Two-Ingredient Sweet Potato Brownies
Mrs Hollingsworth's shared this in a Facebook post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
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Dense, fudgy brownies made with puréed sweet potato and melted chocolate chips, finished with a simple sweet-potato chocolate frosting. The recipe uses no flour, eggs, butter, or added sugar.
- Time
- 70 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Brownies
- 340 g
Frosting
- 170 g
Weights are estimates. Together, the ingredients weigh about 1.1 kg before cooking, which is about 70 g per serving.
Steps
Preheat the oven to 175°C (350 °F) (350°F (180 °C)). Line an 8-by-8-inch baking tin with baking paper, leaving some overhang to make the brownies easier to lift out later.
Peel the sweet potato and cut it into evenly sized chunks so it cooks uniformly.
Place the sweet potato chunks in a saucepan, cover with water, and boil for about 10 minutes, or until completely tender when pierced with a fork.
Drain the sweet potato thoroughly. Blend the cooked pieces until smooth and puréed. Measure out approximately 2 cups of purée, keeping 1 cup for the brownie batter and 1 cup for the frosting.
While the sweet potato cooks, place the 2 cups of chocolate chips for the brownie batter in a heatproof bowl set over a saucepan containing about 2 inches of water. Heat gently over low heat, stirring until the chocolate is fully melted and smooth. Do not allow the water to touch the bowl or boil vigorously.
Add 1 cup of the sweet potato purée to the melted chocolate. Stir thoroughly until the mixture is completely combined and evenly blended.
Pour the chocolate and sweet potato batter into the prepared baking tin. Spread it into an even layer, reaching into the corners.
Bake for 25–30 minutes, until a skewer inserted into the center comes out clean. Remove the tin from the oven and allow the brownies to cool completely before frosting.
Melt the remaining 1 cup of chocolate chips in a heatproof bowl over a saucepan containing about 2 inches of water on low heat, using the same gentle double-boiler method.
Stir the remaining 1 cup of sweet potato purée into the melted chocolate until smooth and fully combined.
Spread the chocolate and sweet potato mixture evenly over the cooled brownies. Cut into squares and serve.
Notes
The source describes these as small brownies and says to enjoy them in moderation. The chocolate-chip weight is estimated from standard cup conversions and will vary by brand. Store covered; refrigerate if the frosting remains soft, and allow to come toward room temperature before serving for the best texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 192
- Protein
- 3 g
- Carbs
- 27 g
- Fat
- 10 g
- Fiber
- 2 g
Where the calories come from
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