Sweet Potato Brownie Vegan vs Non Vegan

Sweet Potato Brownie Vegan vs Non Vegan

I had some baked sweet potatoes left over and decided to make brownies with them. I enjoy a slightly crisp top with a gooey fudgy inside. Nuts or no nuts, plain or loaded, I really do not mind as long as I get that good quality chocolate fix. I decided to try out a vegan and non vegan recipe to see which ones turned out the best .

There were many Vegan recipes out there but I could not find a good one that showed a nice crisp topping and one that was plain without any icing, just so I could compare the two. In the end I finally found one from the Minimalist Baker. The non vegan version was from the Olive Magazine. I have found the best way to bake sweet potatoes is boil them first then bake them. Both recipes recommend using baked sweet potatoes.

NON VEGAN BROWNIES

Ingredients Method
• mashed cooked sweet potatoes 100g
• cubed butter 50g
• chopped dark chocolate 100g
• light soft brown sugar 62g
• beaten egg 1
• vanilla extract 1 tsp
• self-raising flour 50g
• cocoa powder 12g
• ground ginger 1/2 tsp
• milk (or dark) chocolate chips 50g
• Melt butter & chopped chocolate in a pan on low heat, stirring regularly
• Beat the light brown sugar and sweet potato until smooth
• Add this mixture to the melted chocolate
• Mix in the beaten egg and vanilla extract
• Sift in flour, cocoa powder and ginger and beat/mix together
• Fold in the chocolate chips and pour into a suitable baking tin
• Bake for 20-25 minutes at 200c/fan 180c
• Leave to cool in the tin before removing and cutting it up
VEGAN BROWNIES

I swapped some of the ingredients on the original recipe to what I had in the cupboard.
Almond Butter to Tahini
Avocado Oil to Coconut Oil
Oat Flour to Buckwheat
Nuts for more chocolate (just to keep this consistent with the non vegan recipe)

IngredientsMethod
•mashed cooked sweet potato 1/2 cup
• maple syrup 1/3 cup
• tahini ¼ cup
• vanilla extract ½ tsp
• melted coconut oil ¾ tsp
• cocoa powder ¼ cup
• sea salt pinch
• baking powder ½ tsp
• buckwheat 1/3 cup
• milk (or dark) chocolate chips 1/2 cup
• Mix together sweet potatoes, maple syrup, tahini, vanilla extract and coconut oil until well combined
• Add in cocoa powder, salt & baking powder and combine well
• Add in buckwheat flour and stir together
• Fold in chocolate chips and pour into a suitable baking tin
• Bake at 180C for 40 minutes
• Leave to cool in the baking tin before removing and gently cutting

Now for the comparison….

  1. TEXTURE: Both were gooey and fudgy on the inside with that slight crisp on the top. The Non-Vegan had a better top layer.They were both similar consistency before baking. Thick and easy to spread.
  2. CRUMB/HOLD: The Non-Vegan brownie was less crumbly especially when cutting the pieces
  3. FLAVOUR: The Vegan one had a slight floury taste. That may be because I used buckwheat and tahini instead of almond butter and oat flour. It was only a very slight difference in taste
  4. EASE OF MAKING: Both methods were simple and straight forward to make with the Vegan one just tasking that extra bit longer to bake.
  5. OVERALL: Only by a little percentage, the Non-Vegan one wins for me. In terms of being healthier, I am guessing the Vegan one wins but don’t take my word for it. I was surprised at how minimal the difference was.

I am not a Vegan but like to dry out their dishes and bakes. Are you Vegan? If not, do you like to try out dishes that are?

Neha
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