These sweet potato chocolate brownies are a delicious twist on a classic treat! They are rich, fudgy, and packed with healthy ingredients like sweet potatoes that add moisture and flavor.
Making these brownies is a fun way to sneak some veggies into dessert! I love how they taste so chocolatey that you won’t even guess there’s sweet potato hiding in there. Perfect for sharing… or not! 😉
Key Ingredients & Substitutions
Sweet Potato: The main star! Use a medium sweet potato, cooked and mashed. If you don’t have sweet potatoes, you can substitute it with canned pumpkin for a similar texture and flavor.
Cocoa Powder: Unsweetened cocoa powder gives these brownies their rich chocolate flavor. If you want a slightly less intense flavor, you can use Dutch-processed cocoa powder. Just note that it may change the final color slightly.
Flour: All-purpose flour is used, but you can swap in whole wheat flour for more fiber. Gluten-free flour blends also work well if you need a gluten-free option; just check the blend’s baking properties.
Butter vs. Coconut Oil: Both work, but I often choose melted coconut oil for a subtle flavor twist. If you’re not a fan of coconut oil, unsalted butter is perfect; it gives a rich taste.
Brown Sugar: Brown sugar adds moisture and a slight molasses flavor. You can use coconut sugar for a healthier alternative. Just keep an eye on the sweetness, as coconut sugar is less sweet than brown sugar.
How Do You Ensure Your Brownies Are Fudgey and Not Dry?
The key to achieving that moist, fudgy brownie texture is to avoid overbaking. Always keep an eye on them and do the toothpick test! Insert it into the center, and if it comes out with moist crumbs (but not wet batter), you’re good to go.
- Preheat your oven and prepare your pan to avoid sticky brownie drama.
- Mix wet and dry ingredients until just combined; over-mixing can add air and make them cakey.
- Let them cool completely in the pan on a wire rack before slicing to keep them moist.
Sweet Potato Chocolate Brownies
Ingredients You’ll Need:
For the Brownies:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup melted coconut oil or butter
- 1 cup brown sugar or coconut sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips (plus extra for topping, optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 25-30 minutes for baking. Afterwards, allow the brownies to cool completely before slicing. So, you’ll need around 45-50 minutes total before you’re ready to enjoy these delicious treats!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). While it heats up, line an 8×8 inch baking pan with parchment paper or grease it lightly with some oil to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, combine your cooked and mashed sweet potato with melted coconut oil (or butter) and brown sugar. Mix it all together until it’s smooth and well-combined. This will create a sweet and creamy base for your brownies!
3. Add the Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition. This helps to aerate your mixture, giving the brownies a lovely texture. Then, stir in the vanilla extract for that delicious flavor.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt. This ensures all the dry ingredients are evenly mixed, preventing clumps in your brownies.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the sweet potato mixture. Stir until just combined. Be careful not to over-mix, as this can lead to cakey brownies instead of fudgy ones!
6. Fold in the Chocolate Chips:
Now, it’s time to fold in the chocolate chips. These are essential for adding rich chocolatey goodness to each bite. If you want, you can save some to sprinkle on top before baking!
7. Pour into the Pan:
Pour your brownie batter into the prepared baking pan. Use a spatula to spread it evenly, ensuring a uniform baking surface.
8. Add Toppings (Optional):
If you reserved some chocolate chips, sprinkle them on top of the batter now for an extra chocolaty finish!
9. Bake:
Put the pan in the preheated oven and bake for 25-30 minutes. To test for doneness, insert a toothpick into the center: it should come out with moist crumbs, not wet batter.
10. Cool and Enjoy:
Once baked, let the brownies cool completely in the pan on a wire rack. This will help them set up perfectly. Once cooled, slice them into squares and enjoy your rich, fudgy Sweet Potato Chocolate Brownies!
Enjoy your delicious creation with friends or treat yourself to a sweet snack! 🥳
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Fresh sweet potatoes are perfect for this recipe. Just bake or steam them until soft, then mash them up. One medium sweet potato should give you about a cup of mashed sweet potato.
Can I Substitute the Eggs in This Recipe?
Yes, you can use flax eggs as a substitute! For each egg, mix 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This works well in baking, adding moisture without altering flavor.
How Do I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped nuts like walnuts or pecans for some crunch, or even dried fruits like cherries or cranberries for extra flavor. Just fold them in gently with the chocolate chips.