Fudgy Chocolate Sweet Potato Brownies

Rich, gooey, and fudgy, these sweet potato brownies feature a sweet potato puree, honey or maple syrup, white chocolate chips, and cocoa powder.

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings

Calories 184 kcal

Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking dish.
Cook and mash the sweet potato until smooth. You can steam, boil, or bake it.
In a large bowl, combine the sweet potato puree, peanut butter, honey or maple syrup, and eggs. Mix well until smooth and creamy.
Stir in the cocoa powder, all-purpose flour, salt, and baking powder until just combined. If using, fold in the dark chocolate chips.
Pour the brownie batter into the prepared 8×8-inch baking dish and spread it evenly. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Store brownies in an airtight contain or ziplock bag for up to 5 days. You can keep them in the fridge too.

How to make sweet potato puree: Cook 1 medium sweet potato and mash it up. You can steam, boil, or bake it beforehand.
Flour: Instead of using all purpose flour you can use gluten-free flour.
Chocolate chips: This recipe uses white chocolate chips but if you want to give it a different flavor, try butterscotch chocolate dips, milk chocolate, or dark chocolate chips.
Honey or maple syrup can be used for the sweetener.
Peanut butter: You can use crunchy peanut butter to add some nuts in or creamy if you want no nuts and more of a smooth texture.

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