When I think of brownies I want them to be fudgey, sticking to my fingers, and indulgent as heck. None of this dry, cakey nonsense, get outta here.
To get that stick-to-the-roof-of-your-mouth moistness I’ve been experimenting with using sweet potato to give my brownies that extra little oomph without having to add a ton of oil. After about 25 failed attempts (I’m talking crumbling out of the pan, breaking with the slightest touch… it was bad) I think I can say I’ve finally come up with a recipe that I’m happy with!
Now these brownies go down just fine as they are, but come on, it’s summer! That means that anything & anything can & should be a vessel for ice-cream. Since the brownies themselves are so moist, they’re super simple to cut in half, leaving you with tons of space to fill these babies up with your favourite vegan ice-cream (or with the super simple recipe I left at the bottom of this post). Plan ahead & make some the night before that pool party you keep saying you’ll host.
When these brownies come out of the oven you’re gonna look at the result & feel an urge to pop them back in quickly… I beg that you don’t. These guys are fragile & really just want you to allow them to cool completely before setting fully in the fridge over-night before enjoying! You’ll thank me later, they get better with age.
Let us know if you remake these brownies, and what you fill em with by tagging us on instagram @Lavenderandlavish. We love to see your creations!
RECIPE: Makes 9 Brownies or 6 Ice Cream Sandwiches.
Sweet Potato Brownies
- 1/4 cup Whole Wheat Flour
- 1 tbsp Maca Powder
- 1 tbsp Ground Flax Seed
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1/2 cup Dark Chocolate
- 1 tbsp Coconut Butter
- 2 tbsp Coconut Oil
- 1/4 cup Unsweetened Almond Milk
- 1/4 cup Cocoa Powder
- 2 tbsp Almond Butter
- 1/2 cup Date Paste (1 cup dates blended with 1/4 cup water)
- 3/4 cup Sweet Potato, boiled & pureed
- 1/8 tsp Sea Salt
10 minute prep, 20 minute bake time, overnight cooling.
- Begin by chopping a sweet potato and bringing a pot of water to a boil.
- Boil the sweet potato until it is soft enough for a fork to pierce through it cleanly.
- Sift together the flour, salt, baking soda, maca powder, cocoa powder, & ground flax seed.
- In either the microwave or in a separate pot warm up almond milk almost to a boil.
- Pour the hot almond milk over the 1/2 cup of chopped dark chocolate, add to this the coconut butter & coconut oil. Stir to combine.
- Blend up 1/4 cup of dates with 1 cup of water to create a date paste, stir this in with the vanilla, chocolate mixture, and the almond butter.
- Once the sweet potatoes are done boiling pureed them & mix this with the rest of the wet ingredients.
- Mix together the wet & the dry ingredients until a wet batter is formed.
- Line a brownie pan with parchment paper, or spray it well with oil, and preheat your oven to 325F.
- Bake the brownies for 20 minutes, they’ll look weird as hell but I promise they’re done. Take them out, trust me.
- Allow them to cool fully, still lookin weird? Ya don’t eat them just yet. Allow them to set in the fridge overnight to get extra fudgy & moist.
- Enjoy as is or cut in half and add your favourite ice cream to make a messy, gooey, summertime treat!
- (Easy Coconut Ice Cream Recipe: 1 can Coconut Milk just the cream, 1 tsp Vanilla Extract, 1/8 tsp Sea Salt, 1 tbsp Coconut Butter, 1/4 c Chocolate Chips. Whip the Coconut Cream until it is light & fluffy then combine with the other ingredients & allow to set in the freezer overnight. Take out & allow to thaw 20 minutes before scooping with a warm scoop).