Description
These Sweet Potato Brownies offer a delicious twist on the classic treat by incorporating nutritious sweet potato puree for moisture and natural sweetness. Rich, fudgy, and perfectly balanced with melted butter, cocoa, and chocolate chips, they are a delightful dessert suitable for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups sweet potato purée (cooked and mashed)
- 1/2 cup unsalted butter (melted)
- 3 eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 3/4 cup chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper. This helps in easy cleanup and ensures the brownies come out cleanly.
- Mix the Wet Ingredients: In a large bowl, whisk together the mashed sweet potato, melted butter, and brown sugar until the mixture is smooth and glossy. Then add the eggs and vanilla extract, whisking again until everything is fully combined.
- Add the Dry Ingredients: Sift together the cocoa powder, all-purpose flour, baking soda, and salt. Gently fold these dry ingredients into the wet mixture, taking care not to overmix to keep the brownies tender.
- Fold in Chocolate Chips: Stir in the chocolate chips evenly throughout the batter, reserving a small handful to sprinkle on top of the brownies for decoration and extra chocolatey goodness.
- Bake: Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the reserved chocolate chips on top. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool and Serve: Remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. This resting time helps them firm up, making slicing easier. Cut into squares and enjoy.
Notes
- For easier cleanup and neater slices, lining the pan with parchment paper is recommended.
- Do not overmix the batter once the dry ingredients are added to avoid dense brownies.
- You can substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor.
- These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat brownies gently in the microwave for a warm, gooey treat.
