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Sweet Potato Brownies
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Sweet Potato Brownies

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Sweet Potato Brownies

1 cup peanut butter OR almond butter OR allergy-friendly substitute
¼ cup plus 2 tablespoons flour (All-purpose, oat or spelt flour all work, and readers have reported success with almond flour)
⅔ cup granulated sugar
¼ cup plus 2 tablespoons cocoa powder
1½ teaspoons baking soda
¾ cup sweet potato puree
¼ teaspoon vanilla extract
¼ cup warm water (if needed)
½ cup mini chocolate chips PLUS more for the top (optional)


Preheat oven to 325°.

Line an 8" square baking pan with parchment paper, or grease well.

Gently heat nut butter until easily stir-able; set aside.

In a large bowl, combine flour, sugar, cocoa powder and baking soda, and mix thoroughly so baking soda is evenly distributed.

To the nut butter, add sweet potato puree and vanilla extract, and mix well. This works best if the sweet potato is still warm. Otherwise add ¼ cup warm water to help it blend. Stir in chocolate chips.

Smooth mixture into the prepared pan, and use a second sheet of parchment to really smooth it down evenly. Sprinkle additional chocolate chips over batter if desired.

Bake on the center oven rack 20 minutes; it will look a little underdone, but it firms up as it cools (If, for some reason, yours is still too gooey after cooling, loosely cover it and refrigerate for a few hours). Makes 12-16 brownies.

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