These sweet potato chocolate brownies are a dream come true! They’re fudgy, rich, and use sweet potatoes for a tasty twist. Who knew healthy could taste this good?
Whenever I make these, I can’t help but snag a piece before they cool. They’re the perfect guilt-free treat! Just blend, bake, and enjoy—all while pretending you’re being super healthy! 😄
Key Ingredients & Substitutions
Sweet Potato: This is the star ingredient! Cooked and mashed, it adds moisture and sweetness. If you don’t have sweet potatoes, you can substitute with pumpkin puree or butternut squash puree for a similar effect.
Almond Butter or Peanut Butter: Both add healthy fats and help bind the brownies together. You can use sunflower seed butter or cashew butter if you need a nut-free option.
Maple Syrup or Honey: Either sweetens the brownies naturally. For a vegan alternative, stick with maple syrup. Agave nectar also works well if you’re looking for something different.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. If you want something sweeter, you can use Dutch-processed cocoa powder instead.
Oat Flour: I love using oat flour for its flavor and texture. But, if you’re in a pinch, regular all-purpose flour works too. If gluten-free is a priority, look for certified gluten-free oats to make homemade oat flour.
How Do I Ensure My Brownies Turn Out Fudgy and Not Dry?
One essential tip for making fudgy brownies is to avoid over-baking. Make sure to keep an eye on them and do the toothpick test: insert it into the center and look for moist crumbs, not wet batter or completely dry.
- As soon as the edges start to pull away from the pan and a toothpick comes out with a few moist crumbs, take them out!
- Let them cool completely in the pan before cutting. This helps retain moisture and gives the brownies a chance to set properly.
- Consider using an oven thermometer. Some ovens might run hotter than the set temperature, which can lead to over-baking.
Sweet Potato Chocolate Brownies
Ingredients You’ll Need:
- 1 medium sweet potato (about 1 cup mashed)
- 1/2 cup almond butter or peanut butter
- 1/3 cup maple syrup or honey
- 1/4 cup cocoa powder, unsweetened
- 1/2 cup oat flour (or all-purpose flour)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup dark chocolate chips (plus extra for topping, optional)
How Much Time Will You Need?
The total time for making these delicious brownies is about 40-45 minutes. You’ll spend around 15 minutes prepping and mixing the ingredients, and then bake them for about 20-25 minutes. Don’t forget to let them cool afterwards—it’s the hardest part but totally worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will get your oven ready while you prepare the batter. Prepare an 8×8 inch baking pan by lightly greasing it or lining it with parchment paper.
2. Cook the Sweet Potato:
Peel and cube the sweet potato. You can boil it in water for about 10 minutes until very tender or microwave it for about 5 minutes until soft. Once it’s cooked, drain any excess water and mash it until smooth. Let it cool for a few minutes.
3. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed sweet potato, almond butter (or peanut butter), maple syrup (or honey), and vanilla extract. Stir everything together until the mixture is smooth and creamy.
4. Combine the Dry Ingredients:
In another bowl, whisk together the cocoa powder, oat flour, baking powder, and salt. This keeps your dry ingredients well mixed for an even batter.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir everything together until combined, but don’t over-mix. We want it to stay nice and fudgy!
6. Fold in the Chocolate Chips:
Gently fold in the dark chocolate chips for a delightful chocolatey surprise. If you’d like, sprinkle a few extra chips on top of the batter for that finishing touch.
7. Bake:
Pour the batter into the prepared baking pan, spreading it out evenly. Place it in the preheated oven and bake for 20-25 minutes. When ready, a toothpick inserted in the center should come out mostly clean with a few moist crumbs.
8. Cool and Slice:
Allow the brownies to cool completely in the pan before slicing them into squares. This helps them set up nicely and makes cutting easier.
9. Serve and Enjoy!
Now it’s time to enjoy your fudgy, sweet potato chocolate brownies! Perfect for a treat any time of the day. Don’t forget to share with friends and family!
These brownies are a delicious way to treat yourself while still getting the benefits of sweet potatoes, so indulge guilt-free!
Can I Substitute the Sweet Potato?
Yes! If you don’t have sweet potatoes on hand, you can use pumpkin puree or butternut squash puree for a similar texture and sweetness.
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week.
Can I Freeze These Brownies?
Absolutely! Once the brownies are completely cooled, wrap them tightly in plastic wrap and then in foil, or place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw them in the fridge overnight before serving.
Is There a Gluten-Free Option for These Brownies?
Yes! You can make these brownies gluten-free by using certified gluten-free oat flour instead of regular flour. Be sure to check that your chocolate chips are also gluten-free!
