The Best Sweet Potato Brownies
These sweet potato brownies use real chocolate, real butter, and a 5-minute microwave hack to get a lovely fudgy result in just 45 minutes.
Servings: 12
Calories: 257kcal
Ingredients
- 400 g sweet potatoes
- 200 g dark chocolate
- 100 g butter
- 125 g dark brown sugar
- 2 eggs
- 85 g self-raising flour
- 15 g cocoa powder
Optional:
- 100 g chocolate chips or chopped pecans
Instructions
- Cook the sweet potatoes: pierce with a knife and microwave for 5–6 minutes until really tender. Allow to cool, then cut in half and scoop the flesh into a mixing bowl. Mash until smooth.
- Heat the oven to 160°C fan, Gas 4 and line a square 20cm brownie tin with baking paper. Leave the chocolate in its wrapper and bash on the worktop until broken up (or chop roughly).
- Melt the butter in a small pan over a low heat, then add the chocolate and stir until melted.
- Add the brown sugar and eggs to the sweet potato, mash until smooth, then mash in the melted chocolate and butter, followed by the flour and cocoa powder. Spread into the baking tin.
- Bake for 20–25 minutes until just set and still a little soft in the middle. Cool in the tin, then remove and cut into pieces.
Notes
- Once you add the flour, fold it in gently rather than beating. Overmixing tightens the gluten and makes the brownies less tender than they should be.
- Let the sweet potatoes cool down a little before you mix in the eggs, otherwise you risk scrambling them in the warm mash.
- These actually slice better the next day. The fudgy texture firms up overnight in the fridge and you get much cleaner cuts, which is worth knowing if you're making them for a gathering.
Nutrition
Calories: 257kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Fiber: 3g | Sugar: 21g