Sweet Potato Brownies
These Sweet Potato Brownies are rich, fudgy, and loaded with deep chocolate flavor. Sweet potato adds incredible moisture and creates a wonderfully tender, chewy texture. You'd never guess it's in there! Made with simple pantry ingredients, they're an easy and delicious way to use up leftover sweet potato.
Servings: 16 brownies
Ingredients
- 1 cup mashed cooked sweet potato (see notes)
- ½ cup neutral oil (such as canola or vegetable)
- ¾ cup brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup vegan chocolate chips
Instructions
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the mashed sweet potato, oil, brown sugar, maple syrup, and vanilla until smooth.
- Add the dry ingredients: Whisk the cocoa powder into the wet mixture until fully combined. Add the flour, baking powder, and salt, then stir just until no dry streaks remain.
- Fold in the chocolate chips: Gently fold in the chocolate chips.
- Bake: Spread the batter evenly into the prepared pan. Bake for 28 to 32 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely: Let the brownies cool completely in the pan before slicing. For the fudgiest texture, chill them in the refrigerator for 30 to 60 minutes before cutting.
Notes
Sweet potato: Use 1 cup (250g) cooked and mashed sweet potato. Whenever I'm roasting sweet potatoes for dinner, I always throw an extra one in the oven so I can make these brownies later! You can also roast or microwave a sweet potato specifically for this recipe, or use plain canned sweet potato purée (not sweet potato pie filling).
To roast a sweet potato: Preheat the oven to 425°F (220°C). Pierce the sweet potato several times with a fork and place it on a baking sheet. Roast for 40 to 50 minutes, until very soft. Let cool enough to handle, then remove the skin and mash until smooth. Measure 1 cup (250g).
To microwave a sweet potato: Pierce the sweet potato several times with a fork and microwave on high for 5 to 8 minutes, turning halfway through, until very soft. Larger sweet potatoes may need a few extra minutes. Let cool slightly, then remove the skin and mash until smooth. Measure 1 cup (250g).
Don't skip the chocolate chips. They add melty pockets of chocolate and help balance the sweetness.
Don't overbake. The brownies may look slightly underdone in the center when you remove them from the oven. They'll continue to set as they cool.
Gluten-free: Use a good-quality 1:1 gluten-free all-purpose flour blend.
Nutrition
Serving: 1brownie (recipe makes 16 brownies) | Calories: 204kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 97mg | Potassium: 200mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3363IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
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