Description
These Sweet Potato Brownies are fudgy, rich, and naturally sweetened with honey or maple syrup. The sweet potato adds moisture and a subtle sweetness, while peanut butter and cocoa powder create that irresistible chocolate flavor. A healthier twist on a classic dessert with a boost of nutrients.
Ingredients
Scale
- ½ cup sweet potato puree (about 1 medium sweet potato, cooked and mashed)
- ½ cup peanut butter
- ⅓ cup unsweetened cocoa powder
- ⅓ cup honey or maple syrup
- 2 large eggs
- ¼ tsp salt
- ½ tsp baking powder
- ½ cup all-purpose flour (or gluten-free flour)
- ½ cup white chocolate chips
Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Mix wet ingredients: In a medium bowl, whisk together sweet potato puree, peanut butter, honey (or maple syrup), and eggs until smooth.
- Add dry ingredients: Stir in cocoa powder, salt, baking powder, and flour until just combined.
- Fold in chips: Gently fold in white chocolate chips.
- Bake: Pour batter into prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and serve: Allow brownies to cool completely before slicing into squares. Enjoy!
Notes
- Use almond flour or oat flour for a gluten-free version.
- Swap white chocolate chips for dark or semi-sweet chocolate for a richer flavor.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg