Author Notes: This brownie recipe smartly uses a simple, basic ingredient—sweet potato!—to achieve that fantastic, stick-to-your-fingers fuggy texture without being too heavy. Best of all, because they have both both cocoa powder and semisweet chocolate chips, they pack an intense wallop of deep, full-bodied chocolate flavor.
Makes one 9×13 pan of brownies
- 1/4cup unsalted butter, melted
- 1cup sugar
- 2large eggs, at room temperature
- 15ounces sweet potato puree
- 2teaspoons vanilla extract
- 1cup (4 ¼ ounces) unbleached all-purpose flour
- 1/2cup cocoa powder
- 1teaspoon baking powder
- 1/2teaspoon salt
- 1/2teaspoon espresso powder (optional, for enhanced chocolate flavor)
- 1cup semisweet chocolate chips
- Preheat the oven to 350° F. Grease a 9” x 13” baking pan and set aside.
- In a large bowl, whisk together the butter, sugar, eggs, sweet potato, and vanilla until well-combined.
- In a separate bowl, whisk together the flour, cocoa, baking powder, salt, and espresso powder (if using).
- Add the dry ingredients to the wet and stir until thoroughly combined but don’t overmix.
- Stir in the chocolate chips, then pour the batter into the prepared pan and smooth the top.
- Bake for about 30 minutes. The top should feel set but still soft and a tester inserted into the center should come out clean or with just a few moist crumbs clinging to it.
- Remove from the oven and let cool fully before slicing. These freeze beautifully!