• Kim Campbell

Sweet Potato Fudge Brownies

Updated: Sep 19, 2018

This is an irresistible fudgy, sweet, and dense brownie and I owe it all to the sweet potatoes and avocado (and of course the chocolate)! The center of this fudge brownie is rich and moist like a traditional brownie but without the oil and eggs. Put these homemade gems in the freezer and you have a treat anytime! Enjoy!!

Serves: 8-10

Prep Time: 15 minutes

Cook Time: 30 minutes


2 tablespoons flax meal

6 tablespoons water

3/4 cup white whole wheat flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon sea salt

1/2 - 3/4 cup vegan chocolate chips

1/4 cup maple syrup

1/4 cup plant-based milk

1/2 cup coconut sugar

2 teaspoon vanilla

1 cup mashed sweet potatoes

1 avocado, pitted and peeled


  1. Preheat oven to 375°F. Line a 9 x 9 inch pan with parchment paper and set aside.

  2. In a small bowl, mix together the flax meal and water. Let stand for 2 minutes.

  3. In a separate bowl, combine the flour, cocoa powder, baking powder, sea salt, and chocolate chips, stirring thoroughly.

  4. To a blender, add maple syrup, milk, coconut sugar, vanilla, mashed sweet potatoes, and avocado. Blend until smooth and creamy. Pour this creamy mixture into the bowl with the dry ingredients. Add the flax and water mixture. Stir until ingredients are completely combined. Do not over stir.

  5. Spoon the batter into the prepared pan.

  6. Bake for 30 to 35 minutes. Allow the brownies to fully cool on a wire rack before slicing, this will allow you to get clean and even brownie cuts. Enjoy!

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