Sweet Potato Brownies

Total Time Prep: 20 min. Bake: 35 min. + cooling
Yield 9 brownies
Test Kitchen Approved
These brownies with a secret starchy ingredient are a fudgy, chocolaty treat. Try our sweet potato brownies recipe for a new variation on the classic dessert!

Ingredients

  • 1-1/2 cups sweet potato puree or canned pumpkin
  • 3/4 cup sugar
  • 1/2 cup creamy peanut butter
  • 3 tablespoons canola oil
  • 1 large egg, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2/3 cup baking cocoa
  • 1/2 cup oat flour or gluten-free all-purpose baking flour (without xanthan gum)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips or semisweet chocolate chips, divided
  • 1/3 cup chopped walnuts, optional

Directions

  1. Preheat oven to 350°. In a large bowl, beat sweet potato puree, sugar, peanut butter, oil, egg and vanilla extract on medium speed until smooth, 2-3 minutes. Sift in baking cocoa, flour, baking powder and salt; stir to combine. Fold in half of the chocolate chips. Spread batter into a greased 8-in. square baking pan. Sprinkle top with remaining chocolate chips and if desired, walnuts.
  2. Bake until a toothpick inserted into the center comes out clean, 35-40 minutes. Let cool on a wire rack.

Nutrition Facts

1 brownie: 339 calories, 17g fat (5g saturated fat), 21mg cholesterol, 238mg sodium, 45g carbohydrate (28g sugars, 4g fiber), 7g protein.

This sweet potato brownie recipe is a fun take on the chocolaty dessert, especially when sweet potatoes are in season. You could also try the recipe with canned pumpkin in place of the pureed sweet potatoes. —Sue Draheim, Waterford, Wisconsin
Recipe Creator

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