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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 175°C (350°F).
Peel the roasted sweet potato and mash it in a bowl until smooth.
Add the vegetable oil and plant-based milk to the mashed sweet potato and mix well.
Sift in the flour, cocoa powder, sugar, baking powder, and salt, and mix to a batter.
Pour the batter into a greased or lined baking dish.
Add 6 dots of peanut butter and swirl.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the brownies cool a little and top with crushed mini eggs.
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For a nut-free version, omit the peanut butter or replace it with a seed butter.
Ensure the sweet potato is well mashed to avoid lumps in the batter.
Can I use regular eggs instead of vegan mini eggs?
Yes, you can use regular mini eggs if you are not following a vegan diet.
What can I use instead of coconut sugar?
You can substitute coconut sugar with brown sugar or granulated sugar.
How do I store these brownies?
Store the brownies in an airtight container at room temperature for up to 3 days.
Can I freeze these brownies?
Yes, you can freeze the brownies for up to 2 months. Thaw at room temperature before serving.
What other toppings can I use?
You can use chopped nuts, chocolate chips, or dried fruit as alternative toppings.
