Sweet Potato Brownies

Apparently the brownie sampling I did a few weeks back has wet my whistle for all things brownie. And when I came across a healthy brownie recipe, I knew it had to be attempted.

A couple points:

  • We used carob powder instead of cocoa powder. Not sure if that affected the outcome.
  • I didn’t have any instant coffee in the house. Omitting it probably altered the taste…a lot.
  • The Hubster hated them. Though, to be fair, he hates chocolate.
  • They took a lot longer to cook than expected.
  • I would boil the sweet potato next time instead of baking. Took a loooong time in the oven. And I think I ended up caramelized it. Giving it a much stronger flavor.

All in all, they were good. It would definitely take some tweaking to make them delicious. Though, I’d be willing to put in the effort.

For those that have never tried sweet potato brownies before, they do take a little getting used to. But, they have a nice moist-gooey texture. So, bonus points for that.

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Sweet Potato Brownies

A healthy twist on a classic favorite, with the addition of the sweet potato.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 4 tbs 1/2 stick Earth Balance or 3 tbs oil
  • 2/3 cup cocoa powder
  • 1/2 cup whole-wheat pastry flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2/3 cup sweet-potato puree
  • 1 large egg
  • 1 1/2 tsp vanilla extract

Instructions

  1. Heat oven to 350°F.
  2. Grease an 8-inch square pan; set aside.
  3. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.
  4. Meanwhile, in a small bowl, whisk together flour, baking powder, and salt.
  5. Stir in sugar and sweet-potato puree, then egg.
  6. Add in vanilla extract.
  7. Add flour mixture to cocoa mixture and stir until no traces of flour remain.
  8. Spoon into prepared pan; smooth the top.
  9. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes.
  10. Cool to room temperature before serving.

Allergen Information

Nightshade free, dairy free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

7 comments / Add your comment below

  1. These look very interesting.

    I had great luck with a chocolate beet cake earlier this year. I found that the pureed beets were surprisingly sweet and therefore I didn’t need to use as much sugar. My guess is sweet potatoes have a similar affect.

    Excited to try these brownies!

  2. I made these today exactly per the original recipe and really liked them…but…the coffee taste was pretty overwhelming. My hubby said they’d be really good without the coffee, so your non-coffee version was probably better! Also, to save time, I peeled and cut the potatoes and microwaved in some water for 3 minutes to cook – very easy. Thank you for sharing your find!

  3. “For your reference:
    This recipe is vegetarian. It is also nightshade free, dairy free, wheat free, soy free, cinnamon free, and contains no msg.”

    Hi, you mention this recipe is “wheat free” yet it contains whole wheat pastry flour. do you have a wheat free version of this? they sound divine….

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