16 Sweet Potato Brownie Recipes to Try

16 Sweet Potato Brownie Recipes to Try

By Sara Taylor

16 Sweet Potato Brownie Recipes to Try

By Sara Taylor
•
Updated
•
Recipes

Sneaking in sweet potatoes in brownies? Genius! These brownies come out so fudgy and rich. You'll think all they have is chocolate! No one at my table has figured out the secret ingredient. Here are 16 other amazing ways to use sweet potatoes!

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1) Classic Sweet Potato Brownies

a row of fudgy dark-chocolate brownie squares stacked on a white ceramic plate in a wide horizontal shot, a few squares broken to show the gooey center, scattered chocolate chips on a rustic wooden table, natural window light, shallow depth of field, landscape orientation

Make sure to try this one at the very least. It's the gateway brownie.

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a row of fudgy dark-chocolate brownie squares stacked on a white ceramic plate in a wide horizontal shot, a few squares broken to show the gooey center, scattered chocolate chips on a rustic wooden table, natural window light, shallow depth of field, landscape orientation

Classic Sweet Potato Brownies

Delicious rich and fudgy brownies that include mashed sweet potato, so they are never dry.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato cooked and cooled
  • 1/2 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 2 eggs
  • 1/3 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup chocolate chips

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan with parchment.
  2. Whisk the mashed sweet potato, brown sugar, eggs, melted butter, and vanilla until smooth.
  3. Stir in the cocoa, flour, baking powder, and salt just until combined, then fold in the chocolate chips.
  4. Spread into the pan and bake 28 to 32 minutes, until the center is set but still fudgy.
  5. Cool completely before slicing into squares.

Notes

Microwaving a whole sweet potato until soft is the fastest way to get your mash.

2) Vegan Sweet Potato Fudge Brownies

dark vegan fudge brownies arranged on a slate board in a wide horizontal composition, glossy tops with a soft crackle, a small bowl of cocoa powder beside them, linen napkin on a moody dark table, natural light, shallow depth of field, landscape orientation

No dairy or eggs? No problem! These are totally plant-based, dense, and dark.

dark vegan fudge brownies arranged on a slate board in a wide horizontal composition, glossy tops with a soft crackle, a small bowl of cocoa powder beside them, linen napkin on a moody dark table, natural light, shallow depth of field, landscape orientation

Vegan Sweet Potato Fudge Brownies

Sweet potato is used along with a flax egg to make these brownies which are chocolatey, fudgy, and eggless as well as dairy-free.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1/2 cup cocoa powder
  • 1/2 cup oat flour
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 cup dairy-free chocolate chips

Method
 

  1. Preheat the oven to 350F and grease an 8x8 pan.
  2. Stir the flaxseed and water together and let sit 5 minutes to gel.
  3. Whisk the sweet potato, maple syrup, coconut oil, vanilla, and flax egg until smooth.
  4. Mix in the cocoa, oat flour, and baking soda, then fold in the chocolate chips.
  5. Bake 26 to 30 minutes and cool fully so they firm into fudge.

Notes

These get even fudgier after a night in the fridge.

3) Gluten-Free Sweet Potato Brownie Delight

gluten-free chocolate brownies cut into neat squares on a marble countertop in a wide horizontal shot, melty chocolate chunks visible, a dusting of cocoa, scattered almonds nearby, bright natural light, shallow depth of field, landscape orientation

You can skip the wheat and you would never know it was even missing.

gluten-free chocolate brownies cut into neat squares on a marble countertop in a wide horizontal shot, melty chocolate chunks visible, a dusting of cocoa, scattered almonds nearby, bright natural light, shallow depth of field, landscape orientation

Gluten-Free Sweet Potato Brownie Delight

Brownies that are tender and gluten-free using almond flour and sweet potato for moisture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 1 cup almond flour
  • 1/3 cup cocoa powder
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chunks

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan with parchment.
  2. Beat the sweet potato, coconut sugar, eggs, butter, and vanilla until creamy.
  3. Fold in the almond flour, cocoa, baking soda, and salt.
  4. Stir in the chocolate chunks and spread the batter evenly.
  5. Bake 28 to 32 minutes until just set, then cool before cutting.

Notes

Make sure your almond flour is fine-ground for the smoothest texture.

4) Sweet Potato and Nutella Swirl Brownies

brownies topped with a glossy hazelnut chocolate swirl on a white plate in a wide horizontal composition, one square lifted to show the fudgy interior, a vintage knife resting nearby on a wooden board, warm natural light, shallow depth of field, landscape orientation

It Bundt good showstopper energy with the ribbon of hazelnut spread on top!

brownies topped with a glossy hazelnut chocolate swirl on a white plate in a wide horizontal composition, one square lifted to show the fudgy interior, a vintage knife resting nearby on a wooden board, warm natural light, shallow depth of field, landscape orientation

Sweet Potato and Nutella Swirl Brownies

Fudgy sweet potato brownies swirling with a shiny hazelnut chocolate spread.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/3 cup hazelnut chocolate spread

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan.
  2. Whisk the sweet potato, sugar, eggs, butter, and vanilla until smooth.
  3. Stir in the flour, cocoa, and baking powder, then spread into the pan.
  4. Warm the hazelnut spread slightly and dollop it over the batter, swirling with a knife.
  5. Bake 28 to 32 minutes and cool before slicing to keep the swirl crisp.

Notes

Don't overswirl or you'll lose the pretty marble pattern.

5) Double Chocolate Chunk Sweet Potato Brownies

thick double-chocolate brownies with melty chunks on top arranged on parchment in a wide horizontal shot, a few squares stacked and one broken open, crumbs scattered on a dark wooden table, soft natural light, shallow depth of field, landscape orientation

For those days when just one type of chocolate won’t do.

thick double-chocolate brownies with melty chunks on top arranged on parchment in a wide horizontal shot, a few squares stacked and one broken open, crumbs scattered on a dark wooden table, soft natural light, shallow depth of field, landscape orientation

Double Chocolate Chunk Sweet Potato Brownies

Brownies are extra-decadent and made with loads of cocoa and big, melty, pieces of delicious chocolate!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/3 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chocolate chunks divided

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan with parchment.
  2. Whisk the sweet potato, brown sugar, eggs, butter, and vanilla together.
  3. Stir in the flour, cocoa, baking powder, and salt until just combined.
  4. Fold in three-quarters of the chocolate chunks and spread into the pan.
  5. Scatter the remaining chunks on top and bake 28 to 32 minutes; cool before slicing.

Notes

Use a mix of dark and milk chunks for the best pools of melted chocolate.

6) Sweet Potato Almond Butter Brownies

soft fudgy almond butter brownies on a rustic ceramic plate in a wide horizontal composition, glossy chocolate chips melting on top, a jar of almond butter blurred in the background on a linen-covered table, natural light, shallow depth of field, landscape orientation

It has a slightly mature flavor with a rich nuttiness.

soft fudgy almond butter brownies on a rustic ceramic plate in a wide horizontal composition, glossy chocolate chips melting on top, a jar of almond butter blurred in the background on a linen-covered table, natural light, shallow depth of field, landscape orientation

Sweet Potato Almond Butter Brownies

The nutty crumb is soft, and sweet potatoes and almond butter are used to create the base of the brownies which contain no flour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 3/4 cup almond butter
  • 1/3 cup cocoa powder
  • 1/3 cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

Method
 

  1. Preheat the oven to 350F and grease an 8x8 pan.
  2. Stir the sweet potato, almond butter, maple syrup, egg, and vanilla until smooth.
  3. Mix in the cocoa, baking soda, and salt to form a thick batter.
  4. Fold in most of the chocolate chips and spread into the pan, topping with the rest.
  5. Bake 22 to 26 minutes until set at the edges, then cool fully.

Notes

Natural drippy almond butter works best for a smooth batter.

7) Paleo-Friendly Sweet Potato Brownies

paleo chocolate brownies stacked on a wooden serving board in a wide horizontal shot, dense fudgy texture visible, a scattering of pitted dates and coconut flakes nearby, bright natural daylight, shallow depth of field, landscape orientation

Good, and still incredibly grain and refined sugar free!

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paleo chocolate brownies stacked on a wooden serving board in a wide horizontal shot, dense fudgy texture visible, a scattering of pitted dates and coconut flakes nearby, bright natural daylight, shallow depth of field, landscape orientation

Paleo-Friendly Sweet Potato Brownies

Paleo brownies that use dates as a sweetener and are held together with sweet potato and coconut flour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 1/2 cup pitted dates soaked and blended
  • 1/4 cup coconut flour
  • 1/3 cup cocoa powder
  • 2 eggs
  • 3 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 cup dairy-free chocolate chips

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan with parchment.
  2. Blend the dates with the sweet potato, eggs, coconut oil, and vanilla until smooth.
  3. Stir in the coconut flour, cocoa, and baking soda and let the batter rest 5 minutes.
  4. Fold in the chocolate chips and spread evenly in the pan.
  5. Bake 28 to 32 minutes and cool completely before cutting.

Notes

Coconut flour soaks up liquid fast, so resting the batter keeps it from drying out.

8) Sweet Potato and Rolo Brownie Bites

mini brownie bites on a tiered tray in a wide horizontal composition, one bite pulled apart to reveal stretchy caramel inside, soft crumbs on a marble surface, warm natural light, shallow depth of field, landscape orientation

Delight in two-bite brownies with a hidden gooey caramel surprise in the center!

mini brownie bites on a tiered tray in a wide horizontal composition, one bite pulled apart to reveal stretchy caramel inside, soft crumbs on a marble surface, warm natural light, shallow depth of field, landscape orientation

Sweet Potato and Rolo Brownie Bites

Brownie bites in a mini muffin tin that are filled with caramel chocolate candy.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 bites
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/3 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 24 caramel chocolate candies

Method
 

  1. Preheat the oven to 350F and grease a 24-cup mini muffin tin.
  2. Whisk the sweet potato, brown sugar, eggs, butter, and vanilla together.
  3. Stir in the flour, cocoa, and baking powder to make a thick batter.
  4. Spoon batter into each cup and press a caramel candy into the center.
  5. Bake 15 to 18 minutes, cool 10 minutes, then pop the bites out.

Notes

Let them cool slightly so the molten caramel doesn't burn little fingers.

9) Zucchini Sweet Potato Brownies

moist chocolate brownies on a white plate in a wide horizontal shot, one square broken to show the dense crumb, a fresh zucchini and grater softly blurred in the background on a wooden table, natural light, shallow depth of field, landscape orientation

The kids won't notice because there are twice as many secret veggies and twice as much moist crumb.

moist chocolate brownies on a white plate in a wide horizontal shot, one square broken to show the dense crumb, a fresh zucchini and grater softly blurred in the background on a wooden table, natural light, shallow depth of field, landscape orientation

Zucchini Sweet Potato Brownies

Ultra moist brownies loaded with sweet potato and shredded zucchini.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 3/4 cup mashed sweet potato
  • 3/4 cup shredded zucchini squeezed dry
  • 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup melted butter
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan with parchment.
  2. Squeeze the shredded zucchini well to remove excess water.
  3. Whisk the sweet potato, sugar, eggs, and butter, then stir in the zucchini.
  4. Fold in the flour, cocoa, and baking soda, then the chocolate chips.
  5. Bake 30 to 34 minutes until set, and cool before slicing.

Notes

Squeezing the zucchini dry is the difference between fudgy and soggy.

10) Sweet Potato S'mores Brownies

s'mores brownies with golden toasted marshmallow topping on a dark plate in a wide horizontal composition, gooey chocolate and graham layers visible at the edge, a few graham crumbs scattered nearby, warm natural light, shallow depth of field, landscape orientation

All the campfire vibes without the hassle of a campfire. Toasty marshmallow top and everything.

s'mores brownies with golden toasted marshmallow topping on a dark plate in a wide horizontal composition, gooey chocolate and graham layers visible at the edge, a few graham crumbs scattered nearby, warm natural light, shallow depth of field, landscape orientation

Sweet Potato S'mores Brownies

Brownies made with sweet potatoes and topped with toasted marshmallows and graham cracker crumbs.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/3 cup melted butter
  • 3/4 cup graham cracker crumbs
  • 1/2 cup chocolate chips
  • 2 cups mini marshmallows

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan with parchment.
  2. Press the graham crumbs mixed with 2 tbsp of the melted butter into the pan as a base.
  3. Whisk the sweet potato, brown sugar, eggs, remaining butter, flour, and cocoa, then fold in the chocolate chips.
  4. Spread the batter over the crust and bake 26 to 30 minutes.
  5. Top with marshmallows and broil 1 to 2 minutes until golden; cool before slicing.

Notes

Watch the marshmallows closely under the broiler, they go from toasty to torched fast.

11) Peanut Butter and Sweet Potato Brownies

chocolate brownies with a golden peanut butter swirl on a ceramic plate in a wide horizontal shot, one square lifted to show the fudgy center, flaky salt sprinkled on top, linen napkin on a wooden table, natural light, shallow depth of field, landscape orientation

Chocolate and peanut butter always work out in combination, and the sweet potato keeps the mixture soft.

chocolate brownies with a golden peanut butter swirl on a ceramic plate in a wide horizontal shot, one square lifted to show the fudgy center, flaky salt sprinkled on top, linen napkin on a wooden table, natural light, shallow depth of field, landscape orientation

Peanut Butter and Sweet Potato Brownies

Brownies with a peanut butter ripple that is sweet and salty.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/3 cup peanut butter

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan.
  2. Whisk the sweet potato, brown sugar, eggs, butter, and vanilla until smooth.
  3. Stir in the flour, cocoa, and baking powder, then spread into the pan.
  4. Warm the peanut butter and drizzle it over the top, swirling gently.
  5. Bake 28 to 32 minutes and cool before cutting into squares.

Notes

A pinch of flaky salt on top makes the peanut butter pop.

12) Sweet Potato Avocado Brownies

silky dark chocolate brownies on a slate board in a wide horizontal composition, glossy fudgy surface with melted chips, a halved avocado softly blurred in the background, bright natural light, shallow depth of field, landscape orientation

Two superfoods combine for an ultra creamy silky brownie texture.

silky dark chocolate brownies on a slate board in a wide horizontal composition, glossy fudgy surface with melted chips, a halved avocado softly blurred in the background, bright natural light, shallow depth of field, landscape orientation

Sweet Potato Avocado Brownies

Dense, ultra-creamy brownies using mashed avocado instead of most of the butter.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 3/4 cup mashed sweet potato
  • 1/2 cup mashed avocado
  • 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan with parchment.
  2. Blend the sweet potato, avocado, sugar, eggs, and vanilla until completely smooth.
  3. Stir in the flour, cocoa, and baking soda just until combined.
  4. Fold in the chocolate chips and spread the batter evenly.
  5. Bake 26 to 30 minutes until set, then cool before slicing.

Notes

Use a very ripe avocado so it blends in without any green streaks.

13) Sweet Potato Banana Brownies

soft chocolate brownies on a wooden board in a wide horizontal shot, one square broken to show the tender crumb, a spotty ripe banana resting beside the plate, warm kitchen light, shallow depth of field, landscape orientation

You can cut back on the sugar since it naturally sweetness comes from two fruits and vegetables.

soft chocolate brownies on a wooden board in a wide horizontal shot, one square broken to show the tender crumb, a spotty ripe banana resting beside the plate, warm kitchen light, shallow depth of field, landscape orientation

Sweet Potato Banana Brownies

Soft brownies sweetened naturally using mashed banana and sweet potato.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 3/4 cup mashed sweet potato
  • 1 ripe banana mashed
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/4 cup melted butter
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan with parchment.
  2. Mash the banana with the sweet potato, then whisk in the brown sugar, eggs, and butter.
  3. Stir in the flour, cocoa, and baking soda until just combined.
  4. Fold in the chocolate chips and spread into the pan.
  5. Bake 28 to 32 minutes and cool before slicing.

Notes

The riper the banana, the less added sugar you'll need.

14) Coconut Flour Sweet Potato Brownies

fudgy coconut flour brownies arranged on parchment in a wide horizontal composition, soft crumb visible at the broken edge, a scattering of coconut flakes and chocolate chips on a marble counter, natural light, shallow depth of field, landscape orientation

Just a touch of coconut flour offers a light yet fudgy bite.

fudgy coconut flour brownies arranged on parchment in a wide horizontal composition, soft crumb visible at the broken edge, a scattering of coconut flakes and chocolate chips on a marble counter, natural light, shallow depth of field, landscape orientation

Coconut Flour Sweet Potato Brownies

Brownies that are made without grain and use coconut flour and sweet potato for a softer crumb.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 1/3 cup coconut flour
  • 1/3 cup cocoa powder
  • 1/3 cup maple syrup
  • 3 eggs
  • 3 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan with parchment.
  2. Whisk the sweet potato, maple syrup, eggs, coconut oil, and vanilla until smooth.
  3. Stir in the coconut flour, cocoa, and baking soda, then let rest 5 minutes.
  4. Fold in the chocolate chips and spread the batter evenly.
  5. Bake 26 to 30 minutes and cool fully before cutting.

Notes

Coconut flour is thirsty, so the three eggs keep these from turning dry.

15) Dark Chocolate Sweet Potato Brownies

intensely dark fudgy brownies on a black slate plate in a wide horizontal shot, glossy crackled tops catching the light, a square broken to show the dense interior, moody dark table, soft natural light, shallow depth of field, landscape orientation

If you prefer a bittersweet experience, we recommend our deep-chocolate selection.

intensely dark fudgy brownies on a black slate plate in a wide horizontal shot, glossy crackled tops catching the light, a square broken to show the dense interior, moody dark table, soft natural light, shallow depth of field, landscape orientation

Dark Chocolate Sweet Potato Brownies

Brownies that are intensely dark are prepared using melted dark chocolate along with a hint of espresso.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 4 oz dark chocolate melted
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/4 cup melted butter
  • 1 tsp espresso powder
  • 1/2 tsp baking powder

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan with parchment.
  2. Whisk the sweet potato, brown sugar, eggs, butter, and melted dark chocolate together.
  3. Stir in the flour, cocoa, espresso powder, and baking powder.
  4. Spread the thick batter into the pan and smooth the top.
  5. Bake 28 to 32 minutes until just set, then cool completely.

Notes

The espresso powder deepens the chocolate without making them taste like coffee.

16) Sweet Potato Raspberry Brownies

chocolate brownies dotted with fresh raspberries on a white plate in a wide horizontal composition, jammy red berries sinking into the fudgy tops, a few loose raspberries scattered on a wooden table, bright natural light, shallow depth of field, landscape orientation

A rich chocolate dessert with pops of tart raspberry? Chef's kiss!

chocolate brownies dotted with fresh raspberries on a white plate in a wide horizontal composition, jammy red berries sinking into the fudgy tops, a few loose raspberries scattered on a wooden table, bright natural light, shallow depth of field, landscape orientation

Sweet Potato Raspberry Brownies

Fudgy sweet potato brownies mixed with fresh raspberries for a nice tart contrast.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 12 brownies
Ingredients Method Notes

Ingredients
  

  • 1 cup mashed sweet potato
  • 1/2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1 cup fresh raspberries

Method
 

  1. Preheat the oven to 350F and line an 8x8 pan with parchment.
  2. Whisk the sweet potato, sugar, eggs, butter, and vanilla until smooth.
  3. Stir in the flour, cocoa, and baking powder, then spread into the pan.
  4. Gently press the fresh raspberries over the top of the batter.
  5. Bake 30 to 34 minutes and cool before slicing so the berries set.

Notes

Frozen raspberries work too; just don't thaw them first.
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