Vegan brownies
vegan brownies with purple sweet potato: a decadent delight
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07 Sept 2025⭐Must-Have Products I Use & Recommend!⭐
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I personally use and love these products in my kitchen. I only recommend what I trust!
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Let's be real, finding vegan desserts that truly satisfy a sweet tooth can feel like searching for a unicorn. That's why I'm beyond thrilled to share this recipe for vegan brownies with purple sweet potato. It's not just about being vegan; it's about creating something truly delicious and unique. I remember experimenting with this recipe during a particularly gloomy Seattle winter. The vibrant purple hue peeking through the rich, chocolatey batter instantly lifted my spirits. Picture this: a batch of these brownies fresh out of the oven, filling your kitchen with an irresistible aroma. Ahhh, pure bliss!
The magic ingredient here is, of course, the purple sweet potato. Not only does it add a beautiful color and natural sweetness, but it also contributes a wonderful moistness to the brownies, resulting in a texture that's unbelievably fudgy. Don't worry if you're not usually a sweet potato fan; its flavor is subtle and blends seamlessly with the chocolate. You might even trick some picky eaters! I once brought these to a potluck and my friend’s son, who usually avoids anything remotely vegetable-like, devoured three of them. I felt victorious! I was so happy they were a hit and now I make them for every gathering.
So, are you ready to dive into the world of purple sweet potato brownies? Great! Grab your apron, preheat that oven, and let's get baking. This recipe is surprisingly easy to follow, even if you're new to vegan baking. In fact, the other day my sister who’s never baked anything in her life gave it a try and managed to make some edible brownies. And if she can, you definitely can too!. You will need a few tools and equipment, but don't worry if you don't have everything. Just do your best and have fun along the way!
Required Equipments
- 8x8 inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk
- Heatproof bowl
- Rubber spatula
- Fork
Vegan Brownies with Purple Sweet Potato: A Decadent Delight: Frequently Asked Questions
Vegan Brownies with Purple Sweet Potato: A Decadent Delight
Indulge in these fudgy, vegan brownies featuring the vibrant color and subtle sweetness of purple sweet potato. A delightful twist on a classic treat, perfect for a healthy-ish dessert!
⏳ Yield & Time
Yield: 9 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal. This step is super important – trust me, you don't want your beautiful brownies stuck to the pan!
- Bake the purple sweet potato: Wash and pierce the sweet potato a few times with a fork. Wrap it in aluminum foil and bake for 45-60 minutes, or until it's very soft and easily pierced with a fork. Alternatively, you can microwave it for about 8-10 minutes, flipping halfway through. This step is to ensure the sweet potato has the right consistency.
- Prepare the sweet potato puree: Once the sweet potato is cool enough to handle, peel it and mash it thoroughly with a fork or potato masher until smooth. You should have about 1 cup of mashed sweet potato. If there are lumps, try using a blender or a food processor.
- Melt the chocolate and coconut oil: In a heatproof bowl set over a simmering pot of water (or in the microwave in 30-second intervals), melt the chocolate chips and coconut oil together, stirring until smooth. Let it cool slightly. Be careful not to burn the chocolate!
- Combine the wet ingredients: In a large bowl, whisk together the mashed sweet potato, melted chocolate mixture, sugar, vanilla extract, and salt. Make sure everything is well combined and there are no lumps.
- Add the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; it's okay if there are a few streaks of flour. Overmixing can lead to tough brownies.
- Fold in the chocolate chunks (optional): If using, gently fold in the chocolate chunks. This adds extra chocolatey goodness and a nice textural element.
- Pour the batter into the prepared pan: Pour the brownie batter into the prepared baking pan and spread it evenly. You might need to use a spatula to get into all the corners.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Be careful not to overbake, as this will result in dry brownies. They should be fudgy in the center.
- Cool and slice: Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve. Resist the urge to cut them while they're still warm – I know it's tempting, but they'll be much easier to slice when cool.
📝 Notes
- For extra fudgy brownies, reduce the baking time by a few minutes.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
- You can substitute the coconut oil with other oil like canola oil. Just make sure it doesn't have a strong flavor!
🍎 Nutrition
Calories: 250 kcal
Protein: 3 g
Fat: 12 g
Carbohydrates: 35 g
Fiber: 2 g
Calcium: 20 mg
