Sweet Potato Brownies
These fudgy sweet potato brownies are rich, chocolatey, and secretly wholesome. Made with mashed sweet potato, cocoa powder, and just the right amount of brown sugar, they’re the perfect treat for when you want something sweet but a little bit sneaky. No one will guess they’re veggie-packed!
Servings: 9 squares
Ingredients
- 1 1/2 cups sweet potato purée cooked and mashed
- 1/2 cup unsalted butter melted
- 3 eggs
- 3/4 cup brown sugar
- 3/4 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
Instructions
Preheat the oven.
- Set your oven to 350°F (175°C) and grease or line a 9x9-inch baking pan with parchment paper. (Lining it makes for easier cleanup and prettier slices.)
Mix the wet ingredients.
- In a large bowl, whisk together the mashed sweet potato, melted butter, and brown sugar until smooth and glossy. Then add the eggs and vanilla extract and whisk again until fully combined.
Add the dry ingredients.
- Sift in the cocoa powder, flour, baking soda, and salt. Gently stir everything together — no need to overmix.
Fold in the chocolate chips.
- Stir in the chocolate chips, saving a small handful for sprinkling on top if you’re feeling fancy (you are).
Bake.
- Pour the batter into your prepared pan and spread it out evenly. Sprinkle any reserved chocolate chips on top. Bake for about 25 minutes, or until a toothpick poked in the center comes out with a few moist crumbs — no wet batter.
Cool and serve.
- Let the brownies cool in the pan for about 10 minutes before slicing into squares. They’ll firm up a bit more as they cool, so try to resist diving in too early. (Or don’t — no judgment.)