Fudgy Sweet Potato Brownies

Ingredients

• 2 sweet potatoes (Medium; boiled, peeled, and mashed)
• 0.333 cup peanut butter
• 2 eggs
• 0.333 cup honey
• 1 tsp vanilla extract
• 0.5 cup cocoa powder
• 1 tsp baking powder
• 6 tbsp oat flour
• chocolate chips (For topping; amount to taste. Nutrition estimated for approximately 30 g.)

Steps

1. 1

   Boil the sweet potatoes until completely tender when pierced with a fork. Drain them, peel them once cool enough to handle, and mash until smooth. Measure approximately 228 g of mashed sweet potato for the batter.

2. 2

   Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper, leaving a little overhang to make the brownies easier to lift out after cooling.

3. 3

   Add the mashed sweet potatoes, peanut butter, eggs, honey, and vanilla extract to a mixing bowl. Stir thoroughly until the mixture is evenly combined and smooth.

4. 4

   Add the cocoa powder, baking powder, and oat flour to the sweet potato mixture. Mix until no dry streaks remain and the batter is smooth; do not overmix once combined.

5. 5

   Transfer the batter to the parchment-lined pan and spread it into an even layer with a spatula.

6. 6

   Scatter chocolate chips over the surface according to taste, pressing them very lightly into the batter if desired.

7. 7

   Bake at 350°F (175°C) for 25–35 minutes, until the brownies are set around the edges and still slightly fudgy in the center. Avoid overbaking if you want a moist texture.

8. 8

   Let the brownies cool completely in the pan before lifting them out and slicing into 12 pieces. Cooling helps the center firm up and makes cleaner slices.

Notes

The source estimates approximately 120 calories, 4 g protein, 16 g carbohydrates, and 5 g fat per brownie when cut into 12 pieces, before chocolate chips. Actual nutrition varies with the amount of chocolate chips and the brands used.

Nutrition per serving

• dessert
• brownies
• baked
• sweet-potato
• chocolate
• vegetarian
• naturally-sweetened
• easy-recipe