Description
These Sweet Potato Brownies combine the natural sweetness and moisture of mashed sweet potatoes with rich cocoa and chocolate chips, creating a fudgy, delicious treat. Perfect for a healthier twist on classic brownies, this recipe yields a soft, dense, and chocolatey dessert that’s easy to make and sure to satisfy any sweet tooth.
Ingredients
Scale
Sweet Potato Mixture
- 1 1/2 cups sweet potato purée (cooked and mashed)
- 1/2 cup unsalted butter (melted)
- 3/4 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour (use gluten-free flour if desired)
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 3/4 cup chocolate chips (plus extra for sprinkling, optional)
Instructions
- Preheat and Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 9 inch baking pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed sweet potato purée, melted unsalted butter, and brown sugar until smooth and well combined. Add in the eggs and vanilla extract, mixing thoroughly until the batter is uniform.
- Sift Dry Ingredients: Sift together the cocoa powder, all-purpose flour, baking soda, and salt to ensure there are no lumps, then gently fold these dry ingredients into the wet mixture until just combined, careful not to overmix.
- Add Chocolate Chips: Fold in the chocolate chips gently, reserving some to sprinkle on top of the batter if desired for added texture and visual appeal.
- Fill and Spread Batter: Pour the batter into the prepared baking pan, spreading evenly and filling all corners. Optionally sprinkle the remaining chocolate chips over the surface.
- Bake the Brownies: Bake in the preheated oven for approximately 25 minutes. Check doneness by inserting a toothpick near the center; it should come out with moist crumbs but no wet batter.
- Cool and Serve: Allow the brownies to cool in the pan for about 10 minutes before cutting into squares to firm up.
Notes
- To make sweet potato purée, cook peeled and chopped sweet potatoes by boiling or roasting until tender and mash until smooth.
- Brown sugar adds moisture and richness; you may substitute with coconut sugar for a different flavor.
- Using gluten-free flour makes this recipe suitable for gluten-sensitive individuals.
- For extra fudginess, avoid overbaking — the brownies should still be moist inside.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
