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Sweet Potato Brownies

Sweet potato brownies bake into rich, tender squares with a moist-crumb center and a set top. Mashed sweet potato blends into the cocoa batter for a soft texture in this easy pan-baked dessert.
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Prep Time 15 minutes
Cook Time 52 minutes
Cooling 1 hour
Total Time 2 hours 7 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 141
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sweet potato medium (about 10 ounces), cooked, peeled, and mashed to yield 1 cup
  • 0.5 cup butter unsalted, melted and cooled slightly
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 tsp kosher salt

Equipment

  • 1 microwave
  • 1 8-inch square metal baking pan

Method
 

  1. Prick the sweet potato several times with a fork.
  2. Microwave on high until fork-tender, 6-10 minutes, turning halfway through.
  3. Cool the sweet potato.
  4. Peel and mash the sweet potato, then measure 1 cup.
  5. Heat the oven to 350°F.
  6. Line an 8-inch square metal baking pan with parchment paper, leaving overhang on two sides.
  7. Whisk the melted butter and sugar in a medium bowl.
  8. Whisk in the eggs one at a time.
  9. Whisk in the vanilla and mashed sweet potato.
  10. Whisk together the flour, cocoa powder, and salt in a separate bowl.
  11. Add the dry ingredients to the sweet potato mixture and stir just until no dry streaks remain.
  12. Spread the batter evenly in the prepared pan.
  13. Bake for 35-42 minutes, until the top is set and a toothpick inserted in the center comes out with moist crumbs, not wet batter.
  14. Cool completely in the pan on a wire rack.
  15. Lift out using the parchment and cut into 16 brownies.

Notes

For the best texture, remove the brownies when a toothpick comes out with moist crumbs, not wet batter. Store airtight in the refrigerator for up to 4 days; freezer-friendly for up to 3 months. For a gluten-free option, use a cup-for-cup gluten-free flour blend.