These sweet potato brownies are a tasty twist on your usual treat! Made with pureed sweet potatoes, they’re naturally sweet and super fudgy.
Don’t worry, the sweet potatoes make them guilt-free. I love how they make my brownies extra moist—sometimes I can’t help but have a second piece! 🍠🍫
Key Ingredients & Substitutions
Sweet Potato: Use one medium-sized sweet potato, cooked and mashed. If you don’t have sweet potato, pumpkin puree is a good substitute, but it might slightly change the flavor.
Cocoa Powder: Unsweetened cocoa powder is perfect for these brownies. If you’re not a fan of intense chocolate flavor, try using Dutch-processed cocoa for a smoother taste.
Almond Flour: I love almond flour for its nutty taste, but you can swap it with all-purpose flour if needed. For a gluten-free option, go for oat flour.
Maple Syrup: Maple syrup adds great flavor. Honey works as a substitute but may alter the taste slightly. For a lower-calorie option, consider using agave syrup.
Dark Chocolate Chips: I recommend using semi-sweet or even milk chocolate chips if you prefer a sweeter brownie. You can also skip the chocolate chips for a lower sugar version.
How Do I Get the Perfect Texture in My Brownies?
To achieve that rich and fudgy texture, follow these tips:
- Make sure your sweet potato is well-cooked and completely mashed. Lumps can create uneven texture.
- Don’t overmix the batter after adding dry ingredients. Mix just until combined to keep them soft.
- Check for doneness by inserting a toothpick; it should come out with moist crumbs but not wet batter.
- Let them cool completely in the pan! This helps them set and makes slicing easier.
Sweet Potato Brownies
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup cocoa powder (unsweetened)
- 1/2 cup almond flour (or all-purpose flour)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup maple syrup or honey
- 1/4 cup coconut oil, melted (or vegetable oil)
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (plus extra for topping)
- Optional: a pinch of cinnamon or espresso powder for enhanced flavor
How Much Time Will You Need?
This delicious brownie recipe will take about 15 minutes to prep and 25-30 minutes to bake. Allow another 30 minutes to cool before slicing. In total, you’re looking at about 1 hour for the entire process.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Pan:
Start by preheating your oven to 350°F (175°C). Grab an 8×8 inch baking pan and either line it with parchment paper or give it a light grease to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, add your mashed sweet potato, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir everything together until it’s super smooth and well combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the cocoa powder, almond flour, baking powder, salt, and the optional pinch of cinnamon or espresso powder. This will help to ensure even mixing and make sure there are no lumps!
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture into the wet sweet potato mixture. Stir gently until everything is combined, but be careful not to overmix—just mix until you don’t see any dry spots!
5. Add Chocolate Chips:
Fold in the dark chocolate chips. Feel free to add a little extra if you’re a chocolate lover!
6. Pour Batter into the Pan:
Pour the brownie batter into your prepared baking pan, smoothing the top with a spatula. If you like, sprinkle some extra chocolate chips on top for an added treat.
7. Bake the Brownies:
Put the pan in the oven and bake for 25-30 minutes. Keep an eye on them! You’ll know they’re done when a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs.
8. Cool Before Serving:
Once done, allow the brownies to cool completely in the pan on a wire rack. This helps them set and makes cutting easier.
9. Slice and Store:
After cooling, cut them into squares and enjoy! If you have leftovers, store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Enjoy your rich and fudgy brownies made with the natural sweetness and moisture of sweet potatoes! Happy baking!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Just cook and mash fresh sweet potatoes until smooth. You can boil, steam, or even bake them for the best flavor. One medium sweet potato should yield about 1 cup when mashed.
How Do I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. You can also freeze them for up to 3 months; just wrap them tightly in plastic wrap and then place them in a freezer bag.
Can I Substitute Ingredients?
Yes! You can use all-purpose flour instead of almond flour. Honey can replace maple syrup, and coconut oil can be swapped for any neutral oil like vegetable oil. Feel free to experiment according to your preferences!
What Can I Add for Extra Flavor?
You can add nuts, like walnuts or pecans, for a nice crunch, or throw in some chocolate chunks for an extra chocolatey bite. A pinch of cinnamon or espresso powder can enhance the chocolate flavor, too!
