These sweet potato brownies are some of the best brownies I have ever tasted. Moist, comforting, and incredibly delicious, this is the most decadent way of eating sweet potatoes!
No kidding, the best sweet potato brownies ever!!! I've baked my share of sweet potato brownies over the years, from regular brownie recipes enriched with sweet potatoes to famous vegan versions out there.
But no recipe ever came close to being as good as this one! These sweet potato brownies are everything a brownie should be and more.
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What do sweet potato brownies taste like?
Well, the simple answer is that they don't taste like sweet potatoes.
The potatoes are there for consistency; they make these brownies so perfect, not a dry crumb, just a mouthful of chocolate deliciousness.
They add depth of flavor and sweetness but without the typical sweet potato taste. And you can get away with using less sugar than you would usually take. The brownies will be sweet enough but not overly sweet like many brownies are.
And I have some other brownie recipes, including unexpected ingredients, ingredients that are there to make the brownies nice and moist. Have a look at these zucchini brownies or these black bean brownies; they are delicious as well.
Recipe ingredients
- Sweet potatoes: To make these incredible brownies, I baked a fairly large sweet potato, blended it, and weighed 135 g/ 4.8 oz/ ⅔ cup puree to use for the sweet potato brownies.
- Not yams; I have been reading recently that there is a bit of confusion in the US regarding yams and sweet potatoes. What you will need for this recipe are red-skinned, orange-fleshed sweet potatoes.
- Walnuts: I love using nuts when making brownies, and the walnuts are a perfect fit in this recipe. The sweet potato brownies are super soft and moist, and the walnuts add a little bit of crunch to make things more interesting.
- Chocolate chips: They are lovely on top and add more chocolate taste. If you are really into chocolate, you could add some chocolate chips to the batter of the brownies as well.
- Other ingredients: Unsalted butter, all-purpose flour, unsweetened cocoa powder, granulated sugar, egg, baking powder, vanilla extract, salt.
How to make sweet potato brownies?
How to bake a sweet potato?
- Poke a sweet potato with a fork a few times on each side.
- Bake in the preheated oven until soft; this will take about 40 – 50 minutes at 200 degrees Celsius/ 400 degrees Fahrenheit.
- Check with a fork; the sweet potato should be tender.
- Leave until cool enough to handle, peel, mash well, and let cool.
- Weigh the needed amount.
- Use the leftovers (if you have any) to make a sweet potato dip or spread.
- You can bake the sweet potato in advance, or you can bake it just before making the brownies.
Prepare the pan:
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Grease a small square baking tin of about 20 cm/ 8 inches and line the bottom with parchment paper.
- Leave the parchment paper hanging over 2 walls of the pan; this way, it will be easier to lift the brownie out of the pan.
Batter:
- Melt the butter in a small pan. Set aside until you prepare the rest.
- Mix together the flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- In another bowl, mix together the melted and cooled butter, sweet potato puree, sugar, and egg.
- Carefully fold the flour mixture into the wet ingredients. Stir until just combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared pan.
- Sprinkle with chocolate chips.
- Bake for about 17-20 minutes, depending on your oven.
- A toothpick inserted in the middle of the brownie should still have a few crumbs hanging to it, but it should not be wet.
More brownie recipes
Recipe
Sweet Potato Brownies
Ingredients
- 120 g/ 4.2 oz/ ½ cup unsalted butter
- 135 g/ 4.8 oz/ ⅔ cup sweet potato puree from 1 large sweet potato (See note 1)
- 130 g/ 4.5 oz/ ⅔ cup granulated sugar
- 1 egg medium Germany, large US
- ½ teaspoon pure vanilla extract
- 60 g/ 2 oz/ ½ cup all-purpose flour
- 65 g/ 2.3 oz/ ⅔ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- pinch of salt
- 50 g/ 1.7 oz/ ⅓ cup chopped walnuts
- 30 g/ 1 oz/ ¼ cup chocolate chips See note 2
Instructions
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Poke the sweet potato with a fork a few times on each side. Bake in the preheated oven until tender, about 40 – 50 minutes. Leave until cool enough to handle, peel, mash well and let cool. Weigh the needed amount and set it aside.
- Reduce the oven temperature to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease a baking tin of about 20 cm/ 8 inch and line the bottom with parchment paper. Leave the parchment paper hang over 2 walls of the pan, this way it will be easier to lift the brownie out of the pan.
- Melt the butter in a small saucepan. Set aside until you prepare the rest. Mix together the flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- In another bowl mix together the melted and cooled butter, sweet potato puree, sugar, and egg. Carefully fold the flour mixture into the wet ingredients. Stir until just combined.
- Fold in the chopped walnuts (and some extra chocolate chips, if you desire). Pour the batter into the prepared tin. Sprinkle with chocolate chips.
- Bake for about 17-20 minutes, depending on your oven. A toothpick inserted in the middle of the brownie should still have a few crumbs hanging to it, but it should not be wet.
Notes
- Red skinned, orange fleshed sweet potatoes, not yams.
- You can add an extra ¼ cup/ 30 g chocolate chips into the batter together with the walnuts.
Anca says
I've made sweet potatoes brownies before and seeing your recipe makes me want to bake them again. Your brownies look amazing!
Kelly | Foodtasia says
Adina, brilliant putting sweet potatoes in brownies! It must make them so moist. They look so fudgy and decadent. I have to try them!
Balvinder says
how much baking powder?
Adina says
1/4 teaspoon. Sorry.
Balvinder says
OK. I’m making this one today. I steamed sweet potatoes for something else but will save 2/3rd cup for the brownies! They look AMMMAZINNG,