Indulge in the rich and decadent world of homemade brownies with this extraordinary recipe that promises a fudgy, crackly-topped delight. Crafted with wholesome ingredients, these brownies cater to a variety of dietary needs, being both vegan and gluten-free. Prepare to experience a guilt-free treat that doesn’t compromise on flavor or texture.
Fudgy Sweet Potato Brownies
This recipe incorporates the natural sweetness and binding properties of sweet potatoes, resulting in a moist and tender crumb. The crackly top, a hallmark of perfectly baked brownies, is achieved through a careful balance of ingredients and baking time. Whether you’re vegan, gluten-free, or simply seeking a healthier alternative to traditional brownies, this recipe is sure to satisfy your cravings.
Here’s what you’ll need to create these delectable treats:
Ingredients:
* 1 medium sweet potato (about 1 cup mashed, cooked) * 1/2 cup dairy-free chocolate chips (plus extra for topping, optional) * 1/4 cup coconut oil, melted * 1/2 cup coconut sugar (or brown sugar) * 1/4 cup unsweetened cocoa powder * 1/4 cup gluten-free all-purpose flour blend (or regular all-purpose flour) * 1/4 teaspoon baking soda * 1/4 teaspoon salt * 1 teaspoon vanilla extract * 2 tablespoons plant-based milk (almond, soy, etc.) ### 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.
- Cook the sweet potato: You can bake, boil, or microwave it until soft. Peel and mash until smooth, ensuring there are no lumps. You should have about 1 cup of mashed sweet potato.
- Melt the chocolate chips: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth. Alternatively, you can melt them in a double boiler.
- Combine wet ingredients: In a large bowl, whisk together the mashed sweet potato, melted chocolate, melted coconut oil, coconut sugar, vanilla extract, and plant-based milk until well combined.
- Add dry ingredients: In a separate bowl, whisk together the cocoa powder, gluten-free flour, baking soda, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. The batter will be thick.
- Pour into pan: Pour the batter into the prepared baking pan and spread evenly. Top with extra chocolate chips, if desired.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake to maintain the fudgy texture.
- Cool and cut: Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
Enjoy these irresistible brownies warm or at room temperature. They pair perfectly with a scoop of dairy-free ice cream or a glass of plant-based milk. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage.
Experiment with different variations by adding chopped nuts, dried fruit, or a swirl of peanut butter to the batter. The possibilities are endless. These Fudgy Sweet Potato Brownies are a testament to the fact that delicious, indulgent treats can also be healthy and inclusive.
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Fudgy Sweet Potato Brownies (V/GF) - Minimalist Baker Recipes
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Fudgy sweet potato brownies (v/gf). fudgy sweet potato brownies (v/gf)