These Sweet Potato Brownies are a rich, fudgy twist on a classic treat, combining chocolate, peanut butter, and sweet potato for a perfectly sweet and satisfying bite. The addition of sweet potato puree adds moisture and a hidden boost of nutrients.
Tips & Tricks
- Use smooth sweet potato puree: For the best texture, ensure your sweet potato puree is smooth and lump-free.
- Don’t overbake: Keep a close eye on the brownies in the oven. They’ll continue to firm up as they cool, so it’s okay if they’re slightly soft when you remove them.
- Customize your brownies: Add some chopped nuts, like walnuts or pecans, for extra texture.
And if you love these Sweet Potato Brownies, don’t miss those Eggnog Cupcakes for a festive twist, Hot Cocoa Cookies for a cozy chocolate fix, or Chocolate Banana Bread for a rich, moist treat that’s perfect any time of year!
Variations
- Nutty Sweet Potato Brownies: Add ½ cup of chopped walnuts or pecans to the batter for some crunch.
- Vegan Sweet Potato Brownies: Use a plant-based peanut butter and replace the chocolate chips with vegan chocolate chips to make these brownies vegan-friendly.
- Spiced Sweet Potato Brownies: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Fudgy Sweet Potato Brownies with Peanut Butter
These Sweet Potato Brownies are rich, fudgy, and packed with flavor, combining chocolate, peanut butter, and sweet potato puree for a deliciously moist treat. Easy to make and perfect for a healthier dessert option, they're sure to satisfy your sweet cravings!
Ingredients
- 1 cup smooth peanut butter
- ¾ cup sweet potato puree
- 1 tsp vanilla extract
- ⅔ cup granulated white sugar
- ⅓ cup cake flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp fine salt
- ¾-1 cup semi-sweet chocolate chips
Instructions
Prepare the Brownie Batter:
- Set your oven to 320°F (160°C). Line an 8-inch square baking pan with non-stick baking paper. Spray or brush the sides with cooking spray or melted butter, then set aside.
- Place the peanut butter in a medium saucepan over low heat. Warm it until it’s soft and easy to stir, then remove from heat.
- Stir the smooth sweet potato puree and vanilla extract into the melted peanut butter. Whisk everything together until the mixture is smooth and uniform.
- In a large mixing bowl, sift together the sugar, cake flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the peanut butter and sweet potato mixture until nearly combined. Then, stir in the semi-sweet chocolate chips until you have a smooth, uniform brownie batter.
Bake the Brownies:
- Gently pour the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle a few extra chocolate chips on top if you’d like.
- Bake the brownies for about 20 minutes, or until a toothpick inserted into the center comes out clean. The brownies will be soft, but they shouldn’t be raw in the middle.
- Let the brownies cool in the pan at room temperature for 1-2 hours before removing them.
- Once the brownies are completely cool, run a thin knife around the edges of the pan, then carefully flip them out onto a cutting board. Turn them right side up.
- Slice the brownies into squares (around 2-inch pieces works great), and serve immediately or store for later.
Nutrition
Calories: 203kcalCarbohydrates: 22gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 1mgSodium: 180mgPotassium: 232mgFiber: 3gSugar: 14gVitamin A: 2527IUVitamin C: 3mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!
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