Mouthwatering Vegan Chocolate Brownies

If you like brownies that feel impossible, this one’s for you. Rich, deeply chocolatey, and somehow vegan, gluten-free, and grain-free too. Chef Matthew Woolen’s secret is hiding in plain sight: sweet potato. It delivers that fudgy, melt-in-the-middle texture without eggs, dairy, or flour, making a brownie everyone at the table can agree. You’ll need: 365g Purple sweet potato, about 1 large 15g Flaxseed 75g Boiling water 150g 70% dark chocolate, vegan if desired 90g Red palm oil, or vegan butter substitute 200g Water 425g Dark brown muscovado sugar 8g Vanilla extract 115g Dutch-process cocoa powder 125g Cassava flour 7g Salt, kosher, 3g Baking soda Mission impossible: Coarsely chop chocolate. Spray baking pan with nonstick and line with baking parchment. Preheat the oven to 350 °F / 177 °C. Bake sweet potato for 1 hr until soft. Set aside to cool, leave oven on. Process the flax seeds into a powder. In mixing bowl, add hot water, stir and rest until thickened. Combine chopped chocolate and palm oil until melted and smooth. Set aside. Add peeled sweet potato to food processor with water. Add 90g sugar, flax mix, vanilla. Process, add chocolate mix, blend until smooth. Add cocoa powder, salt, Cassava flour and baking soda. Process again. Pour mix into baking pan, bake 40 mins. Transfer to wire rack to cool completely. Wait to serve - something magical happens during a long rest, making the brownies extra fudgy and rich! For more sweet treats, check out chefsteps.com. New Year Sale! Save 30% on Studio Pass. Unlock access to all of ChefSteps with a Studio Pass subscription! Thousands of recipes developed by expert chefs, plus hundreds of guides, tips, and classes to help you become the smartest cook you know. Head to the link in comments to start your 14-day free trial and use promo code NYSOCIAL30 to get 30% off your first year of Studio Pass.