Gooey Sweet Potato Brownies with a...

I know sweet potatoes in brownies might sound a little out there, but hear me out, these gooey sweet potato brownies are rich, fudgy, and totally satisfying, with just the right amount of peanut butter swirled in to keep things interesting. I made them on a whim one afternoon when I had leftover mashed sweet potato and a craving for something chocolatey. I wasn’t sure how they’d turn out, but one bite later and I was hooked.

What I love most is how the sweet potato makes these brownies unbelievably soft and moist without needing a ton of oil or butter. It adds this subtle earthy sweetness that pairs so well with cocoa and peanut butter. And because we’re using maple syrup or honey to sweeten them, they feel just a little more wholesome, like something you can enjoy with your afternoon coffee or even sneak into a lunchbox without guilt.

These have quickly become one of my go-to treats when I want something a little indulgent but still homemade and nourishing. Plus, they’re super easy to throw together and bake in under 30 minutes. Whether you’re already a fan of veggie-packed desserts or just curious to try something new, these brownies are absolutely worth a spot in your recipe rotation.

Ingredients

• 1/2 cup sweet potato puree (about 1 medium sweet potato, cooked and mashed): This gives the brownies that rich, fudgy texture while sneaking in some extra goodness.

• 1/2 cup peanut butter: Adds creamy, nutty flavor and helps bind everything together, seriously dreamy with the cocoa.

• 1/3 cup unsweetened cocoa powder: For that deep, chocolatey flavor that makes these feel like a real treat.

• 1/3 cup honey or maple syrup: Your natural sweetener, either one works great, depending on your vibe!

• 2 large eggs: These help the brownies hold their shape and give them just the right amount of lift.

• 1/4 tsp salt: A tiny bit that makes all the other flavors pop, don’t skip it!

• 1/2 tsp baking powder: Just enough to keep things from getting too dense without losing that fudgy feel.

• 1/2 cup all-purpose flour (or gluten-free flour): The base of the batter, use your favorite flour here, gluten-free works too!

• 1/2 cup white chocolate chips: These little pops of sweetness melt into the batter and give each bite a creamy surprise.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Set your oven to 350°F (175°C) and prepare an 8×8-inch baking dish by either greasing it or lining it with parchment paper to make removal easier.

2. Cook the sweet potato using your preferred method, steaming, boiling, or baking, and mash it until smooth.

3. In a large mixing bowl, combine the mashed sweet potato with peanut butter, honey or maple syrup, and eggs. Stir until the mixture is creamy and well blended.

4. Add the cocoa powder, all-purpose flour, salt, and baking powder to the wet ingredients. Gently mix until just incorporated. If you like, fold in the dark chocolate chips at this stage.

5. Pour the batter evenly into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the brownies cool in the pan for 10 to 15 minutes before moving them to a wire rack to cool completely. Once cooled, cut into squares and enjoy!

My Favorite Ways to Enjoy Sweet Potato Brownies

• Warm with a scoop of ice cream: There’s just something magical about a warm brownie and a cold scoop of vanilla or salted caramel ice cream melting on top.

• With a cup of coffee or tea: These are perfect for those cozy afternoon breaks when you need a little pick-me-up (and a reason to sit down for five minutes).

• Straight from the fridge: If you love a denser, fudgier texture, try chilling them, so good and super satisfying!

• Topped with a drizzle of melted peanut butter: A little extra peanut butter never hurt anybody, right?

• Crumble over yogurt: Sounds weird, but it’s a surprisingly tasty way to add a chocolatey bite to breakfast.

• Packed in lunchboxes: They hold up well and feel like a sweet little surprise after lunch. My kids love them!

Serving & Storing

• Let them cool completely before slicing: It’s tempting to dive in early, but they’re much easier to cut (and even fudgier) once they’ve cooled.

• Store in an airtight container: They’ll stay fresh on the counter for about 2 days, or you can pop them in the fridge for up to a week.

• Freeze for later: These freeze beautifully! Just wrap individual squares in parchment and stash them in a freezer bag, perfect for when you need a quick treat.

• Serve chilled or warm: They’re delicious straight from the fridge, but if you prefer a warm brownie, a quick 10–15 seconds in the microwave does the trick.

• Add a little something on top: Just before serving, try a dusting of cocoa powder, a few extra white chocolate chips, or even a dollop of whipped cream if you’re feeling fancy.

FAQs

Can I use canned sweet potato puree?
Yes! Just make sure it’s plain sweet potato with no added sugar or spices. If it’s a bit watery, you can blot it with a paper towel to thicken it up.

Can I make these gluten-free?
Definitely, just swap the all-purpose flour for your favorite gluten-free blend. They turn out just as fudgy and delicious.

Can I use almond butter instead of peanut butter?
Totally! Any nut or seed butter should work here, though peanut butter adds that classic flavor combo with the chocolate.

Are these super sweet?
They’re lightly sweetened with honey or maple syrup and balanced by the cocoa, so they’re rich without being overly sugary. You can always adjust the sweetness to your liking.

Do I have to add the white chocolate chips?
Nope! They’re optional but add a fun contrast. You could swap in dark chocolate chips, nuts, or leave them out entirely.

Can I make these egg-free?
You can try using two flax eggs (2 tbsp ground flax + 6 tbsp water) in place of the eggs. The texture may be a little different, but still tasty!

How do I know when they’re done baking?
Stick a toothpick in the center, if it comes out with a few moist crumbs but not wet batter, they’re good to go!