These easy Vegan Sweet Potato Brownies are made with almond flour, almond butter, and cocoa powder for a decadent, healthier brownie. Topped with a 2-ingredient frosting! Gluten-free.
This post has been sponsored by Rodelle. As always, all opinions expressed are my own. Thanks for supporting the brands that support Salted Plains!
If you love the fudgy texture of brownies, these vegan brownies are rich, chocolatey, and extra fudgy! Your chocolate cravings have met their match.
Why you'll love this recipe
- A vegan recipe no one will know is vegan!
- It's easy to prep ahead - either bake the potatoes the day before just for this recipe or throw a couple extra in the oven when you make dinner. Canned purée works too!
- Simple ingredients for a healthier brownie recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Sweet potato - There's so much nutrition in these potatoes and they replace butter or oil called for in traditional brownies.
They will bring a lot of moisture to the dairy-free brownies and richness to the frosting.
Cocoa powder - Unsweetened cocoa powder is key here, but cacao powder is a good substitute. It will create a more intense flavor.
Almond butter - This acts as our binder and our egg replacer. It also adds healthy fat and some protein to offset the sugar.
Cashew butter would make a good substitute. (Or make your own almond butter!)
Maple syrup - Maple pairs perfectly with chocolate and is refined sugar-free.
Coconut sugar - This is a great way to add sweetness with depth like brown sugar, but it is less processed.
Almond flour - I love to use almond flour in gluten-free baking because it helps create a great crumb.
Dairy-free chocolate chips - Semi-sweet or dark chocolate chips will work, use what you prefer.
Before you start: Preheat the oven to 350 degrees Fahrenheit and line an 8x8 baking pan with parchment paper.
Step 1: Cook the potatoes to fork-tender.
Place ¾ cup of the potato mash or puree in a large mixing bowl, followed by the other "wet ingredients," the almond butter and maple syrup. Whisk to combine.
Step 2: Add the remaining dry ingredients (besides vanilla) and mix with a hand mixer until smooth. Add vanilla extract and mix until combined.
Step 3: Transfer the batter to the prepared pan and spread the batter into an even layer. Bake for 20-25 minutes, until a toothpick, comes out mostly clean.
Cool pan on a wire rack.
Step 4: Heat mashed potato for the frosting and chocolate chips on the stove to melt and stir until smooth. Frost and serve!
- Lining the pan with parchment allows you to lift out the cooled brownies in one piece for easy slicing on a cutting board.
- Bake extra potatoes when you have them at dinner so you are ready to bake! Don't have any? Try canned puree instead.
- Store extra frosting in the fridge and stir into oatmeal or top a scoop of ice cream.
Store the brownies in an airtight container in the refrigerator for up to five days.
To freeze, separate squares and place on a baking sheet. Freeze until solid, then transfer to a freezer-safe container.
Keep in the freezer for up to three months.
Unsweetened cocoa powder (Dutch processed) is used In this vegan brownie recipe, but natural cocoa powder (also known as cacao powder can be used as well.
Cacao powder will have a more intense flavor than Dutch-processed cocoa powder. Either way, you'll want to make sure to purchase the unsweetened kind.
The best way to cleanly cut fudgy brownies is to let them cool completely to room temperature and remove them from the pan with the parchment paper sling.
Then dip your knife in hot water and wipe dry. It will now slice very nicely if you use a single smooth motion. Do this between each slice for Pinterest-worthy cuts.
No. The vibrant orange vegetable adds moisture and a natural sweetness that makes for a delicious fudgy brownie.
More gluten-free brownie recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Vegan Sweet Potato Brownies
Sweet Potato Brownies
Sweet Potato Frosting
- 1 large sweet potato, cooked and mashed or canned puree
- 10 ounces dairy-free dark or semi-sweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper.
- Cook the sweet potato in the microwave on the appropriate setting until well cooked and mashes well with a fork. Place ¾ cup of the mashed sweet potato in a large bowl, followed by the almond butter and maple syrup. Whisk to combine.
- Add the coconut sugar, almond flour, cocoa powder, salt, and baking soda. Using an electric mixer, or by hand, mix until evenly combined and incorporated. Add vanilla extract and mix until combined.
- Transfer batter (it will be thick) to the prepared pan. Using a spatula or your hands, spread and pat the batter into an even layer. Bake for 20-25 minutes, until a toothpick comes out mostly clean. (24-25 minutes is about perfect for my oven.)
- Allow brownies to cool in pan on wire rack.
- Once the brownies are cool, prepare your frosting. Cook the remaining sweet potato in the microwave at appropriate setting until it easily mashes with a fork.
- Add mashed potato and chocolate chips to the saucepan and cook over medium-low heat. Stir frequently, just until chocolate chips have melted. Remove from heat and stir until mixture is smooth.
- Spread frosting (you won't need all of it) over top of cooled brownies. Allow frosting to cool and set before slicing brownies into squares.
- To store: Keep leftovers in an airtight container for 4-5 days at room temperature or in the refrigerator.