Sweet Potato Brownies Recipe
Get ready to change everything you thought you knew about brownies—with Sweet Potato Brownies, you’re about to discover a fudgy, swoon-worthy treat that magically marries wholesome goodness and rich chocolate decadence in each bite! This recipe is delightfully easy, secretly nutritious, and brimming with melt-in-your-mouth chocolate flavor. With creamy mashed sweet potato as the secret star, these brownies stay ultra-moist, while natural maple syrup and nut butter bring indulgence without all the guilt. Whether you’re gluten-free, sneaking in extra veggies, or just a chocoholic looking for your next fix, you’ll find yourself baking these again and again.
Ingredients You’ll Need
The ingredient list for Sweet Potato Brownies is as straightforward as it is brilliant—just everyday pantry staples that work in harmony. Each component brings something special to the chewy, chocolatey table, so don’t even think about skipping one!
- Mashed Cooked Sweet Potato: Adds irresistible moisture, subtle sweetness, and a deliciously gooey crumb.
- Almond Butter (or Peanut Butter): Delivers healthy fats and a creamy texture, making every bite luxuriously rich.
- Maple Syrup: All-natural and fragrant, it sweetens the brownies while adding a gentle caramel-y undertone.
- Large Eggs: Help bind everything together and create that classic brownie structure—no crumbly messes here!
- Pure Vanilla Extract: Enhances the chocolate flavor and adds depth you’ll really taste in the finished treat.
- Cocoa Powder: Gives the brownies a deep, dark chocolatey punch—don’t be shy about using the good kind!
- Oat Flour (or All-Purpose Flour): Adds just enough body to hold the brownies firm while keeping things totally gluten-free if you like.
- Baking Powder: Provides a gentle lift, so your brownies don’t turn out too dense or flat.
- Salt: Punches up all the flavors and keeps the sweetness in check for a balanced bite.
- Dark Chocolate Chips: The ultimate brownie mix-in—pockets of gooey melted chocolate to surprise you in every square.
How to Make Sweet Potato Brownies
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C). Get your 8×8-inch baking pan ready by lining it with parchment paper. This little step makes all the difference—it guarantees easy brownie removal and keeps those corners from sticking!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, eggs, and vanilla extract. Give everything a good whisk until the mixture is completely smooth and the sweet potato is fully incorporated. No lumps allowed—the smoother, the better!
Step 3: Add the Dry Ingredients
Sift the cocoa powder right into the bowl, so you don’t get any little lumps of cocoa hiding out. Then sprinkle in the oat flour (or traditional flour), baking powder, and salt. Gently mix everything together just until combined, being careful not to overwork the batter. This step is where the brownie magic starts to happen.
Step 4: Fold in Chocolate Chips
Now for the fun part: add your dark chocolate chips and gently fold them through the batter. This ensures there are gooey, melted chocolate surprises in every bite!
Step 5: Bake to Perfection
Pour the batter into your prepared pan and use a spatula to spread it out evenly. Pop it in the oven for 25–28 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out mostly clean, with a few moist crumbs clinging to it. Don’t overbake—these brownies love a little extra fudginess.
Step 6: Cool and Slice
Patience pays off! Let your Sweet Potato Brownies cool completely in the pan before slicing them into squares. This gives them time to set up and makes cutting a total breeze.
How to Serve Sweet Potato Brownies
Garnishes
A sprinkle of flaky sea salt over the top adds a glorious crunch and makes the chocolate flavors pop. Feel free to get artistic—try a dusting of powdered sugar, a drizzle of melted chocolate, or even a light scattering of chopped nuts for extra flair.
Side Dishes
Pair your brownies with a scoop of vanilla ice cream for the ultimate hot-and-cold treat, or serve them with fresh berries for a bright, juicy contrast. For a cozy vibe, a warm mug of coffee or an oat milk latte is the perfect companion.
Creative Ways to Present
Cut your Sweet Potato Brownies into bite-size squares and skewer them for a playful dessert platter, or stack them up with whipped cream and more chocolate chips for a jaw-dropping trifle. They make killer after-school snacks tucked into lunchboxes, too!
Make Ahead and Storage
Storing Leftovers
Keep any leftover brownies in an airtight container at room temperature for up to 3 days. After that, pop them in the fridge if you want them to last a little longer—they’ll stay fresh and moist for up to 5 days.
Freezing
Sweet Potato Brownies freeze like a dream! Arrange cooled slices in a single layer, separated by parchment, in a freezer-safe bag or container. They’ll keep for a couple of months—just thaw at room temp before digging in.
Reheating
For a treat that tastes straight from the oven, reheat individual squares in the microwave for about 10-15 seconds. The chocolate chips get melty again, and you’ll have that warm, gooey texture you crave.
FAQs
Can I use canned sweet potato puree instead of cooked sweet potato?
Absolutely! Just make sure you’re using pure sweet potato (not the canned pie mix which is sweetened and spiced). It saves you a step and still delivers amazing fudgy results in these Sweet Potato Brownies.
Are these brownies gluten-free?
Yes! As long as you use oat flour (certified gluten-free if you’re highly sensitive), these Sweet Potato Brownies are totally gluten-free and safe for most diets.
What’s the best way to mash the sweet potato?
For extra smooth brownies, bake or microwave your sweet potato until soft, then peel and mash until completely lump-free. A potato ricer or food processor can help if you want the silkiest texture.
Can I make this recipe vegan?
You sure can! Simply swap the eggs for flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water). Use dairy-free chocolate chips, and you have delicious vegan Sweet Potato Brownies ready to impress.
How do I know when the brownies are done baking?
Keep an eye on the edges—they should look set and slightly pulled away from the pan, while the center remains moist. A toothpick inserted into the middle should come out mostly clean, but with a few moist crumbs clinging—it’s the secret to fudgy perfection!
Final Thoughts
If you’re craving comfort, chocolate, and a hint of healthy all in one bite, these Sweet Potato Brownies are truly a must-bake. It’s the ultimate secret-ingredient dessert that never fails to delight—give them a try, and get ready to see smiles all around your table!
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Sweet Potato Brownies Recipe
- Total Time: 43 minutes
- Yield: 16 brownies 1x
- Diet: Gluten-Free, Vegetarian, Dairy-Free
Description
Indulge in these decadent Sweet Potato Brownies that are rich in flavor and nutrients. These moist and fudgy brownies are a healthier twist on the classic treat, perfect for satisfying your sweet tooth guilt-free.
Ingredients
- 1 cup mashed cooked sweet potato (about 1 large)
- 1/2 cup almond butter (or peanut butter)
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup cocoa powder
- 1/4 cup oat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Sweet Potato Mixture:
Dry Ingredients:
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, combine the sweet potato, almond butter, maple syrup, eggs, and vanilla. Whisk until smooth.
- Add Dry Ingredients: Sift in the cocoa powder, then add the oat flour, baking powder, and salt. Stir until just combined.
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Bake: Pour the batter into the prepared pan and bake for 25–28 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Slice: Let the brownies cool completely in the pan before slicing into squares.
Notes
- For a vegan version, replace eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water).
- These brownies are naturally gluten-free if using oat flour.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
