Low-Fat Vegan Sweet Potato Brownies
Do you have lot of sweet potatoes at home? Wondering what to do with it? Why not try this easy sweet potato brownie recipe without eggs and sneak in some veggies into your kid's favorite treat.
Ingredients
- 2 cups all-purpose flour
- 1 and ¾ cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sweet potato mashed
- ½ cup unsweetened almond milk I had to add extra 2-3 tablespoons
- ⅓ cup water
- 1 teaspoon vanilla extract
Optional:
- ½ cup walnuts chopped
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350F/180C for about 15 minutes.
- In a large bowl mix together the dry ingredients; flour, sugar, cocoa powder, baking powder and salt.
- In another medium size bowl, beat together the mashed sweet potato, milk, water, and vanilla extract.
- Pour the wet mix into the dry mix and combine it together but make sure you don't overmix. The batter felt a bit thick, so I added another 3 tablespoons of milk.
- Stir in the walnuts and chocolate chips, if using.
- Line a 13x9 inch pan with aluminum foil with extra sheet hanging on the side so that you can lift it off the pan once it's baked.
- Bake for 30-40 minutes, or until toothpick comes out clean. Mine was done in about 35 minutes.
- Take the pan out and cool it on a wire rack. After about 30 minutes lift the foil and place it on the rack for the brownie to cool completely before cutting into squares.
Notes
- All-purpose flour can be replaced with whole wheat pastry flour as well. More liquid might be required if using whole wheat flour. The baking time also will be a bit more.
- Pumpkin puree is also a good substitute for the sweet potato in this vegan brownie recipe.
Nutrition
Serving: 1 Brownie | Calories: 212kcal | Carbohydrates: 42g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 116mg | Potassium: 123mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1180IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 2mg
