One Bowl Brownies

Brownies are hands down one of my all-time favorite desserts. I love this brownie recipe, but the other day I needed a quick and EASY dessert because some friends stopped by unexpectedly and I wanted to serve them something sweet. I whipped up my One B…

Brownies are hands down one of my all-time favorite desserts. I love this brownie recipe, but the other day I needed a quick and EASY dessert because some friends stopped by unexpectedly and I wanted to serve them something sweet. I whipped up my One Bowl Brownies and everyone was dying over the deliciousness! These…

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Salted Caramel Brownies

This trick for making The Easiest Salted Caramel Brownies is one you’ll return to again and again! Keep these ingredients on hand for quickly throwing together brownies that everyone will love. INTRO MY FAVORITE EASY BROWNIE RECIPE I have a confession to make.  I know how great homemade brownies are. After all, I love my …

The post Salted Caramel Brownies appeared first on My Baking Addiction.

This trick for making The Easiest Salted Caramel Brownies is one you’ll return to again and again! Keep these ingredients on hand for quickly throwing together brownies that everyone will love.

Two salted caramel brownies stacked on a white plate. The top brownie has a bite taken out of it and caramel is pooling out of the edges of the brownies

INTRO

(more…)

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Fudgy Sweet Potato Brownies

These amazing sweet potato brownies will wow everyone! Fudgy and chewy, they’re loaded with flavor…good stuff, too. One swap and these vegan sweet potato brownies are also gluten-free. They’re fudgy, chewy, chocolaty, and one of the favorite things to come out of our kitchen to date. Try these Sweet Potato Brownies! Why hide vegetables in desserts when you can proudly proclaim them? These brownies could not be more thrilled by their sweet potato interior. It makes the best chewy texture and loads them with nutrients. In fact, these are super plant-powered vegan sweet potato brownies! But most importantly: they’re irresistibly delicious, with a rich nuance in flavor that makes them taste loads better than a standard brownie. Come, see how it’s done! Tricks to the best sweet potato brownies These sweet potato brownies are next level. Everyone who’s tried them comes back with one word: “Wow!” Over here we’re partial to a chewy brownie, and the sweet potato adds just the right moist, chewy texture. It also brings a richness that somehow tastes more real than using loads of butter and sugar. We like these better than a standard brownie: hands down. Here are some of the major ingredients that […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These amazing sweet potato brownies will wow everyone! Fudgy and chewy, they’re loaded with flavor…good stuff, too. One swap and these vegan sweet potato brownies are also gluten-free.

Sweet potato brownies

They’re fudgy, chewy, chocolaty, and one of the favorite things to come out of our kitchen to date. Try these Sweet Potato Brownies! Why hide vegetables in desserts when you can proudly proclaim them? These brownies could not be more thrilled by their sweet potato interior. It makes the best chewy texture and loads them with nutrients. In fact, these are super plant-powered vegan sweet potato brownies! But most importantly: they’re irresistibly delicious, with a rich nuance in flavor that makes them taste loads better than a standard brownie. Come, see how it’s done!

Tricks to the best sweet potato brownies

These sweet potato brownies are next level. Everyone who’s tried them comes back with one word: “Wow!” Over here we’re partial to a chewy brownie, and the sweet potato adds just the right moist, chewy texture. It also brings a richness that somehow tastes more real than using loads of butter and sugar. We like these better than a standard brownie: hands down. Here are some of the major ingredients that make this recipe work:

  • Mashed sweet potato brings richness and texture, and stands in for some butter and flour
  • Almond butter adds fat while adding protein
  • Sugar sweetens it just right: you can use granulated, coconut or your favorite solid sugar here
  • Flour is much less than a standard recipe, and you can substitute to make them gluten free
  • Cocoa powder brings rich chocolaty flavor
  • Olive oil is a healthy oil and you’ll only need a touch
  • Dark chocolate chips are required for the final touch of chocolate!
Sweet potato brownies

Roasting the potatoes (and a shortcut or two)

The only difference from these sweet potato brownies and a traditional dump-and-stir recipe? Roasting the sweet potatoes. Here are a few notes on this process, and a shortcut or two:

  • Roasting the potatoes caramelizes them and brings out the sugars. It’s absolutely worth the 30 minutes of roasting time.
  • Cut them in half before roasting! This cuts down on the time needed to roast, versus roasting them whole.
  • You can microwave the potatoes as a shortcut. Prick them all over with a fork, place them on a plate and microwave on high for about 10 to 12 minutes or more until tender, rotating halfway through. But keep in mind: the timing can vary based on size and the microwave can be uneven in cooking. Also, roasting brings out the natural sugars, whereas the microwave does not. So only use this in a pinch!
Sweet potato brownies

Make them gluten free!

Want to make these vegan sweet potato brownies gluten free? It’s an easy swap for the flour! Using the sweet potato lets you use much less flour than a traditional brownie. There’s only 1/2 cup flour in the entire pan! Here are a few swaps for the flour:

  • Try oat flour (or make your own). Oat flour is our favorite gluten-free flour: it makes for beautifully delicious gluten free goods like healthy pumpkin bread or oatmeal pancakes. It’s easy to make, too: just whiz oats in a blender or food processor until they become powdery. It’s an easy swap here.
  • Or use your favorite gluten free flour. Most 1-for-1 gluten free flour blends will work here!

Let us know what you try in the comments!

Vegan sweet potato brownies

Are these vegan sweet potato brownies…healthy?

You’ll never miss the traditional butter and eggs in these vegan sweet potato brownies. Almond butter and olive oil stand in for the butter, and the sweet potato gives them just the right texture. But can they be considered healthy? Here’s what to know:

  • These are a treat: they’ve got lots of sugar! Don’t be fooled: these are a treat food for sure.
  • Sweet potato adds fiber, Vitamin A and Vitamin C. Brownies don’t normally have fiber and vitamins, so that’s a plus! One pound of sweet potatoes has 357% of the daily recommendation for Vitamin A and 13 grams of fiber.
  • Almond butter adds protein and heart-healthy fats. Instead of butter, almond butter adds plant-based protein and makes these a filling treat.

Bottom line: These vegan sweet potato brownies are not a health food, but they’re a healthier treat when compared to a standard brownie.

Vegan sweet potato brownies

This sweet potato brownies recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use oat flour.

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Sweet potato brownies

Fudgy Sweet Potato Brownies (Family Favorite!)


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 16
  • Diet: Vegan

Description

These amazing sweet potato brownies will wow everyone! Fudgy and chewy, they’re loaded with flavor…good stuff, too. Vegan with gluten-free swap.


Ingredients

  • 1 1/2 cups mashed sweet potato (about 1 pound or 2 medium potatoes) 
  • 1/2 cup creamy almond butter
  • 1/2 cup cocoa powder
  • 3/4 cup sugar (granulated or coconut)
  • 1/2 cup all purpose flour (or gluten-free flour)
  • 2 tablespoons olive oil
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt 
  • 1/2 cup dark chocolate chips (dairy free if desired)

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Wash the sweet potatoes and slice them in half. Place them on a parchment paper lined baking sheet and rub them with olive oil, just enough to coat. Sprinkle lightly with kosher salt. Place cut side down on the baking sheet. Bake until tender and lightly browned on the edges, about 30 to 35 minutes depending on the size of the potatoes (smaller potatoes may take 25 minutes; prick with a fork to assess doneness).
  2. Reduce the oven heat to 350 degrees Fahrenheit. Line a 9 x 9 or 8 x 8 pan with parchment paper (allowing it to extend out the sides to lift it out later, or just a square if you plan to cut them in the pan). Then grease the entire pan and parchment paper. 
  3. Pull the skin off of the sweet potatoes and mash them, measuring out 1 1/2 cups. Add the almond butter, cocoa powder, sugar, flour, oil, baking powder, vanilla, and kosher salt until a thick dough forms. Fold in 1/4 cup of the dark chocolate chips. Place the batter in the pan and smooth the top with a spatula. Sprinkle the remaining 1/4 cup chocolate chips on top. 
  4. Bake 30 minutes, until set but soft in the center. Cool 1 hour. degrees Fahrenheit. Store at room temperature for 3 days, refrigerated for 1 week, or in the freezer for 3 months. 
  • Category: Dessert
  • Method: Baked
  • Cuisine: Brownies

Keywords: Sweet potato brownies, vegan sweet potato brownies

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegan Maple Caramel Brownies

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Vegan Maple Caramel Brownies

Vegan Maple Caramel Brownies

Yield: 16
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

Maple caramel:

  • 100ml pure Canadian Maple Syrup (Amber Grade)
  • 50g tahini (or nut butter of your choice)
  • 60g vegan butter
  • pinch of salt

Brownie batter:

  • 120ml aquafaba (chickpea liquid)
  • 1/4 tsp cream of tartar (optional)
  • 220g caster sugar
  • 150g 70% chocolate
  • 100g vegan butter
  • 100g water
  • 100g plain white flour
  • 70g ground almonds
  • 50g unsweetened cocoa powder
  • 30g cornflour
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp fine table salt
  • Flaky salt, to sprinkle (optional)

Instructions

Make the maple caramel:

  1. Combine the maple syrup, tahini, vegan butter and salt in a small pot. Stir over a medium-low heat until the butter has melted then continue to cook until thickened – about 5 minutes.
  2. Pour the caramel into a bowl and set aside

Make the brownie batter:

  1. Preheat the oven to 180C fan and line an 8-inch square baking tin with baking paper.
  2. Whisk the aquafaba and cream of tartar (if using) in a stand mixer or a large bowl with electric beaters until it starts to become fluffy. Gradually add the caster sugar whilst whisking until all the sugar has been incorporated and the mixture is thick, glossy and looks like stiffly beaten egg whites.
  3. In the same pot you were using earlier, melt the chocolate and vegan butter over a low heat, stirring occasionally to prevent it catching. Lastly, stir in the water and remove from the heat.
  4. In a separate bowl mix the flour, almonds, cocoa powder, cornflour, bicarbonate of soda and salt.
  5. Pour the melted chocolate into the bowl of whisked aquafaba and sift in the flour mixture. Fold together until combined and pour into your prepared tin.    
  6. Take spoonfuls of the maple caramel and dot over the surface of the brownie batter.
  7. Bake for 25-30 minutes until the top looks dry but the centre is still soft. Remove from the oven, sprinkle with the salt and allow to cool completely before slicing into 16 squares.  
  8. Store in an airtight container for up to 1 week.



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Brownie Cookies

I love cookies and brownies, two of my all-time favorite desserts. Combine them in ONE recipe and you’ve got the BEST dessert ever. These Brownie Cookies are phenomenal. The recipe is from 100 Cookies by Sarah Kieffer, one of my new favorite cook…

I love cookies and brownies, two of my all-time favorite desserts. Combine them in ONE recipe and you’ve got the BEST dessert ever. These Brownie Cookies are phenomenal. The recipe is from 100 Cookies by Sarah Kieffer, one of my new favorite cookbooks. It is ALL about cookies, so of course I am a huge…

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Cranberry Cobbler Bars.

Hellllo cranberry cobbler bars! This is the most perfect holiday dessert that you can make ahead of time. It’s also perfect if you’re not into pumpkin! And… it’s sort of hot pink and pretty?! I’m sold. We’re continuing our Thanksgiving series today with this not-so-traditional dessert. I know that I promised you classics this week. […]

The post Cranberry Cobbler Bars. appeared first on How Sweet Eats.

Hellllo cranberry cobbler bars!

cranberry cobbler bars

This is the most perfect holiday dessert that you can make ahead of time. It’s also perfect if you’re not into pumpkin!

And… it’s sort of hot pink and pretty?!

I’m sold.

cranberry filling

We’re continuing our Thanksgiving series today with this not-so-traditional dessert. I know that I promised you classics this week. But the truth is that I already have a really great pumpkin pie on here. I have another pumpkin mousse version coming soon. But today, I wanted to share something that you can prepare a day or two ahead of time to make the entire process easier.

cranberry filling

If you have a copy of The Pretty Dish, then you’ll probably recognize this recipe as a riff on the blueberry peach cobbler bars! 

The bars are RIDICULOUSLY good. They start with a shortbread crust. Then there’s a fruity filling finished with a crumbly topping. 

Oh my heavens. Love.

cranberry cobbler bars before baking

So! I made this filling cranberry sauce-ish. I wanted it to be able to hold up inside the bars. You do need to cook the cranberry mixture here so it’s slightly more high maintenance than the original bars. But it’s worth it. Plus, you can make that ahead of time if you want.

cranberry cobbler bars before baking

The great news is that if you make your own whole berry cranberry sauce, you should be able to use that too! These are a great treat if you’re trying to get rid of cranberry sauce leftovers. 

And I’ll tell you a little secret… if you just want to buy a can of whole berry cranberry sauce (not the jelly!) – it will work too. 

cranberry cobbler bars

Everyone always freaks over these bars!

I have a strawberry version here on the blog and they are just so easy, so delicious and such a hit. You can truly use almost any fruit you love. The cranberry just adds such a wonderful seasonal flavor. Sweet and tart, which is the perfect complement to the buttery shortbread crust and crumble.

cranberry cobbler bars

Make them ahead! Leftovers are delish. And everyone can take a bar home. YUM.

cranberry cobbler bars

Cranberry Cobbler Bars

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Cranberry Cobbler Bars

These cranberry cobbler bars are the perfect fall dessert. Shortbread crust and cinnamony, brown sugar cranberry filling make these perfect!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings 16 to 20 bars
Author How Sweet Eats

Ingredients

cranberry layer

  • 3 ½ cups fresh cranberries
  • cup sugar
  • 2 tablespoons water

crust and topping

  • 3 cups all-purpose flour
  • 1 cups sugar
  • ½ teaspoon salt
  • ¾ cup unsalted butter melted

filling

  • 3 large eggs
  • 1/3 cup half and half
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • ¼ teaspoon cinnamon
  • pinch of salt

Instructions

  • Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
  • Make the cranberry filling first. Heat the cranberries, sugar and water together in a saucepan over medium heat. Simmer, stirring often, until the berries begin to burst, the sugar melts and the mixture thickens, about 8 to 10 minutes. Remove the heat and let cool to room temperature.
  • For the crust and topping: Stir the flour, sugar and salt together in a large bowl. Add the melted butter and stir until a shortbread-like dough comes together. I even use my hands to bring it together. Press half of the dough into the bottom of the dish.
  • For the filling: In another bowl, whisk together the eggs, half and half, sugar, vanilla, cinnamon, salt and cornstarch. Gently fold in in the cranberry filling.
  • Pour the mixture over top of the crust. Crumble the rest of the dough over top of the cranberry mixture. Bake for 45 to 50 minutes, until the bars are set and no long jiggly. Cool completely (thi is important! You can even cool overnight.) before slicing into squares!

cranberry cobbler bars

Dream dessert!

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Marshmallow Peanut Butter Brownies #26

Marshmallow Fluff + Peanut Butter + Brownies = Yes, please. From 100 Cookies Notes This recipe also needs the recipe for My Favorite Brownies (instructions below). I actually prefer these brownies on the second day; the marshmallow fluff softens and th…

Marshmallow Peanut Butter Brownies

Marshmallow Fluff + Peanut Butter + Brownies = Yes, please. From 100 Cookies Notes This recipe also needs the recipe for My Favorite Brownies (instructions below). I actually prefer these brownies on the second day; the marshmallow fluff softens and the chocolate flavor intensifies. PRINT RECIPE 1/2 cup [107 g] creamy peanut butter 1/4 cup [30 g] confectioners’ sugar 2 tablespoons [29 g] unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract Pinch salt 1 recipe My Favorite Brownies 1/2 cup [70 g] store-bought marshmallow fluff Adjust an oven rack to the middle of the oven. Preheat the oven to 350F [180C]. Grease a 9 x 13 in [23 by 33 cm] baking pan and line with a parchment sling. In a medium bowl, mix together the peanut butter, sugar, butter, vanilla, and salt until combined and completely smooth. Make the brownie batter as directed (but do not bake it!). Pour the brownie batter into the prepared pan. Dollop the peanut butter filling and the marshmallow cream over the top, alternating the two. Drag the tip of a butter knife through the batter, creating swirls. Bake until the sides of the brownies have set, the top is starting to […]

The post Marshmallow Peanut Butter Brownies #26 appeared first on The Vanilla Bean Blog.