Sweet Potato Brownies

Name: Sweet Potato Brownies
Prep time: 25 min
Cook time: 30 min
Total time: 2 h
Yield: 16 brownies
Ingredients: 2 large sweet potatoes; 2 tablespoons melted coconut oil; ¾ cup pure maple syrup; 1 ½ teaspoons pure vanilla extract; 2 large eggs; 1 cup white whole wheat flour; ⅓ cup unsweetened cocoa powder; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 1 teaspoon baking powder; ¼ teaspoon kosher salt; ½ cup semi-sweet chocolate chips

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Prep Time
25 mins
Cook Time
25 mins
Total Time
2 hrs
Servings
16 brownies
Calories
134 kcal
Course
Dessert
Cuisine
American

Sweet Potato Brownies

Iris Warren

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Fudgy sweet potato brownies satisfy your chocolate craving the healthy way! Easy to make, naturally sweetened, and so chewy and yummy.

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Ingredients

Servings

2 large sweet potatoes about 8 to 10 ounces each
2 tablespoons melted coconut oil
¾ cup pure maple syrup
1 ½ teaspoons pure vanilla extract
2 large eggs
1 cup white whole wheat flour
⅓ cup unsweetened cocoa powder
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking powder I recommend aluminum free
¼ teaspoon kosher salt
½ cup semi-sweet chocolate chips or chopped dark chocolate

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Instructions

Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper so that you have some overhanging the sides, then lightly coat with baking spray. Set aside.
Place the sweet potatoes in the microwave and cook on high for 7 to 10 minutes or until completely softened. Once cool enough to handle, scoop out 2 cups of the flesh and discard the skin. Place in a larger mixing bowl, then beat until mashed and fairly smooth. Beat in the melted coconut oil (or butter) until combined, then beat in the maple syrup and vanilla extract. Beat in the eggs 1 at a time, stopping to scrape down the bowl as needed.
In a separate bowl, stir together the white whole wheat flour, cocoa powder, cinnamon, nutmeg, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix gently, just until the dry ingredients are incorporated. Fold in the chocolate chips.
Scrape the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, just until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool completely. (The brownies taste better the longer they sit). Gently lift the brownies out of the pan onto a wire rack. Slice and serve.

Notes

TO STORE: Store leftover brownies in an airtight storage container in the refrigerator for up to 4 days.
TO FREEZE: Freeze brownies in an airtight freezer-safe storage container for up to 2 months.
I enjoyed my brownies best either right out of the refrigerator or warmed in the microwave.