Sweet Potato Brownies
These Sweet Potato Brownies are a fudgy, rich treat for when you’re craving a brownie (you are, aren’t you?) but want a healthy option. They’re unbelievably tasty!
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A wholesome treat that’s absolutely delish!
I cannot promise you that sweet potato brownies are dead ringers for the sugar-packed brownies you’ll find in bakeries (you’ll need my brownie recipe from The Well Plated Cookbook for that experience). But I can, however, promise that these healthy brownies are equally as rich and scrumptious!
- They are dense and fudgy and fully satisfy my chocolate craving, but they’re refined sugar free, whole grain, and contain only two tablespoons of oil.
- As with the hidden veggies in my Zucchini Brownies, these sweet potato brownies do not taste like sweet potatoes.
- Sweet potatoes provide mega brownie moisture and natural sweetness, similar to the way applesauce works in healthy dessert recipes like these Vegan Brownies.
5 Star Review
“My son said these brownies are not just good; they are the best brownies in the world! He basically wanted to eat all the brownies.”
— Sarah —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Sweet Potatoes. Sweet potatoes give these brownies a moist, chewy texture and don’t take away from any of the chocolatey goodness (as Sweet Potato Cookies also proves).
- White Whole Wheat Flour. I love using white whole wheat flour in baked goods. It’s lighter than regular whole wheat flour but still provides the added health benefits.
- Maple Syrup. Perfect for naturally sweetened brownies.
- Unsweetened Cocoa Powder. For that rich and addictive chocolate flavor.
- Eggs. I made these brownies with eggs so they’d have the perfect texture.
- Cinnamon + Nutmeg. Warm, cozy spices that perfectly complement the sweet potato and chocolate.
- Semi-Sweet Chocolate Chips. Because every brownie needs more chocolate.
- Use Aluminum Free Baking Powder. Baking powder without aluminum more quickly reacts with the ingredients and doesn’t impart any bitterness.
- Mix-Ins for the Win. We love our sweet potato brownies simply studded with chocolate chips, but I think they’d be tasty with other fun mix-ins like peanut butter chips, sprinkles, or crushed nuts.
- Choose Your Own Chocolate Adventure. If you prefer melty chocolate hunks over chocolate chips, swap the semi-sweet chocolate chips for chopped dark chocolate.
How to Make Sweet Potato Brownies
- Microwave the Potatoes. Cook until softened.
- Mix the Wet Ingredients. Beat the sweet potato until smooth, then add the wet ingredients.
- Stir Together the Dry Ingredients. Get ready to mix!
- Prepare the Batter. Add the dry ingredients to the wet ingredients.
- Stir. Add the chocolate chips.
- Bake the Brownies. Bake sweet potato brownies at 350 degrees F for 25 to 30 minutes. Let the brownies cool completely, then ENJOY!
More Sneakily Healthy Brownie Recipes
- Healthy fats make these Avocado Brownies extra rich.
- Dense and fudgy Black Bean Brownies are a reader favorite around here!
- Portion control is key to these Brownie Bites. Because sometimes you just need a little bit of sweetness at the end of the day!
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Sweet Potato Brownies
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Ingredients
- 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
Instructions
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Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper so that you have some overhanging the sides, then lightly coat with baking spray. Set aside.
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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.
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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.
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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.
Video
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.
Nutrition
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