Description
These sweet potato brownies are rich, fudgy, and made with a whole cup of mashed sweet potato! They’re completely plant-based and they taste like a classic brownie.
Ingredients
Scale
- 1 cup mashed, cooled sweet potato (275g about 1 very large sweet potato or 2 small sweet potatoes)
- 1/2 cup neutral oil (avocado oil, canola oil, or vegetable oil)
- 3/4 cup light brown sugar, firmly packed
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Wash and dry the sweet potatoes.
- Pierce several times with a fork.
- Microwave for 5 to 8 minutes, flipping halfway through, until fork tender.
- Allow the sweet potatoes to cool until easy to handle.
- Slice open and scoop out the flesh.
- Mash until smooth and measure out 1 cup of cooled mashed sweet potato.
- Preheat the oven to 350°F. Line an 8×8 pan with parchment paper. Set aside.
- In a large bowl, whisk together the mashed cooled sweet potato, oil, brown sugar, maple syrup, and vanilla.
- Add the cocoa powder and mix until smooth and glossy.
- Fold in the flour, salt, and baking powder.
- Mix just until combined. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Bake for 30 to 35 minutes, until the edges look set, the center is slightly soft, and a toothpick has moist crumbs. Check after 30 minutes.
- Cool completely before slicing for the fudgiest texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American