Viral purple sweet potato mochi brownies recipe by Kat Lieu (one-bowl, vegan, gf) + a reflection

Dear friend,

We've all seen sweet potato brownies take over social media, but what you haven't seen yet is this: a vegan, gluten-free purple sweet potato mochi brownie. Yup, you read that right—this is a brownie that breaks all the rules and yet tastes like a dream.

I literally had a dream about these brownies.

And I made them for Kenji Lopez-Alt in my dream.

LOL.

Why did this recipe work so well? Because of the magical ingredient—roasted purple sweet potatoes. Not only are they naturally buttery and sweet enough to cut some of the sugar and butter traditionally used in brownies, but when roasted, they reach a whole new level of caramelized goodness (thank you Malliard reaction!). This sweetness harmonizes beautifully with the rich, intense flavors of cocoa and chocolate, while their inherent creaminess makes each bite luxuriously soft and gooey. Plus, let's not forget the bonus: a little nutrient kick plus added fiber! Brownies that help you poop and stay regular, what could be better?

Even my husband couldn't tell these were vegan (egg-free + vegan butter + plant-based milk!). "There's no way," he said, unbelieving until I showed him the recipe. And speaking of the recipe, it's a breeze to put together. This is a one-bowl wonder that's as simple as it is delicious. The only catch? Due to the mochi content, it takes about 50 minutes in the oven. For an extra touch of richness and moistness, consider placing a pan of water on the lower rack. This keeps the brownies moist and steamy while baking, adding an optional, but highly recommended, crunchier crust.

So here they are, the best brownies I've ever made and, dare I say, tasted! Melty, moist, chewy, and rich—this brownie is not just a treat; it's everything you didn't know you needed in a brownie, and it's here to make your day a little sweeter, and your bowels happier.

Recipe for the viral purple sweet potato mochi brownies recipe by Kat Lieu (one-bowl, vegan, gluten-free)

How to roast sweet potatoes

First, the best way to roast sweet potatoes is after they are frozen for a few hours. Roast them at high temps, around 450°F, directly from the freezing. There is no need to poke holes into your sweet potatoes. Freezing your sweet potatoes first will result in the creamiest, roasted sweet potatoes that practically mash themselves in the oven!

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Yield 12

Author Kat Lieu

Prep time

15 Min

Cook time

50 Min

Inactive time

2 Hour

Total time

3 H & 5 M

Print

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viral purple sweet potato mochi brownies recipe by Kat Lieu (one-bowl, vegan, gf) + a reflection

We've all seen sweet potato brownies take over social media, but what you haven't seen yet is this: a vegan, gluten-free purple sweet potato mochi brownie. Yup, you read that right—this is a brownie that breaks all the rules and yet tastes like a dream.I literally had a dream about these brownies.And I made them for Kenji Lopez-Alt in my dream.LOL.

Ingredients

For the roasted sweet potato mochi brownies

• 8 ounces semi-sweet chocolate, divided in half
• 2 tablespoons unsalted vegan butter (or regular butter if not vegan)
• 212 grams roasted purple sweet potato (this is about 1 large baked sweet potato; Japanese yellow flesh sweet potatoes are also fine)
• 3/4 cup granulated sugar
• 1 tablespoon gluten-free miso
• Dashes of MSG (optional, but it will enhance the miso)
• 1/4 cup Dutch-processed cocoa flour
• 120 grams Mochiko or glutinous rice flour (about 1 cup unpacked)
• 1 cup milk (plain oat, soy, dairy all work)

Instructions

1. Preheat the oven to 350°F (180°F) with a rack in the middle. Line an 8x8 baking dish with parchment paper.
2. Melt half of the semi-sweet chocolate (4 ounces) and vegan butter in a double boiler or microwave. Stir until smooth.
3. Mash the roasted purple sweet potato directly into the melted chocolate mixture with a whisk or spoon until well combined.
4. Stir in the granulated sugar and gluten-free miso. Add dashes of MSG, if using.
5. Mix in the cocoa flour and glutinous rice flour until fully incorporated.
6. Fold in the remaining 4 ounces of semi-sweet chocolate.
7. Gradually add in the milk, stirring until smooth.
8. Transfer the batter to the prepared baking dish and bake for about 50 minutes or until a skewer inserted into the brownies comes out clean.
9. The next day, your brownies will be chewier as the mochi texture cures, just FYI. You can store these in an airtight container at room temperature for up to 3 days, dough these will go down fast!

Notes

First, the best way to roast sweet potatoes is after they are frozen for a few hours. Roast them at high temps, around 450°F, directly from the freezing. There is no need to poke holes into your sweet potatoes. Freezing your sweet potatoes first will result in the creamiest, roasted sweet potatoes that practically mash themselves in the oven!

Recommended Products

Modern Asian Baking at Home Cookbook

Modern Asian Kitchen

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