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Fudgy Sweet Potato Brownies

Two rich, fudgy pieces of sweet potato brownies stacked on a white plate in bright sunlight.
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Bake these easy sweet potato brownies for a moist, chocolatey treat. They use sweet potato for natural fudginess and are a healthier dessert option.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup melted coconut oil or butter
  • 1 cup maple syrup or honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour (or gluten-free blend)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, mix the mashed sweet potato, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
  3. In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
  5. Fold in the chocolate chips, if using.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan before cutting into squares. Cooling helps them set and become fudgier.

Notes

  • For a vegan version, substitute the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
  • To make these flourless, substitute the flour with 1/2 cup almond flour or an equal amount of oat flour.
  • Baking time may vary slightly depending on your oven. Check for doneness around the 25-minute mark.
  • For the best fudgy texture, chill the brownies for at least one hour before slicing.

Nutrition

Find it online: https://yummagnet.com/sweet-potato-brownies-recipe/