Fudgy Sweet Potato Brownies
Surprise - these sneaky sweet potato brownies are fudgy, moist, and have an entire serving of veggies hidden in them! Your loved ones will never guess the secret.
Servings: 16 brownies
Calories: 230kcal
Equipment
- Vegetable Brush
- Aluminum Foil
- Large Mixing Bowl
- Small Mixing Bowl
- Mixing Spoon
- 9x9 Brownie Pan
- Parchment Paper
- Microwave-Safe Bowl
Ingredients
Sweet Potato Brownies
- 2 pounds sweet potatoes or 2 cups of sweet potato puree
- 2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- 2 count eggs
- ½ cup maple syrup
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans (optional)
Sweet Potato Frosting
- 5 ounces chocolate bar melted
- 1 teaspoon coconut oil
- 1 pound sweet potato or 1 cup of sweet potato puree
Instructions
Sweet Potato Brownies
- Preheat oven to 425°F. Wash the sweet potatoes and poke them all over with a fork.
- Roast them on a foil-lined sheet pan for an hour, or until fork tender.
- Remove the sweet potatoes and let them cool down enough to be handled. Remove the flesh and run it through a food processor to get a sweet potato puree.You'll need 2 cups of puree for the brownies, and 1 cup for the frosting.
- In a large mixing bowl, stir together the sweet potato puree, melted coconut oil, vanilla extract, eggs, maple syrup, and cocoa powder until combined.
- In a separate bowl, mix the flour, baking powder, salt, and chopped pecans.
- Pour the dry ingredients into the wet bowl, a little at a time, and mix.
- Preheat your oven to 350°F. Take a 9x9 brownie pan and line the bottom with parchment paper.
- Pour the brownie mixture into your baking pan and bake for about 25 minutes on the center rack.
- Let the pan cool completely, either on the counter or in the refrigerator.
Sweet Potato Frosting
- Meanwhile, melt the chocolate bar pieces with a bit of coconut oil until smooth.
- Mix together the melted chocolate with the remaining 1 cup of sweet potato puree.
- Cover your cooled brownies with the sweet potato frosting. Put the brownies into the fridge until the frosting is set. Slice with a plastic knife and enjoy!
Notes
Tips & Tricks:
If you mash the sweet potatoes, it'll be really hard to get rid of those stringy fibers. I suggest using a food processor to get a silky smooth puree.
Ensure your roasted sweet potato puree is completely cooled before mixing into the batter.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 6 days.
You can also wrap the brownies in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. When you're ready to eat, thaw the brownie slice in the refrigerator.
Nutrition
Calories: 230kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 150mg | Potassium: 437mg | Fiber: 5g | Sugar: 12g | Vitamin A: 12072IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg