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Extra Fudgy Vegan Brownies

A healthier and Gluten-free, Vegan Brownie recipe
Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Servings 12


  • 8x8 Baking Dish


  • 1/2 cup Cocoa Powder
  • 1/2 cup Cane Sugar
  • 1 tsp Baking Powder
  • 1 cup Almond Meal
  • 1/4 tsp Salt
  • 1/4 cup Almond Butter room temperature
  • 1/2 cup Mashed Sweet Potato
  • 1 tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/4 cup Almond Milk
  • 1/4 cup Vegan Chocolate Chips more to taste


  • Pre-heat oven to 350 degrees.
  • Begin by pealing and chopping 1/2 a small-medium sweet potato into cubes. Place in a small pot and cover with water. Boil for approximately 7 minutes until soft. Drain and mash. This should yield approximately 1/2 cup of mashed sweet potatoes. Set aside.
  • In a medium size mixing bowl whisk together the cocoa powder, almond meal, sugar, baking powder and salt. Set aside.
  • In a separate bowl mix together the almond butter, mashed sweet potato, maple syrup and vanilla. Continue to mix until the majority of the lumps are gone.
  • Add the sweet potato mixture to the dry ingredients and slowely stir in the almond milk until a batter is formed.
  • Fold in the chocolate chips and evenly distribute the batter into an 8x8 baking dish lined with parchment paper.
  • Sprinkle on some extra chocolate chips (optional) and bake for 35-40 minutes, checking halfway through. The brownies should still be gooey on the inside but have some give on the outside.
  • Remove from the oven, allow to cool for 30 minutes. Using a large heavy knife, slice brownies into 9-12 individual squares and serve!
Keyword brownies, dessertrecipes, healthyrecipes, plantbased, Vegan, veganbrownies, vegandesserts