Recipe to Inbox – Sweets

Get This Recipe In Your Inbox

Share your email and I’ll send it straight to your inbox. Plus, you’ll be added to my weekly newsletter of fresh recipes as a bonus!

Nutrition

Calories: 169kcal | Carbohydrates: 35g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 140mg | Potassium: 123mg | Fiber: 2g | Sugar: 23g | Vitamin A: 800IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg
Love this recipe?Mention @friendlyvegankitchen or tag #friendlyvegankitchen!

More Baking Recipes

Vegan Dessert recipes that are simple, sweet, and totally indulgent for your sweet tooth! From chewy cookies to homemade candies, these easy dessert recipes are perfect to make on the weeknight or weekend.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating