Fudgy, rich, and secretly packed with nutrients, these Sweet Potato Brownies are everything a chocolate lover wants in a brownie. They're soft in the center with that perfect crackly top, and you'd never guess there's a whole vegetable hiding inside. I first made these on a rainy Saturday when I had leftover sweet potato purée in the fridge and a serious chocolate craving, and they turned out better than any box mix I'd ever tried. Plus, they come together in one bowl in about ten minutes, which means you can have warm brownies on the table faster than you'd think.
If you're looking for more easy treats to satisfy your sweet tooth, try these dessert recipes or whip up The Best Snickerdoodle Cookie Recipe for something equally cozy.
Why You will Love This Sweet Potato Brownies !
These sweet potato chocolate brownies are everything you want in a homemade treat. They're quick to make, use simple ingredients you probably already have, and they're moist and decadent without being too heavy.
The one-bowl method means less cleanup, which is always a win in my book. You can also make them gluten-free by swapping in your favorite GF flour, and they're easy to customize with your favorite mix-ins.
They're perfect for satisfying a chocolate craving without the guilt, and they actually keep you fuller longer thanks to the fiber and nutrients from the sweet potato.
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Sweet Potato Brownies Ingredients
Here's what you'll need to make these Sweet Potato Brownies with sweet potato.
See Recipe Card Below This Post For Ingredient Quantities
- Sweet potato purée: This is the base that makes these brownies so moist and tender. Use canned purée for convenience, or make your own by baking and mashing a sweet potato until smooth.
- Unsalted butter: Adds richness and helps create that fudgy texture. Make sure it's melted and slightly cooled before mixing.
- Eggs: Bind everything together and add structure to the brownies.
- Brown sugar: Gives the brownies a deeper, caramel-like sweetness. You can adjust the amount if you prefer sweeter or less sweet brownies.
- Chocolate chips: Melty pockets of chocolate throughout make these extra indulgent. Save a few to sprinkle on top before baking.
- Vanilla extract: Enhances the chocolate flavor and adds warmth.
- Baking soda: Helps the brownies rise just a bit and gives them a tender crumb.
- Salt: Balances the sweetness and makes the chocolate flavor pop.
- All-purpose flour: Provides structure. You can use gluten-free flour if needed.
- Cocoa powder: This is what gives the brownies their deep chocolate flavor. Sift it to avoid lumps.
how to make Sweet Potato Brownies
These Sweet Potato Brownies come together quickly in one bowl, making them perfect for a last-minute dessert.
- Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9 x 9 inch baking pan or line it with parchment paper for easy removal later.
- Mix the base: In a large bowl, whisk together the mashed sweet potato, melted butter, and brown sugar until the mixture is smooth and well combined. It should look glossy and thick.
- Add wet ingredients: Crack in the eggs and pour in the vanilla extract, then mix everything together until it's smooth and creamy.
- Combine dry ingredients: Sift the cocoa powder, flour, baking soda, and salt right into the bowl. Stir gently with a spatula until just combined. Don't overmix or the brownies can turn out tough.
- Fold in chocolate: Add the chocolate chips and fold them in gently. If you want extra chocolate on top, save a small handful to sprinkle over the batter.
- Transfer to pan: Pour the thick batter into your prepared baking dish and spread it evenly into the corners with a spatula. Sprinkle those reserved chocolate chips on top if you'd like.
- Bake: Slide the pan into the oven and bake for 25 minutes. The edges should look set and the center should still appear slightly soft. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
- Cool and cut: Let the brownies cool in the pan for about 10 minutes before slicing into squares. This helps them set up and makes cutting cleaner.
Substitutions and Variations
Sweetener options: You can use coconut sugar or maple sugar instead of brown sugar for a less refined option. Honey or maple syrup can work too, but you'll need to reduce the sweet potato purée slightly to balance the moisture.
Make them vegan: Swap the butter for coconut oil or vegan butter, and use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) instead of regular eggs.
Flour swaps: Almond flour works if you want a paleo or grain-free version, though the texture will be a bit denser. Oat flour is another great gluten-free option.
Add-ins: Try stirring in chopped walnuts, pecans, or even a swirl of peanut butter on top before baking. A handful of mini marshmallows makes them extra fun for kids.
No cocoa powder version: You can make these without cocoa powder by increasing the chocolate chips and adding a bit more flour, though they'll taste more like a blondie.
reat idea to link out to another blogger with a similar recipe that fits a different diet.
Equipment for Sweet Potato Brownies
You don't need any fancy tools for these Sweet Potato Brownies. Just grab a 9 x 9 inch baking pan, parchment paper if you want easy cleanup, a large mixing bowl, a whisk, and a sifter for the dry ingredients. A toothpick helps you check for doneness.
How to Store Sweet Potato Brownies
Keep these Sweet Potato Brownies in an airtight container at room temperature for up to three days. They'll stay moist and fudgy. For longer storage, refrigerate them for up to a week.
You can also freeze them. Wrap individual brownies in plastic wrap, then place them in a freezer bag. They'll keep for up to three months. Thaw at room temperature or warm them in the microwave for a few seconds.
Serving Suggestions
These Sweet Potato Brownies are delicious on their own, but here are a few ways to make them even better:
- Warm them up and top with a scoop of vanilla ice cream and a drizzle of chocolate sauce
- Serve them with a dollop of whipped cream and fresh berries
- Pack them in lunchboxes for an afternoon treat
- Pair them with a glass of cold milk or a hot cup of coffee
They're also wonderful alongside Easy Gluten-Free Lemon Raspberry Cookies if you're putting together a dessert spread.
Expert Tips
Use room temperature ingredients: This helps everything blend together smoothly and creates a better texture.
Don't overbake: The secret to fudgy brownies is pulling them out when they still look slightly underdone in the center. They'll continue cooking as they cool.
Let them cool completely: I know it's tempting to cut into them right away, but letting them cool helps them firm up and makes cleaner slices.
Make your own purée: If you're making sweet potato purée from scratch, roast the sweet potato instead of boiling it. Roasting concentrates the flavor and keeps the purée from getting watery.
Use good cocoa powder: The quality of your cocoa powder really makes a difference in the final flavor. Dutch-process cocoa gives a richer, deeper chocolate taste . you'll also want to try this Easy Homemade Chocolate Cake Recipe for your next celebration..
FAQ
Yes, they really are. The sweet potato adds moisture and natural sweetness without making the brownies taste like vegetables. They're just as fudgy and chocolatey as regular brownies, with a tender crumb that keeps them moist for days. Plus, you get extra fiber and vitamins, which is a nice bonus.
Start by cooking and mashing your sweet potato until it's smooth. Mix it with melted butter and sugar, then add eggs and vanilla. Sift in your dry ingredients like cocoa powder, flour, baking soda, and salt. Fold in chocolate chips, pour into a pan, and bake until the edges are set but the center is still soft. It's really that simple.
Honey works great as a one-to-one swap for maple syrup. You can also use agave nectar or brown rice syrup. If you're using a liquid sweetener instead of brown sugar, reduce the sweet potato purée by a few tablespoons to keep the batter from getting too wet. My mom always says you can taste as you go and adjust the sweetness to your liking.
Sweet potatoes are one of the healthiest carbs you can eat. They're loaded with fiber, vitamins A and C, and potassium. They have a lower glycemic index than regular potatoes, which means they won't spike your blood sugar as quickly. When you bake them into these brownies, you're getting all those nutrients along with your chocolate fix.
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Sweet Potato Brownies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease or line a 9x9 inch baking pan with parchment paper.
- In a large bowl, whisk together the sweet potato purée, melted butter, and brown sugar until smooth.
- Add the eggs and vanilla extract, and whisk until the mixture is well combined.
- Sift the cocoa powder, flour, baking soda, and salt into the bowl. Mix until everything is just combined.
- Fold in the chocolate chips, saving some for topping if you wish.
- Pour the batter into the prepared baking pan, spreading it evenly into the corners.
- Bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter.
- Allow the brownies to cool in the pan for 10 minutes before cutting them into squares.
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