Sweet Potato Brownies (Vegan & GF)

WET INGREDIENTS

  1. 170g roughly chopped vegan chocolate

  2. 125g dairy-free milk

  3. 250g sweet potato puree

  4. 120g caster sugar

  5. 125g runny peanut butter or almond butter

  6. 1 teaspoon vanilla extract


    DRY INGREDIENTS

  7. 125g all purpose plain flour. If making gluten free option, I used 50g ground almonds and 40g gluten free all purpose flour.

  8. 25g unsweetened cocoa powder

  9. 1/2 teaspoon baking soda

  10. 1/8 teaspoon seasalt

    TO DECORATE:

  11. roughly chopped vegan chocolate (or chocolate chips)

    INSTRUCTIONS

    1. Peel and chop sweet potato into 1-inch chunks. Boil or steam for 8-10 minutes until tender, let cool and puree until smooth. You can prepare the puree ahead of time and keep it in your fridge for around 3 days.

    2. Add the chocolate and milk to a small saucepan over medium heat. Mix and melt until smooth. If the mixture thickens, add a dash of maple syrup or milk and mix until smooth. Let the mixture cool slightly.

    3. Preheat the oven to 180°C. Line a 23 cm (9-inch) square baking pan with parchment paper.

    4. Add the chocolate mixture, sweet potato puree, sugar, almond butter and vanilla extract to a large bowl. Mix until smooth and well combined.

    5. Add all the dry ingredients and mix until just combined. Be careful to not overmix. The brownie batter should be thick and fudgy.

    6. Scoop the brownie batter into your baking pan and smooth the top. You can also sprinkle extra chocolate or nuts on top and gently press them into the batter.

    7. Bake the brownies for 15-20 minutes (shorter for fudgy brownies, longer for cakier brownies). The brownies are ready when you can insert a toothpick into the centre and it comes out with a few moist crumbs but no wet batter. Allow the brownies to cool in the baking pan for 30-45 minutes.

    8. You can cut the brownies with a sharp knife, it’s easier to cut if you use a hot and dry knife. I tend to put them in the fridge overnight and cut them the next day. The brownies are delicious with a sprinkle of flaky sea salt or served warm with a scoop of vegan ice cream.

Jay Foo