Fudgy Sweet Potato Brownies
By Katherine OwenMarch 1, 2025
Its All About The Texture:
I make these Sweet potato brownies not because they’re “healthy,” but because they’re genuinely satisfying and packed with benefits. Sweet potatoes are low on the glycemic index, making them a great way to add natural sweetness while sneaking in an extra dose of veggies. They bring a rich, fudgy texture to brownies that’s hard to beat. Sweet potatoes are such an underrated ingredient, and paired with Tonka bean, the secret ingredient that adds a warm, aromatic hint of vanilla and spice, these brownies truly shine. They prove that a classic treat can be elevated with simple, wholesome twists. Trust me—you’ll love them.
What You’ll Need:
Cooling rack
Measuring cups and spoons
Mixing bowls (2)
Whisk and spatula
Microplane grater
8×8-inch baking pan
Parchment paper or nonstick spray
Potato masher or fork
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 9-12 brownies
Ingredients
- 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/4 cup butter, melted and slightly cooled
- 1/4 cup unsalted smooth peanut butter
- 1/2 cup + 2 tablespoons light brown sugar, packed
- 1/3 cup all-purpose unbleached flour
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon shaved Tonka bean (use a microplane grater for best results)
- 1/2 cup chocolate chips, plus extra for topping (optional)
Instructions
- Prepare the Sweet Potato:
- Preheat your oven to 350°F (175°C).
- Pierce the sweet potato with a fork and bake for 45-60 minutes until tender, or microwave for 6-8 minutes. Peel and mash until smooth. Measure out 1 cup of mashed sweet potato and let it cool slightly.
- Combine Wet Ingredients:
- In a large mixing bowl, whisk together the mashed sweet potato, vanilla extract, eggs, melted butter, peanut butter, and brown sugar until smooth and well combined.
- Mix Dry Ingredients:
- In a separate bowl, sift together the flour, cocoa powder, salt, cinnamon , and shaved Tonka bean.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the chocolate chips if using.
- Prepare for Baking:
- Line an 8×8-inch baking pan with parchment paper or grease it lightly.
- Pour the batter into the prepared pan and spread it evenly.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve:
- Allow the brownies to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Slice into squares and enjoy the aromatic flavor of the Tonka bean.
Chef’s Notes:
- Sweet Potato Prep: For a smoother texture, mash the sweet potato while it’s still warm. You can also blend it for an ultra-creamy result.
- Tonka Bean Tip: Use sparingly! Tonka bean has a strong, aromatic flavor—just a small amount will elevate the brownies without overpowering them.
- Butter Substitution: Feel free to swap the butter for coconut oil if you prefer a dairy-free option.
- Peanut Butter Choices: Creamy peanut butter works best for this recipe, but you can experiment with almond butter or tahini for different flavor profiles.
- Texture Check: Don’t overbake! The brownies are done when a toothpick inserted into the center comes out with moist crumbs, not dry.
- Storage: Store brownies in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. They also freeze well for up to 3 months.
