Who doesn’t love sinking their teeth into a rich, decadent brownie? It’s the perfect treat offering a blend of chocolate goodness and fudgy texture. But plant-based brownies?? You’ll never taste the difference!
With no dairy or eggs in sight, these brownies are great for individuals with dairy allergies, lactose intolerance, or those following a vegan lifestyle. Plus, they’re naturally gluten-free, making them suitable for a wide range of dietary preferences.
Plant-based brownies are proof that you don’t have to compromise on taste or texture to enjoy dessert.
What are Vegan Brownies Made of?
Traditional brownie recipes often rely on butter, eggs, and refined sugars for their irresistible flavor and texture. These ingredients are a source of concern for those following a vegan or plant-based diet. Enter my secret ingredient: Sweet potatoes!
Sweet Potato Brownies
This recipe calls for 2/3 cup of cooked, pureed sweet potatoes. I like to cook the sweet potatoes in my Instant Pot for convenience, but you could bake them in the oven.
Once they are soft, you can mash them with a fork, but you may notice some tiny orange bits in your brownies. If you blend them in a blender or food processor until they are creamy, you won’t see the sweet potatoes at all in your final treat.
We always use Enjoy Life Foods Chocolate Chips. Either the mini chips, semi sweet chips or chocolate chunks all work equally well.
Plant-Based Brownies Recipe
Ingredients
- 1/4 cup unsweetened applesauce
- 2/3 cup cocoa powder
- 1/2 cup Bob’s Red Mill Cup for Cup Gluten-Free Flour
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1/2 cup organic cane sugar
- 2/3 cup pureed cooked sweet potatoes
- 1 1/2 tsp vanilla extract
- up to 1/2 cup plant milk, start with 1/4 cup
- 1/2 cup vegan chocolate chips
Instructions
Step 1 – Preheat
Preheat oven to 350° and lightly spray an 8×8 pan. (This recipe doubles wonderfully, just use a 9×15 pan.)
Step 2 – Mix
Put all of the ingredients except chocolate chips in a large mixing bowl. Stir until everything is mixed well adding more plant milk if needed.
Step 3 – Fold
Fold in chocolate chips reserving a few spoonful’s. Spread the batter smooth and sprinkle the reserved chocolate chips on top.
Step 4 – Bake
Bake for 35 to 40 minutes. An inserted toothpick will not come out clean.
Step 5 – Cut
Allow these brownies to cool before cutting. I like to serve them with a plant-based milk and fruit to cut the sweetness.
Storage
Any leftover brownies can be stored in an airtight container at room temperature. Unlike most gluten-free baked goods these taste great the next day!
Alternative Ingredients
I’m out of applesauce, what can I use?
Use a pureed apple, pear, peach or other similar fruit. See this post about substituting applesauce for more suggestions.
What can I use instead of cane sugar?
You can use your favorite sweetener! I’ve used turbinado sugar for years. Lately we have switched to organic cane sugar. Coconut sugar works great too.
That’s a lot of sugar, can I use less?
Absolutely! I recommend using half. This recipe is really sweet, which we love, but it’s too sweet for some. You can also try using maple syrup, date paste or your favorite sugar. If using a liquid form of sugar, you may need to decrease the amount of plant-based milk you use.
Can I use something other than Sweet Potato?
Yes, you can substitute pureed pumpkin in place of the sweet potato. You could also try pureed squash or zucchini but I haven’t personally tried them.
More Plant-Based Desserts
If you like this recipe, you’ll love these other plant-based desserts:
Plant-Based Brownies
Gluten-free, oil-free, dairy-free, Plant-Based Brownies! These delicious brownies are sweet and gooey. Your whole family will love this plant-based dessert.
Ingredients
- 1/4 cup unsweetened applesauce
- 2/3 cup cocoa powder
- 1/2 cup Bob’s Red Mill Cup for Cup Gluten-Free Flour
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1/2 cup organic cane sugar
- 2/3 cup pureed cooked sweet potatoes
- 1 1/2 tsp vanilla
- 1/2 cup plant-based milk, I use rice milk
- 1/2 cup vegan chocolate chips
Instructions
- Preheat oven to 350° and lightly spray an 8×8 pan or use parchment paper. (This recipe doubles wonderfully, just use a 9×15 pan.)
- Put all of the ingredients except chocolate chips in a large mixing bowl. Stir until everything is mixed well.
- Fold in chocolate chips reserving a few spoonful’s. Spread the batter smooth and sprinkle the reserved chocolate chips on top.
- Bake for 35 to 40 minutes, toothpick will not come out clean.
Notes
Allow these brownies to cool before cutting if at all possible. They can be stored in an air tight container at room temperature but you probably wont have leftovers unless you make a double batch.
I made her brownies last week too! Delicious! I pretty much did exactly what you did..I had to add extra milk because the batter was so dry….I believe due to not using the canned purée. Yours look fabulous! My toothpick was really wet as well so they got overcooked a bit.
What is sorghum flour?
It is a gluten-free flour. You could probably just use 1/2 cup of brown rice flour instead. I haven’t tried it with that substitution yet but I plan to soon. If you don’t need it to be gluten-free just use wheat flour for all of the flours.
Ah thanks, both of you!) 🙂
These brownies are EPIC! Thank you Sarah!
Oh my God (I had to actually spell that out, because these look like they’re worth more than an OMG) – these look incredible! I will definitely make them soon. Celeste:)
You will love them! Beware, it is really hard to save or share them. 🙂
What is turbinado?
These look delicious!
It is evaporated cane juice, you can use raw sugar too. I’m hoping to experiment with date paste next.
Thanks for the recipe! These really do sound good!
So this brownie recipe just HAS to be the best in the world with those ingredients. Sweet potato in a brownie?I can’t wait to try them!
I’ve made 2 regular batches and 1 double batch in the last 8 days. They are amazing!
This recipe is amazing!! SO different than a lot of the other brownie recipes out there. YUM!
I’ve been meaning to get to this recipe for DAYS! I love that there aren’t black beans in here – I’ve had a few black-bean-brownie fails so I’m not convinced. But sweet potato – yeah.
I am done with black bean brownies after this recipe. I’ll forever be in Sarah @ Gazing In’s debt for inspiring this gluten-free version.
So first, I thought double chocolate, oh yes I am in. Then came the ooey and gooey part and I was even more in. Then reading they are vegan and my little guy can eat them! SWEET! Loving this recipe! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
We have a Gluten Free gift basket giveaway this week! One lucky winner will score an awesome basket, just in time for Mothers Day!
Cindy from vegetarianmamma.com
Thanks Cindy! I have a friend with almost a dozen allergies and she can eat these. Plus they really are my favorite of any other brownie. Thanks for picking me as a favorite! I look forward to the link up each week.
These are delicious…I never would have thought sweet potatoes in brownies would be good. So moist. My kids never knew they were getting a second serving of vegetables. Secrets in the chocolate!!
These brownies are truly life changing! I love them! I’m glad your family does too!
I love this blog, the brownies look really delicious. Sweet potato is really unusual in brownies, I am going to have to give it a go. I made a batch of super healthy gluten free brownies and they turned out really well. Here is the link to the recipe 🙂
http://bit.ly/12Zks7Y
I have tried black bean brownies … Tons of different variations and they all go in trash! I can’t wait to try these! I have brown rice flour and whole wheat pastry flour. Which would you recommend for this recipe?
Sheri you could probably use either with a good result. I always make them gluten-free for my son but many readers have used wheat with good success. I’ll try to make them soon with just brown rice flour to see how they compare.
These are amazing and my family LOVES them! I want to bake them for a friend who can’t eat grains. Do you think almond flour would work??
Thank you Holly! I am about to make these. I don’t have turbinado sugar… Would Sucanat work?
Yes! Works beautifully!
Ok Holly! You are rocking my world today! I just got the brownies out of the oven. I was nervous that I had messed them up because I used all brown rice flour and sucanat not turbinado sugar.( before I got your message) OMG !!!! They are sooo good!!! Like insanely good!!! Going in my permanent recipe rotation!! Thank you Holly!!!!!!!!!!!!!
My Pleasure! I’m so glad you love them. I always tell people they are LIFE CHANGING!!!
Holly, Thank you! Thank you! Thank you! These brownies are amazing!! My husband found your website just a few days ago and since then we have made the brownies & mexican bean & rice casserole. Did I mention we are getting ready to put the banana bread in the oven? WOW! I truly appreciate you sharing your journey along with these wonderful recipes. We are new to plant based and transitioning with great pleasure. 🙂
Aimee, I’m so happy that you found this site and love the recipes! We do to! The recipes you mentioned are 3 of our favorites. You have to try the Taco Soup or Enchilada Soup! I love them too!
Blessings on your plant-based journey!
holly
Previously I would have been leery of anything gluten-free, but my husband has a gluten allergy, so we just tried some chocolate chip cookies and pasta that were gluten-free and they were pretty good!
By the way, stopping by from the MMM Link up party.
Have a great day! 🙂
–Jennifer
Jennifer, Thanks for stopping by! You will love these brownies! They are delicious! Many GF baked goods go bad after a day but this is good for 4 days or so, not that they last that long. I also have an amazing GF apple pie recipe that I haven’t posted yet.
These did not work out for me at all. They tasted awful…I can’t understand why? All ingredients were fresh.
I am so sorry these didn’t work for you! I have no idea why! I’ve made them dozens of times and I’ve only heard good things.
Once I forgot to add sugar but I tasted the batter and added it before I put them in the oven.
Could the sweet potato been bad? I’m sorry!
oh my goodness these are the bomb! I was having a need a chocolate fix night and came across this recipe. I didn’t have any sweet potatoes on hand but I did have some cooked acorn squash in the freezer. I used it and I didn’t have any of the sweetner it called for so I used some sugar and honey. Thank you for posting this recipe! It is definitely a keeper! 🙂
Rita I am thrilled that you loved them! I have some of these brownies on my counter right now. I try my best not to eat them all! 🙂
Squash is a brilliant substitution! I’m glad you were able to make it work with what you had on hand.
I made these for the first time today. They turned out Amazing!! My husband Loved them!! Actually half the pan is already gone! Thank You for sharing! What to you use to spray your pan so they don’t stick? Just curious?
Hi Jody, I’ll use a regular non-stick spray if needed but usually I just use parchment paper. It lifts out easily when they are done for easy cutting.
I don’t use oil in cooking but I’ll occasionally use a non-stick oil spray for muffins and pancakes.
I’ve had good results using organic canned sweet potato puree as an ingredient in making low fat desserts. Convenient to use- just open the can. No need to cook the sweet potato anymore nor go to the store for sweet potatoes. Saves time and energy.
Guyyyyyys I just made this today because I was craving brownies so badly! There amazing we don’t have any allergies in the house so I did the brown rice flour (made it in the blender in like 2 seconds) with wholemeal flour and it turned out so well! Thanks for the recipe! Xx
Also I didnt use any oil spray, I found baking paper worked fine- no stick! So happy!
YAY! Brownies are always a good idea! I’m so happy you enjoyed them!
Can i substitute cassava flour for brown rice flour to keep them lectin free?
These are terrific! I’m diabetic and have liver issues, so I have to avoid oily, sugary foods. I subbed oat flour for the flours, pumpkin for the sweet potato and used a zero calorie sweetener for most of the sugar. I ran out, so I did also use a smidge of coconut sugar. It all worked out great, super delicious!
Where do you find “sweet potato puree?”