These sweet potato brownies are rich, fudgy, and surprisingly healthy! Made with mashed sweet potatoes, they’re a delicious way to satisfy your chocolate cravings without guilt.
Honestly, who would guess there are veggies hiding in these treats? I love serving them warm with a scoop of ice cream on top—pure happiness in every bite!
Key Ingredients & Substitutions
Sweet Potatoes: They are the star of this recipe, adding moisture and natural sweetness. If you don’t have sweet potatoes, canned pumpkin puree is a good alternative, giving a similar texture.
Coconut Oil or Butter: While I love the subtle flavor of coconut oil, melted butter works just as well. For a dairy-free option, stick with coconut oil or try a plant-based butter.
Brown Sugar: I prefer brown sugar for its deeper flavor, but coconut sugar is a fantastic substitute for those looking for a less processed option. You can also use white sugar, but it won’t have quite the same richness.
All-Purpose Flour: You can replace it with a gluten-free flour blend or almond flour for a nutty flavor. I’ve found that using almond flour offers a nice moisture boost!
Chocolate Chips: While optional, they definitely enhance the chocolate flavor. If you want to cut sugar, try dark chocolate chips or even chopped dark chocolate.
How Can I Achieve the Perfect Texture for My Brownies?
The texture is key to great brownies. Here are some important tips to keep in mind:
- Be sure to cook the sweet potatoes until very tender, making it easier to mash and blend into the batter.
- Mix the wet ingredients well before adding the dry ones. This ensures everything is evenly combined!
- When mixing the dry ingredients into the wet ones, stir just until you don’t see any flour. Over-mixing can lead to tougher brownies.
- Watch the baking time closely; every oven is different. Start checking at 25 minutes. The brownies should look set but still soft in the center.
- Cooling completely is crucial for cutting nice squares. If you’re impatient like me, chill them in the fridge for a bit!
Sweet Potato Brownies
Ingredients You’ll Need:
Base Ingredients:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup coconut oil or butter, melted
- 1 cup packed brown sugar or coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1/2 cup all-purpose flour (or gluten-free flour blend)
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Extras:
- 1/2 cup chocolate chips (optional, plus extra for topping)
- Sea salt flakes (optional, for garnish)
How Much Time Will You Need?
This recipe requires about 15 minutes for prep and 25-30 minutes for baking. You’ll want to let the brownies cool for a little while before cutting them. So, plan for a total of about 1 hour if you include cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This gets the oven hot and ready for your brownies!
2. Prepare the Sweet Potato:
If you haven’t already, bake or steam your sweet potato until it’s tender. Once it’s cooled, mash it until it’s nice and smooth. This will be the secret ingredient for moisture!
3. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed sweet potato, melted coconut oil or butter, and brown sugar. Use a whisk or a spatula to stir it all together until the mixture is completely smooth and well mixed.
4. Add Eggs and Vanilla:
Next, beat in the eggs one at a time. After each egg, mix well until it’s fully combined. Finally, stir in the vanilla extract to add some lovely flavor.
5. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This helps evenly distribute those dry ingredients and prevent any clumps!
6. Mix It All Together:
Gradually add your dry ingredients into the wet mixture. Stir gently until just combined—be careful not to over-mix, as this can make your brownies tough!
7. Add Chocolate Chips:
If you’re using chocolate chips, fold them into your batter gently. They add extra chocolatey goodness!
8. Bake the Brownies:
Pour the batter into your prepared baking pan and smooth out the top with a spatula. If you like, sprinkle some extra chocolate chips on top for a nice finish. Bake for 25-30 minutes, but start checking around 25 minutes—you want a toothpick to come out with just a few moist crumbs!
9. Cool and Serve:
Once baked, remove the brownies from the oven and let them cool in the pan completely. This helps them set up properly. If you want, sprinkle a tiny bit of sea salt on top for an extra flavor kick, then cut into squares and enjoy your delicious, fudgy sweet potato brownies!
Can I Use Canned Sweet Potato in This Recipe?
Absolutely! Canned sweet potato puree can save you time. Just make sure to drain any excess liquid before measuring one cup. It should blend smoothly into the batter.
What If I Don’t Have Coconut Oil?
No worries! You can substitute with unsalted butter or any neutral oil, like vegetable or canola oil. The textural difference will be minimal, and your brownies will still turn out delicious!
Can I Make These Brownies Vegan?
Yes! To make these brownies vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg, let it sit until it thickens) and use a plant-based butter or coconut oil.
How Should I Store Leftover Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the fridge for about a week or freeze them for up to 3 months! Just be sure to wrap them tightly before freezing.