Name: Sweet Potato Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 servings
Ingredients: 2 medium sweet potatoes, cooked; 2 small bananas; 1/2 cup plant-based milk; 1 1/2 cup ground oats; 2/3 cup sugar of choice; 8 tbsp cocoa powder; 5 tbsp ground hemp seeds; 1 tbsp cinnamon (optional); 2 tsp baking powder

Sweet Potato Brownies are about to become your new obsession. Forget everything you thought you knew about the humble brownie, because we’re about to elevate it to a whole new level of deliciousness. Imagin extracte a fudgy, intensely chocolatey brownie that’s also secretly packed with vibrant, nutrient-rich sweet potato. It’s the best of both worlds, right? People adore these treats because they deliver that decadent, gooey brownie experience we all crave, but with a surprising health boost that makes them feel guilt-free. What truly sets these Sweet Potato Brownies apart is that subtle, earthy sweetness from the roasted sweet potato, which not only adds moisture and a wonderfully tender crum extractb but also deepens the chocolate flavor in the most delightful way. Get ready to impress yourself and everyone lucky enough to snag a piece!

Sweet Potato Brownies

Get ready to experience a brownie like no other! These sweet potato brownies are incredibly fudgy, moist, and have a surprisingly deep chocolate flavor that will have you questioning how they’re made with so many wholesome ingredients. I’ve been on a quest to create healthier baked goods that don’t compromise on taste, and these have absolutely hit the mark. The secret? Sweet potatoes! They add an incredible moisture and a subtle sweetness that pairs beautifully with the rich cocoa. Plus, they sneak in some fantastic nutrients. These are perfect for a healthier dessert option, a satisfying afternoon snack, or even for sharing with friends who will be amazed at the hidden ingredients. Let’s dive into making these delightful treats.

Ingredients:

2 medium sweet potatoes (cooked (see notes))

2 small bananas ((see notes))

1/2 cup plant-based milk

1 1/2 cup ground oats ((see notes))

2/3 cup sugar of choice ((see notes))

8 tbsp cocoa powder ((I used Dutch-Process))

5 tbsp ground hemp seeds (or any ground nuts/seeds (see notes))

1 tbsp cinnamon ((optional))

2 tsp baking powder

Notes on Ingredients:

Sweet Potatoes: For the best results, I like to bake my sweet potatoes. You can either roast them whole in the oven at 400°F (200°C) until tender (about 45-60 minutes depending on size), or you can steam them. Once cooked and slightly cooled, scoop out the flesh and mash it well. You want a smooth puree. About 1.5 cups of mashed sweet potato is typically what you’ll get from two medium ones.

Bananas: Make sure your bananas are very ripe. The riper they are, the sweeter they will be, and the easier they are to mash into a smooth consistency. Overripe bananas often have brown spots and are soft to the touch. Mash them thoroughly with a fork until there are no large lumps.

Ground Oats: You can easily make your own oat flour by pulsing rolled oats (not instant) in a food processor or blender until they reach a fine, flour-like consistency. This ensures a good texture for the brownies.

Sugar of Choice: I’ve used a variety of sugars here with success. Coconut sugar, brown sugar, or even a granulated cane sugar will work. Adjust the amount slightly based on your sweetness preference and the sweetness of your bananas.

Ground Hemp Seeds: Hemp seeds add a lovely nutty flavor and a boost of healthy fats and protein. If you don’t have hemp seeds, you can substitute them with ground almonds, walnuts, or even ground flaxseed for a similar texture and nutritional benefit.

Cooking Instructions

Step 1: Prepare Your Wet Ingredients and Oven
Preheat your oven to 350°F (175°C). Lightly grease and line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to make lifting the brownies out easier later. In a large mixing bowl, combine the mashed sweet potato, mashed ripe bananas, and plant-based milk. Whisk these together thoroughly until you have a smooth, well-combined mixture. Don’t worry if there are a few tiny lumps of sweet potato; they will blend in during the baking process. Ensure the bananas are mashed very well to avoid any stringy texture in the final brownies.

Step 2: Combine Dry Ingredients
In a separate medium-sized bowl, whisk together the ground oats, cocoa powder, sugar of choice, ground hemp seeds, cinnamon (if using), and baking powder. It’s important to whisk these dry ingredients together thoroughly. This helps to evenly distribute the leavening agent (baking powder) and the cocoa powder, ensuring your brownies rise evenly and have a consistent chocolate flavor throughout. Make sure there are no clumps of cocoa powder.

Step 3: Mix Wet and Dry Ingredients
Now, it’s time to bring it all together. Pour the dry ingredient mixture into the bowl with the wet ingredients. Using a spatula or a sturdy spoon, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Overmixing can develop the gluten in the oats too much, potentially leading to tougher brownies. You’re looking for a thick, rich batter that’s still pourable. It might seem a bit dense, which is exactly what we want for fudgy brownies.

Step 4: Pour and Smooth the Batter
Pour the brownie batter into your prepared baking pan. Use your spatula to spread the batter evenly across the pan, making sure it reaches all the corners. You can also gently tap the pan on the counter a couple of times to help settle the batter and eliminate any large air bubbles. The batter will be quite thick, so a spatula is your best friend here to get an even layer.

Step 5: Bake and Cool for Fudgy Perfection
Place the baking pan in the preheated oven. Bake for 25-35 minutes. The baking time will vary slightly depending on your oven and the moisture content of your sweet potatoes. You’ll know they’re done when a toothpick inserted into the center comes out with moist crum extractbs attached, but not wet batter. Be careful not to overbake, as this can result in dry brownies. Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This cooling step is crucial for achieving that perfect fudgy texture. Resist the urge to cut them while warm! Once completely cooled, lift them out of the pan using the parchment paper overhang and cut them into squares. Enjoy your delicious and healthier sweet potato brownies!

Conclusion:

So there you have it – a truly delightful way to enjoy a healthier take on a classic treat! These sweet potato brownies are a revelation, offering that rich, fudgy texture and deep chocolate flavor we all crave, all while incorporating the natural sweetness and nutrients of sweet potatoes. I love that they’re surprisingly easy to whip up, making them perfect for a weeknight baking session or a weekend indulgence. The secret to their moistness and depth of flavor truly lies in that magical ingredient. They’re a fantastic way to sneak in some extra veggies without anyone suspecting a thing!

For serving, I love them warm, straight from the oven, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. They’re also wonderfully satisfying at room temperature, making them perfect for packed lunches or afternoon snacks. If you’re feeling adventurous, consider adding a sprinkle of sea salt on top before baking for a delightful sweet and salty contrast, or even some chopped nuts like walnuts or pecans for added crunch. Give these sweet potato brownies a try – I promise you won’t be disappointed!

Frequently Asked Questions:

Can I use canned sweet potato puree instead of fresh?

Absolutely! Canned unsweetened sweet potato puree works beautifully and can save you a bit of time. Just make sure it’s plain puree and not seasoned. You’ll want to use the same amount as specified for fresh sweet potato.

How long do these brownies last?

Stored in an airtight container at room temperature, these brownies will stay fresh and delicious for about 2-3 days. For longer storage, you can keep them in the refrigerator for up to a week, or freeze them for up to 2-3 months. Thaw overnight in the refrigerator for the best texture.

Can I make these vegan?

Yes, you can easily make these vegan! Simply substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and ensure you’re using vegan butter and dairy-free chocolate chips.

Sweet Potato Brownies

Moist and fudgy brownies made with sweet potato and banana, a healthier dessert option.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
16 servings

Ingredients

2 medium sweet potatoes, cooked
2 small bananas
1/2 cup plant-based milk
1 1/2 cup ground oats
2/3 cup sugar of choice
8 tbsp cocoa powder
5 tbsp ground hemp seeds
1 tbsp cinnamon (optional)
2 tsp baking powder

Instructions

Step 1
Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
Step 2
In a large bowl, mash the cooked sweet potatoes and bananas until smooth.
Step 3
Stir in the plant-based milk, ground oats, sugar of choice, cocoa powder, ground hemp seeds, cinnamon (if using), and baking powder until well combined.
Step 4
Pour the batter into the prepared baking pan and spread evenly.
Step 5
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Step 6
Let cool completely before cutting into bars.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Fudgy Sweet Potato Brownies – Guilt-Free & Delicious

Sweet Potato Brownies