Sweet Potato Brownies
These sweet potato brownies are some of the best brownies I have ever tasted. Moist, comforting and incredibly delicious, this is the most decadent way of eating sweet potatoes!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
- 120 g 1/2 cup unsalted butter
- 135 g 2/3 cup sweet potato puree (from 1 large sweet potato (See note 1))
- 130 g 2/3 cup granulated sugar
- 1 egg (medium Germany, large US)
- 1/2 tsp pure vanilla extract
- 60 g 1/2 cup all-purpose flour
- 65 g 2/3 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- a pinch salt
- 50 g 1/3 cup chopped walnuts
- 30 g 1/4 cup chocolate chips (See note 2)
Instructions
- 1
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Poke the sweet potato with a fork a few times on each side. Bake in the preheated oven until tender, about 40 – 50 minutes. Leave until cool enough to handle, peel, mash well and let cool. Weigh the needed amount and set it aside.
- 2
Reduce the oven temperature to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease a baking tin of about 20 cm/ 8 inch and line the bottom with parchment paper. Leave the parchment paper hang over 2 walls of the pan, this way it will be easier to lift the brownie out of the pan.
- 3
Melt the butter in a small saucepan. Set aside until you prepare the rest. Mix together the flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
- 4
In another bowl mix together the melted and cooled butter, sweet potato puree, sugar, and egg. Carefully fold the flour mixture into the wet ingredients. Stir until just combined.
- 5
Fold in the chopped walnuts (and some extra chocolate chips, if you desire). Pour the batter into the prepared tin. Sprinkle with chocolate chips.
- 6
Bake for about 17-20 minutes, depending on your oven. A toothpick inserted in the middle of the brownie should still have a few crumbs hanging to it, but it should not be wet.