These Sweet Potato Brownies with Buckwheat Flour are deceptively delicious, no one will guess they‘re healthy, vegan and gluten-free! They’re incredibly fudgy and decadent, yet healthy and nutritious. They are also oil-free and nut-free and you can add protein powder if you like!
Ingredients & Substitutions
Sweet Potato – although these are dubbed “sweet potato brownies”, you will achieve exactly the same results by using pumpkin puree instead (shhh!). You can buy it tinned, or cook it yourself. This will make these brownies lower in calories and carbs!
Maple Syrup – can be replaced with agave or any similar syrup.
I find buckwheat flour makes these brownies really fudgy, but if you don’t have any buckwheat flour why not try these Healthy Banana Brownies instead – they’re made with oat flour!
You can replace the vegan protein powder with buckwheat flour if you’d prefer, but I recommend adding some sweetener if you do this.
Cocoa Powder can be replaced with cacao powder, which is more nutritious, but I find cocoa gives a deeper chocolate flavour.
How to make Sweet Potato Brownies with Buckwheat Flour
To cook your sweet potato: Peel and chop them into 2cm cubes. Bring a pot of water to a boil and boil the sweet potato for 12 – 15 minutes until soft. You could alternatively bake whole sweet potatoes and then scoop the flesh out, but this takes longer.
Mix the dry ingredients well before adding the wet ingredients to ensure everything is well combined.
You can even add all the ingredients to your blender, but I prefer mixing by hand as it’s more fun!
The brownie batter should be thick, if it seems TOO thick, just add a bit more plant milk.
Line your baking dish with parchment paper, leaving a piece over either side of the dish. This makes it easier to remove the brownies from the pan.
Allow the brownies to cool completely before slicing them to get smooth slices! I know it can be hard to resist the temptation of warm brownies, but I promise these are better cold!
How To Store Sweet Potato Brownies
Store these sweet potato brownies in an airtight container:
room temperature: 3 days
in the fridge: 7 days
in the freezer: 1 month (leave to thaw in the fridge)
I personally enjoy these most when they’re cold, as they’re really fudgy, but you can also warm them in the microwave and serve them with vegan ice cream – yum!
Love Chocolate? Try these:
BAKING IN GRAMS
All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!
One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!
Now – dust your apron off and get baking! X
Sweet Potato Brownies with Buckwheat Flour
- 350 g Sweet Potato cut in 2cm cubes
- 1 cup Milk or vegan alternative
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 100 g Buckwheat Flour
- 80 g Vegan Protein Powder or more buckwheat flour
- 40 g Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Espresso Powder optional
- 50 g Vegan Chocolate or more!
- Bring a pot of water to a boil and add your sweet potato cubes. Boil for 12 – 15 minutes until soft.
- Preheat your oven to 180°C / 350°F / 160°C and line an 8×8 inch baking tin with baking parchment paper.
- Once cooked, drain the sweet potato and add them to your blender with the milk, syrup and extract. Or mash the ingredients until smooth.
- Sift all the dry ingredients into a larger mixing bowl and mix well to combine.
- Pour the wet ingredients in and mix well.
- Fold in your chocolate.
- Transfer the batter into your baking tin, and press it down evenly throughout the pan.
- Top with more chocolate and bake for 15 minutes. The top will be just cooked, but the inside gooey.
- Leave to cool completely before slicing with a sharp, clean knife.