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Sweet Potato Brownies: The Ultimate Healthy & Delicious Recipe

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Fudgy brownies with a secret ingredient: sweet potato puree! Incredibly moist and rich, with a crackly top and chocolate chips.

Ingredients

Scale
  • 1 large sweet potato (about 1 pound), scrubbed
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup chocolate chips (semi-sweet or dark), divided
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the scrubbed sweet potato directly on the oven rack. Bake for 45-60 minutes, or until it’s very soft and easily pierced with a fork. The baking time will depend on the size of your sweet potato.
  3. Remove the sweet potato from the oven and let it cool slightly until you can handle it comfortably.
  4. Cut the sweet potato in half lengthwise. Use a spoon to scoop out the flesh into a bowl. Discard the skin.
  5. Mash the sweet potato flesh with a fork until smooth. Alternatively, you can use a food processor or blender for an even smoother puree. You should have about 1 cup of sweet potato puree. If you have more, you can save the extra for another recipe!
  6. In a large bowl, melt the butter completely. You can do this in the microwave in 30-second intervals, stirring in between, or in a saucepan over low heat. Be careful not to burn the butter!
  7. Add the granulated sugar and brown sugar to the melted butter. Whisk together until well combined and the mixture is smooth. This step is important for creating that shiny, crackly top on your brownies.
  8. Add the eggs one at a time, whisking well after each addition. Make sure each egg is fully incorporated before adding the next. This helps to create a smooth and emulsified batter.
  9. Stir in the vanilla extract.
  10. Add the prepared sweet potato puree to the batter and mix until well combined. The batter will become a beautiful orange-brown color.
  11. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures that the baking powder and salt are evenly distributed throughout the batter.
  12. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can result in tough brownies. A few streaks of flour are okay.
  13. Fold in ¾ cup of the chocolate chips (and the chopped walnuts or pecans, if using). Reserve the remaining ¼ cup of chocolate chips for topping.
  14. Preheat your oven to 350°F (175°C).
  15. Grease and flour an 8×8 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal. This is my preferred method!
  16. Pour the brownie batter into the prepared baking pan and spread it evenly.
  17. Sprinkle the remaining ¼ cup of chocolate chips over the top of the batter.
  18. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Be careful not to overbake the brownies, as they will become dry.
  19. Remove the brownies from the oven and let them cool completely in the pan before cutting. This is crucial for getting clean cuts and preventing the brownies from falling apart. I know it’s tempting to dig in right away, but trust me, the wait is worth it!
  20. Once the brownies are completely cool, cut them into squares. I usually cut them into 16 squares, but you can adjust the size to your preference.
  21. Serve the brownies as is, or with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a sprinkle of powdered sugar. They’re also delicious with a cup of coffee or tea.

Notes

  • Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
  • Add a Swirl: Before baking, swirl in a spoonful of peanut butter, Nutella, or cream cheese for an extra layer of flavor.
  • Spice it Up: Add a pinch of cinnamon, nutmeg, or cayenne pepper to the batter for a warm and spicy kick.
  • Make it Vegan: Substitute the butter with vegan butter, the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use vegan chocolate chips.
  • Storage: Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Find it online: https://anasrecipes.com/sweet-potato-brownies/