Vegan Sweet Potato and Tahini Chocolate Chip Brownies

Vegan Sweet Potato and Tahini Chocolate Chip Brownies

Sweet potatoes lend these decadent chocolate brownies their fudgy texture while tahini adds a toasty, slightly bitter note. 

Serves: 12

Tahini and chocolate makes for a winning combination of sweet and bitter, but add in tender, mild sweet potato and you have a recipe for success. This simple, foolproof recipe from The Plant-Forward Solution cookbook expertly sneaks in a serving of vegetables to a beloved dessert. 

What you need:

1 tablespoon ground flax seed
2½ tablespoons water
1 packed cup cooked sweet potato flesh
½ cup tahini
½ cup maple syrup
2 tablespoons coconut oil, melted
2 teaspoons vanilla extract
½ cup flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup vegan dark chocolate chips 

What you do:

  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper. In a small bowl, combine ground flax and water and let sit for 5 minutes. 
  2. In a food processor, place flax mixture, sweet potato, tahini, maple syrup, coconut oil, and vanilla and blend until smooth.
  3. In a large bowl, stir flour, cocoa powder, baking powder, and salt. Add sweet potato mixture and stir until smooth. Fold in chocolate chips.
  4. Pour batter into prepared baking pan and smooth out with a spatula. 
  5. Bake for 27 to 30 minutes, until edges are visibly baked through and center is set. Let cool completely before slicing and serving.
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