These sweet potato brownies are a fun twist on a classic treat! They are rich, fudgy, and have a hidden veggie that adds natural sweetness. Yum!
Honestly, they are so good, you won’t believe they have sweet potatoes in them. I love to pair them with a scoop of ice cream for the perfect dessert. Trust me, it’s a hit with everyone!
Key Ingredients & Substitutions
Sweet Potato: This is the star! It adds moisture and sweetness. Make sure to use cooked and mashed sweet potato. If you don’t have any, you can use canned pumpkin puree instead for a similar texture.
Coconut Oil or Butter: Coconut oil gives a nice flavor, but if you’re not a fan, unsalted butter works great too. You can even use a plant-based butter for a dairy-free version!
Brown Sugar: I love using brown sugar for its rich taste. Coconut sugar is a fantastic alternative too as it has a similar texture and flavor. You can even try honey or maple syrup, but reduce the other liquids in the recipe.
Flour: I use all-purpose flour here for the best texture, but whole wheat flour gives it a healthier boost. Gluten-free flour can work too; just make sure it’s a blend suitable for baking.
Cocoa Powder: Use unsweetened cocoa powder for the best chocolate flavor. If you want it sweeter, consider using cacao powder or a mix of both!
How Can I Ensure My Brownies Are Fudgy?
Getting that perfect fudgy texture can be a bit tricky, but here are some tips:
- Don’t overmix the batter; just stir until combined to keep it dense and moist.
- Keep an eye on the baking time. You want a toothpick to come out with a few moist crumbs—not completely clean!
- Allow them to cool in the pan for optimal fudginess. This also helps them set up nicely.
Enhancing your brownies with these tips will have everyone asking for seconds! Enjoy your baking!
How to Make Sweet Potato Brownies
Ingredients You’ll Need:
For the Brownie Batter:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup coconut oil or butter, melted
- 1 cup brown sugar or coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (can substitute with whole wheat or gluten-free flour)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25-30 minutes to bake. After that, let the brownies cool for a bit before cutting. The total time is just about 40-45 minutes until you can enjoy your delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your brownies bake evenly. While it heats up, grease or line an 8×8 inch baking pan with parchment paper to prevent sticking.
2. Prepare the Sweet Potato:
If you haven’t already, cook your sweet potato. You can bake or microwave it until soft. Let it cool for a bit, then peel it and mash it until smooth. This is the secret ingredient that makes the brownies moist and delicious!
3. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed sweet potato, melted coconut oil or butter, and brown sugar. Mix everything together well until it’s smooth and blended. Then, add the eggs one at a time, ensuring to mix well after each addition. Finally, stir in the vanilla extract.
4. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting helps to eliminate any lumps and ensures even distribution of ingredients.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the sweet potato mixture. Stir gently until just combined; be careful not to overmix, as this can make the brownies tough.
6. Add Chocolate Chips:
If you’re using dark chocolate chips, fold them into the batter at this point. They add an extra chocolatey flavor that’s hard to resist!
7. Bake the Brownies:
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in your preheated oven for 25-30 minutes. You want a toothpick inserted in the center to come out with a few moist crumbs—this means they’ll be fudgy!
8. Cool and Slice:
Once baked, remove the brownies from the oven and allow them to cool in the pan on a wire rack. After they’re completely cool, slice them into squares and serve. Enjoy your delightful, healthier sweet potato brownies!
These brownies are perfect for a snack or dessert and are sure to impress your family and friends! Enjoy!
Can I Use Canned Sweet Potato for This Recipe?
Yes, you can use canned sweet potato puree as a convenient alternative! Just make sure to choose plain puree without added sugars or spices. You will need about one cup for the recipe, and there’s no need to mash it further.
What Can I Substitute for Coconut Oil?
If you don’t have coconut oil, unsalted butter works great too! For a dairy-free option, consider using a plant-based butter. Both will add richness to your brownies without compromising the flavor.
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil before freezing!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts like walnuts or pecans for added texture. You can also mix in some dried fruit or even a swirl of peanut butter to change things up!
