Fudgy Sweet Potato Brownies

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:

1. Measuring cups and spoons

2. Mixing bowls (2)

3. Whisk and spatula

4. Microplane grater

5. 8x8-inch baking pan

6. Parchment paper or nonstick spray

7. Potato masher or fork

8. Cooling rack

Recipe:

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:

1. 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.

2. 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.

3. Mix Dry Ingredients:

• In a separate bowl, sift together the flour, cocoa powder, salt, cinnamon , and shaved Tonka bean.

4. 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.

5. Prepare for Baking:

• Line an 8x8-inch baking pan with parchment paper or grease it lightly.

• Pour the batter into the prepared pan and spread it evenly.

6. 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.

7. 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.

Fudgy sweet potato brownies stacked on a plate.