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.

Yields 12

Sweet Potato Brownies

A healthy twist on a classic favorite, with the addition of the sweet potato.

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe

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

Directions

  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.

6.6.15
http://emilylevenson.com/recipe-sweet-potato-brownies/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply

    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. Reply

    Wow, these look great and I would never have guessed they include sweet potato. I will have to try this recipe. They sound a whole lot healthier than my brownies 😉

  3. Reply

    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!

    1. Reply

      hmm. good to know! my family says that coffee is supposed to enhance the chocolate flavor. guess it depends on the coffee?

  4. Reply

    […] up to having an itsy bitsy teeny tiny sweet potato addiction, and when I came across this recipe in one of the blogs I read, I had to drop everything and give it a […]

  5. Reply

    “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….

    1. Reply

      jeannie – thanks for catching that. must not have been paying attention! looks like you could substitute with a teff flour or a gluten free all-purpose flour mix.

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