- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 425 kcal
Quick summary
“This brownie combines the dense creaminess of sweet potato with the aromatic depth of cocoa powder and the velvetiness of coconut oil. A nutritious and functional dessert, with a moist texture and firm cut without requiring wheat flour.”
What you need to know
- The boiled and well-mashed sweet potato acts as a structural base and natural humectant, dispensing with the use of flours.
- The brown sugar enhances the caramel notes and reinforces the dense moisture characteristic of the baked brownie.
- The oven time at 30 minutes at 180°C should leave the toothpick slightly moist to keep the center soft and creamy.
Ingredients
Main
- 2 cups of cooked and mashed sweet potato
- 1 cup of brown sugar
- 1/2 cup of cocoa powder
- 1/2 cup of coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon of baking powder
- 1/2 cup of chopped walnuts (optional)
Instructions
Principal
- Preheat the oven to 180°C and line the pan with parchment paper.
- In a bowl, mix the mashed sweet potato, brown sugar, and coconut oil until a homogeneous cream forms.
- Add the eggs, vanilla essence, and mix well.
- Incorporate the cocoa powder and baking powder into the mixture, stirring delicately.
- If desired, add the chopped walnuts and mix again.
- Pour the batter into the prepared pan and smooth the surface with a spatula.
- Take to the oven and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let cool before cutting into squares and serve.
Chef's tips
- Cook the sweet potato by steaming or roasting wrapped in aluminum foil to prevent it from absorbing excess water during preparation.
- Mash the sweet potato while still hot with a fork or potato masher until you get a completely smooth and uniform puree.
- Wait for it to cool completely in the pan before cutting the squares with a heated knife to ensure straight and clean cuts.
Variations
- Touch of nuts: incorporate coarsely chopped cashews or Brazil nuts along with the nuts of the base recipe.
- Coffee-flavored: add 1 teaspoon of instant coffee diluted in the vanilla to enhance the cocoa flavor.
- Chocolate chips: add half a cup of bittersweet chocolate chips to the dough before pouring into the baking sheet.
Substitutions
- Coconut oil can be replaced by melted unsalted butter or sunflower oil in the same measure of 1/2 cup.
- Brown sugar can be swapped for demerara sugar, coconut sugar, or sugarcane molasses with consistency adjustments.
- Cocoa powder can be replaced by 70% chocolate powder, slightly reducing the brown sugar to balance the sweetness.
How to store
Store in an airtight container under refrigeration for up to 5 days to maintain moisture and compact texture. At room temperature, store for a maximum of 2 days in a cool, airy place away from direct sunlight.
Can it be frozen?
Freezes perfectly in squares individually wrapped in parchment paper and a thermal bag for up to 60 days. To thaw, move to the refrigerator for a few hours or heat for 20 seconds in the microwave.
What to serve with
Pairs with full-bodied espresso, cappuccino with cinnamon, or iced green tea. For a classic dessert presentation, serve with fresh sliced strawberries or homemade red berry syrup.
Frequently asked questions
Can I replace sweet potato with potato or cassava?
It is not indicated to use English potato due to the high content of watery starch, but roasted kabocha pumpkin puree can be used as an alternative.
How to know if the sweet potato brownie is fully baked?
The toothpick inserted in the center should come out with moist crumbs attached, and not clean like in a regular cake, ensuring a soft center.
Why did my brownie crumble when trying to cut into squares?
The cut made with the brownie still hot shatters the structure; wait for it to cool completely or place in the refrigerator for 30 minutes before cutting.
Does the dough have a pronounced sweet potato taste?
No, the cocoa powder and vanilla extract mask the vegetable flavor, leaving only the moist, dense texture typical of a brownie.
