Sweet Potato Brownies
Sweet Temptations
Sweet Potato Brownies
American
These Sweet Potato Brownies are the ultimate fudgy treat—rich, chocolatey, and secretly packed with nutritious sweet potato. Perfect for home bakers and dessert lovers, this easy recipe combines classic brownie flavor with a healthy twist, using simple pantry staples and white chocolate chips for extra indulgence. Whether you’re looking for a wholesome snack or a crowd-pleasing dessert, these brownies deliver big on taste and texture, with a moist crumb and irresistible chocolatey bite.
Ingredients
- ½ cup Sweet potato puree (about 1 medium sweet potato, cooked and mashed)
- ½ cup Peanut butter
- ⅓ cup Unsweetened cocoa powder
- ⅓ cup Honey or maple syrup
- 2 each Large eggs
- ¼ tsp Salt
- ½ tsp Baking powder
- ½ cup All-purpose flour (or gluten-free flour)
- ½ cup White chocolate chips
Instructions
- 1Preheat Oven: Preheat your oven to 350°F. Grease an 8x8-inch square baking dish or line it with parchment paper for easier removal.
- 2Prepare Sweet Potato: Cook and mash the sweet potato until smooth. You can steam, boil, or bake it beforehand.
- 3Mix Wet Ingredients: In a large bowl, combine the sweet potato puree, peanut butter, honey or maple syrup, and eggs. Mix well until smooth and creamy.
- 4Add Dry Ingredients: Stir in the cocoa powder, all-purpose flour, salt, and baking powder until just combined. If using, fold in the dark chocolate chips.
- 5Bake: Pour the brownie batter into the prepared 8x8-inch baking dish and spread it evenly. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 6Cool and Slice: Allow the brownies to cool in the baking dish for about 10-15 minutes, then transfer them to a wire rack to cool completely before slicing into squares.
Notes
- Sweet Potato Prep: For the smoothest brownies, make sure your sweet potato is fully cooked and mashed until silky. Baking the sweet potato brings out extra sweetness, but steaming or boiling works too.
- Flour Options: All-purpose flour gives classic texture, but you can swap in a gluten-free blend to make these brownies gluten-free—just be sure it’s a 1:1 baking blend.
- Nut Butter Swaps: Peanut butter adds richness, but almond or cashew butter work just as well if you want a different flavor or need a peanut-free option.
- Mix-ins: White chocolate chips add sweetness and fun texture, but feel free to use dark or semi-sweet chocolate chips, chopped nuts, or leave them out for a simpler brownie.
- Sweetener Choices: Both honey and maple syrup work great—maple syrup gives a slightly deeper, caramel-like flavor.
- Don’t Overbake: For fudgy brownies, check for doneness at 25 minutes. The center should look set but still moist; a toothpick should come out with a few crumbs.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully—just wrap tightly and thaw before enjoying.
- Serving Tip: These brownies are delicious on their own, but try them slightly warm with a scoop of vanilla ice cream for an extra treat!
Nutrition Facts
Serving size: 1/12 of recipe
Allergen Information
Nutrition & Allergen: Information is provided for general guidance only and may not be accurate. Actual values can vary based on ingredients, preparation methods, and sources. Always check product labels and consult your health professional if you have dietary concerns.
Recipe Scaler: Nutrition and allergen information is based on the original recipe and does not update when ingredient quantities are changed using the servings multiplier. Actual values depend on ingredient brands and preparation methods.
