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These sweet potato brownies are a delightful treat, combining the natural sweetness of sweet potatoes with rich cocoa and dark chocolate. My favorite part is how the sweet potato makes the brownies so moist and fudgy. They're easy to make and perfect for a healthier dessert option. The aroma of cocoa and vanilla fills the kitchen as they bake, and the slight crunch of dark chocolate on top adds a wonderful texture contrast. Enjoy them...
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Preheat oven to 180°C fan-forced and line a brownie tin or small baking tray with baking paper.
Cook the sweet potato by microwaving wrapped in a wet paper towel for 6-8 minutes, or steam until fork tender. Remove the skin and mash well. Allow to cool for 5-10 minutes.
Add the mashed sweet potato, eggs, sweetener, and vanilla to a bowl and whisk until smooth and well combined.
Add cocoa powder, oat flour, protein powder, peanut butter powder, baking powder, baking soda, cinnamon, and salt. Mix until combined.
Gradually pour in milk until you reach a thick, smooth, spoonable batter. It should hold its shape slightly but still spread easily.
Pour batter into the lined tray and smooth the top. Top with dark chocolate or choc chips.
Bake for 20-30 minutes, depending on your tray size and desired texture. Slightly underbaked gives a fudgier brownie.
Allow to cool before slicing. This helps them firm up. Slice into squares and enjoy!
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Don’t overbake these! The brownies will continue to set as they cool. Take them out when the centre is just set for the fudgiest texture.
These are best stored in the fridge and taste even better the next day once they've set. They freeze well too - slice first, then freeze between layers of baking paper.
Can I use a different type of flour?
Yes, you can use alternative flours like almond or coconut flour.
What can I substitute for peanut butter powder?
You can omit it or use regular peanut butter, adjusting the liquid ingredients accordingly.
How do I know when the brownies are done?
The brownies are done when the centre is just set and the edges are firm.
Can I use a different type of sweetener?
Yes, sugar-free or regular maple syrup works well as a substitute.
How should I store these brownies?
Store them in the fridge for the best texture and taste. They can also be frozen.
