What if I told you, you could have brownies that are vegan, gluten-free, fudgy, gooey, free of refined sugar and oil, and still taste amazing and keep their form? Don’t believe me? Well, read on so I can convince you! In this case, seeing AND tasting is believing! Sweet potatoes and arrowroot flour are the stars of this show so come on, stop gawking and let’s get to baking! Let me show you how easy this recipe is!
What’s all in these brownies?
These brownies are simply sweet potatoes, cocoa powder, peanut butter, flaxseed “eggs”, gluten-free flour, maple syrup, bananas, baking powder, vanilla extract, cinnamon, and salt. The sweet potatoes I made in my instant pot (Thanks to Denise at Sweet Peas and Saffron for perfect instructions!). For a quicker process, make them in the microwave or buy canned sweet potatoes.
What Kind of Flour is Best?
My daughter is sensitive to gluten so we use either oat flour or gluten-free flour. I have never experimented with arrowroot flour until now. It has the consistency of cornstarch so I was a bit worried when I used it for these brownies however, it worked beautifully! The texture of the brownies came out very gooey and fudgy which I attribute to the arrowroot (Or maybe I should have baked it longer, you decide!).
Do these brownies need frosting?
Ok, this banana cream frosting is the most amazing thing I’ve ever created! Simply throw all those ingredients in the blender and blend on high for a minute and you have a spoonful of heaven! Yes, these brownies really shine with this super easy-to-make frosting on top so I recommend not omitting this step! The quantities listed in the recipe are enough for the brownies plus more for a fruit dip or just spooning into the mouth!
Conclusion
If you’re vegan and sensitive to gluten and need a sweet treat, these brownies are for you! Make this a one-bowl and one-blender recipe by using canned sweet potatoes for the brownies and pre-chopped dates for the frosting! Make a double batch. You’re gonna need it 😉 Please be sure to leave me a comment and rating on this recipe once you’ve tried it! I can’t wait to hear how you love it! I’ll see you in the kitchen 😉
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Best Ever Fudgy and Gooey Vegan Brownies
Equipment
- 1 Instant Pot You can also use a microwave to steam the sweet potatoes or canned sweet potato instead to save time
- 1 Mixing bowl
- 1 Wooden spoon
- 1 8*8 baking dish
- Parchment Paper
- Oven
- Measuring Spoons
- Measuring Cups
Ingredients
- 1 cup (14oz) mashed and cooked sweet potato. I kept the skin on. You can make them in the microwave or Instant Pot or use canned. I used the Instant Pot.
- 3/4 cup unsweetened cocoa powder
- 1/2 cup peanut butter
- 2 tbsp flaxseed meal plus 1/3 cup of water MIx well and set aside for 5 min to thicken.
- 2/3 cup arrowroot flour
- 1/3 cup maple syrup
- 1/2 ripe banana mashed
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat oven to 375
- Using an 8*8 baking pan, line it with parchment paper
- Add everything to a large bowl and stir well to combine. Do it slowly so it is all incorporated well.
- Pour batter into the baking dish and bake at 375 for 35-40 minutes or until a toothpick comes out clean
- Let cool completley before adding frosting. Top with fresh raspberries. Enjoy!