
Soft, fudgy, chocolatey brownies made moist with mashed sweet potato for a boost of fiber and nutrients. Studded with chocolate chips and nuts, and easily made gluten-free, dairy-free, or nut-free with simple swaps.
Sweet potato (or pumpkin) keeps these moist and fudgy while reducing the flour needed. Don’t overmix the batter or the brownies turn cakey and tough. Pull them when the center is just set — overbaking dries them out. Cool completely (or chill) before cutting for clean squares. For gluten-free, use a 1:1 GF flour blend; for nut-free, omit the nuts; for dairy-free, omit the chips or use vegan chocolate chips. Flavor and texture improve overnight; freezes well.
Find it online: https://blesseddish.com/sweet-potato-brownies/