These sweet potato chocolate brownies are a tasty twist on a classic treat! They’re fudgy, rich, and packed with a secret ingredient—sweet potatoes! Yum!
When I make these, I can’t believe how nutritious they are. It feels like eating dessert while still being healthy! 😄 Perfect for satisfying my sweet tooth without any guilt!
Key Ingredients & Substitutions
Sweet Potato: This is the star ingredient! It adds moisture and a natural sweetness. If you’re in a pinch, you can substitute canned pumpkin puree, but it may change the flavor slightly.
Almond Flour: I love almond flour for its nutty flavor, but if you need a different option, you can use all-purpose flour or even oat flour for a gluten-free alternative.
Cocoa Powder: Unsweetened cocoa powder gives rich chocolate flavor. Make sure it’s unsweetened; otherwise, it may affect the sugar balance. I prefer natural cocoa powder, but Dutch-processed works too!
Coconut Sugar: This sugar gives a lovely caramel-like flavor. You can swap it for brown sugar if needed or even regular granulated sugar in a pinch, just note it might alter the depth of flavor a bit.
Coconut Oil: I like using melted coconut oil for moisture and flavor, but you can easily substitute vegetable oil or melted butter if you prefer that taste.
How Do I Get the Right Texture for My Brownies?
Achieving that perfect brownie texture is all about balance. Here are some tips to ensure your brownies turn out fudgy and delicious:
- Make sure to mash the sweet potato until it’s completely smooth; lumps can affect the texture.
- Avoid overmixing the batter! Gently mix until just combined to keep your brownies soft and moist.
- Let the brownies cool in the pan before cutting. This will help them set up better, making them easier to slice.
- Use a toothpick test – aim for it to come out just slightly sticky, this means your brownies will be fudgy!
Enjoy making these delicious brownies! Remember, the sweeter the potato, the sweeter your brownies will be! 🍠🍫
How to Make Sweet Potato Chocolate Brownies
Ingredients You’ll Need:
For the Brownie Batter:
- 1 medium sweet potato (about 1 cup cooked and mashed)
- 1/2 cup almond flour (or all-purpose flour)
- 1/4 cup cocoa powder (unsweetened)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup melted coconut oil (or vegetable oil)
- 2 teaspoons vanilla extract
- 1 large egg (or flax egg for vegan)
- 1/2 cup chocolate chips (plus extra for topping)
For Garnish:
- Flaky sea salt, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. Just a little patience while the brownies cool, and then you’re ready to enjoy them!
Step-by-Step Instructions:
1. Prepare the Sweet Potato:
Start by preheating your oven to 350°F (175°C). If you haven’t done so already, bake or microwave your sweet potato until it’s nice and soft. Once it cools down, scoop out the flesh and mash it until smooth. You’ll need about 1 cup of this creamy goodness.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the warm mashed sweet potato with melted coconut oil, vanilla extract, egg (or flax egg), and coconut sugar. Mix everything together well until it’s nicely blended and smooth.
3. Combine the Dry Ingredients:
In another bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. This will ensure that everything is well-distributed in the batter.
4. Mix it All Together:
Slowly add the dry mixture to the wet ingredients. Stir gently until just combined—be careful not to overmix, as that can make your brownies dense.
5. Add the Chocolate Chips:
Fold in the chocolate chips, making sure they are evenly distributed throughout the batter. This adds that lovely melty chocolate experience that everybody loves!
6. Bake the Brownies:
Pour the brownie batter into the prepared baking pan. Use a spatula to spread it out evenly. If you like, sprinkle extra chocolate chips on top and a pinch of flaky sea salt to enhance the flavor.
7. Check for Doneness:
Bake the brownies for 25-30 minutes. To check if they are done, insert a toothpick into the center. It should come out mostly clean with a few moist crumbs for that perfect fudgy texture.
8. Cool and Serve:
Once baked, allow the brownies to cool completely in the pan. After they have cooled, lift them out using the parchment paper, cut into squares, and enjoy your delightful sweet potato chocolate brownies!
These brownies are a delicious treat that pairs the sweetness of sweet potatoes with rich chocolate. Perfect for any time you need a sweet fix. Enjoy! 🍫🍠
Can I Use a Different Type of Flour?
Absolutely! While I love almond flour for its nutty flavor, you can swap it with all-purpose flour or even gluten-free flour blends. Just keep in mind that the texture may vary slightly based on your choice.
What’s the Best Way to Store Leftover Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days. You can also refrigerate them if you want them to last longer—just remember to let them come back to room temperature before enjoying for the best texture!
Can I Make These Brownies Vegan?
Yes! Simply substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and ensure you use plant-based chocolate chips and coconut oil. They’ll still turn out delicious!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to fold in some chopped nuts, such as walnuts or pecans, or even dried fruits for added texture and flavor. Just keep the total mix-ins to around 1/2 cup for the best results.
