Sweet Potato Brownies
These fudgy sweet potato brownies blend roasted vegetable puree, rich cocoa, and creamy nut butter into dense, melt-in-your-mouth chocolate squares baked in 20 minutes.
Equipment
- 8-inch baking pan
- Parchment Paper
- Mixing Bowls
Ingredients
- 3/4 cup sweet potato puree
- 1 cup peanut or almond butter, or allergy-friendly sub
- 1 tsp pure vanilla extract
- 6 tbsp flour
- 1/2 cup mini chocolate chips
- 2/3 cup sugar
- 6 tbsp cocoa powder
- 1 1/2 tsp baking soda
- 1/8 tsp salt
Instructions
- Preheat your oven to 325 °F and prepare an 8-inch square baking dish by lining it with parchment paper or coating the interior with nonstick spray. The oven is ready when the preheat indicator signals, and the lined pan will prevent the sticky batter from adhering to the corners.
- Warm the nut butter slightly if it feels stiff, then whisk it vigorously in a large bowl with the sweet potato puree and vanilla extract. The wet mixture should look glossy, uniform, and completely free of lumps.
- Whisk the flour, sugar, cocoa powder, baking soda, and salt together in a separate bowl until the dry ingredients are evenly distributed. A consistent dry blend prevents pockets of leavening or unsweetened cocoa from clustering in the finished crumb.
- Add the blended dry ingredients into the bowl of wet puree and stir steadily until a thick, shiny batter forms. The mixture should feel heavy, dense, and similar to a soft fudge spread.
- Transfer the batter into the prepared pan, scraping the bowl thoroughly, and press the surface flat with a second sheet of parchment paper. A smooth, level top ensures that the entire batch bakes at an even rate from edges to center.
- Bake at 325 °F for 20 minutes before transferring the pan to a wire cooling rack. The edges should appear matte and set while the center remains slightly soft to the touch.
Notes
Texture tip: Allow the baked brownies to cool completely and chill in the refrigerator for two hours before slicing to help the starches and nut butter fats set into clean, bakery-style squares.
Puree tip: Roast whole sweet potatoes in the oven or air fryer rather than boiling to avoid excess water that can cause a gummy or overly wet crumb.
Slicing tip: Use a sharp chef knife warmed under hot running water, wiping the blade dry between cuts, to ensure neat, smooth slices.
Storage: Keep leftover brownies in an airtight container in the refrigerator to maintain their dense fudge texture, or freeze individual slices on a lined baking sheet before packaging.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.