These are the BEST sweet potato brownies ever- crispy edges, fudgy center, and a rich chocolate flavor. They're naturally sweet and baked with lots of chocolate chips. Decadent and irresistible!
Looking for more sweet potato recipes? Try my Sweet Potato Casserole or Sweet Potato Bread next!
About This Recipe
These sweet potato brownies are chewy, irresistibly fudgy, and dare I say… healthy? Ok, maybe not exactly healthy...they're still filled with lots of sugar and fat, but at least they're a bit more nutritious than regular brownies. If I can feel even just a tiny bit less guilty about eating brownies, I'm in.
Sweet potatoes are packed with fiber and vitamins. My wife and I eat them almost weekly just because of their nutritional benefits. When I found out you can add them to brownies, I knew I had to try it.
So why are sweet potatoes good in brownies? Sweet potatoes are naturally very starchy. When they bake in the oven, the starches gelatinize, trapping moisture inside them. This results in brownies that are extra moist and fudgy. Plus, sweet potatoes are naturally sweet, so you don't need to use as much sugar.
Key Ingredients
Mashed sweet potatoes: I chopped sweet potatoes into small 1-inch cubes, then boiled them in water for about 15 minutes until fork-tender. After that, I pushed them through a potato ricer, but you can mash them with a fork as well.
Peanut butter: This provides flavor and gives the brownies an even fudgier texture. If you don't like peanut butter, you can substitute it with basically any seed or nut butter.
Brown sugar: I love the flavor of brown sugar in these brownies. Feel free to reduce the amount if you're looking for a lower-sugar option.
Oil: Just a tiny bit of oil gives the crumb an even more decadent feel.
Vanilla extract: For warm flavor:
All-purpose flour: Make sure to spoon and level your flour so that you don't overmeasure.
Cocoa powder: This is where all the delicious chocolate flavor comes from. Any cocoa powder will work with this recipe.
Salt: For enhancing all the flavors.
Chocolate chips: For sprinkling on top. I love dark chocolate chips for their bitter flavor that pairs well with the extra sweetness of these brownies.
Instructions
STEP 1: In a large bowl, whisk the sweet potatoes, peanut butter, brown sugar, oil, and vanilla extract
STEP 2: In a smaller bowl, whisk the flour, cocoa powder, baking powder, and salt.
STEP 3: Gradually whisk the dry ingredients into the wet ingredients until smooth.
STEP 4: Pour the batter into the baking dish and smooth the top.
STEP 5: Sprinkle the chocolate chips evenly on top.
STEP 6: Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
Sweet Potato Brownies
Ingredients
- 1 cup mashed sweet potatoes (see notes)
- ¾ cup peanut butter (or any nut butter)
- ⅔ cup brown sugar (firmly packed)
- 1 tablespoon oil
- 2 teaspoons vanilla extract
- ⅓ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup chocolate chips (I love dark chocolate)
Instructions
- Preheat your oven to 350°F and line an 8x8 baking dish with parchment paper, leaving an overhang on two sides for lifting the brownies out.
- In a large bowl, whisk the sweet potatoes, peanut butter, brown sugar, oil, and vanilla extract
- In a smaller bowl, whisk the flour, cocoa powder, baking powder, and salt.
- Gradually whisk the dry ingredients into the wet ingredients until smooth.
- Pour the batter into the baking dish and smooth the top. Sprinkle the chocolate chips evenly on top. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool in the pan for at least 30 minutes before cutting. Enjoy!
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