Sweet Potato Brownies

5 from 2 votes

Sweet Potato Brownies are so fudgy and so good! You wouldn't even realize they're made with a sweet potato unless you were the one making them!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings squares

Calories 131kcal

Author Yumna Jawad

Equipment

Ingredients

⅓ cup all-purpose flour
⅓ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons butter
⅔ cup light brown sugar packed
1 cup mashed sweet potatoes about 1 large potato
⅓ cup peanut butter
1 teaspoon vanilla
½ cup chocolate chips

Instructions

Preheat the oven to 350°F. Line an 8x8 inch pan with parchment paper, leaving extra overhanging on the sides.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In another medium bowl, add the butter and melt in the microwave for 1 minute. Add the brown sugar and whisk with the melted hot butter until well combined. Stir in the mashed sweet potatoes, peanut butter, and vanilla.
Add the dry ingredients to the sweet potato mixture and mix until combined. Add chocolate chips, reserving 1-2 tablespoons to sprinkle on top, and fold in.
Scrape the batter into the prepared baking pan. Smooth the top and add a few extra chocolate chips. Bake for 20-25 minutes or until a toothpick inserted in the center comes clean.
Remove from the oven and cool completely in the pan for about 30 minutes before lifting the parchment paper and transferring it to a wire rack to cool completely, about 1 hour. Once cooled, cut into 16 squares.

Notes

Storage: Kept in an airtight container, these brownies will last for up to 5 days at room temperature or a week in the fridge. I like to put layers of parchment paper in between the stacks of brownies so they don't stick!

Nutrition