Fudgy Sweet Potato Brownies
These fudgy sweet potato brownies are rich, chocolatey, and moist, with a dense center and plenty of melted chocolate chips.
Equipment
- 8-inch (20-cm) square baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- whisk
- rubber spatula
Ingredients
- 1 cup (225 g) cooked, mashed sweet potato
- 1/2 cup (115 g) melted unsalted butter
- 1/2 cup (100 g) packed brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup (75 g) unsweetened cocoa powder
- 3/4 cup (95 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (85 g) chocolate chips or chopped dark chocolate
- 1/2 tsp espresso powder optional
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) square baking pan with parchment paper.
- Mix the wet ingredients. In a large bowl, whisk together the mashed sweet potato, melted butter, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Mix the dry ingredients. In a separate bowl, whisk together the cocoa powder, flour, baking powder, salt, and espresso powder, if using.
- Combine. Gently fold the dry ingredients into the sweet potato mixture until just combined. Do not overmix. Fold in the chocolate chips or chopped dark chocolate.
- Fill the pan. Transfer the batter to the prepared pan and spread it into an even layer.
- Bake for 25–30 minutes, until the edges are set but the center still looks slightly soft. A toothpick inserted in the center should come out with moist crumbs, not completely clean.
- Cool completely. Let the brownies cool completely before slicing. For an extra-fudgy texture, refrigerate for about 1 hour before cutting.