These sweet potato brownies are a tasty twist on a classic treat! Made with creamy sweet potatoes, they are rich, fudgy, and oh-so-delicious!
The best part? You can enjoy a dessert that feels indulgent while sneaking in some veggies. I love having these with a scoop of ice cream on top—yum!
Key Ingredients & Substitutions
Sweet Potatoes: This is the star of the dish! Use fresh sweet potatoes cooked and mashed for a creamy texture. If you’re in a pinch, canned sweet potatoes can work too—just rinse them well.
Cocoa Powder: Unsweetened cocoa powder adds deep chocolate flavor. For a milder taste, you can substitute with Dutch-processed cocoa. Avoid sweetened versions, as they will alter the flavor balance.
Sugar: Coconut sugar is great for a lower glycemic option. However, I often use light brown sugar for a classic taste. If you avoid sugar, try using a sugar substitute that measures like sugar.
Butter vs. Coconut Oil: Coconut oil gives a delightful taste and is dairy-free. If you prefer, use unsalted butter for a richer flavor. Just ensure it’s melted before adding to the mix.
Flour: All-purpose flour works perfectly, but for a gluten-free option, use almond flour or a gluten-free blend. This slightly changes the texture, making it more cake-like.
What’s the Best Way to Mash Sweet Potatoes?
Getting the right consistency for your sweet potatoes is crucial. Here’s how to do it perfectly:
- Boil or roast your sweet potatoes until they are fork-tender. If you’re boiling, cook them with the skin on to retain moisture and flavor.
- Let them cool slightly, peel the skin, and place them in a bowl.
- Use a potato masher or fork to mash them until smooth. For extra creaminess, you can blend them with a hand mixer.
- Ensure there are no lumps so the brownies have a nice, fudgy texture.
With these tips, you’ll be set to make some delicious sweet potato brownies that everyone will love! Enjoy baking!
How to Make Sweet Potato Brownies
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup melted coconut oil or butter
- 1/2 cup all-purpose flour (or gluten-free flour blend)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chocolate chips, plus extra for topping (optional)
- A pinch of sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 25-30 minutes to bake. Plus, let them cool for a bit before cutting. Overall, it’s around an hour to enjoy these delicious brownies, but totally worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, lightly grease or line an 8×8-inch baking pan with parchment paper. This makes it easy to remove the brownies later!
2. Mix the Sweet Potato Mixture:
In a large mixing bowl, combine the cooked and mashed sweet potato, unsweetened cocoa powder, and vanilla extract. Mix everything together until it’s nice and smooth. It should look chocolatey and inviting!
3. Add Wet Ingredients:
Now, add the eggs, sugar, and melted coconut oil or butter to the sweet potato mixture. Beat everything together until all the ingredients are well incorporated. You want the batter smooth and creamy.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the baking powder for a perfect rise.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix, or you might end up with tough brownies!
6. Add Chocolate Chips:
Fold in the chocolate chips to make your brownies extra delicious. Who doesn’t love gooey chocolate bits in every bite?
7. Pour and Spread the Batter:
Pour the brownie batter into your prepared baking pan and spread it out evenly with a spatula.
8. Top It Off:
If you want, sprinkle some extra chocolate chips on top for an added treat, and just a pinch of sea salt for that perfect salty-sweet contrast.
9. Bake the Brownies:
Pop the pan into the oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with a few moist crumbs.
10. Cool and Cut:
Remove the brownies from the oven and place them on a wire rack to cool completely in the pan. Once they’re cool, cut them into squares.
11. Serve and Enjoy:
Now it’s time to dig in! Enjoy these rich, fudgy sweet potato brownies on their own or with a scoop of ice cream. They’re sure to be a hit with family and friends!
These brownies offer a rich chocolate flavor with a moist and tender crumb, thanks to the sweet potatoes. Enjoy your deliciously healthier twist on a classic treat!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can use canned sweet potatoes! Just be sure to drain and rinse them well before mashing for optimal consistency. This will help avoid any excess moisture in your brownies.
Can I Substitute Eggs with a Vegan Option?
Absolutely! For a vegan substitute, use 1/4 cup unsweetened applesauce or mashed bananas for each egg. This will help keep the brownies moist and give them a sweet flavor.
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 about a week or freeze them for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
What Can I Use Instead of Coconut Sugar?
If you don’t have coconut sugar, brown sugar or granulated sugar can be used as a substitute. Just be mindful that it may slightly alter the flavor, but they will still turn out delicious!
