Chocolate Sweet Potato Brownies


Total: 1 hour
Prep: 20 minutes
Cook: 40 minutes
Yield: 16 brownies

This frosted brownies recipe has an incredible fudge-like texture, with a delectable frosting, and yet it’s not overly sweet. Amazingly enough, it’s also gluten-free and oil-free.

Ingredients

Frosting

Preparation

  1. Preheat oven to 350 degrees F. Prepare a 5 x 7-inch baking pan with parchment paper. (I use a glass Pyrex baking dish.)
  2. Into the bowl of a large food processor or blender, place 20 pitted dates, plus 1 cup water. Process until pureed. Add the other brownie ingredients, and mix until just combined.
  3. Pour batter, which will be very thick, into the baking pan. Make sure the batter is very evenly distributed in the pan. Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
  4. Remove brownies from oven and allow to rest on a cooling rack for 10 minutes. While the brownies are cooling, you can prepare the frosting.
  5. Using a food processor or blender, blend frosting ingredients together. Then slather over the top of the brownies, and serve.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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