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Sweet Potato Brownies Recipe

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4.2 from 89 reviews

  • Author: Ava
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

Delightfully fudgy Sweet Potato Brownies combine the rich flavor of cocoa with the natural sweetness and moisture of mashed sweet potatoes. These brownies are enhanced with peanut butter and chocolate chips for a decadent treat that’s perfect for sharing. With a quick prep and bake time, they make an excellent healthier alternative to traditional brownies while still satisfying your chocolate cravings.

Ingredients

Dry Ingredients

  • ⅓ cup all-purpose flour
  • ⅓ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 2 tablespoons butter
  • ⅔ cup light brown sugar (packed)
  • 1 cup mashed sweet potatoes (about 1 large potato)
  • ⅓ cup peanut butter
  • 1 teaspoon vanilla extract

Add-ins

  • ½ cup chocolate chips (reserve 1-2 tablespoons for topping)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring there is an overhang on the sides to easily lift the brownies out after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until combined. Set aside.
  3. Prepare Wet Mixture: In another medium bowl, melt the butter in the microwave for about 1 minute until fully melted. Quickly whisk in the light brown sugar with the hot melted butter until smooth and combined. Then stir in the mashed sweet potatoes, peanut butter, and vanilla extract until the mixture is smooth and uniform.
  4. Combine Mixtures: Gradually add the dry ingredient mixture into the sweet potato mixture, stirring gently until just combined. Fold in most of the chocolate chips, reserving a small amount to sprinkle on top of the batter.
  5. Fill and Bake: Pour the batter into the prepared 8×8 inch pan, spreading it evenly and smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan for about 30 minutes. Using the parchment paper overhang, lift the brownies out of the pan and transfer them to a wire rack to cool fully, about 1 hour. Once cooled, cut into 16 squares and serve.

Notes

  • Ensure the sweet potatoes are fully mashed and smooth to create a fudgy texture in the brownies.
  • For extra richness, use natural peanut butter without added sugar or oils.
  • These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free version, substitute butter with coconut oil or a vegan butter alternative.
  • Adding a pinch of cinnamon or espresso powder to the dry ingredients can enhance the chocolate flavor.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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