Sweet Potato Brownies Recipe

4.75 from 8 votes

This sweet potato brownie recipe uses cocoa powder, peanut butter, and chocolate chips for rich brownies with mashed sweet potatoes mixed in.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: squares

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.

My Top Tip: Use a parchment paper sling. Line the baking pan with parchment paper so that the sides overhang the edges of the pan a good bit. This makes it easy to lift the brownies up and out of the pan once they're baked!
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!
Freezing: Cool brownies completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.

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