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Sweet Potato Brownies are the fudgiest, richest chocolate brownies, and no one will ever guess the secret ingredient is a cup of sweet potato puree. The sweet potato keeps them incredibly moist and tender without any pumpkin-spice flavor, just deep, dark chocolate. They come together in one bowl with no mixer, and Maddie devoured two before I could tell her what was in them. If you love a fudgy bar, these are right up there with our sweetened condensed milk brownies.
Made with real sweet potato puree, melted chocolate, and cocoa powder, these sweet potato brownies are an easy, one-bowl dessert that bakes up unbelievably fudgy.
Sweet Potato Brownies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 9 brownies
- ⚡ Calories: 230kcal
- 🌶️ Flavor Profile: Rich, deep chocolate and ultra fudgy with a tender, moist crumb
- ✋ Difficulty: Easy, on par with our pecan pie brownie bombs
Quick Answer
To make sweet potato brownies, melt butter and semi-sweet chocolate together in a bowl until smooth. Stir in sweet potato puree, eggs, brown sugar, and vanilla, then mix in flour, cocoa powder, and salt until just combined. Fold in a cup of chocolate chips, spread the batter into a parchment-lined 9×9 pan, and sprinkle the remaining chips on top. Bake at 320 degrees for about 25 minutes, until the edges are set but the center is still slightly soft. The sweet potato keeps these brownies fudgy and moist, while the chocolate and cocoa give them a deep, rich flavor with no vegetable taste at all.
Jump to:
- Sweet Potato Brownies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Sweet Potato Brownies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Sweet Potato Brownies FAQs
- Other Recommended Easy Brownie and Bar Recipes
- Fudgy Sweet Potato Brownies
Why This Recipe Works
Click to see the technique science
- Sweet potato makes them fudgy. A full cup of sweet potato puree adds moisture and body, giving these sweet potato brownies their signature dense, fudgy texture without drying out.
- Melted chocolate plus cocoa. Using both melted semi-sweet chocolate and cocoa powder builds a deep, double-chocolate flavor that completely hides any sweet potato taste.
- One bowl, no mixer. Everything mixes together in a single bowl by hand, so these brownies are as easy to clean up as they are to make.
- Brown sugar keeps them moist. Light brown sugar adds a subtle caramel note and extra moisture, helping the brownies stay soft for days.
- A low, slow bake. Baking at 320 degrees and pulling them while the center is still soft locks in that gooey, fudgy middle every time.
Why You’ll Love This Recipe
- They are outrageously fudgy and rich, with a deep chocolate flavor and zero vegetable taste.
- They sneak in a serving of sweet potato, so they feel a little less indulgent than a classic brownie.
- They come together in one bowl with pantry staples, just like our
Key Ingredients
A handful of baking staples plus one cup of sweet potato is all it takes.
- Sweet Potato Puree: The secret to fudgy, moist brownies. Use plain cooked and mashed or pureed sweet potato, not the canned pie filling.
- Semi-Sweet Chocolate and Cocoa Powder: Melted chocolate plus cocoa create a deep, double-chocolate flavor that masks any veggie taste.
- Butter: Melted with the chocolate, it adds richness and that classic brownie flavor.
- Light Brown Sugar: Sweetens and adds moisture with a subtle caramel note.
- Eggs and Vanilla: Eggs bind and give structure while vanilla rounds out the chocolate.
- Flour, Salt, and Chocolate Chips: A little flour sets the structure, salt balances the sweetness, and chips melt into gooey pockets throughout.
See recipe card for exact quantities.
Variations and Substitutions
These sweet potato brownies are easy to customize.
- Make them nutty: Fold in chopped walnuts or pecans with the chocolate chips.
- Go extra fudgy: Underbake by a couple minutes and chill before slicing for dense, gooey squares.
- Swap the chips: Use dark, milk, or white chocolate chips, or a mix.
- Add a swirl: Dollop peanut butter or cream cheese on top and swirl before baking.
- Make it gluten free: Use a 1:1 gluten free flour blend in place of the all purpose flour.
How to Make Sweet Potato Brownies
- Add the cubed butter and chopped semi-sweet chocolate to a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth and melted.
- Stir the sweet potato puree, eggs, brown sugar, and vanilla into the melted chocolate until well combined.
- Add the flour, cocoa powder, and salt, and mix until the batter is smooth.
- Fold in one cup of the chocolate chips until evenly distributed through the batter.
- Spread the batter into a parchment-lined 9×9 pan, smoothing the top into an even layer.
- Sprinkle the remaining chocolate chips over the top and bake at 320 degrees for about 25 minutes, until the edges set but the center is still slightly soft.
Recipe Tips & Tricks
- Use plain sweet potato puree, not canned pie filling, so there is no added spice or sugar throwing off the recipe.
- Do not overbake. Pull the brownies while the center still looks slightly soft for that signature fudgy texture.
- Line the pan with parchment, leaving an overhang so you can lift the whole slab out for clean slices.
- Let them cool fully, or even chill them, before cutting so the squares hold their shape.
- Wipe the knife between cuts with a warm, damp cloth for bakery-neat brownie squares.
- Make the puree ahead: roast or microwave a sweet potato, mash until smooth, and measure out one cup.
Serving Ideas and Suggestions
Serve these sweet potato brownies slightly warm for gooey, melty chocolate chips, or chilled for an extra dense, fudgy bite. A scoop of vanilla ice cream on top never hurts.
They are perfect for bake sales, lunchboxes, and dessert tables. Cut them small for a crowd or large for a serious chocolate fix.
Pair them with other from-scratch sweets like our Silly Girls Kitchen Homepage 2024
chocolate-espresso-cake/”>chocolate espresso cake or a batch of Silly Girls Kitchen Homepage 2024
fudgy-sweetened-condensed-milk-brownies/”>sweetened condensed milk brownies for the ultimate dessert spread.
Sweet Potato Brownies FAQs
No. With melted chocolate, cocoa powder, and chocolate chips, sweet potato brownies taste like rich, fudgy chocolate brownies. The sweet potato adds moisture and a tender texture, but no vegetable flavor comes through.
Roast or microwave a sweet potato until soft, scoop out the flesh, and mash or blend it until completely smooth. Measure out one cup for this recipe. Avoid canned sweet potato pie filling, which has added sugar and spices.
These sweet potato brownies are still a treat, but the sweet potato adds fiber and moisture so you can feel a little better about them. They are a fun way to sneak some veggies into dessert, especially for kids.
Cakey brownies usually mean too much flour or overbaking. Measure the flour by spooning and leveling, mix just until combined, and pull the brownies while the center is still slightly soft for a fudgy result.
Store sweet potato brownies in an airtight container at room temperature for up to three days, or in the fridge for up to a week. They also freeze well for up to three months, wrapped tightly.
Yes. Swap the all purpose flour for a 1:1 gluten free baking blend. The sweet potato keeps them moist, so they bake up just as fudgy as the original.
Craving more fudgy chocolate? Try our sweetened condensed milk brownies next.
Craving something gooey and sweet? Bake a batch of gooey butter cake.
Love sweet potato desserts? Our sweet potato cake is moist, spiced, and topped with maple frosting.
Fudgy Sweet Potato Brownies
Ingredients
- 1/2 cup butter cubed
- 4 1/2 ounces semi-sweet chocolate bar broken into pieces
- 1 cup sweet potato puree
- 3 large eggs
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 1/4 cups chocolate chips divided
Instructions
- Preheat the oven to 320°F. Line a 9×9 square baking tin with parchment paper. Set aside.
- Add the butter and chocolate pieces to a large microwave-safe mixing bowl. Microwave in 30-second increments, stirring in between, until smooth and melted.1/2 cup butter, 4 1/2 ounces semi-sweet chocolate bar
- Add the sweet potato puree, eggs, brown sugar, and vanilla extract to the melted chocolate mixture. Mix until well combined.1 cup sweet potato puree, 3 large eggs, 1 cup light brown sugar, 1 teaspoon vanilla extract
- Add the flour, cocoa powder, and salt and mix until smooth.3/4 cup all purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon salt
- Stir through 1 cup of the chocolate chips.1 1/4 cups chocolate chips
- Pour the brownie batter into the prepared baking tin.
- Sprinkle over the remaining chocolate chips.
- Bake the brownies for 25 minutes, or until the edges have set and the center is still slightly soft.
Notes
- Use Room Temperature Ingredients: This helps everything mix smoothly.
- Don’t Overbake: Bake until the edges are set but the center is still slightly soft.
- Cool Completely: Allow the brownies to cool in the pan for easier slicing.
- Sweet Potato Prep: Make sure your sweet potato puree is smooth—use a food processor if needed.
- Line Your Pan: Use parchment paper for easy removal and clean-up.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off for accurate measuring.
Nutrition
Love This Recipe?
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Microwave is definitely the fastest option
What do you think is the best way to make your sweet potato purée?
Oven baked? Microwave?