These sweet potato chocolate brownies are a fantastic treat! They are rich, fudgy, and secretly healthy with sweet potatoes adding a twist. Yum!
Honestly, who knew veggies could taste so good in dessert? I like to enjoy these brownies with a scoop of ice cream—it’s a match made in heaven! 🍦
Key Ingredients & Substitutions
Sweet Potato: This is the star of the show! Sweet potato adds moisture and a hint of sweetness. You can use pumpkin puree or even mashed banana as a substitute if needed.
Coconut Oil: I love using coconut oil for its healthy fats and subtle flavor. However, you can use any vegetable oil or melted butter if you prefer something different.
Brown Sugar: It gives the brownies a caramel-like flavor. If you want a lower sugar option, consider using maple syrup or a sugar substitute like monk fruit or stevia, but adjust the liquid accordingly.
Cocoa Powder: Unsweetened cocoa is key for a rich chocolate flavor. For a twist, try using dark chocolate cocoa powder for a more intense taste.
Chocolate Chips: Adding chocolate chips makes them extra gooey! Feel free to use dark chocolate chips, milk chocolate, or even dairy-free options if you’re looking to make it vegan.
How Do You Get the Perfect Texture for Brownies?
The key to fudgy brownies is to not overmix the batter after combining the wet and dry ingredients. Here’s how to achieve the perfect texture:
- Mix the wet ingredients until smooth, but once you add the dry ingredients, stir just until combined.
- Avoid overbaking! Keep an eye on them and use a toothpick to check—aim for a few moist crumbs for that fudgy finish.
- Let them cool completely in the pan to set the texture better before cutting them into squares.
These simple tips will help you bake brownies that are not only delicious but perfectly fudgy every time!
Sweet Potato Chocolate Brownies
Ingredients You’ll Need:
For the Brownies:
- 1 medium sweet potato (about 1 cup mashed)
- 1/4 cup coconut oil (or vegetable oil), melted
- 1/2 cup brown sugar or coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour (or whole wheat flour)
- 1/4 teaspoon baking powder
- Pinch of salt
- 1/2 cup chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delicious treat will take about 15 minutes of prep time and an additional 25-30 minutes to bake. After baking, let the brownies cool for a bit before slicing. In total, you’ll spend about 45-60 minutes to enjoy these delights!
Step-by-Step Instructions:
1. Preheat & Prepare the Pan:
Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking pan by lightly greasing it or lining it with parchment paper for easy removal later.
2. Cook the Sweet Potato:
You can cook the sweet potato by baking it whole at 400°F for about 45-60 minutes until it’s tender, or if you’re in a hurry, microwave peeled chunks for about 5-7 minutes until soft. Allow it to cool slightly so you can handle it.
3. Mash the Sweet Potato:
After cooling, peel the sweet potato and mash it well in a bowl with a fork until it’s smooth. Make sure you measure out 1 cup of the mashed sweet potato for the recipe.
4. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed sweet potato, melted coconut oil, brown sugar, eggs, and vanilla extract. Stir everything together until the mixture is smooth and well blended.
5. Combine the Dry Ingredients:
Next, sift in the cocoa powder, flour, baking powder, and a pinch of salt. Gently stir the mixture until just combined, but be careful not to overmix; you want a thick batter!
6. Add Chocolate Chips:
Fold in the chocolate chips to the batter for that extra chocolate goodness.
7. Bake the Brownies:
Pour the batter into your prepared baking pan and spread it out evenly. Sprinkle a few extra chocolate chips on top for decoration. Bake in the preheated oven for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool and Serve:
Let the brownies cool completely in the pan before cutting them into squares. This helps them set up nicely. Once cooled, serve them up and enjoy your rich, fudgy sweet potato chocolate brownies!
These brownies are not just delicious; they’re also packed with the goodness of sweet potatoes. They make for a wonderful healthier dessert option!
Can I Use Canned Sweet Potato or Pumpkin Instead?
Yes, you can use canned sweet potato or pumpkin puree instead of fresh sweet potato! Just make sure it’s pure and not sweetened or flavored. Use about 1 cup of canned puree in place of the fresh.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of mashed banana, or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. These replacements will help bind the brownies while keeping them moist.
How Should I 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, you can refrigerate them for up to a week, or freeze them for up to 3 months. Just ensure they are wrapped well to prevent freezer burn!
What Toppings Can I Add to the Brownies?
You can get creative with toppings! Try adding chopped nuts, shredded coconut, or a drizzle of peanut butter or caramel on top before serving for extra flavor and texture!
