Description
A recipe for dense, fudgy brownies made with sweet potato puree.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 1 cup sweet potato puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch baking pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk the granulated sugar and brown sugar with the melted butter until combined.
- Beat in the sweet potato puree, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips, if using.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- Ensure your sweet potato puree is smooth for the best texture.
- For a richer flavor, use dark chocolate chips.
- Cooling time is essential for clean cuts.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 22g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: sweet potato brownies, fudgy brownies, chocolate dessert, baked goods, vegetable brownies