Sweet Potato Brownies (Vegan, Gluten-Free) Recipe
Deliciously fudgy and healthy Sweet Potato Brownies that are both vegan and gluten-free. Made with natural sweeteners and wholesome ingredients like sweet potatoes, bananas, and cocoa powder, these brownies offer a nutritious twist on a classic treat. Perfect for those seeking a dairy-free, egg-free dessert that’s packed with fiber and plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free, Western
- Diet: Vegan
Ingredients
Scale
Wet Ingredients
- 2 medium (450 g) sweet potatoes cooked (see notes)
- 2 small (200 g) bananas
- ½ cup (120 ml) plant-based milk
Dry Ingredients
- 1 ½ cups (130 g) ground oats
- ⅔ cup (150 g) sugar of choice
- 8 tbsp (50 g) cocoa powder (Dutch-Process preferred)
- 5 tbsp (50 g) ground hemp seeds or any ground nuts/seeds
- 1 tbsp cinnamon (optional)
- 2 tsp baking powder
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) and line a 9″ x 6″ (23 cm x 15 cm) pan with parchment paper. If using a larger pan like 8×8 inches, adjust baking time accordingly.
- Prepare wet ingredients: Using a large food processor, blend the cooked sweet potatoes, bananas, and plant-based milk until smooth and well combined.
- Combine dry ingredients: In a separate bowl, mix together ground oats, sugar, cocoa powder, ground hemp seeds (or your choice of ground nuts/seeds), cinnamon (if using), and baking powder.
- Mix batter: Add the dry ingredients into the food processor with the wet mixture and blend until a smooth, sticky batter forms. The batter consistency is naturally sticky and fudgy.
- Transfer and bake: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted near the center comes out almost clean (it may still be slightly crumbly but not wet). Check earlier if using a larger pan after 25-30 minutes.
- Cool and serve: Let the brownies cool completely for 20-30 minutes before cutting into bars. For an extra treat, drizzle with vegan chocolate sauce. These brownies taste even better after resting overnight.
Notes
- To cook sweet potatoes: Pierce them with a fork and roast in the oven at 400°F (200°C) for about 45-60 minutes until very tender, or boil peeled chunks until soft. Let cool before using.
- Bananas add natural sweetness and moisture, but if unavailable, substitute with additional sweet potato or apple sauce.
- Ground oats should be made by processing rolled oats until fine, providing gluten-free flour if certified oats are used.
- Choose your preferred sugar type based on sweetness and dietary needs (coconut sugar, organic cane sugar, or maple sugar all work).
- You can substitute ground hemp seeds with other ground seeds or nuts like almonds or walnuts.
- Feel free to add a pinch of sea salt to enhance flavors if desired.
- Store brownies in an airtight container; they keep well for up to 3 days at room temperature, or longer if refrigerated.
Keywords: Sweet Potato Brownies, Vegan Brownies, Gluten-Free Brownies, Healthy Brownies, Dairy-Free Dessert, Plant-Based Dessert
