Print

Fudgy Sweet Potato Brownies

A close-up, tempting shot of a single, fudgy square of sweet potato brownies with visible chocolate chips.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these easy sweet potato brownies for a moist, rich chocolate treat. They use sweet potato for natural sweetness and fudgy texture, making them a wholesome dessert.

Ingredients

Scale
  • 1 cup mashed sweet potato (about 1 medium sweet potato)
  • 1/2 cup melted coconut oil or butter
  • 1/2 cup maple syrup or honey
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
  2. In a large bowl, combine the mashed sweet potato, melted coconut oil, and maple syrup. Mix until smooth.
  3. Whisk in the eggs and vanilla extract until fully incorporated.
  4. In a separate small bowl, whisk together the cocoa powder, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
  6. Fold in the chocolate chips, if using.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25 to 30 minutes. The brownies are done when a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  9. Let the brownies cool completely in the pan before slicing. Cooling helps them set and become fudgier.

Notes

  • For a gluten free brownie recipe, confirm your other ingredients are certified gluten free.
  • To make these vegan brownies, substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
  • For flourless sweet potato brownies, you can add 1/4 cup of almond flour to the dry ingredients.
  • Cook the sweet potato by steaming or baking until very soft before mashing.

Nutrition