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
- 0.75 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.13 teaspoons salt
- 1 cup sweet potato puree
- 0.75 cups packed brown sugar
- 0.5 cups salted butter , melted
- 1 large egg
- 2 teaspoons vanilla extract
- 1.5 cups semi-sweet chocolate chips , divided
- 0.5 cups chopped pecans , optional
Instructions
-
1
Gather ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch pan.
-
2
Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.
-
3
Combine sweet potato puree, brown sugar, butter, egg, and vanilla in a large bowl. Beat with an electric mixer on low speed until smooth.
-
4
Add flour mixture and mix until just moistened. Fold in 1 cup of the chocolate chips.
-
5
Pour batter into the prepared pan. Sprinkle with remaining 1/2 cup chocolate chips and pecans, if desired.
-
6
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Menemen (Turkish Scrambled Eggs)
Chef John scrambles eggs in a simple tomato and pepper sauce to make his version of this Turkish dish. Spooned into a bowl, and served with plenty of baguette, it's a saucy, luxurious dish like no other scrambled eggs you have ever had.
Coconut, Yam, and Leek Soup
Bursting with flavors of coriander and cumin, the sweet coconut balances the leeks and the gorgeous orange yams that have been browned to perfection. Easy, quick, and totally vegan/vegetarian.
Mom's Pasta al Forno
Mom used to make this pasta al forno on special days, like on holidays and a lot of Sundays. It was a big treat for us. It is a lot of work because of all the ingredients that you have to layer on the pasta but it's well worth it. You can choose whatever you like in the ziti, but we love it just like this. It's filling and it's good.