Sweet Potato Brownies
The secret to these vegan fudgy brownies is sweet potato, but don’t let that fool you – they’re definitely decadent!
| Makes | 12 servings |
| Total Time | 50 Minutes (10 mins prep, 40 mins cook time) |
| Difficulty | Easy |
| Container | Low-Profile 2.0-litre Container |
Ingredients
- 60 ml (1/4 cup) So Good™ Unsweetened Almond Milk
- 250g (1 cup) cooked sweet potato, peeled
- 60g (1/2 cup) brown sugar or coconut sugar
- 60ml (1/4 cup) light flavoured olive oil
- 1 tsp vanilla essence
- 1/4 tsp salt
- 55g (1/2 cup) oat flour – see note
- 40g (1/2 cup) cocoa powder, sifted
- 1 tsp baking powder
Directions
- Preheat oven to 180°C. Line base and two long sides of a loaf tin with a strip of baking paper.
- Place So Good almond milk, sweet potato, sugar, oil, vanilla, and salt in a Vitamix container and secure the lid.
- Select Variable 1.
- Start machine, slowly increase to Variable 10, then to High.
- Blend until combined.
- Stop the machine and add oat flour, cocoa powder, and baking powder to the container. Blend on low until just combined.
- Spread mixture into prepared tin and smooth surface. Bake for 40 minutes, until edges have pulled away from the side of the pan.
- Cool in pan for 10 minutes. Transfer to rack and cool completely before cutting. Store extra brownies in a container in the fridge.
Tips
- To make oat flour: add enough oats to cover the blades, pulse rolled oats in a Vitamix container, for a minute or two, to a fine meal. Store any leftover oat flour in a clean, dry container. For best results use a Dry Grains container. Alternatively, replace oat flour with 1/3 cup wholemeal or whole spelt flour.
- For an extra treat, sprinkle 1 tbsp of choc-chips, or chopped walnuts, over batter before baking.
- Cooked sweet potato can be roasted or steamed. Remove skin and mash very well – or puree in a Vitamix if preferred for a smooth batter.
Recipe credit: So Good™
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