Black Bean Sweet Potato Brownies (Vegan, Gluten-free)
Who says you can't have brownies that are fudgy & cakey at the same time? These Black Bean Sweet Potato Brownies are delicious proof. They are not only vegan but also gluten-free and nut-free, made with legumes, and wholesomely delicious!
Prep Time10 minutesmins
Cook Time25 minutesmins
Resting20 minutesmins
Course: Dessert
Cuisine: American, vegan
Keyword: black bean, brownies, chocolate, dairy-free, gluten-free, sweet potatoo, vegan
75gdark chocolatebroken into small pieces (50 g melted, 25 g mix-in)
Instructions
Preheat the oven to 175°C/350°F. Line an 8" loaf tin with baking paper.
Melt 50 g of dark chocolate with a double boiler or in a microwave (30 seconds).
Add all the ingredients except the left dark chocolate into a food processor. Blend until mostly smooth.
Transfer the mixture into the prepared tin. Spread it out evenly. The mixture will be very thick so just do your best.
Add the rest broken chocolate pieces and walnuts on top.
Bake it in the preheated oven at 175°C/350°F for 23~27 minutes. The top should be dry and when you insert a knife into the centre, it should come out without any wet batter attached.
Transfer the baking tin onto a wire rack to cool down for at least 20 minutes. Then remove the brownies from the tin, slice, and enjoy!
Notes
*Cacao powder/cocoa powder: I personally prefer to use cacao powder due to its premium cacao flovour. You can just use cocoa powder if that's what you have. Just make sure you like its taste since it will have a great influence on the final taste.
**Cooked sweet potatoes: You can use boiled sweet potatoes or steamed ones. Just make sure they still have decent moisture.
Reminder: If you're allergic to gluten or nuts, make sure to check the allergens when buying ingredients.
Storage: Let the brownies cool completely before storing them in an airtight container. They should last 4~6 days in the fridge or 2 weeks in the freezer.