I hope the pictures convince you to go and make these RIGHT NOW. Not only are they CRAZY easy they are also PLANT STRONG (no added fat, whole grain! HELLO!) and they are insanely delicious. You're only like 25 minutes away from having a batch of the most amazing plant based brownies you've ever tried. They are the fudgiest brownies EVER - which is my favorite kind of brownie. You may even want to hide them from yourself because if you're like me you'll eat the whole batch. Then you'll eat the second one. And then finally remember to take some pictures of the third batch before you eat all of them.
Let me just be the first person to say that beans in brownies is SO OVERRATED!!! Get out your sweet potatoes and bake these bad boys. You won't be sorry. And no one is going to make fun of you for trying to serve beans as dessert because they are going to be stuffing their faces with these awesome vegan treats.
If you want to take these up a huge notch for the adults in your life you can also make them with a nice oatmeal stout beer like this one from Ninkasi (Vanilla Oatis!) I made it both ways and I honestly can't decide which I like better! The ones with the oatmeal stout are more bitter (of course, because of beer!) but the bitterness is amazing with the sweetness of the brownies.
Of course if you are giving these to kiddos you won't want to use the beer. Either way they are amazing. Not even joking when I say this is my all time favorite dessert now. That's HUGE for me. (I love dessert!)
Easy Fudgy Vegan Chocolate Brownies
- 1 cup baked sweet potatoes (I cook mine in my slow cooker!)
- 1 cup soy or almond milk (or your favorite vegan milk alternative) -OR- 1 cup oatmeal stout beer (use barnivore.com to find vegan beers - if you can get Ninkasi you must try it!)
- 1/2 - 3/4 cup sugar - depending on how sweet you like it! (note - someone made these and used 8 soaked medjool dates instead of the sugar and had success. You'll have to play around with it if you choose to use dates because I haven't tested the recipe with it! Remember when using substitutions - especially liquids for dry ingredients can result in the recipe NOT WORKING.)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3/4 cup whole wheat pastry flour
- 3/4 cup unsweetened cocoa powder (this is my favorite!)
- 1/2 cup chopped toasted walnuts, totally optional (though they aren't optional for some people I realize!)
Preheat your oven to 350 degrees. Prepare a 9x9 square cake pan either by using parchment paper to line it or just use a non-stick silicone pan like this one.
Blend the baked sweet potatoes, soy milk, sugar, salt and cocoa powder with your immersion blender or standing blender. Sift in the whole wheat pastry flour and gently fold into the mixture. Do NOT blend the flour in with a blender because it will become all chewy and not good. Only stir the flour in until just mixed - some lumps are totally fine.
Bake for for 20-25 minutes. You want it to still be moist. Let cool completely (overnight in the fridge is even better!) and then cut and serve. Now all it really only needs a tall glass of cold almond milk! Enjoy!