Moist Sweet Potato Brownie Cake
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Ingredients
- 1 ½ cups sweet potato purée cooked and mashed
- ½ cup unsalted butter melted
- 3 eggs
- ¾ cup brown sugar
- ¾ cup chocolate chips
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ½ 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.
Private Notes
Servings: 9 squares
