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SUSTAINABILITY

Sweet Potato Brownies

  • 15 Minutes
  • 30 minutes, Cooling: 1 Hour
  • 16 Brownies
  • Vegetarian
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Ingredients:

Nutritional Information

(Per Serving – Approximate)

Calories:190 kcal
Carbohydrates:28 g
Sugars:19 g
Protein:3 g
Total Fat:9 g
Saturated Fat:5 g
Fiber:2 g
Sodium:90 mg

Sweet potatoes in brownies? Give them a chance. Mashed sweet potato blends right into the batter, giving these sweet potato brownies a moist, fudgy center while letting the chocolate take the lead. Cocoa powder brings the richness, and chocolate chips melt into little pockets you’ll be happy to find in every bite.

That unexpected ingredient is what makes this sweet potato brownie recipe a fun find when you’re searching for a healthy brownie recipe. Sweet potato adds moisture and a little fiber, while butter and sugar keep the familiar brownie flavor. Stir it into the batter, fold in the chocolate chips, and let the oven do its thing. The hardest part might be waiting for the brownies to cool before cutting that first square.

Instructions:

  1. Preheat the oven: Heat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the sweet potato: Mash the cooled, cooked sweet potato until smooth, or blend it for a more uniform texture. Measure 1 cup, making sure there are no large lumps.
  3. Mix the butter and sugars: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
  4. Add the remaining wet ingredients: Whisk in the eggs and vanilla extract, then stir in the mashed sweet potato until the mixture is smooth.
  5. Prepare the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt, breaking up any cocoa lumps.
  6. Combine the batter: Add the dry ingredients to the sweet potato mixture. Fold gently just until no dry streaks remain, then fold in the chocolate chips.
  7. Fill the pan: Spread the thick batter evenly in the prepared pan, smoothing the top with a spatula.
  8. Bake: Bake for 25 to 30 minutes, until the edges are set and a toothpick inserted into the center comes out with moist crumbs but no wet batter. Avoid testing directly through a chocolate chip.
  9. Cool: Place the pan on a wire rack and let the brownies cool for at least 1 hour before cutting. The center will firm up as it cools.
  10. Slice and serve: Lift the brownies out using the parchment overhang. Cut into 16 squares with a sharp knife, wiping the blade between cuts.

Cook’s Note:

  • Use plain sweet potato: Choose cooked sweet potato without added butter, sugar, or seasoning. Avoid using leftover sweet potato casserole.
  • Keep the mash thick: Baked sweet potato works well because it contains less excess moisture. If boiling or steaming, drain thoroughly before mashing.
  • Don’t overbake: Look for moist crumbs on the toothpick. Waiting until it comes out completely clean can lead to drier brownies.
  • Cool before cutting: Warm brownies are delicate. For firmer squares and cleaner cuts, refrigerate them briefly after cooling.

This recipe uses sugar to:

  • Balance the cocoa: Granulated sugar softens the bitterness of unsweetened cocoa powder.
  • Retain moisture: Sugar helps keep the brownies moist as they bake and cool.
  • Complement the sweet potato: Brown sugar adds a light molasses flavor that pairs with the sweet potato and chocolate.
  • Support the texture: Together with the butter and eggs, sugar contributes to the brownies’ dense, tender crumb.
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