Low-Fat Vegan Sweet Potato Brownies
Ingredients
- 2 cups all-purpose flour
- 1 and 3/4 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mashed sweet potato
- 1/2 cup unsweetened almond milk (I had to add extra 2-3 tablespoons)
- 1/3 cup water
- 1 teaspoon vanilla extract
Optional
- 1/2 cup chopped walnuts
- 1/2 cup vegan chocolate chips
Preparation
Preheat the oven to 350F/180C for about 15 minutes.
In a large bowl mix together the dry ingredients; flour, sugar, cocoa powder, baking powder and salt.
In another medium size bowl, beat together the mashed sweet potato, milk, water, and vanilla extract.
Pour the wet mix into the dry mix and combine it together but make sure you don’t overmix. The batter felt a bit thick, so I added another 3 tablespoons of milk.
Stir in the walnuts and chocolate chips, if using.
Line a 13×9 inch pan with aluminum foil with extra sheet hanging on the side so that you can lift it off the pan once it’s baked.
Bake for 30-40 minutes, or until toothpick comes out clean. Mine was done in about 35 minutes.
Take the pan out and cool it on a wire rack. After about 30 minutes lift the foil and place it on the rack for the brownie to cool completely before cutting into squares.