Why Make This Recipe
These Gooey Chocolate Brownies with Sweet Potato Goodness are not just a treat; they are a delicious way to sneak in some healthy ingredients. The sweet potato adds moisture and natural sweetness to the brownies, making them rich and fudgy without needing too much sugar. Plus, they are easy to make, and the combination of chocolate and sweet potato is surprisingly delightful.
How to Make Gooey Chocolate Brownies with Sweet Potato Goodness
Follow these simple steps to whip up your delicious brownies:
Ingredients:
- 1 cup mashed sweet potato (about 1 medium potato)
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/4 cup chopped walnuts (optional)
Directions:
Prepare the Crust:
- Start by preheating your oven to 350°F (175°C).
- Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
- In a large bowl, mix the mashed sweet potato with melted butter.
- Add the granulated sugar, eggs, and vanilla extract to the bowl. Stir until everything is well combined.
- Then, sift in the flour, cocoa powder, and salt, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips and walnuts if you’re using them.
Bake the Brownies:
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for about 25-30 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
Cool and Cut:
- Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack. Once completely cool, cut them into squares.
How to Serve Gooey Chocolate Brownies with Sweet Potato Goodness
Enjoy these brownies warm on their own, or serve them with a scoop of vanilla ice cream on top for an extra treat. For a special touch, drizzle some chocolate sauce or sprinkle powdered sugar over them before serving.
How to Store Gooey Chocolate Brownies with Sweet Potato Goodness
To keep your brownies fresh, store them in an airtight container at room temperature for up to three days. You can also refrigerate them for about a week. If you want to keep them even longer, wrap them tightly in plastic wrap and freeze for up to three months. Just thaw them at room temperature before enjoying!
Tips to Make Gooey Chocolate Brownies with Sweet Potato Goodness
- Make sure your sweet potato is fully cooked and mashed well to avoid lumps in your batter.
- Don’t skip the chocolate chips; they add an extra layer of gooeyness.
- Check the brownies a few minutes before the baking time is up. If the toothpick comes out clean, they are done, but if it has a few crumbs, they will be fudgier.
Variation
You can try adding different mix-ins like dried cherries or coconut flakes for a twist. If you want a nut-free version, simply skip the walnuts.
FAQs
1. Can I use canned sweet potato?
Yes, you can use canned sweet potato puree. Just make sure to drain any excess liquid before measuring.
2. Can I make these brownies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and adjust the ingredients as necessary.
3. How do I know when the brownies are done?
Insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If it comes out wet with batter, bake for a few more minutes.
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Gooey Chocolate Brownies with Sweet Potato Goodness
Ingredients
For the Brownies
- 1 cup mashed sweet potato (about 1 medium potato) Make sure it's fully cooked and mashed well.
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour Can be substituted with gluten-free flour blend.
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips Don't skip these for added gooeyness.
- 1/4 cup chopped walnuts (optional) Skip for a nut-free version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper.
- In a large bowl, mix the mashed sweet potato with melted butter.
- Add granulated sugar, eggs, and vanilla extract. Stir until well combined.
- Sift in the flour, cocoa powder, and salt, mixing until just combined.
- Fold in the chocolate chips and walnuts (if using).
Baking
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake for about 25-30 minutes, until a toothpick inserted comes out with moist crumbs.
Cooling
- Allow the brownies to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.
