Gooey Chocolate Brownies with Sweet Potato Goodness
These fudgy brownies use sweet potato for added moisture and natural sweetness, making them a deliciously healthy treat.
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.
Notes
Enjoy these brownies warm or serve with a scoop of vanilla ice cream. Drizzle with chocolate sauce or sprinkle powdered sugar for an extra treat. Store in an airtight container for up to three days or refrigerate for a week. Freeze for up to three months.