Sweet Potato Brownies Recipe
Fudgy, rich brownies made with sweet potatoes that add incredible moisture, natural sweetness, and a nutritional boost to this decadent chocolate treat.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">300g sweet potato, peeled and cubed</li> <li class="ingredients-single-item">200g dark chocolate (70% cocoa), chopped</li> <li class="ingredients-single-item">100g unsalted butter</li> <li class="ingredients-single-item">150g caster sugar</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">100g plain flour</li> <li class="ingredients-single-item">40g cocoa powder</li> <li class="ingredients-single-item">1/2 tsp baking powder</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">50g dark chocolate chips (optional)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">20cm square baking tin</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Food processor or potato masher</li> <li class="equipment-single-item">Microwave-safe bowl or double boiler</li> </ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (fan 160°C). Line your 20cm square baking tin with parchment paper, leaving some overhang to help lift out the brownies later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Steam the peeled and cubed sweet potato until completely tender when pierced with a fork, about 10-15 minutes. This thorough cooking ensures your sweet potato will blend smoothly without leaving lumps in your brownie batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Transfer the cooked sweet potato to a food processor (or bowl if using a potato masher) and purée until completely smooth. Set aside to cool slightly. The sweet potato adds natural sweetness and incredible moisture to the brownies without leaving any vegetable taste. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Place the chopped dark chocolate and butter in a heatproof bowl. Melt together either over a pan of simmering water (ensuring the bowl doesn't touch the water) or in 30-second bursts in the microwave, stirring between each burst. Stir until completely smooth and glossy. The quality of your chocolate will significantly impact the final flavor, so use the best you can afford. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until slightly thickened and pale (about 2 minutes by hand). This creates air bubbles that help give your brownies structure. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Stir the melted chocolate mixture into the egg mixture until well combined. Then fold in the sweet potato purée. Don't worry if the mixture looks slightly speckled - this will disappear during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Sift the flour, cocoa powder, baking powder, and salt into the bowl and fold gently until just incorporated. Over-mixing can develop the gluten in the flour, leading to cakey rather than fudgy brownies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> If using, fold in the chocolate chips, reserving a few to sprinkle on top. Pour the batter into your prepared tin, smoothing the top with a spatula. Sprinkle with the reserved chocolate chips. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 25-30 minutes, until the top is set with a slight wobble in the center. A toothpick inserted should come out with a few moist crumbs attached – completely clean means they're overbaked. Remember that brownies continue to set as they cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow to cool completely in the tin (at least 1 hour). This cooling time is crucial as it allows the brownies to set properly – cutting them while warm will result in a gooey mess rather than clean squares. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Once completely cool, lift out using the parchment paper and cut into 16 squares with a sharp knife. For the cleanest cuts, wipe the knife clean between slices and consider chilling the brownies in the refrigerator for 30 minutes before cutting. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these brownies gluten-free?
Yes, these brownies can easily be made gluten-free by substituting the plain flour with a gluten-free flour blend at a 1:1 ratio. The sweet potato helps maintain moisture and provides structure, making these brownies particularly suitable for gluten-free adaptation without sacrificing texture.
Why add sweet potato to chocolate brownies?
Sweet potato adds incredible moisture, natural sweetness and a nutritional boost without imparting a vegetable flavour. It allows you to reduce added sugar and fat while creating a fudgier texture. It's also a clever way to incorporate vegetables into treats and makes brownies suitable for those with dairy sensitivities.
How do I know when fudgy brownies are perfectly baked?
Perfectly baked fudgy brownies should have a set, crackly top but still wobble slightly in the centre. A toothpick inserted should come out with moist crumbs attached—not wet batter but definitely not completely clean. Remember that brownies continue setting as they cool, so slight underbaking is preferable to overbaking.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
