Delightfully fudgy and chocolaty, these brownies pack a stealthy and surprising veggie punch. I admit that I don’t ordinarily sneak vegetables into dishes, but if there’s an opportunity to bake something that’s not only delicious but also a little more wholesome, why not take it? These brownies are lovely just as they are, and veggie fussy children and adults are highly unlikely to spot the inclusion of vegetables let alone the absence of dairy and eggs. What’s more, these brownies are definitely lighter on sugar than traditional ones. Please note that I use unsweetened cocoa powder in this recipe as opposed to raw cacao, as I personally prefer the way the flavors
balance in this instance. Frosting is entirely optional, but I heartily recommend the Fudge Frosting (page 139) and Brownie Batter Fudge Butter (page 184), if you are keen! Click here to order the book.. Exclusive recipe from Marisa’s book. Reprinted with permission from Naturally Sweet Vegan Treats by Marisa Alvarsson, Page Street Publishing Co. 2018. Photo credit: Marisa Alvarsson.
- ½ cup (100 g) sweet potato purée
- ½ cup (75 g) grated zucchini, excess liquid squeezed out
- 1 cup (240 ml) almond milk or oat milk
- ⅓ cup (50 g) coconut sugar
- 8 pitted medjool dates, soaked in boiled water for 10 minutes
- 1½ tsp (8 ml) pure vanilla extract
- ¾ cup (100 g) organic whole wheat pastry flour
- ¾ cup (75 g) pure unsweetened cocoa powder
- 1 tsp baking powder
- Pinch of salt
- ½ cup (60 g) chopped walnuts
- ¼ cup (37 g) chopped dark chocolate, optional (but recommended)
- Preheat the oven to 350°F (180°C). Line a 9 × 9 inch (23 × 23 cm) square cake pan with parchment paper.
- Blitz the sweet potato, zucchini, milk, sugar, drained dates and vanilla together in a food processor or blender until the mix is a smooth, soup-like consistency. Tip this mixture into a large mixing bowl. Sift in the flour, cocoa powder, baking powder and salt. Gently fold to combine.
- Add the walnuts and chocolate (if using). Fold in, but do not overmix.
- Pour the brownie batter into the lined pan and smooth over the surface with a silicone spatula or the back of a large metal spoon. Place on the center rack of the oven and bake for 20 to 25 minutes.
- Allow to cool completely before frosting, if desired. Slice into squares to serve.
- To make these brownies nut-free, use oat milk and omit the walnuts. If frosting the brownies, choose a nut-free frosting option such as the Love Yummies frosting (page 119).
- To make the brownies gluten-free, use a gluten-free all-purpose flour and baking powder.
ORDER THE BOOK HERE:
Disclaimer: this article may include affiliate links.