- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1070 kcal
Quick summary
“Dense and moist brownie made with mashed cooked sweet potato, dark chocolate melted in coconut oil, and whole wheat flour. A recipe structured on natural sugars and tubers that offers a velvety texture typical of fudge with a glossy finish.”
What you need to know
- The sweet potato puree provides resistant starch and natural moisture that replace a considerable portion of the flour and fat.
- The mixture of melted chocolate with warm coconut oil creates the velvety emulsion that ensures a soft and heavy center.
- The correct oven temperature keeps the center slightly creamy, preventing the whole wheat dough from drying out like a traditional cake.
Ingredients
Main
- 2 cups of sweet potato puree
- 1 cup of brown sugar
- 1/2 cup of coconut oil
- 2 cups of chopped bittersweet chocolate
- 1 cup whole wheat flour
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon of baking powder
Instructions
Principal
- In a saucepan, melt the chocolate and coconut oil over low heat.
- In a bowl, mix the sweet potato puree with the brown sugar.
- Add the eggs one at a time, beating well after each addition.
- Incorporate the melted chocolate mixture and vanilla extract.
- Sift the flour and baking powder over the mixture and mix until homogeneous.
- Pour the batter into the greased pan and smooth the surface.
- Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool before cutting into pieces.
Chef's tips
- Steam or bake the sweet potato so the puree is dry and consistent, without excess cooking water.
- Beat the eggs one by one vigorously into the potato and brown sugar mixture to create a stable emulsion before the chocolate.
- Remove from the oven as soon as the toothpick comes out with moist crumbs and let it cool completely in the pan before cutting the squares.
Variations
- Add a cup of chopped walnuts or Brazil nuts in pieces to the dough before pouring into the baking dish for crunchiness.
- Sprinkle extra pieces of semi-sweet chocolate or chocolate chips over the surface of the raw dough in the pan.
- Add a coffee spoon of ground cinnamon and orange zest to give the dough warm aromatic notes.
Substitutions
- Coconut oil can be replaced by softened unsalted butter or sunflower oil in the same proportion of half a cup.
- Whole wheat flour can be swapped for oat flour or almond flour for a gluten-free version.
- Brown sugar can be replaced by crushed demerara sugar or pure sugarcane molasses.
How to store
Store the brownie pieces in an airtight container at room temperature for up to 4 days. In the refrigerator, they last up to 7 days and gain a firm consistency similar to chocolate truffles; heat 10 seconds before serving.
Can it be frozen?
You can freeze the brownie squares wrapped individually in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature for 1 hour or microwave on medium power for 20 seconds.
What to serve with
Serve with full-bodied espresso, black tea without sugar, or accompanied by fresh red fruits like strawberries to contrast with the dense cocoa.
Frequently asked questions
Can I replace bittersweet chocolate with cocoa powder?
The chocolate bar melted with coconut oil provides the essential fat and structure; using only cocoa will leave the brownie dry and brittle.
Why shouldn't the toothpick come out completely clean?
Unlike a regular cake, the brownie needs to retain internal moisture; a dry toothpick indicates the cake has overbaked and lost its fudge texture.
Does the brownie have a strong sweet potato taste?
No, the intense flavor of the melted bittersweet chocolate and vanilla completely covers the vegetal taste, maintaining only the characteristic moisture.
How do I know the ideal consistency for sweet potato purée?
The puree should be smooth and very firm, mashed with a fork or potato ricer without adding milk, butter, or water.
