These sweet potato brownies are light and moist, loaded with chocolate chips, and topped with more chips and pecans. You really won't taste the sweet potato, but it's what gives them their fudgy texture.
Ingredients
- all-purpose flour: 0.75 cup
- unsweetened cocoa powder: 0.5 cup
- 1/2 teaspoons baking soda: 1 piece
- salt: 0.125 tsp
- unsweetened sweet potato puree: 1 cup
- packed brown sugar: 0.75 cup
- salted butter: 0.5 cup (melted)
- egg: 1 piece
- pure vanilla extract: 2 tsp
- 1/2 cups semi-sweet chocolate chips: 1 piece (divided)
- pecans: 0.5 cup (chopped, optional)
Metric Conversion
Stages of cooking
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Gather ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch pan. Dotdash Meredith Food Studios
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Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside. Dotdash Meredith Food Studios
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Combine sweet potato puree, brown sugar, butter, egg, and vanilla in a large bowl. Beat with an electric mixer on low speed until smooth. Dotdash Meredith Food Studios
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Add flour mixture and mix until just moistened. Fold in 1 cup of the chocolate chips. Dotdash Meredith Food Studios
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Pour batter into the prepared pan. Sprinkle with remaining 1/2 cup chocolate chips and pecans, if desired. Dotdash Meredith Food Studios
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Bake until edges and surface of brownies are set but still soft, about 25 minutes. Cool in pan for at least 30 minutes. For best results, chill at least 4 hours before cutting. Dotdash Meredith Food Studios
