Name: Sweet Potato Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 brownies
Ingredients: 2 medium sweet potatoes (cooked (see notes)); 2 small bananas ((see notes)); 1/2 cup plant-based milk; 1 1/2 cup ground oats ((see notes)); 2/3 cup sugar of choice ((see notes)); 8 tbsp cocoa powder ((I used Dutch-Process)); 5 tbsp ground hemp seeds (or any ground nuts/seeds (see notes)); 1 tbsp cinnamon ((optional)); 2 tsp baking powder

Sweet Potato Brownies are a revelation! If you’re looking for a decadent dessert that secretly packs a nutritional punch, then you’ve landed in the right place. Forget everything you thought you knew about brownies; these are a game-changer. The magic lies in the natural sweetness and creamy texture that mashed sweet potato brings, transforming a classic treat into something extraordinarily moist and fudgy. People rave about these sweet potato brownies because they offer that deep, chocolatey indulgence we all crave, without the guilt. Imagin extracte a brownie that’s not only delicious but also offers a dose of vitamins and fiber. What makes them truly special is this harmonious blend of indulgence and wholesome goodness. They’re incredibly easy to make and the subtle earthy sweetness of the potato creates a flavor profile unlike any other brownie you’ve ever tasted. Get ready to fall in love with these amazing sweet potato brownies!

Sweet Potato Brownies: A Guilt-Free Indulgence

If you’re like me, you love a good brownie. That rich, chocolatey, fudgy goodness is hard to resist. But what if I told you that you could enjoy that same decadent experience with a boost of nutrients and without any of the usual guilt? Enter these incredible Sweet Potato Brownies. These aren’t your average brownies; they’re moist, dense, and deeply chocolatey, with a subtle sweetness that comes from natural ingredients. The secret? Mashed sweet potato and bananas, which not only add incredible moisture and a hint of natural sweetness but also pack a nutritional punch. Plus, we’re using ground oats as our flour base, making these a fantastic option for those looking for a slightly healthier treat. Get ready to fall in love with a brownie that nourishes as much as it delights!

Ingredients:

2 medium sweet potatoes (cooked (see notes))

2 small bananas ((see notes))

1/2 cup plant-based milk

1 1/2 cup ground oats ((see notes))

2/3 cup sugar of choice ((see notes))

8 tbsp cocoa powder ((I used Dutch-Process))

5 tbsp ground hemp seeds (or any ground nuts/seeds (see notes))

1 tbsp cinnamon ((optional))

2 tsp baking powder

Ingredient Notes:

Cooking the Sweet Potatoes:

For the sweet potatoes, the key is to get them nice and soft so they mash easily. You can roast them in the oven at 400°F (200°C) until fork-tender, which usually takes about 45-60 minutes depending on size. Alternatively, you can peel and cube them and boil them until very soft. Once cooked, let them cool slightly, then mash them thoroughly with a fork or a potato masher until smooth. You’ll need about 1 cup of mashed sweet potato for this recipe.

The Bananas:

Make sure your bananas are ripe and spotted! The riper the banana, the sweeter it will be, which helps reduce the amount of added sugar needed. Mash them well with a fork until there are no large lumps.

Ground Oats:

To “grind” your oats, simply pulse rolled oats in a food processor or blender until they resemble a coarse flour. Don’t over-process them into a fine powder; a slightly textured flour works best for brownies. You can also buy oat flour if you prefer.

Sugar of Choice:

I’ve used coconut sugar in my testing, but feel free to use brown sugar, maple syrup (you might need to slightly reduce the plant-based milk if using a liquid sweetener), or your favorite granulated sugar. The amount can also be adjusted to your sweetness preference.

Ground Hemp Seeds:

Hemp seeds add a lovely subtle nutty flavor and a boost of healthy fats and protein. If you don’t have hemp seeds, finely ground almonds, walnuts, or even sunflower seeds will work beautifully. The key is to have them ground to a flour-like consistency.

Preparation and Baking:

1. Preheat your oven and prepare your baking pan. Start by preheating your oven to 350°F (175°C). While the oven heats up, grab an 8×8 inch (20×20 cm) baking pan. Line it with parchment paper, leaving some overhang on the sides. This makes it super easy to lift the brownies out once they’re baked. Lightly grease the parchment paper as well. This step is crucial for easy removal and a clean finish.

2. Combine the wet ingredients. In a large mixing bowl, combine the mashed cooked sweet potatoes and the mashed ripe bananas. Stir them together until they form a smooth, consistent base. This is where a lot of the moisture and natural sweetness will come from, so ensure there are no large lumps of sweet potato or banana. Add the plant-based milk to this mixture and whisk until everything is well incorporated and creamy.

3. Incorporate the dry ingredients. To the wet mixture, add the ground oats, your chosen sugar, cocoa powder, ground hemp seeds, cinnamon (if using), and baking powder. Stir everything together gently with a spatula or wooden spoon until just combined. Be careful not to overmix at this stage; we want to avoid developing the gluten in the oats too much. The batter will be thick and fudgy, which is exactly what we’re aiming for in a brownie.

4. Pour and spread the batter. Pour the brownie batter into your prepared baking pan. Use your spatula to spread the batter evenly, making sure it reaches all the corners. You might find it easier to lightly dampen your spatula to prevent the batter from sticking. You want a relatively even layer for consistent baking.

5. Bake until done. Place the pan in the preheated oven and bake for 25-30 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crum extractbs attached, not wet batter. They should look set and slightly fudgy around the edges. Don’t overbake them, or they’ll lose that desirable chewy texture.

6. Cool completely before cutting. This is arguably the hardest but most important step! Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This allows them to set up properly, ensuring clean cuts. If you try to cut them while they’re still warm, they will likely be too soft and fall apart. Once completely cool, use the parchment paper overhang to lift the entire slab out of the pan. Then, use a sharp knife to cut them into squares. Enjoy these delicious and surprisingly wholesome treats!

Conclusion:

I hope you’re as excited to bake these sweet potato brownies as I am to eat them! This recipe is a winner for so many reasons. It delivers all the fudgy, decadent chocolate goodness you crave in a brownie, but with a healthy twist. The sweet potato adds incredible moisture, a subtle natural sweetness, and a boost of nutrients, making them a guilt-free indulgence. Plus, they’re surprisingly simple to whip up, perfect for a weeknight treat or a weekend baking project.

These delightful brownies are incredibly versatile. Enjoy them warm from the oven for an extra gooey experience, or let them cool completely for a chewier texture. They’re fantastic on their own, dusted with a little powdered sugar, or served with a scoop of vanilla bean ice cream. For variations, consider adding a handful of chocolate chips, chopped nuts like walnuts or pecans, or even a swirl of your favorite nut butter. Don’t be afraid to experiment and make them your own!

So, dive in and give these sweet potato brownies a try. I promise you won’t be disappointed. They’re a fantastic way to satisfy your chocolate cravings while sneaking in some extra goodness. Happy baking!

Frequently Asked Questions:

Can I taste the sweet potato in these brownies?

You might detect a very subtle sweetness and an underlying earthiness, but the chocolate flavor is dominant. The sweet potato primarily contributes to the incredible moistness and fudgy texture of the brownie.

Can I substitute the sweet potato with another vegetable?

While sweet potato is ideal for its flavor and texture contribution, you could experiment with pureed butternut squash. However, the flavor profile might change slightly.

How should I store these sweet potato brownies?

Once cooled, store your sweet potato brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze beautifully!