Sweet Potato Brownies Extra Fudgy And Healthy Wellplated Com

Easy, ultra chocolaty and clean-eating approved, these thick and chewy sweet potato brownies are in the running for the most scrumptious fall-flavored dessert. They are dense and fudgy and fully satisfy my chocolate craving, but since they are whole wheat and refined-sugar free, I can eat them without having that nagging “hmmmmm I maybe shouldn’t have done that” feeling afterwards. As with the hidden veggies in my Avocado Brownies and Zucchini Brownies, these sweet potato brownies DO NOT TASTE LIKE SWEET POTATOES. Sweet potatoes = mega brownie moisture and natural sweetness. Sweet potatoes ≠ brownies that taste like veggies. Cross my heart, hope to die, and promise you my secret stash of chocolate chips that they do not! What we have here is 100% brownie satisfaction, with the bonus ability to give ourselves an inner high-five for sneaking in an extra serving of veg! Since these sweet potato brownies are refined sugar free, whole grain, and contain only a scant two tablespoons of coconut oil, I cannot in good conscience promise you that they are dead ringers for the ultra buttery, sugary brownies you’ll find in bakeries. (You’ll need to bake my all-time favorite one-bowl brownie recipe from The Well Plated Cookbook for that experience!) I can, however, pinky promise (which we all know is even better than a regular promise) that these sweet potato brownies are rich, fudgy, and chockablock with chocolate. Looking for a paleo option? Try these reader favorite Paleo Brownies.

How to Make Sweet Potato Brownies

If you are looking for a healthy brownie that satisfies, this 5-star recipe has you covered!

The Ingredients

Sweet Potatoes. Sweet potatoes give these brownies a moist, chewy texture and don’t take away from any of the chocolatey goodness (as Sweet Potato Cookies also proves). Plus, sweet potatoes are rich in fiber, vitamins, and minerals (a compelling reason to go back for seconds). White Whole Wheat Flour. I love using white whole wheat flour in baked goods. It’s lighter than regular whole wheat flour but still provides the added health benefits. Maple Syrup. Perfect for naturally sweetening the brownies. Unsweetened Cocoa Powder. For that rich and addictive chocolate flavor. Eggs. I made these sweet potato brownies with eggs so they’d have the perfect texture (for a recipe without eggs, try my Vegan Brownies. They’re supremely fudgy and have rave reviews!). Cinnamon + Nutmeg. Warm, cozy spices that perfectly complement the sweet potato and chocolate. Semi-Sweet Chocolate Chips. Because every brownie needs more chocolate.

The Directions

Recommended Tools to Make Sweet Potato Brownies

Baking Pan. The best brownie pan, period. Precut Parchment Paper Sheets. SO easy and worth the purchase!Mixing Bowl. These are easy to store, clean, and use.