- Recipe characteristics
- Notes on ingredients
- How to make it
- You may also like
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Recipe characteristics
- Easy to make
- Dark, fudgy, melt-in-your-mouth brownies
- Rich chocolate taste
- Delicious treat that the whole family can enjoy
- Dietary requirements: plant-based (dairy-free, egg-free), gluten-free, and soy-free.
Notes on ingredients
- Sweet potato puree: Bake sweet potatoes and puree them in advance. See How to make sweet potato puree for details.
- Peanut butter: Chunky peanut butter gives great texture, but smooth works too.
- Almond flour: Use blanched almond flour (not almond meal) for a finer texture and lighter color. It adds subtle nuttiness and tender crumb.
- Coconut sugar: Can be substituted with brown sugar or regular white sugar if preferred.
- Dark chocolate: Choose 75–80% cocoa for an intense chocolate flavor.
- Flaxseeds: Freshly ground golden or brown flaxseed works for the binder.
- Rice milk: Swap for cashew, soy, oat, almond milk, or regular milk if you are not following a vegan diet.
How to make it
NOTE: Batter and dough made with room temperature ingredients will yield the best results.
Step 1
Preheat the oven to 180°C (350°F). Line a 22 x 22 cm square pan with baking paper.
Step 2
In a large bowl combine the dry ingredients: almond flour, coconut sugar, freshly ground flaxseeds, optional pumpkin pie spice, and baking powder. Whisk briefly to distribute everything evenly.
Step 3
Place the dark chocolate in a small pot and melt over low heat, stirring constantly. Remove from the heat as soon as it is smooth.
Step 4
Add the room-temperature sweet potato puree, peanut butter, and rice milk to the bowl with the dry ingredients. Use a hand mixer or sturdy whisk to blend until combined and smooth.
Step 5
Pour the melted chocolate into the batter and mix until fully incorporated. Taste and adjust sweetness if needed.
Step 6
Transfer the batter into the prepared pan and bake for about 40–45 minutes. After 30 minutes, loosely cover the top with aluminum foil to prevent over-browning.
Step 7
Remove the brownies from the oven and allow them to cool completely at room temperature. For best slicing results, chill in the refrigerator for an hour or two so they set properly. It’s important that brownies are fully cooled before cutting.
Step 8
Dust with cacao powder if desired, slice into squares, and serve.
Tips and how-tos
- Preheat oven to 200°C (about 400°F).
- Line a baking sheet with parchment paper.
- Wash sweet potatoes thoroughly and pat dry with a dish towel.
- Place on the sheet and bake 40–50 minutes, depending on size, until fork-tender.
- Check at around 35 minutes; if the center isn’t soft, return to the oven and test again after 10 minutes.
- Allow to cool enough to handle before peeling.
- Scoop the skinless flesh of baked sweet potatoes into a blender or food processor (see baking instructions above).
- Process for about 30 seconds, scraping down the sides as needed, until the puree is completely smooth.
If you enjoyed these brownies, try other favorites such as:
- Chickpea Peanut Butter Blondies
- Chickpea Dark Chocolate Brownies
- Sweet Potato Lemon Blondies
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! If you post on Instagram, tag us with @alltheworldisgreen — we love to see your remakes.
Sweet Potato Peanut Butter Brownies
Nensi Beram
Equipment
-
Square cake pan
-
Electric hand mixer or whisk
-
Silicone spatula
-
Mixing bowl
Ingredients
- 250 g sweet potato puree at room temperature
- 100 g chunky peanut butter at room temperature
- 150 g fine almond flour
- 90-100 g coconut sugar
- 1 tablespoon ground flaxseeds approx. 12 g
- 2 teaspoons baking powder
- 100 g dark chocolate (75% cacao)
- 100-120 ml rice milk at room temperature
Instructions
-
NOTE: Batter and dough made with room temperature ingredients will yield the best results.
-
Preheat oven to 180° C. Line a 22 x 22 cm square pan with baking paper.
-
In a large bowl, mix the dry ingredients: almond flour, coconut sugar, ground flaxseeds, optional pumpkin pie spice, and baking powder.
-
Melt the chocolate over low heat, stirring constantly. Remove from heat once smooth.
-
Add sweet potato puree, peanut butter, and rice milk to the dry ingredients and mix with a hand mixer until combined.
-
Stir the melted chocolate into the batter and adjust sweetness if necessary.
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Pour batter into the pan and bake 40–45 minutes. Cover loosely with foil after 30 minutes to avoid over-browning.
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Cool fully, then chill in the fridge for one to two hours before slicing. It’s important that the brownies are fully cooled before slicing.
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Dust with cacao powder if desired, slice, and serve.
Nutrition facts
*The nutritional information provided is calculated automatically and should be used as an estimate.