Mouthwatering Vegan Chocolate Brownies

Mouthwatering Vegan Chocolate Brownies

If you like brownies that feel impossible, this one’s for you.
Rich, deeply chocolatey, and somehow vegan, gluten-free, and grain-free too.

Chef Matthew Woolen’s secret is hiding in plain sight: sweet potato.
It delivers that fudgy, melt-in-the-middle texture without eggs, dairy, or flour, making a brownie everyone at the table can agree.

You’ll need:
365g Purple sweet potato, about 1 large
15g Flaxseed
75g Boiling water
150g 70% dark chocolate, vegan if desired
90g Red palm oil, or vegan butter substitute
200g Water
425g Dark brown muscovado sugar
8g Vanilla extract
115g Dutch-process cocoa powder
125g Cassava flour
7g Salt, kosher,
3g Baking soda

Mission impossible:

Coarsely chop chocolate. Spray baking pan with nonstick and line with baking parchment. Preheat the oven to 350 °F / 177 °C.

Bake sweet potato for 1 hr until soft. Set aside to cool, leave oven on.

Process the flax seeds into a powder. In mixing bowl, add hot water, stir and rest until thickened.

Combine chopped chocolate and palm oil until melted and smooth. Set aside.

Add peeled sweet potato to food processor with water. Add 90g sugar, flax mix, vanilla. Process, add chocolate mix, blend until smooth. Add cocoa powder, salt, Cassava flour and baking soda. Process again.

Pour mix into baking pan, bake 40 mins. Transfer to wire rack to cool completely. Wait to serve – something magical happens during a long rest, making the brownies extra fudgy and rich!

For more sweet treats, check out chefsteps.com.

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