Description
These Fudgy Sweet Potato Brownies offer a rich, deep chocolate flavor with a fudgy texture that melts in your mouth, featuring sweet potatoes for a nutritional boost.
Ingredients
Scale
1 cup (about 250g) cooked sweet potato puree
½ cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
½ cup (100g) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup (75g) unsweetened cocoa powder
½ cup (60g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup (85g) chocolate chips (optional)
Instructions
- Preheat your oven to 400°F (200°C). Pierce the sweet potato several times and roast for 45-60 minutes or microwave for 5-10 minutes until soft. Allow to cool and puree
- Reduce the oven temperature to 350°F (175°C) and grease an 8×8 inch baking pan or line with parchment paper
- In a large mixing bowl, whisk melted butter, granulated sugar, and brown sugar. Add eggs one at a time and stir in vanilla extract
- Fold in the sweet potato puree until just combined
- In another bowl, whisk together cocoa powder, flour, baking powder, and salt. Gradually combine the dry ingredients with the wet ingredients until just mixed
- Fold in chocolate chips if using
- Pour the batter into the prepared pan and smooth the top
- Bake for 25-30 minutes, until a toothpick inserted into the center comes out with moist crumbs
- Allow to cool completely in the pan on a wire rack before slicing into squares and serving
Notes
Use ripe sweet potatoes for the best flavor and avoid overmixing to maintain the fudgy texture.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220 kcal
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg