Sweet Potato Brownies with Chickpea Flour

These chewy and chocolaty Sweet Potato Brownies with Chickpea Flour are fudgy, flavorful and nutrition packed. They are oil free, gluten free, soy free. Its a fun baking project that serves as great after school snack or as delectable healthy treat.

I love the chewy texture of brownies. The fudgy chocolate taste always attracts me towards it and is my preferred dessert. However, this time I thought of baking vegan sweet potato brownies myself.

Since, I always like to add a pinch of health in my recipes I decided to go with chickpea flour. This way, I added a bit of protein to it along with other nutrition. I was amazed that it brought out such a delectable flavor in these chocolate sweet potato brownies.

Afterwards, I got the idea of decorating these with some swirl. I must say, I had to practice it for a week. Sometimes, I got it right and most of the times it looked like a butter spread. However, I and my daughter had lot of fun playing around. Finally, we nailed it and got the right technique.

Therefore, after much practice and family’s approval I am here to share my latest creation.

Ingredients for Sweet Potato Brownies with Chickpea Flour

Dry ingredients
Chickpea/garbanzo flour
Almond flour
Baking powder
Salt
Wet ingredients
Sweet potatoes
Maple syrup
Vanilla extract
Melted chocolate chips
Soaked chia seeds
Swirl
Peanut butter
Maple syrup
Dairy free milk
Topping
Chopped walnuts

I have used all these easily available ingredients which you may buy from any local grocery store. However, I have provided links to few of them here for your convenience.

If you plan to buy from those affiliate links, I get a small commission which in turn encourages me to bring out more delicious recipes for you all.

Ingredients notes:

• Chickpea flour – I wanted a healthy binder for this recipe so I decided to use chickpea flour also know as garbanzo flour. Even though garbanzo flour and besan are two different ingredients but you may use besan in this recipe and it will work equally fine.
• Almond flour – I used it to smoothen the taste of these vegan brownies and balance out the strong flavor of chickpea flour here.
• Sweet potatoes – it’s the star of my recipe. Its high in fiber and healthier form of potatoes. Its sweet in taste and extremely easy to handle. At the same time this root veggie is versatile and brings out the gooeey texture in this dessert perfectly.
• Maple syrup – I wanted to use a healthier sweetener which is not processed. Therefore, I decided to go with pure maple syrup to add health and nutrition to these potato brownies.
• Chia seeds – it’s a great substitute and has lots of fiber and sufficient protein in it.
• Peanut butter – This adds protein and nuttier flavor to these brownies. Also, it helped me create some swirls on these brownies which in turn made them even more attractive and beautiful to present.
• Walnuts – It’s a healthy nut which gives a lot of crunch to these brownies which in turn makes these even more desirable and delicious. Its rich in antioxidants and other vitamins and minerals.

I have made this recipe for sweet potato brownies very creatively and yet very easy. However, if you are looking for a variation then I like this recipe from The Conscious Plant Kitchen. She has used minimum ingredients and her recipe is also on a healthy note plus its flourless.

How to make Sweet Potato Brownies with Chickpea Flour

Firstly, I combined all the dry ingredients in mixing bowl and mixed it with a spatula.

Secondly, I blended all the wet ingredients in a blender until it was thick, creamy and smooth but not runny.

Next, I whipped up the dough like batter by folding in wet ingredients into the dry ingredients.

Afterwards, I melted the peanut butter mixture and whipped it smooth.

Thereafter, I spooned out the batter on the prepared baking pan and shaped it evenly.

Now, comes the tricky part to create swirl. For this, I dropped spoonful of dollops on the shaped brownie batter in the baking pan. Then, I flattened its edge with the back of a spoon. Now, with the help of a chopstick I randomly made small circular motion on the peanut butter creating swirls.

Lastly, I topped it with chopped walnuts and baked it in a pre-heated oven at 350-degree Fahrenheit for 35 minutes.

Once done, I turned it off and took it out.

We could not wait and immediately sliced it, however, its better to let it cool a bit and then slice them.

I must have made like 3 batches by now and every time we end up finishing the same day.

Expert tips:

• 1 large sweet potato equals to 1 cup mashed sweet potatoes so make sure to get that measurement correct.
• Melt the peanut putter only after shaping the batter in the baking pan or else peanut butter will firm up making the swirl difficult.
• I used 9-inch baking pan for this recipe but feel free to 8-inch baking pan and it will work equally fine.
• Even though chickpea flour and besan are two different ingredients, besan also works fine in this recipe.

So, by now you must have realized that it’s a fun recipe. I would insist you to get started with it so that you and your family can enjoy this vegan treat as much as we did.

Sweet Potato Brownies with Chickpea Flour FAQs

How long do they last?

The leftovers can be refrigerated in an air tight glass container for about 3 weeks. You may enjoy it cold or warm it up in microwave for 10 seconds.

How do they taste like?

These sweet potato brownies have a sweet chocolaty and nutty flavor to it. You may not taste the sweet potatoes very prominently but might get a slight strong flavor of chickpea flour on and off. The crunch of the walnuts add to its nutty and raw taste which makes them extremely satisfying.

Can I freeze them?

I have not tried freezing them but they can be refrigerated for sure.

What kind of sweet potato should I use for this recipe?

The red/orange large sized sweet potato works best for this recipe. Do not go for the white sweet potato.

Are these healthy?

I have made it oil free and there is no added sugar. That means I have not used any processed sugar and instead I used pure maple syrup which has lots of health benefits. I have used a variety of nuts in various form which provides healthy fats to this recipe. At the same time, I used chickpea flour to add protein in it. Also, sweet potato adds lot of fiber and with chia seeds I have added the protein content along with other nutrition. The only indulging ingredient I used here is dairy free chocolate chips which again is included in a very limited quantity. So therefore, these are healthy sweet potato brownies and can be enjoyed as a snack as well.

Do I need to cook sweet potatoes before using in this recipe?

Yes, I have boiled it which you may do so in an instant pot or saucepan or even microwave. Then, after cooling it down a bit I simply peeled it and placed it in the blender.

Therefore, these healthy sweet potato brownies are kid friendly and is delectable for all ages. It’s an easy and quick treat and an awesome party dessert too.

You may also like:
Superfood Peanut Butter Chocolate Brownies
Pomegranate Frosted Flourless Brownies
No Bake Chocolate Coconut Quinoa Brownies
Caramelized Pear Coffee Brownies

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Sweet Potato Brownies with Chickpea Flour

These chewy and chocolaty Sweet Potato Brownies with Chickpea Flour are fudgy, flavorful and nutrition packed. They are oil free, gluten free, soy free. Its a fun baking project that serves as great after school snack or as delectable healthy treat.

Course Dessert

Cuisine American

Keyword how to make sweet potato brownies, sweet potato brownie recipe, sweet potato brownies, vegan sweet potato brownies

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 9

Calories 156kcal

Author Gunjan

Ingredients

Dry Ingredients

• 1/2 cup chickpea/garbanzo flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 1 large sweet potato (boiled and peeled)
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/2 cup dairy free chocolate chips (melted – see notes)
• 1 tbsp chia seeds (soaked in 3 tbsp warm water)

For swirl

• 1/4 cup peanut butter
• 3 tbsp pure maple syrup
• 2 tbsp dairy free milk

Topping

• 2 tbsp chopped walnuts

Instructions

• Preheat oven at 350 degree and place a parchment paper over 9-inch square baking pan or brownie pan. In a mixing bowl combine all the dry ingredients and mix very well with a spatula.
  
• In a blender, combine all the wet ingredients and blend it smooth. It will be thick and not runny.
  
• Now, spoon out the wet ingredients to the dry ingredients and mix it with a spatula to form a thick dough like soft batter.
  
• Spoon out the batter on the prepared baking pan and even out with the spatula by gently shaping the batter according to the pan.
  
• In a microwavable bowl combine the swirl ingredients and microwave it for 1 minute. Take it out and whip it quickly with a spoon until smooth.
  
• Put spoonful blobs of melted peanut butter randomly on the top of the batter (in the baking pan).
  
• Then with a chopstick simply swirl it into rotating motion until nicely swirled. (small circular motion will give you nice swirl). Top it with walnuts and place it in the middle rack of the oven and bake it for 35 minutes. Turn it off and take it out. Slice into 9 squares and enjoy.
  

Notes

• To melt chocolate chips – combine it in a microwavable bowl and microwave it for 1 minute. Take it out and whip it with a spoon. If it is still not melted microwave it again for 30 seconds. Take it out and whip it vigorously with a spoon. If you still do not get it melted microwave it for only 15 seconds. Not beyond that or else it will start to taste burnt.
• To soak chia seeds – just when you start pre-heating oven and your baking pan is ready soak chia seeds. It should be thickened. That is we want it soaked for about 4-5 minutes not for very long.
• Melt peanut butter after when you have shaped the batter in the baking pan. If melted peanut butter is left at room temperature for longer it will thicken and become firm which will not give a nice swirl.
• 1 large sweet potato = 1 cup mashed sweet potato
• This recipe makes 9 big squares and the serving size is 1 square per person.
• I have used 9-inch square baking pan but you may use 8-inch square baking pan as well.

Nutrition

Calories: 156kcal | Carbohydrates: 21g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Sodium: 126mg | Potassium: 341mg | Fiber: 4g | Sugar: 17g | Vitamin A: 5373IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg

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