These Sweet Potato Chocolate Brownies are a fun and tasty treat! They are rich and fudgy, with sweet potatoes adding moisture and a little extra sweetness without being noticeable.
I love how easy these brownies are to whip up. You just mash the sweet potatoes, mix in the chocolate, and bake! It’s a great way to sneak in some veggies. Who knew health could taste this good? 🍫
Key Ingredients & Substitutions
Sweet Potato: This is the star of the recipe! It provides moisture and natural sweetness. If you don’t have sweet potatoes, you can use pumpkin or even mashed bananas for a different twist.
Cocoa Powder: Unsweetened cocoa powder is key for that rich chocolate flavor. Dutch-processed cocoa can also be used if you prefer a smoother taste. Make sure to avoid sweetened cocoa, as it will alter the sweetness of your brownies.
Brown Sugar: I like using brown sugar for its depth of flavor. Coconut sugar is a great alternative if you’re aiming for a lower glycemic index. Granulated sugar works fine too, but it won’t add the same molasses-like flavor.
Coconut Oil: For a rich, buttery taste, I recommend using melted coconut oil. If you’re not a fan, unsalted butter works just as well. You could also use a neutral vegetable oil if you’re looking for a lighter option.
Why is Baking Time Important for Brownies?
Getting the baking time just right is crucial for brownies! Overbaking can lead to dry brownies instead of the gooey texture we love. Here are some tips:
- Always check the brownies a few minutes before the minimum bake time.
- Insert a toothpick into the center; it should come out with some moist crumbs, not wet batter.
- Letting them cool completely allows them to set, making cutting easier.
Trust me, patience here pays off! Enjoy those rich, chocolatey bites!
Sweet Potato Chocolate Brownies
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 3/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup melted coconut oil or butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 25-30 minutes of baking time. Don’t forget to let the brownies cool completely before slicing—this really helps them set up nicely!
Step-by-Step Instructions:
1. Preheat & Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper to make removing the brownies easy later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This helps ensure that everything is evenly combined before adding it to the wet ingredients.
3. Combine the Wet Ingredients:
In a large bowl, mix the mashed sweet potato, brown sugar (or coconut sugar), melted coconut oil (or butter), eggs, and vanilla extract. Use a whisk or spoon to blend until the mixture is smooth and creamy. It should have a beautiful color!
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. You don’t want to overmix, as this could make the brownies tough rather than fudgy.
5. Add the Chocolate Chips:
Fold in the chocolate chips, ensuring they’re evenly distributed throughout the brownie batter. If you like, sprinkle some extra chocolate chips on top for that gooey finish.
6. Bake the Brownies:
Pour the brownie batter into your prepared baking pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t worry about a little fudge—that’s what makes them delicious!
7. Cool and Serve:
Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. This cooling time is important, so the brownies can firm up a bit. Once cool, slice them into squares, serve, and enjoy your delicious, fudgy creations with the hidden sweetness of sweet potatoes!
Can I Use Different Types of Sweet Potatoes?
Absolutely! You can use any variety of sweet potato, though orange-fleshed types like Beauregard or Jewel work best for sweetness and moisture. Just make sure they are cooked and mashed before adding them to the batter.
How Can I Make These Brownies Vegan?
To make these brownies vegan, simply substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use plant-based butter or coconut oil. Make sure your chocolate chips are dairy-free too!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option. However, keep in mind that it might change the texture slightly, making the brownies a bit denser. If you don’t mind that, it’s a great substitution!
What’s the Best Way to Store Leftover Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week or freeze them for up to 3 months. Just be sure to wrap them tightly to prevent freezer burn!