Moist Sweet Potato Brownie Cake
Preparation: 10 minutes
Baking: 25 minutes
Cooling: 10 minutes
Total time: Approximately 30 minutes
Yields: About 9 squares
How To Make Moist Sweet Potato Brownie Cake
Ingredients
- 1 1/2 cups sweet potato purée (cooked and mashed)
- 1/2 cup unsalted butter, melted
- 3 eggs
- 3/4 cup brown sugar
- 3/4 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
Step-by-Step Guide
1. Preheat the oven:
Preheat the oven to 350°F (175°C). Grease or line a 9 x 9 inch (or similar) baking pan with parchment paper.
2. Mix the wet ingredients:
In a large bowl, whisk the mashed sweet potato, melted butter, and brown sugar until smooth.
Then add the eggs and vanilla extract, mixing well until well combined.
3. Add the dry ingredients:
Sift the cocoa powder, flour, baking soda, and salt. Mix gently until combined.
4. Add the chocolate chips:
Fold in the chocolate chips, reserving some for sprinkling if desired.
5. Bake:
Pour the batter into the prepared pan and spread evenly. Optionally, sprinkle the top with more chocolate chips.
Bake for 25 minutes, or until a toothpick inserted near the center comes out with some moist crumbs (but not wet batter).
6. Cool and serve:
Let cool for about 10 minutes before cutting into squares.
Notes:
- Mashed Potato Texture: Make sure the sweet potato is well cooked and mashed; use a mixer to achieve a smooth texture.
- Sweetness: Add up to 1/4 cup more sugar, according to your preference.
- Add Nuts: Try chopped walnuts or pecans for a crunchy texture.
- Storage: Stores well in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to 5 days.
- Gluten-free: Substitute all-purpose flour with a gluten-free baking mix in a 1:1 ratio. Finely ground oats (oat flour) also works.
Moist Sweet Potato Brownie Cake
Print Recipe
Ingredients
- 1 1/2 cups sweet potato purée cooked and mashed
- 1/2 cup unsalted butter melted
- 3 eggs
- 3/4 cup brown sugar
- 3/4 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease or line a 9 x 9 inch (or similar) baking pan with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk the mashed sweet potato, melted butter, and brown sugar until smooth. Then add the eggs and vanilla extract, mixing well until well combined.
- Add the dry ingredients: Sift the cocoa powder, flour, baking soda, and salt. Mix gently until combined.
- Add the chocolate chips: Fold in the chocolate chips, reserving some for sprinkling if desired.
- Bake: Pour the batter into the prepared pan and spread evenly. Optionally, sprinkle the top with more chocolate chips. Bake for 25 minutes, or until a toothpick inserted near the center comes out with some moist crumbs (but not wet batter).
- Cool and serve: Let cool for about 10 minutes before cutting into squares.
Notes
- Mashed Potato Texture: Make sure the sweet potato is well cooked and mashed; use a mixer to achieve a smooth texture. Sweetness: Add up to 1/4 cup more sugar, according to your preference.
- Add Nuts: Try chopped walnuts or pecans for a crunchy texture.
- Storage: Stores well in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to 5 days.
- Gluten-free: Substitute all-purpose flour with a gluten-free baking mix in a 1:1 ratio. Finely ground oats (oat flour) also works.
