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Sweet Potato Brownies

3 stacked sweet potato brownies on a white plate.

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Looking to pair the fudgy sweet flavors of brownies with the nutrition of vegetables? This Sweet Potato Brownie recipe is delicious decadent but still a healthier alternative to conventional boxed brownies!

Ingredients

Scale

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Grease an 8 x 8 baking pan with butter, coconut oil or non-stick spray.
  3. In a small pot add chocolate chips and butter and over low heat stir until mixed and melted. Watch carefully and make sure it doesn’t burn! Alternatively melt both together in the microwave in 30 second increments.
  4. Remove from heat and set aside to cool.
  5. In a large bowl combine flour, cocoa powder, baking soda, salt and coconut sugar and stir until well-mixed.
  6. Add mashed sweet potato, eggs and vanilla to melted chocolate and butter and mix well.
  7. Slowly add dry ingredients to wet.
  8. Add batter to prepared baking pan and bake for 25-30 minutes (25 for a fudgier brownie) or until top of brownies have set and edges are slightly crispy.
  9. Allow to cool for 20 minutes before cutting and removing from pan. I like to cut into 9 brownies (3 x 3).
  10. See above for storage instructions.

*If you don’t want to cook your own sweet potato you can always use canned sweet potato puree.

Keywords: sweet potato brownies