Decadent Sweet Potato Brownies - Quick Easy Vegetarian Recipe
These sweet potato brownies are incredibly easy to make and don't take the whole day. And the best part is that they are vegetarian and lower in calories than regular recipes. Give them a try for a guilt-free sweet treat!
Ingredients
- 1 cup smooth peanut butter
- ¾ cup sweet potato puree, smooth and lump-free
- 1 tsp vanilla extract
- ⅔ cup granulated white sugar
- ⅓ cup cake flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp fine salt
- 3/4-1 cup semi-sweet chocolate chips
Instructions
Make the sweet potato brownie batter
- Preheat your oven to 320ºF (160ºC). Line an 8-inch square baking pan with non-stick baking paper. Spray the sides with cooking spray or brush it with melted unsalted butter or margarine. Set these aside.
- Add the peanut butter into a medium saucepan over low heat. Allow it to slowly heat until it has softened significantly.
- Once it's softened, remove it from the heat. Add the smooth sweet potato puree and vanilla extract. Whisk these ingredients together very well until you have a uniform mixture. Set it aside.
- In a separate large mixing bowl, sift together the sugar, flour, unsweetened cocoa powder, baking soda, and fine salt.
- Add the mixed dry ingredients to the peanut butter and sweet potato mixture. Mix until all of the dry ingredients have almost been fully incorporated.
- When you can only see a bit of flour, add the chocolate chips. Mix them in until you have a uniform sweet potato brownie batter.
Bake the brownies
- Gently pour the brownie batter into the lined baking pan. Smooth it out on top. Add a couple more chocolate chips if you'd like to.
- Bake the brownies for about 20 minutes or until a toothpick comes out clean. The brownies will be very soft but they shouldn't be raw.
- Remove the baked brownies from the oven and allow them to cool at room temperature for at least 1 to 2 hours. They should cool completely before you attempt to remove them.
Remove and slice the brownies
- After your brownies have cooled completely, you can remove them. Glide a sharp thin-bladed knife around the edges.
- Then, flip the brownies directly onto a cutting board. Place it right side up.
- Slice the brownies into the desired portion sizes. I like to make mine about 2-inches.
- Serve the brownies immediately or store them for later.
Nutrition
Serving: 1 brownieCalories: 229kcalCarbohydrates: 26gProtein: 7gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 247mgPotassium: 264mgFiber: 3gSugar: 17gVitamin A: 3363IUVitamin C: 3mgCalcium: 20mgIron: 1mg
Tried this recipe?Let me know how it was!