Remember those moments when you send something off that makes you very proud, only to receive a reply minutes later stating that you did it all wrong. How do you feel in those moments? Gutted, right? I recently had such an experience and consequently resorted to baking vegan sweet potato brownies to lift my spirits. In a dazed and confused state, I mixed various ingredients, ultimately resulting, perhaps even miraculously, in 12 perfect pieces of fudgy brownie goodness. These goodies were so delectable that I had to share this recipe with you. Smiles guaranteed!
Dry Ingredients
- 2/3 cup light spelt flour
- 1/2 cup cocoa powder or cacao powder
- 1/3 cup brown cane sugar
- ¼ tsp sea salt
- 1 tsp baking powder
- ½ tsp baking soda
Wet ingredients
- 1 cup sweet potato purée
- 1 flax egg (1 tbsp flax meal + 3 tbsp of water/ set aside for 5 minutes)
- 1/3 vegan buttermilk (1/3 cup non-dairy milk + 2 tsp of lemon juice/ set aside for 5 minutes)
- 2 tsp pure vanilla extract
- 1 tbsp dates syrup
- 1 ½ tbsp melted coconut oil
Add-Ins
- ¼ cup chopped raw pecans
- ¼ cup non-dairy semi-sweet chocolate chips
Toppings
- ¼ cup chopped raw pecans
- ¼ cup non-dairy semi-sweet chocolate chips
Instructions
- Preheat your oven to 180 C/ 350 F and line an 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside.
- Add dry ingredients to a large-sized bowl. Mix with a whisk until well-combined.
- Add wet ingredients to a medium-sized bowl. Mix with a whisk until well-combined.
- Add wet mixture to the dry mix. Whisk until well-combined. Do not overmix!
- Fold in a ¼ cup pecans and a ¼ cup chocolate chips.
- Transfer batter to baking pan and top with the remaining pecans and chocolate chips.
- Bake for 25-32 minutes. The brownie edges should appear slightly dry, and a toothpick inserted into the center should come out mostly clean.
- Remove from oven and let cool in the pan for 30 minutes – 1 hour.
- Enjoy!
belle + wild 