Sweet Potato Brownies
- Level: Easy
- Yield: 24 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 216
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 3
- Cholesterol
- 51
- Sodium
- 141
- Total: 4 hr 35 min (includes cooling)
- Active: 45 min
Ingredients
2 medium sweet potatoes (about 2 pounds total)
Nonstick cooking spray
2 sticks (1 cup) unsalted butter
6 ounces bittersweet chocolate chips
1 cup all-purpose flour (see Cook’s Note)
3/4 cup unsweetened cocoa powder
4 large eggs
1 1/2 cups granulated sugar
1/2 cup light brown sugar
1 tablespoon pure vanilla extract
2 teaspoons kosher salt
Directions
- Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork and place on a small baking sheet. Roast until easily pierced with a knife, 45 minutes to 1 hour. Allow to cool. Split each in half and scrape the flesh into the bowl of a food processor. Process until smooth.
- Spray a 9-by-13-inch baking pan with cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on the longer sides. Spray the parchment lightly with cooking spray. Set aside.
- Melt the butter in a large saucepan over medium heat, swirling the pan occasionally, until the butter is a deep golden color and the foaming subsides, about 5 minutes. Once it stops foaming, the butter solids will begin to brown. This happens quickly so watch closely. Once you see brown specks on the bottom of the pan, remove it from the heat. Add the chocolate chips to the butter and let sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder together through a fine-mesh sieve into a medium bowl. Beat the eggs, granulated sugar, brown sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not skimp on the mixing; this step is key to the signature shiny, crackled brownie top.
- Reduce the speed to low, slowly pour the warm chocolate into the eggs and beat until completely incorporated. Gently fold in the sweet potato with a large rubber spatula. Gradually add the dry ingredients, folding until just combined and scraping the sides and bottom of the bowl; do not overmix.
- Preheat the oven to 400 degrees F again. Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm and an instant-read thermometer inserted into the center registers 205 degrees F, 35 to 40 minutes.
- Let the brownies cool completely to allow the crumb to set before slicing, 2 to 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut the brownies into 24 squares.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)