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Favorite Sweet Potato Brownies

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup (240 g) puréed sweet potato roasted and mashed or canned; unsweetened
  • 1/2 cup (100 g) coconut sugar or light brown sugar
  • 1/4 cup (50 g) granulated sugar optional for extra sweetness; reduce or omit to taste
  • 2 large eggs , room temperature
  • 1/3 cup (75 g) melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup (60 g) cocoa powder Dutch-process for deeper chocolate flavor
  • 1/2 cup (60 g) almond flour or all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (85 g) dark chocolate chips or chunks , plus extra for topping
  • Optional 1 tablespoon espresso powder (amplifies chocolate), flaky salt for finishing

Method
 

  1. Heat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang for easy lifting.
  2. Roast whole at 400°F until very tender (45–60 minutes), then cool, peel, and mash until smooth. You want 1 cup of purée.
  3. In a large bowl, whisk sweet potato purée, coconut sugar, granulated sugar (if using), eggs, melted oil/butter, and vanilla until glossy and cohesive.
  4. Sift in cocoa powder, almond flour (or AP flour), baking powder, and salt. Add espresso powder if using. Fold until just combined—no dry pockets, no overmixing.
  5. Fold in chocolate chips. The batter will be thick and luscious—exactly right.
  6. Scrape into pan, level the top, and sprinkle a handful of chips over. Add a pinch of flaky salt if you're fancy.
  7. 22–28 minutes. Look for set edges and a slightly soft center; a toothpick should come out with moist crumbs, not wet batter. Err on the fudgy side.
  8. Cool in pan at least 30–45 minutes. They firm as they rest. Lift out with parchment and slice with a warm knife for clean edges.