These sweet potato brownies are a tasty treat that feels like a dessert and a healthy snack at the same time! With creamy sweet potatoes and rich chocolate, they are super fudgy.
Who knew you could sneak veggies into brownies? 😄 I love to enjoy these warm with a scoop of ice cream on top. They’re perfect for when you want something satisfying and delicious!
Key Ingredients & Substitutions
Sweet Potato: Use cooked and mashed sweet potatoes as the base for these brownies. You can roast or microwave them. If you’re out of sweet potatoes, pumpkin puree works as a tasty alternative!
Sugar: Granulated sugar is standard, but you can use coconut sugar if you prefer a more natural option with a lower glycemic index. Also, consider using maple syrup for a distinct flavor (just adjust the flour slightly to counteract the moisture).
Oil or Butter: Coconut oil gives a lovely flavor but unsalted butter is also a great choice. If you want a dairy-free option, use a vegetable oil, like canola or avocado oil.
Flour: All-purpose flour is typically used, but you can swap in whole wheat flour for a bit more fiber. For a gluten-free option, try almond flour or gluten-free all-purpose flour blends.
Chocolate Chips: Dark chocolate chips enhance the chocolatey flavor. If you want to reduce sugar, use unsweetened chocolate or skip them altogether!
How Do I Get the Best Texture for My Brownies?
The secret to achieving the perfect brownie texture lies in your mixing method. After combining your wet and dry ingredients, mix until just combined to avoid overmixing, which can lead to tough brownies. The sweet potato should provide enough moisture, so don’t worry about getting a perfectly smooth batter!
- Use a fork or a whisk to mix your ingredients gently.
- Ensure that the sweet potato is well mashed so there are no lumps which can affect the texture.
- Keep an eye on baking time; check for doneness with a toothpick to avoid drying them out.
Sweet Potato Brownies
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 3/4 cup granulated sugar (or coconut sugar for a healthier option)
- 1/3 cup melted coconut oil or unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour (or whole wheat flour)
- 1/2 cup dark chocolate chips (optional for extra chocolatey)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus 25-30 minutes for baking, and you should let them cool for a bit before cutting, so plan for about an hour total from start to finish. Perfect for a quick dessert!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper to make removing the brownies easier later on.
2. Cook the Sweet Potato:
Pierce the sweet potato several times with a fork, then bake it at 400°F (205°C) for about 45-60 minutes until it’s soft all the way through. If you’re short on time, you can microwave the sweet potato until tender. Once it’s done, let it cool a bit and then mash it smoothly.
3. Mix the Wet Ingredients:
In a large bowl, add the mashed sweet potato, sugar, melted coconut oil (or butter), eggs, and vanilla extract. Mix everything together until it’s smooth and well combined. You want a nice creamy consistency!
4. Combine Dry Ingredients:
In another bowl, whisk together the cocoa powder, baking powder, salt, and flour. This helps to evenly distribute the leavening agents and avoid clumping.
5. Combine Wet and Dry Mixtures:
Slowly add the dry ingredient mixture to the wet ingredient mixture. Stir gently until just combined—be careful not to overmix, or your brownies might turn out tough.
6. Add Chocolate Chips:
If you’re feeling extra indulgent, fold in the dark chocolate chips into the batter. This step is optional but highly recommended for a richer flavor!
7. Pour and Spread:
Pour the brownie batter into the prepared baking pan and spread it out evenly with a spatula.
8. Bake!
Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center; it should come out mostly clean with just a few moist crumbs.
9. Cool and Cut:
Once baked, take them out of the oven and let them cool completely in the pan on a wire rack. This allows them to set properly. Once cool, cut them into squares.
10. Serve and Enjoy:
Enjoy these deliciously moist sweet potato brownies! They make a fantastic dessert or snack, and you’ll love how chocolatey they are!
With their rich chocolate flavor and the added nutritious benefits of sweet potatoes, these brownies are a delightful treat you can feel good about indulging in. Enjoy! 😊
Can I Use Canned Sweet Potato for This Recipe?
Yes, you can use canned sweet potato puree! Just make sure to drain any excess liquid and measure out one cup. This will save you time and still yield delicious brownies.
Can I Substitute Eggs in This Recipe?
Absolutely! For a vegan option, replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes until thick). This will help keep the brownies moist.
How Should I Store Leftover Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week, or freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before freezing!
Can I Add Nuts or Other Mix-ins?
Definitely! Feel free to add nuts, such as walnuts or pecans, or even dried fruit for extra flavor and texture. Just keep in mind that this may alter the baking time slightly, so check for doneness!
