Description
Deliciously rich and fudgy sweet potato brownies that combine the natural sweetness and moisture of sweet potatoes with classic chocolate flavors. These brownies are easy to make, baked to perfection, and perfect for a healthier twist on traditional brownies.
Ingredients
Wet Ingredients
- 1 1/2 cups sweet potato purée (cooked and mashed)
- 1/2 cup unsalted butter (melted)
- 3 eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 3/4 cup chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease or line a 9x9-inch baking pan with parchment paper. Lining the pan helps with easier cleanup and makes for prettier brownie slices.
- Mix the wet ingredients: In a large bowl, whisk together the mashed sweet potato, melted butter, and brown sugar until the mixture is smooth and glossy. Add the eggs and vanilla extract, then whisk again until fully combined.
- Add the dry ingredients: Sift in the cocoa powder, all-purpose flour, baking soda, and salt into the wet mixture. Gently stir everything together, ensuring not to overmix to keep the batter tender.
- Fold in the chocolate chips: Stir in the chocolate chips, reserving a small handful to sprinkle on top if desired.
- Bake: Pour the batter evenly into the prepared pan and sprinkle the reserved chocolate chips on top. Bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool and serve: Allow the brownies to cool in the pan for about 10 minutes before slicing. This helps them firm up for clean cuts. Enjoy once slightly cooled or warm, as preferred.
Notes
- Lining the pan with parchment paper makes removal and cleanup easier.
- Do not overmix the batter once dry ingredients are added to keep brownies tender.
- Check doneness with a toothpick to avoid overbaking and dry brownies.
- You can substitute dark chocolate chips or chunks for a more intense chocolate flavor.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
