Sweet Potato Brownies Fudgy Dessert
There’s something deeply satisfying about pulling a tray of warm, chocolatey brownies from the oven. The scent alone is enough to make any day better. For years, I chased the perfect brownie recipe – one that was unapologetically fudgy, intensely chocolatey, and had that signature crackly top. When I finally discovered the secret was a humble vegetable, I was skeptical, but one bite of these Sweet Potato Brownies and I was a complete convert. The sweet potato melts away, leaving behind an incredible moisture and a dense, chewy texture that regular brownies struggle to match.
What makes these so special is the natural sweetness and structure the potato provides. It allows us to create an unbelievably rich brownie that feels both decadent and just a little bit virtuous. You genuinely can’t taste the vegetable; it’s our little secret that elevates the texture from simply good to absolutely unforgettable. I make this at least once a week – it’s become a family favourite, and nobody ever guesses what’s inside.
This recipe is ideal for anyone who adores a proper, fudgy brownie that’s never dry or cakey. It works wonderfully for a weekend baking project with the kids, a treat to share with colleagues, or as a comforting dessert after a lovely meal like my Lemon Garlic Chicken. The rich chocolate notes are the star, supported by a wonderfully moist crumb that will have everyone reaching for a second piece.
Recipe Overview
These Sweet Potato Brownies deliver a deep, dark chocolate flavour with an incredibly moist and fudgy texture. The sweet potato purée is the key, creating a dense crumb without adding any vegetable taste. The first time I tested this recipe, I was amazed at how perfectly the potato integrated, just adding its wonderful texture and a hint of natural sweetness. Expect a rich, satisfying brownie with a classic crackly top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 16 squares
- Difficulty: Easy
Why You’ll Love This Sweet Potato Brownies
- Genuinely Fudgy Texture: These aren’t cakey brownies. The sweet potato purée guarantees a supremely moist, dense, and chewy centre that stays soft for days.
- Ready in Under an Hour: From gathering your ingredients to pulling a warm tray from the oven, this whole recipe comes together in about 50 minutes.
- Flexible Recipe: This recipe is a fantastic base for customisation. You can easily stir in different nuts like pecans, add white chocolate chunks for contrast, or even a swirl of peanut butter on top before baking.
- Great for Afternoon Tea: These brownies are a brilliant addition to an afternoon tea spread or a welcome treat in a lunchbox. They travel well and always get compliments.
- Family Tested: My kids absolutely devour this every time I make it. It’s a fantastic way to sneak a bit of extra goodness into a treat they already adore.
Ingredients You’ll Need
For the best results, use good quality dark chocolate and cocoa powder, as they are the main flavour components. I always use Green & Black’s 70% dark chocolate because its intensity stands up beautifully to the other ingredients. Make sure your sweet potato is cooked until completely tender.
- 250g cooked sweet potato purée (from about 1 large sweet potato)
- 125g unsalted butter, cubed
- 150g good quality dark chocolate (70% cocoa solids), chopped
- 100g plain flour
- 50g unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 2 large free-range eggs, at room temperature
- 150g light brown soft sugar
- 1 tsp vanilla extract
- 100g chopped walnuts or chocolate chips (optional)
Sara’s Tip: For the smoothest sweet potato purée, I bake the potato whole, then scoop out the flesh and push it through a potato ricer or a fine-mesh sieve. This removes any stringy bits and guarantees a silky texture in your final brownie.
How to Make Sweet Potato Brownies
The process for making these brownies is very straightforward. We’ll start by melting the chocolate and butter, then combine all the wet and dry ingredients. The key is to avoid over-mixing once the flour is added to keep them fudgy.
- Prepare the Sweet Potato: If you haven’t already, cook your sweet potato. You can bake it whole at 200°C (180°C fan) for 45-60 minutes until very soft, or peel, cube, and steam it for 15-20 minutes. Once cooked, let it cool slightly, then mash it until completely smooth. Measure out 250g and set it aside.
- Preheat and Prep: Preheat your oven to 180°C (160°C fan). Grease a 20cm (8-inch) square baking tin and line it with parchment paper, leaving some overhang to help you lift the brownies out later.
- Melt Chocolate and Butter: In a heatproof bowl set over a small saucepan of simmering water (a bain-marie), gently melt the butter and chopped dark chocolate together. Stir occasionally until smooth, then remove from the heat and let it cool for about 5-10 minutes.
- Whisk Eggs and Sugar: In a separate large bowl, using an electric hand mixer or a stand mixer, whisk the eggs and light brown sugar together for 3-4 minutes. You’re looking for the mixture to become pale, thick, and significantly increased in volume.
- Combine Wet Ingredients: Gently pour the cooled chocolate-butter mixture into the whisked eggs and sugar. Add the sweet potato purée and vanilla extract. Fold everything together with a spatula until just combined.
- Sift Dry Ingredients: Sift the plain flour, cocoa powder, baking powder, and salt directly into the wet mixture. This helps remove any lumps and aerates the flour.
- Fold Gently: Using a spatula, gently fold the dry ingredients into the wet mixture until you can no longer see streaks of flour. What works best for me is to be very gentle here; over-mixing develops gluten and can lead to a cakey brownie.
- Add Extras: If you’re using them, fold in the chopped walnuts or chocolate chips now.
- Bake: Pour the batter into your prepared tin and smooth the top with your spatula. Bake for 25-30 minutes. To check for doneness, insert a skewer into the centre – it should come out with a few moist, sticky crumbs attached. If it comes out clean, they’re over-baked.
- Cool Completely: Let the brownies cool completely in the tin on a wire rack. This is the hardest part! Slicing them while warm will result in a gooey mess. Once cool, use the parchment paper overhang to lift them out and cut them into 16 squares.
Tips From My Kitchen
- Temperature Control: Always use room temperature eggs. Cold eggs can cause the melted butter and chocolate mixture to seize and become grainy. If you forget to take them out, just place them in a bowl of warm water for 5 minutes.
- The Secret Step: I learned that letting the brownie batter rest in the tin for 10-15 minutes before baking helps create that desirable shiny, crackly top. It gives the sugar a chance to dissolve slightly on the surface.
- Make-Ahead: You can prepare the sweet potato purée up to 2 days in advance and store it in an airtight container in the fridge. This makes the assembly process even faster on the day you want to bake.
- Storage: These brownies are fantastic on day two as the flavours meld and they become even fudgier. Store them in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 3 months.
Equipment You’ll Need
- Stand mixer or electric hand mixer
- 20cm (8-inch) square baking tin
- Parchment paper
- Wire cooling rack
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to start experimenting with different flavours and textures.
- Espresso Kick: Add 1 teaspoon of instant espresso powder along with the cocoa powder. Coffee is brilliant at intensifying chocolate flavour without making the brownies taste like coffee.
- Vegan Option: This recipe adapts well. Use a good quality dairy-free dark chocolate, replace the butter with an equal amount of melted coconut oil, and substitute the eggs with two ‘flax eggs’ (2 tbsp ground flaxseed mixed with 6 tbsp water, left to sit for 10 minutes).
- Different Add-ins: Instead of walnuts, try folding in roughly chopped pecans, toasted hazelnuts, or even a handful of dried cranberries for a tart contrast. A swirl of Biscoff spread on top before baking is also a game-changer.
What to Serve With Sweet Potato Brownies
While these are delightful on their own, a few simple pairings can turn them into a truly special dessert.
- A scoop of good quality vanilla bean ice cream is classic for a reason; the contrast between the warm, rich brownie and the cold, creamy ice cream is unbeatable.
- For something less sweet, a dollop of crème fraîche or thick Greek yoghurt provides a tangy counterpoint that cuts through the richness of the chocolate. A dessert like this is a great follow-up to a light and flavourful main, like this Bruschetta Chicken.
- A strong cup of coffee or an espresso is the perfect partner. For a non-caffeinated option, a tall glass of cold milk works beautifully.
Frequently Asked Questions
Sweet Potato Brownies
Ingredients
Method
- Prepare the Sweet Potato: If you haven't already, cook your sweet potato. You can bake it whole at 200°C (180°C fan) for 45-60 minutes until very soft, or peel, cube, and steam it for 15-20 minutes. Once cooked, let it cool slightly, then mash it until completely smooth. Measure out 250g and set it aside.
- Preheat and Prep: Preheat your oven to 180°C (160°C fan). Grease a 20cm (8-inch) square baking tin and line it with parchment paper, leaving some overhang to help you lift the brownies out later.
- Melt Chocolate and Butter: In a heatproof bowl set over a small saucepan of simmering water (a bain-marie), gently melt the butter and chopped dark chocolate together. Stir occasionally until smooth, then remove from the heat and let it cool for about 5-10 minutes.
- Whisk Eggs and Sugar: In a separate large bowl, using an electric hand mixer or a stand mixer, whisk the eggs and light brown sugar together for 3-4 minutes. You're looking for the mixture to become pale, thick, and significantly increased in volume.
- Combine Wet Ingredients: Gently pour the cooled chocolate-butter mixture into the whisked eggs and sugar. Add the sweet potato purée and vanilla extract. Fold everything together with a spatula until just combined.
- Sift Dry Ingredients: Sift the plain flour, cocoa powder, baking powder, and salt directly into the wet mixture. This helps remove any lumps and aerates the flour.
- Fold Gently: Using a spatula, gently fold the dry ingredients into the wet mixture until you can no longer see streaks of flour. What works best for me is to be very gentle here; over-mixing develops gluten and can lead to a cakey brownie.
- Add Extras: If you're using them, fold in the chopped walnuts or chocolate chips now.
- Bake: Pour the batter into your prepared tin and smooth the top with your spatula. Bake for 25-30 minutes. To check for doneness, insert a skewer into the centre – it should come out with a few moist, sticky crumbs attached. If it comes out clean, they're over-baked.
- Cool Completely: Let the brownies cool completely in the tin on a wire rack. This is the hardest part! Slicing them while warm will result in a gooey mess. Once cool, use the parchment paper overhang to lift them out and cut them into 16 squares.
Notes
I truly hope you and your family enjoy these wonderfully fudgy and rich Sweet Potato Brownies as much as we do in our house. They are proof that a little bit of vegetable magic can create something utterly delicious. I’d love to hear how you get on with the recipe, so please feel free to leave a comment below! Happy baking, Sara.
