These rich, chocolatey brownies will stack up against the best of them—and they just happen to include shredded sweetpotatoes. It goes without saying (we hope!) that sweetpotatoes add fiber and nutrients. But perhaps even better, they help make the brownies decadently moist and tender.
Sweetpotato Brownies
Makes 24
Ingredients:
1 cup unsweetened dutched cocoa powder
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon instant espresso powder (optional)
1 1/2 cups packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups shredded orange- or yellow/white-fleshed sweetpotatoes, or a combination (about
4 ounces)
1/2 cup semi-sweet chocolate chips
3/4 cup chopped walnuts, toasted, divided (optional)
Instructions:
Preheat the oven to 325°F. Line a 9-by-13-inch baking pan with foil, allowing the excess to hang over at least two edges of the pan. Coat the foil with nonstick cooking spray.
In a medium bowl, whisk together the cocoa powder, flour, baking powder, salt, and espresso powder, if using. Set aside.
In a large bowl, combine the brown sugar and butter, mixing until well combined (the mixture will be like wet sand). Add the granulated sugar, mixing until well combined. Whisk in the eggs and vanilla. Add the cocoa powder mixture, mixing until combined. Add the sweetpotatoes, chocolate chips, and 1/2 cup of the walnuts, if using.
Transfer the batter to the prepared pan, spreading it out evenly, and top with the remaining walnuts. Bake until a tester inserted into the brownies comes out clean or with a very few moist crumbs, 45 to 50 minutes.
Transfer to a rack to cool to room temperature, then lift the brownies from the pan by lifting the foil overhang. Cut into 2-inch squares and serve.
Browse more recipes: Appetizers, Beverages, Breakfast, Dessert, Main Dishes, Salads, Side Dishes
