These Sweet Potato Brownies with Buckwheat Flour are a delightful treat that everyone will love. They combine the natural sweetness of sweet potatoes with the rich flavor of cocoa, creating a dessert that’s both decadent and nutritious. Perfect for parties, snacks, or a cozy evening at home, these brownies are vegan, gluten-free, and can even be made oil-free. Get ready to indulge in a guilt-free dessert that feels indulgent yet remains healthy!
Why You’ll Love This Recipe
- Nutritious Ingredients: Packed with sweet potatoes and buckwheat flour, these brownies provide essential nutrients without compromising taste.
- Easy to Make: With simple steps and minimal prep time, baking these brownies is straightforward and quick.
- Versatile Option: Customize your brownies by adding nuts or using different types of plant-based milk to match your preferences.
- Guilt-Free Indulgence: Enjoy a dessert that is vegan and gluten-free while still being incredibly fudgy and satisfying.
- Perfect for Any Occasion: Whether it’s a family gathering or a quiet night in, these brownies fit any setting perfectly.
Tools and Preparation
Before you start making your Sweet Potato Brownies with Buckwheat Flour, gather your tools. Having everything ready will make the process smoother.
Essential Tools and Equipment
- Blender or masher
- Mixing bowls
- Baking tin (8×8 inch)
- Sifter
- Spatula
- Measuring cups and spoons
Importance of Each Tool
- Blender or masher: Essential for achieving a smooth texture from the sweet potatoes.
- Baking tin: Provides the perfect shape for your brownies, ensuring even baking.
- Sifter: Helps mix dry ingredients thoroughly, resulting in a lighter brownie texture.
Ingredients
For the Base
- 350 g Sweet Potato (cut in 2cm cubes)
- 1 cup Milk (or vegan alternative)
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
For the Dry Mix
- 100 g Buckwheat Flour
- 80 g Vegan Protein Powder (or more buckwheat flour)
- 40 g Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
Optional Add-Ins
- 1 tsp Espresso Powder (optional)
- 50 g Vegan Chocolate (or more!)
How to Make Sweet Potato Brownies with Buckwheat Flour
Step 1: Boil the Sweet Potatoes
Bring a pot of water to a boil. Add your sweet potato cubes and boil for 12 – 15 minutes until they become soft.
Step 2: Preheat Your Oven
Preheat your oven to 180°C / 350°F / 160°C. Line an 8×8 inch baking tin with baking parchment paper.
Step 3: Blend Wet Ingredients
Once cooked, drain the sweet potato. Add them to your blender along with the milk, maple syrup, and vanilla extract. Blend until smooth. Alternatively, you can mash these ingredients together until they reach a creamy consistency.
Step 4: Combine Dry Ingredients
In a larger mixing bowl, sift all the dry ingredients together—buckwheat flour, protein powder, cocoa powder, baking powder, baking soda, salt—and mix well to combine.
Step 5: Mix Wet and Dry Ingredients
Pour the blended wet mixture into the bowl containing dry ingredients. Stir until everything is well combined.
Step 6: Fold in Chocolate
Gently fold in the vegan chocolate chips or chunks into your batter to add delicious pockets of melted chocolate throughout.
Step 7: Prepare for Baking
Transfer your brownie batter into the lined baking tin. Press down evenly throughout the pan to ensure uniform cooking.
Step 8: Bake
Top with additional chocolate if desired. Bake in preheated oven for about 15 minutes; the top should look just cooked while keeping an indulgently gooey center.
Step 9: Cool and Slice
Allow the brownies to cool completely before slicing them into nine equal pieces using a sharp knife.
Enjoy your delectable Sweet Potato Brownies with Buckwheat Flour, perfect for satisfying those chocolate cravings without any guilt!
How to Serve Sweet Potato Brownies with Buckwheat Flour
These Sweet Potato Brownies with Buckwheat Flour are versatile and can be served in various delightful ways. Whether you enjoy them as a snack or dessert, here are some suggestions to elevate your brownie experience.
With Fresh Fruit
- Berries: Serve with a handful of fresh berries like raspberries or strawberries for a burst of flavor and added nutrients.
- Banana Slices: Top the brownies with banana slices for a creamy texture that pairs well with the fudgy brownie base.
A Scoop of Ice Cream
- Vegan Vanilla Ice Cream: Add a scoop of vegan vanilla ice cream for a classic, indulgent treat that complements the brownies’ richness.
- Coconut Ice Cream: Try coconut ice cream for a tropical twist that enhances the sweet potato flavors.
Drizzled Toppings
- Nut Butter: Drizzle almond or peanut butter on top for a nutty flavor that contrasts beautifully with the sweetness.
- Chocolate Sauce: Enhance their decadence by drizzling warm chocolate sauce over each brownie before serving.
With Whipped Topping
- Coconut Whipped Cream: Top with coconut whipped cream for a light and airy finish that balances the dense brownies.
- Aquafaba Whipped Cream: For a healthier option, use aquafaba whipped cream to keep it vegan while adding volume.
How to Perfect Sweet Potato Brownies with Buckwheat Flour
To make these Sweet Potato Brownies even better, follow these simple tips. They will help ensure your brownies turn out perfectly every time.
- Use ripe sweet potatoes: Ripe sweet potatoes provide natural sweetness and enhance the overall flavor of the brownies.
- Blend well: Make sure to blend or mash the wet ingredients until completely smooth for an even texture in your brownies.
- Don’t overbake: Keep an eye on them while baking; removing them when they’re just set ensures they remain gooey inside.
- Let them cool completely: Allowing the brownies to cool fully before slicing helps maintain their structure and prevents crumbling.
Best Side Dishes for Sweet Potato Brownies with Buckwheat Flour
Pairing these Sweet Potato Brownies with complementary side dishes can enhance your dessert experience. Here are some fantastic options to consider:
- Fresh Fruit Salad: A mix of seasonal fruits adds freshness and balances the richness of the brownies.
- Chia Seed Pudding: This creamy pudding offers a nutritious contrast, making it a great pairing that’s also healthy.
- Herbal Tea: A warm cup of herbal tea, such as chamomile or mint, provides a soothing balance to the sweetness of the dessert.
- Coffee: Enjoying these brownies with coffee can enhance their chocolatey flavors while providing an energizing boost.
- Coconut Yogurt Parfait: Layer coconut yogurt with granola and fruit for a delicious addition that complements the brownies’ texture.
- Nutty Granola Bars: Chewy granola bars add crunch and can be served as extra snacks along with your brownies.
Common Mistakes to Avoid
Making Sweet Potato Brownies with Buckwheat Flour can be simple, but small mistakes can affect the outcome. Here are some common pitfalls to watch out for.
- Not measuring ingredients accurately: Use a kitchen scale or measuring cups to ensure you have the right amounts of each ingredient for perfect brownies.
- Overmixing the batter: Stir just until combined. Overmixing can lead to dense brownies instead of a fudgy texture.
- Skipping the cooling time: Allow the brownies to cool completely before slicing. Cutting them too soon may result in a messy presentation.
- Using cold ingredients: Bring your wet ingredients to room temperature before mixing for better consistency and flavor.
- Ignoring baking time: Keep an eye on your oven; baking too long can dry out these delicious brownies. Check them a minute or two before the recommended time.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 5 days.
- Keep them in a single layer to prevent sticking.
Freezing Sweet Potato Brownies with Buckwheat Flour
- Wrap individual brownies in plastic wrap and place them in a freezer bag.
- They can be frozen for up to 3 months without losing flavor.
Reheating Sweet Potato Brownies with Buckwheat Flour
- Oven: Preheat to 350°F (175°C), place brownies on a baking sheet, and heat for about 5-10 minutes.
- Microwave: Warm one brownie at a time for 15-20 seconds for a gooey texture.
- Stovetop: Warm in a skillet over low heat for about 2 minutes per side.
Frequently Asked Questions
Here are some common questions about making Sweet Potato Brownies with Buckwheat Flour.
Can I substitute other flours?
Yes, you can use other gluten-free flours, but it may alter the texture. Experimenting is encouraged!
How do I know when my brownies are done?
The edges should look set while the center remains slightly soft. A toothpick inserted should come out with a few moist crumbs.
Can I add nuts or seeds?
Absolutely! You can fold in your favorite nuts or seeds for extra crunch and nutrition.
Are these Sweet Potato Brownies healthy?
Yes! They are made with nutritious sweet potatoes, buckwheat flour, and contain no added oils or refined sugars.
Final Thoughts
These Sweet Potato Brownies with Buckwheat Flour are not only healthy but also incredibly satisfying. Their fudgy texture and rich chocolate flavor make them irresistible! Feel free to customize this recipe by adding your favorite mix-ins or adjusting sweetness levels. Enjoy these delightful treats as a snack or dessert!
Sweet Potato Brownies with Buckwheat Flour
Indulge in these Sweet Potato Brownies with Buckwheat Flour, a guilt-free dessert that combines the natural sweetness of sweet potatoes with rich cocoa for a fudgy treat everyone will adore. These brownies are not only vegan and gluten-free but can also be made oil-free, making them a perfect option for any occasion—whether it’s a cozy night in or a lively gathering. With nutritious ingredients and simple preparation steps, you can easily whip up this delightful dessert that satisfies your chocolate cravings while keeping health in mind.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 9 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
- 350 g Sweet Potato (cubed)
- 1 cup Milk (or vegan alternative)
- 1/4 cup Maple Syrup
- 100 g Buckwheat Flour
- 80 g Vegan Protein Powder
- 40 g Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
Instructions
- Boil sweet potato cubes in water for 12-15 minutes until soft.
- Preheat the oven to 180°C (350°F) and line an 8×8 inch baking tin with parchment paper.
- Drain the sweet potatoes, then blend them with milk, maple syrup, and vanilla extract until smooth.
- In a large bowl, sift together buckwheat flour, vegan protein powder, cocoa powder, baking powder, baking soda, and salt.
- Pour the blended mixture into the dry ingredients and mix until well combined.
- Fold in vegan chocolate chips if desired.
- Transfer the batter to the prepared baking tin and bake for about 15 minutes.
- Allow to cool completely before slicing into squares.
Nutrition
- Serving Size: 1 brownie (approx. 50g)
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
