Vegan Fudge Brownies

Vegan Fudge Brownies | chocolateandcarrots.com #secretingredient #wholewheat

I’m currently in the midst of a women’s blogger fitness challenge hosted by the amazingly fit, Taylor Ryan of Fit Women’s Weekly, from my hometown of Charleston, South Carolina. Let’s just say she’s kicking my booty into shape! I’ve never been more sore and surprised at what my body could accomplish.

Along with the fitness challenge, we’re also motivated to try some clean eating, including these vegan brownies. Yes, please!

Vegan Fudge Brownies | chocolateandcarrots.com #secretingredient #wholewheat

I’ve got to say, I was a little skeptical before I began baking these brownies. The secret ingredient (sweet potatoes) caught me off guard, but they made for incredibly fudgy brownies!

If I make them again, I think I’ll add a few chocolate chips on top or even inside. The chocolate chips will add a burst of sweetness throughout the fudgy brownies. A girl’s gotta have her chocolate chips!

Vegan Fudge Brownies | chocolateandcarrots.com #secretingredient #wholewheat

Now, I’m off to get my bum in shape some more! What are you doing to be active today? Making brownies? 😉

Vegan Fudge Brownies | chocolateandcarrots.com #secretingredient #wholewheat

Vegan Fudge Brownies

from Fit Women’s Weekly

Ingredients

  • 1 1/4 cups whole wheat flour
  • 1 cup cocoa powder
  • 1/4 teaspoon baking soda
  • 1 1/4 cup coconut sugar
  • 1 cup water
  • 1/2 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons puréed sweet potato

How-To

  1. Preheat the oven to 325°F.
  2. Line an 8″ square pan with parchment paper or non-stick foil.
  3. Whisk together the flour, cocoa powder, baking soda and sugar in a large bowl.
  4. In a smaller bowl, combine the water, vanilla and sweet potato purée.
  5. Add the wet ingredients to the dry and spread evenly into the pan.
  6. Bake for 20-23 minutes.
  7. Allow the brownies to cool for at least 20 minutes before removing and cutting into squares.

Note: For added flavor, sprinkle vegan chocolate chips in and/or on top of the brownies before baking.

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24 comments

    1. I’ve never tried it with almond flour, but you could certainly give it a try! If you do try it, I’d love to hear how it turns out! I’m assuming you use almond flour a bit because of your gluten intolerance. Do you find that you can usually substitute it 1:1 to wheat flour? Happy Baking!

    1. I would think it would work fine, just make sure that the pumpkin isn’t too watery. You want it to be dry like the consistency of mashed sweet potatoes. Happy Baking!

    1. It may make the brownies more cake like (and some vegan’s don’t consider honey to be vegan). If you don’t have coconut sugar, you could always substitute just plain granulated sugar instead, too. If I weren’t concerned about the vegan-ness of this recipe, I would probably attempt it with honey. However, I’d probably need to eyeball if I really needed the full amount of water added (since honey is liquid). Happy Baking!

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