Description
Sweet Potato Brownies are a delicious and healthier twist on regular brownies. Made with mashed sweet potatoes, they’re super moist, chocolatey, and naturally sweet. These brownies are not just tasty but also full of nutrients, making them perfect for guilt-free snacking. Whether you’re looking for a dessert or a quick energy boost, these brownies are a great choice!
Ingredients
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1 cup mashed sweet potatoes (boiled and mashed)
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¼ cup powdered sugar (adjust to taste)
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2 tablespoons melted butter
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1 tsp vanilla extract
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⅓ cup whole wheat flour
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½ cup cocoa powder
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½ tsp baking powder
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A pinch of salt
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Chocolate sprinkles for toppings (optional)
Instructions
Preparation:
- Grease and line a square baking tin with parchment paper.
- Choose medium-sized sweet potatoes that are firm and free from any cuts.
- Rinse the sweet potatoes thoroughly under running water to remove any dirt.
- Place the sweet potatoes in a pressure cooker.
- Add enough water to cover the sweet potatoes completely.
- Close the lid and secure the pressure cooker.
- Cook on medium heat for 2-3 whistles (approximately 8-10 minutes, depending on size).
- Turn off the heat and allow the pressure to release naturally for 5-7 minutes.
- Once safe, open the lid and check for doneness by piercing the sweet potatoes with a fork. They should be soft and tender.
- Remove the sweet potatoes from the water and let them cool slightly.
- Peel off the skin.
- Mash the sweet potatoes using a fork, potato masher, or blender until smooth and lump-free.
To Make the Brownies:
- In a large mixing bowl, combine the mashed sweet potatoes, powdered sugar, melted butter, and vanilla extract. Mix well until smooth and creamy.
- Sift in the whole wheat flour, cocoa powder, baking powder, and a pinch of salt. Gently fold the dry ingredients into the wet mixture until well combined. Avoid overmixing.
- For extra indulgence, you can mix a few chocolate toppings into the batter.
- Stir everything together until the batter has a velvety texture.
- Pour the brownie batter into the prepared baking tin and spread it evenly using a spatula. Add chocolate sprinkles on top if desired.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for 10 minutes.
- Slice into squares.
- Drizzle some chocolate syrup, if desired.
- Serve. Enjoy!
Notes
- Choose medium-sized sweet potatoes that are firm and unblemished for the best texture and sweetness in your brownies.
- Cooking sweet potatoes in a pressure cooker saves time and ensures they’re tender. Allow the pressure to release naturally for best results.
- For smooth brownies, mash the sweet potatoes thoroughly until lump-free. You can use a blender for an extra creamy texture.
- Sweet potatoes vary in sweetness. Taste the mashed mixture and adjust the sugar accordingly to suit your preference.
Fold the dry ingredients into the wet mixture gently to avoid overmixing, which can result in dense brownies. - Customize the batter with chocolate chips, chopped nuts, or dried fruits for added flavor and texture.
- Keep a close eye on the brownies in the last few minutes of baking. A toothpick inserted should come out with a few moist crumbs, not wet batter, to ensure a fudgy texture.
Allow the brownies to cool in the tin for at least 10 minutes before slicing. - Store leftover brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, freeze individual slices and thaw as needed.
- Enjoy the brownies as is, or pair them with a scoop of vanilla ice cream or a drizzle of chocolate syrup for an indulgent dessert.
- Category: Baking, Dessert
- Cuisine: Fusion
Keywords: Healthy Brownies, Healthy Baking Recipes, Dessert with Sweet Potato, Fudgy Brownies, Fusion Desserts, Easy Brownie Recipes