Description
These brownies use sweet potato puree for a moist, fudgy texture.
Ingredients
Scale
- 1 cup sweet potato puree
- 1/2 cup melted coconut oil
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the sweet potato puree and melted coconut oil until smooth.
- Add the sugar and whisk until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, baking powder, and salt.
- 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.
- Cooling the brownies fully helps achieve a fudgier consistency.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18
- Sodium: 80
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
- Cholesterol: 25
Keywords: fudgy brownies, sweet potato, chocolate, dessert, baked goods