Fudgy Sweet Potato Brownies

These fudgy sweet potato brownies are rich, chocolatey, and secretly made with sweet potato puree for an easy, one-bowl dessert nobody can resist.

Course Dessert

Cuisine American

Keyword Sweet Potato Brownies

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 473kcal

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.

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.