Who knew a vegetable could make brownies this good? These Decadent Sweet Potato Brownies are incredibly fudgy, intensely rich, and surprisingly healthier than your average batch. Get ready to indulge in a guilt-free chocolatey delight that will have everyone asking for the secret ingredient!
Ingredients
- 1 cup cooked, mashed sweet potato (from about 1 medium sweet potato)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup whole wheat pastry flour (or all-purpose flour)
- 1/2 cup maple syrup (or agave nectar)
- 1/4 cup melted coconut oil (or unsalted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease.
- If you haven’t already, cook your sweet potato until very tender (you can bake, boil, or microwave it). Peel and mash thoroughly until completely smooth, ensuring there are no lumps. Measure out 1 cup of the mashed sweet potato.
- In a large mixing bowl, whisk together the mashed sweet potato, maple syrup, melted coconut oil, eggs, and vanilla extract until the mixture is well combined and smooth.
- In a separate medium bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix the batter. If using, fold in the dark chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Be careful not to overbake, as the brownies will continue to set as they cool.
- Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang and cutting into squares. Cooling completely is crucial for achieving that perfect fudgy texture!
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