I’m a BIG fan of sweet potato desserts. Cheesecakes, pies, ice cream… The list goes on. And now I’m adding these fudgy sweet potato brownies to my baking arsenal! They’ve become my favorite way to use up leftover sweet potatoes, and my family keeps asking for more. Even the frosting on top of the sweet potato brownies has got sweet potato in it! Get into it boos.
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How to Make Sweet Potato Brownies
Step 1: Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
Step 2: Whisk the melted butter, brown sugar, granulated sugar, and eggs until smooth in a large bowl, then mix in the sweet potatoes, oil, maple syrup, and vanilla. Fold in the dry ingredients until almost combined.
PRO TIP: For this sweet potato brownies recipe, you can either roast a small sweet potato or use canned. To roast, rub the potato with oil, poke holes with a fork, and bake at 400°F until soft. Let it cool, scoop out the inside, and mash until smooth. If using canned, just be sure it’s not packed in syrup and mash it well before adding to the batter. Check the recipe card below for the full instructions!
Step 3: Pour in the chocolate chips and finish folding until everything is combined.
Step 4: Pour batter into the prepared baking dish and bake until an inserted toothpick comes out with a tiny bit of batter and a few moist crumbs attached. Do not over-bake!
Step 5: Prepare the frosting by melting the chocolate chips in intervals, stirring until smooth. Then, whisk in the mashed potatoes.
Step 6: Smooth the frosting over the cooled brownie and allow it to set. Slice into squares and enjoy!
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Sweet Potato Brownie Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
- 8×8" baking pan
Ingredients
For the Brownie:
- ¾ cup all-purpose flour
- 1/3 cup Dutch-processed cocoa powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter melted
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- ½ cup mashed sweet potatoes
- 1 tablespoon vegetable oil
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- ½ cup semi-sweet or dark chocolate chips
For the Frosting:
- 6 ounces semi-sweet chocolate finely chopped or ½ cup semi-sweet chocolate chips
- ¼ cup mashed sweet potatoes make sure they are super smooth, room temperature
Instructions
- Preheat the oven to 350° F and place the rack in the middle position. Prepare an 8×8 inch baking dish by layering two pieces of parchment, in the shape of a cross (ensuring there’s at least 1 inch of overhang), then spraying with nonstick baking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk the melted butter, brown sugar, granulated sugar, and eggs until evenly mixed. Then whisk in the sweet potatoes, oil, maple syrup, and vanilla.
- Add the dry ingredients to the wet ingredients and fold until everything is almost mixed. Pour in the chocolate chips and finish folding until everything is combined.
- Pour batter into the prepared baking dish and bake for 25-27 minutes, until an inserted toothpick comes out with a tiny bit of batter and a few moist crumbs attached. Do not over bake!
- Remove from the oven and let cool in the pan for 5 minutes. Using the edges of the parchment as a sling, remove the brownie from the pan and set on a wire rack to cool completely, about 20 minutes.
- While cooling, prepare the frosting by melting the chocolate chips in a medium bowl. Heat for 40 seconds in 10-second intervals, stirring in between. If not fully melted, continue to melt in 10 second intervals. Once melted, whisk in the potatoes. Smooth over cooled brownie and allow to set, about 5 minutes. Slice into 9 squares and enjoy!
Notes
- Room Temp: Keep your brownies in an airtight container on the counter for up to 2 days. Make sure they’re in a cool spot away from heat or sun!
- Fridge: Store in an airtight container in the fridge for up to 5 days. Let them sit out a few minutes before serving so they’re not ice cold.
- Freezer: Wrap each square in plastic, then place in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheating: Microwave a brownie for about 10-15 seconds to warm it up. You can also pop it in a 300°F oven for 5-7 minutes if you want the edges a lil crisp.
Nutrition
Recipe Tips
- Line your pan with parchment so the sides hang over. It makes pulling the brownies out way easier once they’re cool.
- Your sweet potato purée needs to be super smooth! Lumpy purée will mess with the texture. Use a blender, food processor, or a potato masher.
- Don’t overmix the batter. If it looks too thick, a splash more oil or sweet potato puree can loosen it up.
- Let the brownies cool completely before frosting. The frosting is chocolate-based, so if the brownies are still warm, it will melt and slide right off.
Recipe Help
Add more melted chocolate and whisk again until smooth. Just a little at a time so it doesn’t get too loose.
Run your knife under hot water, wipe it clean, and slice. Repeat between each cut, and you’ll get perfect squares!
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