Sweet Potato Brownies

These Sweet Potato Brownies are made in just one bowl and packed with rich, fudgy chocolate flavor in every single bite.

Course Dessert

Cuisine American

Keyword sweet potato brownies

Prep Time 20

Cook Time 20

Cooling Time 30

Total Time 1 10

Servings

Calories 147kcal

Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper or grease well. Then, in a large mixing bowl, whisk together mashed sweet potato, eggs, honey, peanut butter, and vanilla until smooth.
1¾ cups mashed sweet potato, 3 large eggs, 1/2 cup honey, 1/2 cup peanut butter, 1½ teaspoon vanilla extract
In a separate bowl, mix the cocoa powder, oat flour, baking soda, and salt. Stir into the sweet potato mixture.
6 Tablespoon cocoa powder, ¾ cup oat flour, 3/4 teaspoon baking soda, 1/3 teaspoon salt
Fold in chocolate chips and mix until everything is combined. It's normal for the batter to be a little lumpy.
1/2 –2/3 cup chocolate chips or chopped dark chocolate
Spread the batter evenly in the prepared baking pan. Bake for 25-30 minutes, or until the center is just set and a toothpick comes out with moist crumbs.
Let cool in the pan for at least 30 minutes before slicing.
Finally, drizzle the tops with peanut butter. If your peanut butter needs to be thinner for drizzling, it can be microwaved for 10 seconds, stirred, then microwaved a little more until you get the consistency you need. Enjoy!

Refrigerator: Store the sweet potato brownies in an airtight container in the refrigerator for up to five days. Their moist texture holds up especially well when chilled.
Freezer: Wrap individual brownies in plastic wrap and place them in a freezer safe container for up to three months. Thaw them overnight in the refrigerator or for about an hour at room temperature.
Bake the sweet potatoes with the peel on: Baking concentrates their natural sweetness and prevents the mashed sweet potato from becoming watery. Scoop out the soft centers once they are cool enough to handle.
Mash out any stringy pieces: A potato masher works well, but a food processor can create an especially smooth puree for the brownie batter.
Break up cocoa powder lumps first: I like topress any lumps with the back of a spoon or sift the cocoa powder before adding it to the mixing bowl.
Let the brownies cool before judging the texture: They will be very soft when they first come out of the oven and will continue setting as they cool.