Sweet potato and brownies?! Trust me, it’s not as weird as it seems. If you’ve ever tried the Sweet Potato Brownies from IQ Foods, you’ll know exactly what I’m talking about. These are neither wheat-less or meat-less but I promise they are 100% delicious. I wanted to use ingredients that everyone probably already has in their pantry. These brownies are super light, moist and healthy?! I probably wouldn’t go so far as to call them healthy considering I went a little overboard with the chocolate. Because.. extra chocolate always please!
There’s an IQ Foods right by my house and without fail, anytime I walked by the cafe I always, always have to grab a sweet potato brownie. Theirs is chocolatey, fudge-y and almost a little too moist. It sticks to the roof of your mouth and to your teeth. It’s also $4 for a mini square which is totally worth it for a quick chocolate fix but a little much if you ask me. ENTER: my version of Sweet Potato Brownies. I didn’t know what to expect when I was throwing these ingredients together but they actually turned out SO much better than I had anticipated.
These Sweet Potato Brownies are light, moist, chocolatey and so so good.
To cook the sweet potato, you can either roast them in the oven on a bed of salt at 425°F for about 30-40 minutes OR toss them into the microwave and cook them on the “Baked Potato” setting for about 10 minutes. I chose the latter, just because it was quicker. They taste delicious but I’ll probably roasted the sweet potatoes in the next batch just to make sure ;).
With the sweet potatoes cooking in the microwave, I gathered all the ingredients I needed and set them aside. I roughly chopped 4 oz of chocolate, tossed in the coconut oil and melted it in the microwave at 30 second increments and stirring after every 30 seconds, until everything was fully melted. I love using coconut oil in place of vegetable oil in brownies and cake recipes, it adds a hint of nuttiness and coconut oil is just healthier for you. One last thing, this recipe only calls for 3 tablespoons of flour which isn’t a lot but you can definitely substitute for coconut flour or a gluten free flour.
I’ve been using my DIY Food Styling Boards a lot lately. Check out how you can make your own!
Yield one 9×9 square pan
4 ounces of dark chocolate
¼ cup coconut oil
3 tbsp all-purpose flour
1 cup of sweet potato, mashed (about 1.5 sweet potatoes)
½ cup light brown sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
½ tsp baking soda
½ tsp salt
¼ cup dark chocolate, roughly chopped
Preheat oven to 350°F. Line a 9 x 9 square pan with parchment paper, set aside.
Wash the sweet potatoes thoroughly and with a fork prick the sweet potatoes all around so that moisture can release when it’s in the microwave. Place them on a plate and into the microwave on the baked potato setting or on high for 10 minutes. You’ll know the sweet potatoes are done when you can easily poke a fork through the centre. With a spoon or a fork, carefully scoop out the insides of the sweet potato and mash with a fork to form a puree.
In a small bowl, mix together the 4 ounces of dark chocolate and coconut oil. Place in the microwave for 30 seconds at a time, stirring after every 30 seconds until the mixture is fully melted and combined. Set aside.
In a large bowl, add the brown sugar, flour, baking soda and salt. Whisk in the chocolate mixture, then the eggs, one at a time. Add the sweet potato puree and vanilla and stir until its just combined.
Pour the brownie mixture into the square pan and top with the ¼ cup of the dark chocolate. Bake for 22-25 minutes until a toothpick, when inserted, comes out clean. Let cool on a wire rack. Cut into squares and enjoy!
I drizzled the brownies with a white chocolate caramel I made a couple weeks back, you could drizzle caramel, white chocolate or even white icing. Either way, these sweet potato brownies won’t last long on the kitchen counter, I promise!
Have you baked with sweet potatoes before? What are you favourite things to bake with chocolate? Let me know in the comments below.