Sweet Potato and Chocolate Brownie
By Wafa — 100+ tested recipes
Moist, fudgy, and intensely chocolatey, this flourless sweet potato brownie is proof that a dessert can be both decadent and original. Its ultra-melting texture perfectly replaces traditional fats for an irresistible result.
Ingredients
- 1 piece medium sweet potato (about 200g of purée)
- 1 piece egg
- 250 g peanut butter
- 150 g maple syrup
- 30 g unsweetened cocoa powder
- 100 g chocolate chips
- 1 handful walnuts
- 1 tsp baking soda
- a little - vanilla powder
- 1 pinch salt
Instructions
- 1Mash the sweet potato into a purée until you achieve a very smooth texture.
- 2In a bowl, add the peanut butter, then incorporate the sweet potato purée and mix.
- 3Add the maple syrup, then the egg, and mix until the preparation is smooth and consistent.
- 4Mix in the unsweetened cocoa powder, baking soda, vanilla, and a pinch of salt, then stir well.
- 5Finally, add the chocolate chips and walnuts, and fold in gently.
- 6Pour the mixture into a pan lined with parchment paper and spread it evenly. (Preheat your oven to 180°C (350°F) before this step.)
- 7Bake for approximately 20 to 25 minutes.
- 8Let it cool slightly before serving.
Tips
- Prefer orange-fleshed sweet potatoes for their sweetness and smooth texture.
- Use a 100% natural smooth peanut butter for a more consistent batter.
- Adding crushed walnuts provides the classic brownie crunch.
Substitutions
- maple syrup → honey, agave syrup, or coconut sugar — Provides a caramelized flavor, but can be replaced depending on budget.
- peanut butter → almond butter — More expensive than peanut butter but has an excellent taste.
Nutrition
Frequently asked questions
Can you taste the sweet potato?
No, the taste remains very subtle. The sweet potato mainly provides fudgy texture and natural sweetness. Chocolate remains the dominant flavor.
Why add sweet potato to a brownie?
It replaces much of the butter or oil, adds moisture, and creates a fudgy texture with less fat.
Which variety of sweet potato should I use?
The orange-fleshed sweet potato is ideal: sweeter, softer, and smoother once cooked.
Do I need to cook the sweet potato beforehand?
Yes. It must be cooked (steamed or roasted) and then mashed into a smooth purée before being added to the batter.
Can it be frozen?
Yes. Cut it into portions, wrap them well, and freeze for up to 2 months. Thaw at room temperature.
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