Fudgy Sweet Potato Brownies: Healthy Indulgence You’ll Love

Delightful Sweet Potato Brownies that are fudgy, vegan, and gluten-free, perfect for a healthy dessert.

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Prep Time 15

Cook Time 40

Cooling Time 30

Total Time 1 25

Servings: 12 slices

Course: Desserts

Cuisine: Gluten-Free, Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownie Batter

450 g Sweet Potatoes approx. 2 medium; can substitute with pumpkin.
200 g Bananas approx. 2 small; can use applesauce or peach puree.
120 ml Plant-Based Milk almond, soy, or oat milk recommended.
130 g Ground Oats can substitute with oat flour or almond flour.
150 g Sugar of Choice coconut sugar or erythritol recommended.
50 g Cocoa Powder Dutch-process recommended for richer flavor.
50 g Ground Hemp Seeds can substitute with ground almonds.
2 tsp Baking Powder
1 tbsp Cinnamon (optional) adds warmth.

Equipment

Food processor
Baking Pan
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (180°C) and line a 9" x 6" baking pan with parchment paper.
Blend the cooked sweet potatoes, ripe bananas, and plant-based milk in a food processor until smooth.
Add ground oats, sugar, cocoa powder, ground hemp seeds, baking powder, and optional cinnamon; blend until a thick batter forms.
Transfer the brownie batter to the prepared pan, spreading it evenly.
Bake for 30-40 minutes. Check for doneness with a toothpick.
Cool the brownies on a wire rack for 20-30 minutes before cutting.
Cut into squares and serve, drizzled with vegan chocolate sauce or with vegan ice cream if desired.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 8gVitamin A: 2000IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 5-7 days or freeze for up to 3 months.

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