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Fudgy Sweet Potato Brownies

Close-up of a fudgy, dark chocolate sweet potato brownies slice topped with a melted chocolate chip.
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Make moist, rich chocolate brownies using sweet potato for a healthier, naturally sweetened treat. This recipe is easy to prepare.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
  • 1/2 cup melted coconut oil or butter
  • 1 cup granulated sugar or coconut sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour (or gluten-free blend)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, whisk together the mashed sweet potato, melted coconut oil, and sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the chocolate chips, if using.
  7. Spread the batter evenly into the prepared pan.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan before cutting into squares. Cooling helps them set and become fudgier.

Notes

  • For a vegan option, replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
  • Use gluten-free flour blend to make these gluten-free brownies.
  • For extra fudginess, reduce the flour by 1 tablespoon.
  • If you prefer a less sweet brownie, reduce the sugar by 1/4 cup.

Nutrition

Find it online: https://spoonsprout.com/sweet-potato-brownies-recipe-fudgy-moist/