Rich and fudgy vegan easter brownies made with sweet potato in the batter, fluffy whipped ganache frosting, and topped with nutty “chocolate eggs” for a seasonal spin!
Of all the candy holidays, Easter has to be my favorite. Sugar coated marshmallows and all the egg-shaped chocolate choices you can imagine? Sign me up! But even with all the sweet pastel options, candy alone will never satisfy my sweet tooth in the way a home baked treat can. But why not have both?
If you’ve ever searched for “chocolate Easter treats”, you have undoubtedly seen a recipe for fudgy brownies speckled with chocolate candy eggs. And while I love this chocolate-on-chocolate idea, none of these recipes are ever vegan friendly because dairy-free chocolate candy eggs are not a thing. But I found a sneaky swap, and I added a delicious sweet orange ingredient to the brownies too for an extra fudgy experience!
How To Make Easter Brownies
This springtime recipe comes together in three parts: the sweet potato brownies, the whipped chocolate ganache frosting, and the crushed candy egg topping. Each step is simple without too many ingredients required, and the entire recipe is vegan and gluten-free.
Fudgy Sweet Potato Brownies
Now obviously this part of the recipe is not limited to just Easter baking, these delicious 8 (optionally 9) ingredient sweet potato brownies can be baked and loved anytime of year. With frosting, without frosting, with chocolate chips, with nuts, with berries baked in…there are endless brownie possibilities.
And the key ingredient is Bako Sweet’s gorgeous orange sweet potatoes. They are vibrant, flavorful, and yummy in so many different applications both sweet and savory—homemade sweet potato fries, sweet potato cauliflower mash, or baked and stuffed with a protein of your choice are a few of my non-brownie faves I’ve tried so far. And there are lots of other dessert ways to enjoy the too. But back to brownies. The ingredients you will need:
Bako Sweet orange sweet potatoes. Roasted to tender caramelized perfection and mashed.
Tahini. Or any nut or seed butter you love, personally tahini + chocolate always hits the spot for me though.
Cane sugar. Or coconut sugar. Cane sugar = more cakey brownies (my personal preference). Coconut sugar = more fudgy brownies.
Vanilla extract.
Gluten-free flour. Or regular all-purpose flour if you are not gluten-free.
Cocoa powder. We are using more cocoa powder than flour in this recipe so they are extra chocolatey.
Salt and baking powder.
Chocolate chips. Not entirely essential but…always better with.
Dairy-Free Whipped Chocolate Ganache Frosting
This is the easiest way to make chocolate frosting and one of the most decadent in my opinion. Much richer than a buttercream and with a lot less sugar, you just need a few hours advanced notice to give it long enough to chill before whipping. The only TWO ingredients you need are dairy-free chocolate chips (I used semi-sweet, but dark works too) and full-fat coconut milk. Melt these two together, stir until smooth, then chill until firm. After it’s firm to the touch, use a hand mixer to whip to a mousse-like fluffy consistency. The most important part is to not OVER mix or your frosting will turn soupy and you’ll have to chill it all over again.
Another option is to pour the melted ganache mixture on top of the brownies still in the pan, then chill and let it harden to this fudgy layer on top of the brownies. Personally I prefer the lighter whipped version, but this will save you a step and still be delicious.
Vegan Crushed Candy “Eggs” To Top
Until someone invents a vegan chocolate candy egg, we have to get a little creative. But you know what is shaped a lot like an egg and comes with a pastel candy coating? Jordan almonds! And they crush and crackle to sweet crunchy shards just like chocolate eggs too, so you really don’t miss out on anything with this candy swap. Make sure you read the label carefully as not all jordan almond brands are dairy-free.
Vegan Sweet Potato Easter Brownie FAQs
Can I microwave the sweet potato instead of roasting?
The flavor will be better/sweeter if you roast, but if you need to save time microwaving for 8-10 minutes (until fork tender) on high will work.
What size pan did you use?
I used an 8×8″ square baking pan, this one to be exact.
How do I test the brownies for doneness?
Lightly press the center of the brownies, and it shouldn’t feel gooey or liquidy. They won’t bounce back per se, but shouldn’t feel unbaked in the middle.
Can I freeze the ganache to speed up the chilling process?
I don’t recommend it, the texture will end up lumpy/chunky when you whip it.
What can I use for topping instead of Jordan almonds?
Spring themed sprinkles, homemade coconut sprinkles, vegan candy, crushed freeze dried fruit, chopped nuts, anything that you love and will add a little crunch.
Rich and fudgy vegan easter brownies made with sweet potato in the batter, fluffy whipped ganache frosting, and topped with nutty “chocolate eggs” for a seasonal spin!
Slice the sweet potato in half longways. Brush the cut side with oil.
Flip cut side down onto a foil-lined baking sheet.
Roast 35-40 minutes until fork tender.
Cool briefly, then remove the skin and mash well.
For the brownies:
Reduce the oven temperature to 350°F. Line an 8×8″ baking pan with parchment or spray with nonstick spray.
In a large mixing bowl, whisk together the mashed sweet potato, tahini, sugar, and vanilla.
Add the dry ingredients, and mix to form a very thick batter.
Fold in the chocolate chips.
Transfer batter to the baking pan, and spread evenly.
Bake for 28 to 32 minutes.
Cool completely (or even refrigerate) before frosting.
For the frosting:
In a microwave safe bowl, combine the chocolate chips and coconut milk.
Microwave for 60 seconds, then whisk until smooth.
Refrigerate for 2-4 hours until firm to the touch.
Use a hand mixer to whip the ganache to a light fluffy consistency. Do not over mix or it will start to melt and become runny.
Spread on top of the cooled brownies, and top with the crush almonds.
Refrigerate again until the frosting is set (1-2 hours).
Slice into 16 squares and serve.
Notes
* I used Jordan almonds instead of the traditional chocolate candy eggs because I couldn’t find a dairy-free/vegan version. If you are not vegan, feel free to use chocolate eggs instead. Some brands of Jordan almonds do contain dairy, so check the label!
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