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Sweet Potato Brownies - Fudgy, Rich, and Surprisingly Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Ingredients Method

Ingredients
  

  • 1 cup mashed sweet potato (from about 1 large sweet potato; cooked and cooled)
  • 1/2 cup unsalted butter (or coconut oil), melted and slightly cooled
  • 3/4 cup granulated sugar (or coconut sugar)
  • 1/4 cup brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour (or a 1:1 gluten-free baking blend)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chocolate chips or chopped dark chocolate (optional but recommended)
  • Flaky salt for topping (optional)

Method
 

  1. Prepare the sweet potato: Bake, microwave, or steam a sweet potato until very tender. Scoop out the flesh and mash until smooth. Let it cool to room temperature. You’ll need 1 cup of mashed sweet potato.
  2. Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment.
  3. Mix the wet ingredients: In a large bowl, whisk together the mashed sweet potato, melted butter, granulated sugar, brown sugar, eggs, and vanilla until glossy and well combined.
  4. Sift the dry ingredients: In a separate bowl, whisk the cocoa powder, flour, baking powder, and salt. Sifting or whisking breaks up lumps for a smoother batter.
  5. Combine: Add the dry ingredients to the wet. Stir with a spatula until just combined and no dry streaks remain. Fold in chocolate chips if using. Do not overmix.
  6. Spread and level: Transfer the batter to the prepared pan. Smooth the top with a spatula. Sprinkle flaky salt if you like that sweet-salty finish.
  7. Bake: Bake for 22–28 minutes, until the edges look set and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. Err on the side of slightly underbaked for fudgier brownies.
  8. Cool completely: Let the brownies cool in the pan for at least 30–45 minutes. Lift out using the parchment and slice with a sharp knife, wiping the blade between cuts for clean edges.