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Fudgy Sweet Potato Brownies

A close-up of a fudgy square of sweet potato brownies served on a white plate, with the rest of the pan visible in the background.
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A recipe for moist, fudgy brownies made with sweet potato puree for a healthier, naturally sweetened treat.

Ingredients

Scale
  • 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup melted coconut oil or butter
  • 1 cup granulated sugar or maple syrup
  • 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 degrees F (175 degrees C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, combine the mashed sweet potato, melted coconut oil, and sugar (or maple syrup). Mix until smooth.
  3. Beat in the eggs one at a time until fully incorporated. 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 baking pan.
  8. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan before cutting into squares for the fudgiest texture.

Notes

  • For a gluten-free version, substitute the all-purpose flour with an equal amount of a 1-to-1 gluten-free baking blend.
  • To make these vegan, replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
  • For an extra rich flavor, use dark cocoa powder.

Nutrition

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