Sweet Potato Brownie Recipe
Sweet potato brownies made with mashed sweet potatoes, Dutch cocoa powder, and a sweet potato frosting. Ready from start to finish in 30 minutes!
Servings: 9 squares
Calories: 458kcal
Equipment
- 8x8" 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 8x8 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
For the mashed sweet potatoes, you have two options:
Preheat your oven to 400°F and line a small sheet pan with foil. Rub a small sweet potato (about 6 ounces) with vegetable oil and using a fork, poke 6 sets of holes all around the potato. Bake the potato for 30-40 minutes, until a toothpick or fork is inserted with no resistance. Remove from the oven and after cooling for 10 minutes, scoop out the insides and mash them until smooth. Measure out into brownie batter as directed.
Purchase a can of sweet potatoes, scoop out some potatoes into a bowl and mash them with a fork until smooth. Measure ½ cup into brownie batter as directed.
How to Store these Easy Sweet Potato Brownies
- 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
Calories: 458kcal | Carbohydrates: 58g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 194mg | Potassium: 311mg | Fiber: 4g | Sugar: 41g | Vitamin A: 1953IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 3mg