Description
These easy sweet potato brownies are fudgy, moist, and rich with a hidden vegetable boost. They taste like pure chocolate heaven and are perfect for a guilt-free treat.
Ingredients
Scale
- 1 medium sweet potato (about 8 oz)
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup dark chocolate chips
- For the Chocolate Drizzle (Optional): 1/4 cup dark chocolate chips, 2 tbsp heavy cream (or coconut cream), 1 tbsp butter, Pinch of salt
- Optional Add-Ins: 1/2 tsp cinnamon, 1/4 cup chopped walnuts or pecans, A handful of mini marshmallows
Instructions
- Preheat oven to 400°F. Poke sweet potato with a fork and roast for 45-60 minutes until tender. Let cool, then scoop out flesh. Alternatively, microwave pierced sweet potato for 8-10 minutes until soft.
- Lower oven temperature to 350°F. Line an 8×8 baking pan with parchment paper. Mash sweet potato until smooth.
- In a large bowl, whisk together melted butter, sugars, and mashed sweet potato until combined. Add eggs one at a time, then vanilla. Mix until smooth.
- In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder.
- Fold the dry ingredients into the sweet potato mixture until just combined. Stir in chocolate chips.
- Pour batter into the prepared pan and spread evenly. Sprinkle remaining chocolate chips on top.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
- While brownies cool, prepare the optional chocolate drizzle: heat cream in a small saucepan until simmering. Pour over chocolate chips and butter in a bowl. Let sit for 2 minutes, then stir until smooth. Stir in a pinch of salt.
- Let brownies cool completely. Drizzle with chocolate ganache. Cut into squares.
Notes
- For a spiced version, add 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of ginger to the dry ingredients.
- For a nutty version, fold in chopped walnuts, pecans, or toasted coconut flakes.
- For a sweeter version, use white chocolate chips instead of dark.
- For a protein boost, add a scoop of chocolate protein powder and reduce flour by 2 tbsp.
- For vegan brownies, use flax eggs, coconut oil, and dairy-free chocolate chips.
- Store covered at room temperature for up to 5 days or refrigerate for up to a week.
- Freeze individual squares wrapped in plastic for up to 3 months.
- These brownies taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: Approx. 250
- Sugar: Approx. 25g
- Sodium: Approx. 100mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 9g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 3g
- Protein: Approx. 3g
- Cholesterol: Approx. 60mg