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Vegan Brownie Recipe (with Video)

Soy-free, Egg-free, Blender
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Discover our Vegan Brownie Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 50min


- 1 c mashed sweet potato
- 1.5 c kidney beans
- 0.667 c Cacao powder
- 0.333 c Coconut sugar, or more if you want it sweeter
- 1 tsp sodium bicarbonate
- 2 tbsp ground flax meal
- 6 tbsp water
- pinch Salt
- 0.333 c Chocolate chips
- 1 Vanilla bean, optional
- 1 Avocado
- 2 tbsp Cacao powder
- 1 tbsp Maple syrup, or agave
- 1 Vanilla bean, optional
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Baking the sweet potato
1. Bake the sweet potato in the oven until soft (you'll notice when it's ready if the skin loosens). This can also be done a day ahead, as you want to be sure it's completely cooled.
Preparing the flax eggs
1. Begin by preparing your flax eggs. For 1 flax egg, mix 1 tablespoon of flax meal with 3 tablespoons of water. You will need two flax eggs for this recipe. Let it sit, and after a few minutes, it will have an egg-like gelatinous consistency.
Preparing the brownie mix
1. In a food processor, combine sweet potatoes, beans, cacao powder, coconut sugar, flax eggs, salt, sodium bicarbonate (or baking powder), and optionally vanilla. Blend until everything is well mixed.
2. Pour into a small, square, greased spring form and mix in the chocolate chips (or chocolate chunks). Bake at 350 degrees F for 25 minutes. Cover with foil if the top starts to get dark.
Preparing the frosting
1. Meanwhile, prepare the frosting by mixing the avocado with maple syrup (or agave), cacao powder, and, optionally, vanilla. I use a small food processor for this.
Cooling and frosting the brownie
1. Once you remove the brownie from the oven, let it cool. It will be very soft once you take it out and firm up during the cooling process.
2. Add the avocado cream on top and slice into small squares. Enjoy!

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