Sweet Potato Brownies are the perfect treat when you’re craving something sweet but still want to feel good about what you’re eating. These rich, fudgy brownies are incredibly easy to make and taste absolutely delicious. You won’t believe they’re made with sweet potatoes!
Key Ingredients & Substitutions:
- Sweet Potato Puree: You can make your own by roasting or boiling sweet potatoes and then mashing them, or use canned sweet potato puree for convenience.
- Cocoa Powder: Unsweetened natural cocoa powder works best for deep chocolate flavor.
- Maple Syrup: A great natural sweetener. Honey or agave nectar can be used as alternatives.
- Nut Butter: Almond butter or peanut butter adds richness and binds everything together. Cashew butter works too.
- Chocolate Chips: Use your favorite kind – dark, semi-sweet, or even dairy-free.
Ingredients:
- 1 cup sweet potato puree
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 1/4 cup nut butter (almond or peanut)
- 1/4 cup non-dairy milk (almond, soy, or oat)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup chocolate chips, plus extra for topping (optional)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 9 brownies
- Tools Needed: 8×8 inch baking pan, mixing bowl, whisk
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper for easy removal. This ensures your sweet potato brownies won’t stick.
2. Combine Wet Ingredients
In a large mixing bowl, whisk together the sweet potato puree, maple syrup, nut butter, non-dairy milk, and vanilla extract until smooth. Make sure there are no lumps from the nut butter.
3. Add Dry Ingredients
Add the cocoa powder, baking soda, and salt to the wet ingredients. Stir well until just combined. Be careful not to overmix the batter.
4. Fold in Chocolate Chips
Gently fold in the 1/2 cup of chocolate chips into the brownie batter. Spread the batter evenly into your prepared baking pan. You can sprinkle extra chocolate chips on top if you like.
5. Bake the Brownies
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. The edges of the sweet potato brownies should look set.
6. Cool and Serve
Let the brownies cool completely in the pan before slicing. This helps them firm up and prevents them from crumbling. Enjoy your delicious sweet potato brownies!
Storage Instructions:
Store leftover sweet potato brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze individual brownies for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Frequently Asked Questions (FAQ):
- Can I use canned sweet potato puree? Yes, canned sweet potato puree works perfectly for this recipe.
- Are these brownies gluten-free? Yes, as long as your ingredients (like nut butter) are certified gluten-free, these sweet potato brownies are naturally gluten-free.
- Can I add nuts to the brownies? Absolutely! Feel free to fold in chopped walnuts or pecans with the chocolate chips.
- How do I know when the brownies are done? A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Can I make these sweeter? You can increase the maple syrup by 1-2 tablespoons, or add a sprinkle of powdered sugar on top after baking.
- Why are my brownies crumbly? They might be slightly overbaked. Ensure you don’t bake them too long, as they continue to cook a bit as they cool.