Prep Time::10 mins
Cook Time::25 mins
Cool Time::30 mins
Total Time:: 1 hr 5 mins
Servings::24
Yield::24 2×2-inch brownies
Ingredients
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3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup unsweetened sweet potato puree
3/4 cup packed brown sugar
1/2 cup salted butter, melted
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups semi-sweet chocolate chips, divided
1/2 cup chopped pecans (optional)
Directions
Gather ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13-inch pan.
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Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside.
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Combine sweet potato puree, brown sugar, butter, egg, and vanilla in a large bowl. Beat with an electric mixer on low speed until smooth.
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Add flour mixture and mix until just moistened. Fold in 1 cup of the chocolate chips.
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Pour batter into the prepared pan. Sprinkle with remaining 1/2 cup chocolate chips and pecans, if desired.
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Bake until edges and surface of brownies are set but still soft, about 25 minutes. Cool in pan for at least 30 minutes. For best results, chill at least 4 hours before cutting.
Dotdash Meredith Food Studios