These easy Sweet Potato Brownies are one of our favorite homemade treats to share. The batter comes together easily (and without any fancy equipment!) and the results are so fudgy-perfect. Yum!
Thanks so much to Nellie’s Free Range Eggs for sponsoring this post!
Sweet Potato Brownies
I am a big fan of using fruits and veggies to add flavor and texture to our favorite treats, and the sweet potato in this recipe is pretty genius. It adds nutrition, yes, but also moisture and that fudge-like consistency you expect from brownies. Paired with cocoa powder and just enough chocolate chips, this is a perfect treat for anytime of the year, that’s especially wonderful for the holidays!
I love using Nellie’s Free Range Eggs when I bake, especially at the holidays. (Have you seen the adorable holiday packaging?!). The eggs are produced on small free range farms and are Certified Humane, which is a third-party certification ensuring that the hens are raised with the highest standards of humane and kind treatment. I truly appreciate companies like Nellie’s that are committed to working with small farmers—and local families.
For the full recipe, CLICK HERE.
Ingredients in Sweet Potato Brownies
To make this recipe, you’ll need:
- Mashed sweet potato
- Nellies Free Range Eggs
- Maple syrup
- Vanilla extract
- Oat flour
- Cocoa powder
- Baking powder
- Chocolate chips
TIP: I like the Saco or Hershey’s Special Dark cocoa powder.
How to Make Sweet Potato Brownies Step-by-Step
Here’s a look at the basic steps involved in making this recipe. For the full information, CLICK HERE.
- Preheat the oven. Line an 8×8 inch pan with foil and coat with nonstick spray.
- Add the ingredients to a medium bowl and stir to combine.
- Pour into the prepared pan and smooth evenly.
TIP: Remove from the oven and let cool fully before slicing. (It’s even better if you can chill it before slicing!)
Tips for Making the Best Sweet Potato Brownies
- I like this mashed sweet potato in this recipe. Make sure it is smooth and cooled.
- Roughly chop the chocolate chips to evenly disperse them through the batter. (Or use mini chocolate chips.)
- Let cool completely at room temperature or in the fridge before slicing. Use the foil to lift the bars out of the pan and place onto a cutting board to slice.
- Dairy-free: Use dairy-free chocolate.
- Gluten-free: Use GF oats.
Thanks so much to Nellie’s Free Range Eggs for sponsoring this post! For the full recipe, CLICK HERE.