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Makes
one 9 x 13 pan of brownies
Author Notes
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
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Ingredients
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1/4 cup
unsalted butter, melted
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1 cup
sugar
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2
large eggs, at room temperature
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15 ounces
sweet potato puree
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2 teaspoons
vanilla extract
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1 cup
(4 ¼ ounces) unbleached all-purpose flour
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1/2 cup
cocoa powder
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1 teaspoon
baking powder
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1/2 teaspoon
salt
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1/2 teaspoon
espresso powder (optional, for enhanced chocolate flavor)
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1 cup
semisweet chocolate chips (like SunSpire)
Directions
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Preheat the oven to 350° F. Grease a 9” x 13” baking pan and set aside.
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In a large bowl, whisk together the butter, sugar, eggs, sweet potato, and vanilla until well-combined.
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In a separate bowl, whisk together the flour, cocoa, baking powder, salt, and espresso powder (if using).
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Add the dry ingredients to the wet and stir until thoroughly combined but don’t overmix.
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Stir in the chocolate chips, then pour the batter into the prepared pan and smooth the top.
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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.
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Remove from the oven and let cool fully before slicing. These freeze beautifully!
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