Fudgy Sweet Potato Brownies

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

Why Make These Sweet Potato Brownies?

I know I’ve been on a brownie recipe kick on the blog lately but I’ve just been craving them! But by now you know that I don’t just settle for any brownie. It needs to have a twist! Whether it’s pumpkin, zucchini or even peanut butter, I always have to add a little something extra to my brownies.

These sweet potato brownies are no exception! Sweet potatoes are an amazing source of vitamins and minerals and naturally taste sweet so no need to pump your brownie batter full of refined sugar. Which means you can not only get the taste and texture of brownies but you also get a serving of vitamin A and vitamin C.

I’ve tested many brownie recipes over the last 10+ years of healthy food blogging and I have to say, I think these ones might be the best. Don’t believe me? Try them out for yourself!

Ingredients Needed

• Dark chocolate chips – you could also use chocolate chunks or chopped chocolate. I personally prefer dark chocolate but milk chocolate or semi-sweet chocolate chips also work great.
• Butter – just a little bit of butter for this healthy brownie recipe. You could also replace it with coconut oil for a dairy-free option. You’ll also want to use a little fat to grease your baking dish.
• All-Purpose Flour – I personally haven’t tested these with a different flour but I imagine both whole wheat flour and almond flour (not almond meal) would both work. Oat flour tends to be a great gluten-free replacement for all-purpose flour. I just wouldn’t recommend using coconut flour as it would require all the other ingredients to be adjusted.
• Unsweetened cocoa powder – or you could use dutch-processed cocoa powder or raw cacao powder.
• Baking soda – this is to help your pumpkin brownies rice.
• Salt – believe it or not salt actually helps to amplify the sweetness of brownies but if you’re watching sodium levels feel free to skip.
• Coconut sugar – I like using coconut sugar for a lower glycemic sugar and less refined sugar option. You could also use brown sugar if that’s what you have.
• Mashed Sweet Potato – You can buy sweet potato puree or you can make your own (see instructions below).
• Eggs – Two large eggs. Note: I have not tried to use flax eggs but imagine it would make for a denser, fudgier though still delicious brownie. If you use coconut oil and flax eggs this recipe is vegan.
• Vanilla extract – the chocolate flavor in brownies is actually amplified by vanilla! I prefer to use pure vanilla extract.

How to Make Your Own Sweet Potato Puree

You can certainly opt to buy sweet potato puree, but if you’re making your own sweet potato puree at home, here’s how to do it.

You could steam your sweet potatoes on the stovetop or in the Instant Pot. You can also roast your sweet potatoes. It takes a bit longer but it’s hands-off (no need to peel!) and makes for the perfect tender sweet potato flesh. This is my preference. Here’s how:

To roast in the oven – Preheat oven to 425 degrees F. Wrap your sweet potato(es) in tinfoil and place directly on rack in oven. Bake until the sweet potato(es) are soft and the flesh gives easily when poked with a fork. This will take anywhere from 45-60 minutes, depending on the size of your sweet potatoes.

Remove from the oven, open foil carefully and allow to cool. Once you’re able to handle it/them, cut your sweet potato(es) and scoop out the flesh into a medium bowl. Use a potato masher or the back of a fork to mash up any remaining chunks. Use as directed in the recipe below.

How to Make Sweet Potato Brownies

STEP 1: MELT CHOCOLATE + BUTTER

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. Remove from heat and set aside to cool.

STEP 2: COMBINE DRY INGREDIENTS

In a large mixing bowl combine flour, cocoa powder, baking soda, salt and coconut sugar and stir until well-mixed.

STEP 3: ADD WET INGREDIENTS TO DRY INGREDIENTS

Add sweet potato, eggs and vanilla to melted chocolate and butter and mix well. Slowly add dry ingredients to wet.

STEP 4: BAKE

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. Allow to cool for 20 minutes before cutting with a knife and removing from pan. I like to cut into 9 brownies (3 x 3). Let cool to room temperature before storing.

Storage Instructions

In Refrigerator: Store your sweet potato brownies in an airtight container in the fridge for up to 5 days.

In Freezer: Store in an airtight container in the freezer for up to 3 months. Place a sheet of parchment paper between each level to ensure they don’t stick. Allow to thaw in fridge or on counter.

More Brownie Recipes

• Pumpkin Brownies
• Avocado Brownies
• Tahini Brownies
• Zucchini Brownies
• Grain-Free Brownies
• Raw Walnuts Brownies

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