Fudgey Sweet Potato Brownies
Chocolate brownies are the ultimate crowd-pleaser, but how about taking your family time up a notch with a sweet adventure in the kitchen? And guess who’s stealing the spotlight in this recipe? Sweet potatoes!
Now, I don’t always love hidden vegetables. Sometimes, a brownie should just be a brownie, no hidden veggies allowed. But in this case, sweet potatoes have a necessary purpose, giving our brownies that fudgy, dreamy base they deserve.
What Makes This Recipe A Winner?
- One Bowl Wonder: Say goodbye to a mountain of dirty dishes. This recipe keeps it simple with just one bowl, making cleanup a breeze.
- Sweet Potato Power: We’re adding some nourishing goodness with sweet potatoes. They’re not just delicious; they’re a healthy twist on a classic favourite.
- Healthier Indulgence: We’re creating a healthier version of a beloved treat, so you can satisfy your sweet tooth without the guilt.
Tips For Making Sweet Potato Brownies
- Prep the sweet potato in advance: To make mashed sweet potatoes, simply pop them in the oven at 180°C for an hour until they’re soft. Cool them down, peel off the skin, and you’re good to go.
- Embrace patience: It’s hard, I know, but waiting for things to cool down teaches us the art of patience. Plus, the anticipation makes the brownies taste even better!
For our little kitchen explorers, here are some fun facts to keep them intrigued:
Fun Facts
- Did you know sweet potatoes grow underground? It’s like finding hidden treasure in your own garden!
- Real chocolate comes from cacao beans, and this brown powder is made from fermented cacao beans!
Let’s bake up a storm and create your new go-to fudgy brownie.
Fudgey Sweet Potato Brownies
A simple and oh-so-fudgy chocolate treat to enjoy.
Ingredients
- 1 cup cooked and mashed sweet potato
- ½ cup coconut sugar
- 1 tsp vanilla extract
- ¼ cup coconut oil, melted
- ¾ cup blanched almond meal
- ⅓ cup cacao or cocoa powder
- ¼ cup gluten-free flour (or regular flour)
- 1 tsp baking soda
- ¼ tsp fine salt
Instructions
- Preheat the oven to 180°C and line a square brownie tin with baking paper.
- In a large bowl, combine the sweet potato, coconut sugar and vanilla. Mix well.
- Stir in the melted coconut oil and mix to combine.
- Place a sieve over the bowl, and add in the almond meal, cacao, flour, baking soda and salt. Pass all the ingredients through the sieve in one go, and stir to create a thick batter. The batter is meant to be quite thick.
- Press the batter into the lined tin, first using a wooden spoon. To smooth the batter out, you can coat a metal spoon in coconut oil and press down. This should prevent sticking. You can also place a sheet of baking paper over the top, and press down with a flat hand, then remove the sheet before baking.
- Bake in the oven for 25 minutes. Remove from the oven and allow to cool completely before slicing into 16 pieces.
Notes
- If you’d like to reduce the sugar by a quarter, the recipe will still work.
- To make mashed sweet potatoes, place a medium to large sweet potato on a baking tray and prick a few times with a sharp knife. Place in a preheated oven at 180°C for 60 minutes or until soft. Cool completely before handling and peeling off the skin.
- These are freezer friendly too. Simply place sliced brownies in a container or silicone sealable bag separated by baking paper to ensure they don’t stick together. Defrost as needed.