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Moist Sweet Potato Brownie Cake

Print Recipe
A hand holds a thick, moist chocolate brownie topped with chocolate chips against a blurred background.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

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.
Servings: 9 squares