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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.