Fudgy Sweet Potato Brownie (Print Version)
# Ingredients:
→ Brownies
01 -
1 cup mashed sweet potatoes, cooked, cooled, peeled, and pureed
02 -
½ cup vegetable oil
03 -
½ cup granulated sugar
04 -
¼ cup packed brown sugar (light or dark)
05 -
½ cup buttermilk, room temperature
06 -
2 large eggs, room temperature
07 -
1½ teaspoons vanilla extract
08 -
1¼ cups all-purpose flour
09 -
1 teaspoon baking powder
10 -
1 teaspoon baking soda
11 -
½ teaspoon salt
12 -
½ cup unsweetened cocoa powder
13 -
¾ cup semisweet chocolate chips
→ Chocolate Ganache (Optional)
14 -
4 tablespoons heavy cream
15 -
¾ cup semisweet chocolate chips (about 4 ounces)
# Instructions:
01 -
Peel and chop the sweet potato into 1-inch cubes. Boil for 15-20 minutes until fork-tender. Drain and mash until smooth using a hand mixer or food processor. Let it cool to room temperature before using. This step can be done in advance.
02 -
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
03 -
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
04 -
In a large bowl, whisk the sweet potato puree, vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs, buttermilk, and vanilla extract, mixing until smooth.
05 -
Gradually fold the dry ingredients into the wet ingredients, stirring between additions until a thick, glossy brownie batter forms. Stir in the chocolate chips, then pour the batter into the prepared pan.
06 -
Bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool for at least 15 minutes before slicing.
07 -
Heat the heavy cream until hot but not boiling. Pour it over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth. Spread a thin layer of ganache over the cooled brownies.
# Notes:
01 -
Sweet potato puree can be prepared in advance and stored in the refrigerator for up to 3 days.