Fudgy Espresso and Sweet Cherry Vegan Brownies

Who doesn’t love coffee and brownies? This vegan brownie recipe is so rich and delicious no one will ever know that they are dairy free…or that secretly they are chocked full of fiber, potassium, and Vitamin A thanks to that sneaky sweet potato that is hiding inside. Brownies as vitamin supplements…why isn’t that a thing yet?

Now, a note about planning: Don’t get me wrong, you can absolutely eat these brownies straight from the oven and no one is going to stop you, but, fair warning, they will be a bit crumbly and will try to fall apart. Best to make this dessert a day ahead! Maybe it’s some kind of baking magic, the vegan gods, the ocean tides…who knows why, but these extra chocolatey brownies really benefit from sitting overnight to really develop that “fudgy” texture.

What you are going to need to buy:

1/4 cup + 2 tablespoons of All Purpose Flour

1/4 cup + 2 tablespoons of Cocoa Powder

1 teaspoon of salt

1 tablespoon of instant espresso or instant coffee crystals

1 tablespoon of baking powder

1/2 cup of Creamy Peanut Butter

2/3 cup of White Sugar

1/3 cup of Maple Syrup - (The good stuff…not pancake syrup)

1/4 cup of Olive Oil

1 medium Sweet Potato, cooked

1 tablespoon Vanilla

1 cup of Dried Cherries - (or try cranberries or blueberries)

What you are going to need to do:

Preheat over to 325 degrees.

To begin, you need to cook your sweet potato. You can bake it…but the microwave works just as well for this and only takes about 3 minutes. - Once potato is cooked and cool enough to handle, cut in half and scoop out the contents into a mixing bowl.

To the sweet potato add you sugar, maple syrup, vanilla, and olive oil and wish until smooth and all of the lumps of sweet potato have dissolved and become well incorporated.

Sift dry ingredients: Flour, Cocoa, Espresso or Coffee, Salt, and Baking Powder.

Slowly add the dry ingredients into the wet and mix until dough just starts to come together. Add the Peanut Butter to the batter and mix until just incorporated.

At this point if the batter seems too dry you may add an additional teaspoon of olive oil. These are dense, fudge brownies and this is thick batter. it won’t “pour” like traditional brownie batter made with eggs and dairy.

Using a nonstick cooking spray, or vegan butter, coat the bottom of a 9 x 9 baking dish and then using a silicone spatula press the dough into the baking dish, making sure to evenly spread into corners.

Sprinkle your dried cherries onto the top of the batter and using the same silicone spatula lightly press into the top of the brownies to make sure they really sink in and sick.

Bake on the center rack of your oven for 20-22 minutes or until a toothpick inserted into the center of the brownies comes out clean.

Remove from oven and let cool completely before serving (several hours, if not over night)

Makes 9-12 brownies depending on how big you cut them…Makes one brownie if a hurricane is on the way and you’re alone in your apartment for several days with the dog! (Just sayin’ - Don’t judge!)

Enjoy!