This brownie recipe smartly uses a simple, basic ingredient—sweet potato!—to achieve that fantastic, stick-to-your-fingers fudgy texture without being too heavy. Best of all, because they have both both cocoa powder and semisweet chocolate chips (I used SunSpire organic), they pack an intense wallop of deep, full-bodied chocolate flavor. —Posie (Harwood) Brien
one 9 x 13 pan of brownies
unsalted butter, melted
large eggs, at room temperature
sweet potato puree
(4 ¼ ounces) unbleached all-purpose flour
espresso powder (optional, for enhanced chocolate flavor)
semisweet chocolate chips (like SunSpire)
In This Recipe
Preheat the oven to 350° F. Grease a 9” x 13” baking pan and set aside.
In a large bowl, whisk together the butter, sugar, eggs, sweet potato, and vanilla until well-combined.
In a separate bowl, whisk together the flour, cocoa, baking powder, salt, and espresso powder (if using).
Add the dry ingredients to the wet and stir until thoroughly combined but don’t overmix.
Stir in the chocolate chips, then pour the batter into the prepared pan and smooth the top.
Bake for about 30 minutes. The top should feel set but still soft and a tester inserted into the center should come out clean or with just a few moist crumbs clinging to it.
Remove from the oven and let cool fully before slicing. These freeze beautifully!