Irresistibly Fudgy Sweet Potato Brownies You Can’t Resist

These Sweet Potato Brownies are a guilt-free treat that delivers a fudgy texture while sneaking in nutritious veggies.

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Prep Time 15

Cook Time 30

Cooling Time 20

Total Time 1 5

Servings: 16 brownies

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brownie Batter

1 cup Mashed Sweet Potato Well-cooked and smooth for the best texture.
1/2 cup Cocoa Powder Unsweetened for a healthy treat.
1 cup All-Purpose Flour Gluten-free flour works for substitution.
1/2 cup Brown Sugar Coconut sugar is a great low-calorie swap.
2 Eggs Or substitute with flax eggs for vegan option.
1 tsp Vanilla Extract
1 tsp Baking Powder
1/4 tsp Salt Just a pinch goes a long way!
1/2 cup Chocolate Chips (optional) Use dairy-free chips if vegan.
1/2 tsp Cinnamon (optional)

Equipment

Oven
8x8 baking pan
Mixing bowl
spatula
Fork

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare an 8x8 baking pan.
Mash the cooked sweet potatoes until smooth.
Mix the mashed sweet potatoes with eggs and vanilla extract.
Gradually stir in the cocoa powder, all-purpose flour, brown sugar, baking powder, and salt.
Fold in the chocolate chips and cinnamon, if using.
Pour the brownie batter into the greased baking pan.
Bake for approximately 30 minutes or until a toothpick comes out with a few moist crumbs.
Cool the brownies in the pan for about 20 minutes before slicing.

Nutrition

Serving: 1brownieCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 35mgSodium: 75mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 1500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

These Sweet Potato Brownies are flexible with add-ins, and can be customized to fit dietary preferences. Store in an airtight container for optimal freshness.

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