Vegan Sweet Potato Brownies
Comforting, fudgy, gooey, mellow, perfect squares of chocolate that are easy to make. Couldn't ask for more. You must give them a try!
- 1 small sweet potato cooked until soft and skin removed (I usually cut it in cubes and steam it)
- 1 cup unsweetened soy milk
- 1 cup dried dates
- 2 tbsp ground flax seeds
- 2/3 cup whole wheat flour or you can also use almond flour or a gluten free mix
- 1 flax egg
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/3 cup chocolate chips or more
- Pinch of salt
Preheat the oven to 375°F.
In a small bowl, add the dates and the soy milk. Microwave them for 1 minute or until the dates have soften up. Transfer into a blender along with the sweet potato and the egg. Blend until the mixture becomes smooth.
Transfer the mixture into a larger bowl and gradually incorporate all the other ingredients. Keep the chocolate chips for the end.
Transfer everything into a 9 x 6" ceramic cake pan covered with parchment paper and bake for 60-75 min depending on the strength of your oven. If you use another pan size, the time may also vary. The thicker the brownies, the longer the cooking time.