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Sweet Potato Brownies

Recipe by Evelyn Marcella Rivera

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.


  • Total Time24 minutes
  • Yield12 brownies 1x

Ingredients

Units Scale
  • 2/3 cup mashed sweet potato or pumpkin puree (canned or homemade)
  • 1/2 cup avocado oil (or other neutral oil)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup cane sugar
  • 1/4 cup all-purpose flour (or 1:1 gluten-free blend)
  • 1/2 cup cocoa powder (unsweetened)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup chopped walnuts or pecans (omit for nut-free)
  • 1/4 cup chocolate chips (use vegan chips or omit for dairy-free)

Instructions

  1. Preheat the oven to 375°F. Mist a 9×9-inch baking dish with cooking spray or line with parchment paper; set aside.
  2. In a mixing bowl or stand mixer, combine the mashed sweet potato, oil, egg, and vanilla. Add the sugar and mix until dissolved.
  3. Add the flour, cocoa powder, baking powder, and salt. Stir or mix until just combined — do not overmix.
  4. Gently fold in the walnuts and chocolate chips.
  5. Pour the batter into the prepared dish and smooth with a spatula. Top with additional chocolate chips and walnuts if desired.
  6. Bake 13 to 15 minutes, until the center is just set. Let cool before cutting into 12 bars.

Notes

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.

  • Prep Time: 10 minutes
  • Cook Time: 14 minutes