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These sweet potato chocolate brownies are a tasty twist on the classic treat! They are rich, fudgy, and secretly packed with healthy sweet potatoes, making them a delightful guilt-free dessert.

Honestly, if you didn’t know they had sweet potatoes, you might just think they’re regular brownies! I love serving them with a scoop of ice cream on top—it’s a perfect match! 😋

Key Ingredients & Substitutions

Sweet Potato: The main ingredient here! Make sure to use cooked and mashed sweet potato for the right texture. If you can’t find sweet potatoes, butternut squash works well too. Just cook and mash it the same way!

Cocoa Powder: Unsweetened cocoa powder is best for a deep chocolate flavor. If you want to reduce bitterness, consider adding a little more sugar or mix in some dark chocolate instead. Chocolate lovers will appreciate the richness!

Flour: All-purpose flour is ideal, but if you’re gluten-free, almond flour or a gluten-free blend can also do the trick! Just make sure to adjust baking times as necessary with gluten-free flours.

Oils: Vegetable oil is great for moisture, but feel free to swap in melted coconut oil for a slight coconut flavor. You could even use applesauce for an oil-free version, but this might make the brownies less fudgy.

Chocolate Chips: Semi-sweet chocolate chips add sweetness and richness. If you prefer dark chocolate, go for that! There are also dairy-free options for chocolate chips available, perfect for vegan diets.

How Do I Ensure My Brownies Are Fudgy and Not Dry?

The secret to fudgy brownies lies in being careful with your mixing and baking times. Overmixing can add air and make them cakey instead of fudgy. Here’s how to get it right:

• Combine wet and dry ingredients until just mixed; it’s okay if a few streaks remain.
• Stick to the baking time provided, checking for doneness with a toothpick—look for moist crumbs, not wet batter.
• Let them cool fully before slicing to help set the texture.

Remember, brownies continue to cook a bit from residual heat, so take them out while they’re still slightly underbaked for that perfect chewiness!

Sweet Potato Chocolate Brownies

Ingredients You’ll Need:

Base Ingredients:

• 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
• 1/2 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Sweetening and Binding Ingredients:

• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract

For Extra Chocolatey Goodness:

• 1/2 cup semi-sweet chocolate chips (plus extra for topping)
• Optional: Pinch of espresso powder (to enhance chocolate flavor)

Time Needed:

This recipe takes about 15 minutes to prepare and around 25-30 minutes to bake. You’ll need an additional 20 minutes for cooling after baking, bringing the total time to about 1 hour. Perfect for a quick yet indulgent dessert!

Step-by-Step Instructions:

1. Prepare the Oven and Pan:

Start by preheating your oven to 350°F (175°C). Take an 8×8-inch baking dish and line it with parchment paper for easy removal, or lightly grease it with some oil.

2. Cook and Mash the Sweet Potato:

Peel and chop the sweet potato into small pieces. Boil or steam them until they’re very tender, about 15-20 minutes. Once they are soft, mash them well and set aside to cool a little.

3. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and if you’d like, a pinch of espresso powder. This will be your dry mix.

4. Combine Wet Ingredients:

In a large bowl, combine the mashed sweet potato, brown sugar, granulated sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract. Whisk everything until it’s smooth and nicely blended.

5. Combine Wet and Dry Ingredients:

Carefully add the dry ingredients into the wet mixture. Stir until just combined — be gentle! You don’t want to overmix, or the brownies will become tough.

6. Fold in the Chocolate Chips:

Gently fold in the semi-sweet chocolate chips, reserving a few to sprinkle on top if you like. This adds more chocolate goodness to each bite!

7. Bake the Brownies:

Spread the batter evenly into your prepared pan. Pop it into the oven and bake for 25-30 minutes. To check if they’re done, insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter.

8. Cool and Serve:

Once out of the oven, let the brownies cool in the pan for at least 20 minutes. This helps them set and makes them easier to slice.

9. Slice and Enjoy!

Now it’s time to slice these rich, fudgy brownies into squares! They’re fantastic on their own or you can serve them with a scoop of vanilla ice cream for a delightful treat.

These brownies are a delicious way to enjoy dessert while sneaking in some veggies! Perfect for both chocolate lovers and health-conscious eaters!

Can I Use Fresh Sweet Potatoes or Do They Need to Be Canned?

You can definitely use fresh sweet potatoes! Just peel, chop, and cook them until tender before mashing. This will give you the best flavor and texture for the brownies.

How Can I Make These Brownies Vegan?

To make these brownies vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg). You can also use a plant-based oil and make sure the chocolate chips are dairy-free.

Can I Store Leftover Brownies?

Absolutely! Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze them for up to 3 months.

What Can I Substitute for Cocoa Powder?

If you don’t have cocoa powder on hand, you could use carob powder, which has a similar flavor but is sweeter. Keep in mind you may need to adjust the sugar levels to taste.