Double Chocolate Sweet Potato Brownies
These sweet potato brownies with white chocolate chips are a fudgy delight! Use your garden’s bounty of sweet potatoes or a delicious local sweet potato for the most flavorful, nutritions results.
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Sweet potatoes are filled with fiber and nutrients. That means this delicious dessert is a healthier option you can feel good about celebrating fall with! Swap for gluten free measure for measure flour and use Enjoy Life brand allergen free chocolate chips for a soy free, gluten free option.
If you’re not growing your own sweet potatoes, you should! It’s a warm weather plant that can have pretty foliage, depending on the variety, and nice flowers, too.
In the South, sweet potatoes basically grow themselves. Plant a few slips in the spring and you can harvest pounds and pounds of them in the fall. Make sure to check out my complete guide to growing sweet potatoes for more information.
Sweet potato brownies ingredients
– ½ cup sweet potato puree (about 1 medium sweet potato, cooked and mashed)
– ½ cup peanut butter. I always use unsweetened, natural peanut butter.
– 1/3 cup unsweetened cocoa powder or cacao powder. The cocoa powder will mix in better, but you can use cacao if that’s all you have.
– 1/3 cup Grade B maple syrup
– 2 large eggs
– 1/4 tsp salt
– 1/2 tsp baking powder
– 1/2 cup all-purpose flour (or gluten-free measure for measure flour)
– 1/2 cup white chocolate chips. I use Enjoy Life brand because they are allergy free and don’t contain any weird ingredients. (They’re usually a better price in store than online.) You could also use dark or semi-sweet chocolate chips instead of white chocolate.
How to make Sweet Potato Brownies
Cook and mash the sweet potato until smooth. You can steam, boil, or bake it beforehand. You could also use canned sweet potato, but where’s the fun in that?
I find pressure cooking the sweet potato to be the easiest. A medium sweet potato should need about 18 minutes under high pressure. Allow it to slow vent for 10 minutes before doing a quick release.
Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking dish or line it with parchment paper for easier removal.
In a large bowl, combine the sweet potato puree, peanut butter, honey or maple syrup, and eggs. Mix well until smooth and creamy.
Combine the cocoa powder (or cacao powder), all-purpose flour, salt, and baking powder in a separate bowl.
Stir in the dry ingredients until just combined.
Fold in the chocolate chips.
Pour the brownie batter into the prepared 8×8-inch baking dish and spread it evenly with the back of a spoon or a spatula. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the brownies to cool in the baking dish for about 10-15 minutes, then transfer them to a wire rack to cool completely before slicing into squares.
Enjoy!
Make sure to print the recipe card below so you can bake without getting sweet potato on your phone!
Double Chocolate Sweet Potato Brownies
These fudgy brownies are so delicious that your family will never guess they contain sweet potato!
Ingredients
- ½ cup sweet potato puree (about 1 medium sweet potato, cooked and mashed)
- ½ cup peanut butter. I always use unsweetened, natural peanut butter.
- 1/3 cup unsweetened cocoa powder or cacao powder
- 1/3 cup maple syrup
- 2 large eggs
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup all-purpose flour (or gluten-free measure for measure flour)
- 1/2 cup white chocolate chips. I use Enjoy Life brand because they are allergy free and don’t contain any weird ingredients. You could also use dark or semi-sweet chocolate chips instead of white chocolate.
Instructions
1. Cook and mash the sweet potato until smooth. You can steam, boil, or bake it beforehand. You could also use canned sweet potato, but where’s the fun in that?
I find pressure cooking the sweet potato to be the easiest. A medium sweet potato should need about 18 minutes under high pressure. Allow it to slow vent for 10 minutes before doing a quick release.
2. Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking dish or line it with parchment paper for easier removal.
3. In a large bowl, combine the sweet potato puree, peanut butter, honey or maple syrup, and eggs. Mix well until smooth and creamy.
4. Combine the cocoa powder (or cacao powder), all-purpose flour, salt, and baking powder in a separate bowl.
5. Stir in the dry ingredients until just combined. If using, fold in the chocolate chips.
6. Pour the brownie batter into the prepared 8x8-inch baking dish and spread it evenly with the back of a spoon or a spatula. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the brownies to cool in the baking dish for about 10-15 minutes, then transfer them to a wire rack to cool completely before slicing into squares.
8. Enjoy!
I hope you and your family enjoy these sweet potato brownies! Make sure to follow on Facebook for cozy, homesteading vibes and tasty recipes using your homegrown produce.
