Fudgy Sweet Potato Brownies You’ll Want to Make Again and Again

You know those recipes that sneak up on you and totally surprise you? That’s exactly how I felt when I first made these fudgy sweet potato brownies. I wasn’t expecting much, just trying to use up some leftover sweet potato puree, but wow, they turned out so rich and chocolatey, I immediately knew I’d be making them on repeat. They’re soft, a little gooey, and just perfectly sweet without being over the top. Honestly, they hit all the right spots.

What I love most is how easy they come together with just a handful of wholesome ingredients, and that peanut butter swirl? Total game-changer. It adds this amazing depth of flavor that pairs perfectly with the natural sweetness of the sweet potato. Plus, knowing there’s a veggie tucked in there somehow makes it feel a bit less like dessert and a little more like a clever snack, if I’m being honest, that’s how I justify eating an extra brownie or two!

If you’re looking for a new twist on a classic treat that’s a little unexpected but seriously delicious, these brownies are your new best friend. Whether you want to impress your family, bring something different to a potluck, or just enjoy a cozy night in with a sweet bite, I’ve got you covered!

Ingredients

• ½ cup sweet potato puree: This adds natural sweetness and keeps the brownies super moist and fudgy.

• ½ cup peanut butter: For that rich, nutty flavor that pairs perfectly with chocolate.

• 1/3 cup unsweetened cocoa powder: The secret to giving these brownies their deep, chocolatey goodness without extra sugar.

• 1/3 cup honey or maple syrup: A touch of natural sweetness to balance out the cocoa and peanut butter.

• 2 large eggs: Helping to bind everything together and give the brownies their perfect texture.

• 1/4 tsp salt: Just a pinch to bring out all those flavors and keep the sweetness in check.

• 1/2 tsp baking powder: Gives the brownies a little lift without making them cakey.

• 1/2 cup all-purpose flour (or gluten-free flour): The base that holds everything together, you can easily swap in gluten-free for a tasty alternative.

• 1/2 cup white chocolate chips: These add little pockets of creamy sweetness that melt in every bite.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking dish or line it with parchment paper for easier removal.

2. Cook and mash the sweet potato until smooth. You can steam, boil, or bake it beforehand.

3. In a large bowl, combine the sweet potato puree, peanut butter, honey or maple syrup, and eggs. Mix well until smooth and creamy.

4. Stir in the cocoa powder, all-purpose flour, salt, and baking powder until just combined. If using, fold in the dark chocolate chips.

5. Pour the brownie batter into the prepared 8×8-inch baking dish and spread it evenly. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

6. Allow the brownies to cool in the baking dish for about 10-15 minutes, then transfer them to a wire rack to cool completely before slicing into squares.

Tips for the Perfect Sweet Potato Brownies

• Make sure your sweet potato puree is nice and smooth, no chunky bits! It helps keep the brownies super fudgy.

• Use natural peanut butter with just peanuts (no added sugar or oils) for the best flavor and texture.

• Don’t overmix once you add the flour, a few lumps are totally okay and help keep the brownies tender.

• If you like your brownies extra fudgy, pull them out of the oven just as a toothpick comes out with a few moist crumbs.

• Feel free to swap in maple syrup if you want a more subtle, earthy sweetness instead of honey.

• White chocolate chips are optional, but trust me, those little melty bites make a big difference!

• Let the brownies cool completely before slicing so they hold together nicely and don’t crumble all over the place.

• If you want to add a little extra flair, sprinkle some sea salt on top right before baking, it’s a game changer!

Get Creative!

• Swap the white chocolate chips for dark or milk chocolate chunks if you’re craving a richer chocolate hit.

• Toss in some chopped nuts like walnuts or pecans for a satisfying crunch.

• Stir in a handful of dried cranberries or cherries to add a little tart surprise in every bite.

• Swirl in a bit of Nutella or cookie butter before baking for a decadent twist.

• Sprinkle cinnamon or a pinch of chili powder into the batter for a warm, spicy kick.

• Top the brownies with a drizzle of peanut butter glaze or melted chocolate once they’re cooled.

• Mix in some shredded coconut for a subtle tropical vibe that pairs perfectly with sweet potato.

• For an extra indulgent treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Serving & Storing

• These brownies are perfect served slightly warm with a glass of cold milk or your favorite coffee.

• Let them cool completely before cutting to get those clean, pretty squares that hold together well.

• Store leftovers in an airtight container at room temperature for up to 3 days, if they last that long!

• For longer storage, pop them in the fridge for up to a week, but bring them back to room temp before enjoying.

• You can also freeze these brownies, just wrap them tightly and freeze for up to 3 months. Thaw overnight in the fridge before digging in.

• If you want to freshen up refrigerated or frozen brownies, a quick 10-second zap in the microwave works like magic.

• These brownies also make a fun lunchbox treat or an easy snack to grab on the go!