When Sweet Met Salty

Vegan Brownies With Sweet Potato Frosting

Vegan brownies made with rich cacao powder, topped with a creamy sweet potato frosting that tastes everything but ordinary.

Have I caught your attention yet?

Here’s everything you’ll need:

  • Cacao powder
  • Oat flour (or oats blended finely in a blender)
  • Truvia (white and brown sugar variety)
  • Sweet potato
  • Cashew milk
  • Vegan butter
  • Vanilla extract
  • Himalayan sea salt

That’s all folks!

Aside from the typical baking soda and baking powder found in anyone’s cabinet, this is all you’ll need to get baking!

Since this is a two-part recipe I recommend making the base of the brownies first and making the frosting last. The frosting will need time to set in the fridge, which will be convenient since the brownies need anywhere from 40-45 minutes to bake (possibly less if you prefer a more gooey consistency.

The key to this recipe is to sift all the dry ingredients.

Yes…all of them! oat flour can be particularly thick and clumpy if not sifted, so to ensure the mix has no clumps throughout it’s best to sift it all

Which you may as well do if you’re already at it 😉

Allowing for time to cool is also an important, yet hard thing you must do. It involves the utmost self-control but will pay off.

Alas, let’s get baking!

Print Recipe
Vegan Brownies With Sweet Potato Frosting
Prep Time 15 minutes
Cook Time 40-45 minutes
Passive Time 55-60 minutes
Servings
Brownies
Ingredients
Brownies
Frosting
Prep Time 15 minutes
Cook Time 40-45 minutes
Passive Time 55-60 minutes
Servings
Brownies
Ingredients
Brownies
Frosting
Instructions
  1. Preheat the oven to 350 degrees and line an 8 x 8 pan with parchment paper. Then spray with nonstick spray.
  2. Sift all the dry brownie ingredients together in a large bowl and mix until combined and set aside.
  3. Melt the vegan butter in the microwave. Then, place the butter in a medium-sized bowl with the other wet ingredients and stir until combined.
  4. Add the wet to the dry and mix until there are no clumps in the batter. Then, mix in the chocolate chips until they are evenly spread to ensure the chocolate goodness is even throughout the brownies.
  5. Spread the thick batter into the prepared 8 x 8 pan. Bake for 40-45 minutes (less if you prefer fudgier texture) or until a toothpick is inserted into the brownies and comes out clean then let cool for at least 30 minutes.
Frosting
  1. Cook the sweet potato (if not cooked) until it is mushy
  2. Add all ingredients into the blender and blend away. If you like a thicker mixture don't add any cashew milk if you prefer a thinner frosting add more.
  3. Store in the fridge while the brownies bake for 40 minutes
  4. When the brownies have thoroughly cooled frost the brownies and place back in the fridge for 20-30 minutes until the brownies and frosting have become firmer.
  5. Enjoy! Also, I recommend pairing this with your favorite peanut butter and ice cream as this is an extremely versatile dessert.
Recipe Notes

Nutrition with frosting: 7F/27C/3P = 183 Calories per thick brownie




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