The BEST Fudgy Sweet Potato Brownies Recipe
Sweet potato brownies you can make ANY day of the week. Fudgy, chocolate forward, and made with simple pantry staples. Simple and ready in 30 minutes!
Foto: Cafe Delites
Ingredients
- 1 small sweet potato (baked) (200g/7oz flesh only, no skin (9½ oz or 260g raw with skin on))
- 1/4 cup smooth or crunchy peanut butter
- 1/4 cup sugar free maple syrup
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 2 tbsp splenda (natural sweetener, for baking)
- Pinch salt
- 1/4 cup dutch unsweetened cocoa powder (unsweetened cocoa powder)
- 2 eggs
- ½ cup sugar free dark chocolate chips
Steps
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Preheat oven at 160°C (320°F). Line a 6x6-inch square baking tray; set aside.
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Bake and mash sweet potato, flesh only. (Follow the guide for the best result).
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Add in maple syrup, peanut butter and vanilla.
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Mix in cocoa powder, Splenda, baking powder, and eggs; combine well. Fold in 1/4 cup (40 g) of the chocolate chips.
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Pour batter into a lined baking pan, top with remaining chocolate chips.
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Bake in a preheated oven for about 20 minutes or until a toothpick comes out clean.
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Chill your brownies in the fridge before cutting them. This makes them nice and firm without losing that delicious fudgy texture that we all love!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| sweet potato | 1 small | - | - |
| 1/4 cup smooth or crunchy peanut butter | 4 cup | - | - |
| sugar free maple syrup | 0.25 cup | - | - |
| pure vanilla extract | 1 tsp | - | - |
| baking powder | 1 tsp | Rp 8.000/100g | Rp 400 |
| splenda | 2 tbsp | - | - |
| Pinch salt | - | - | - |
| 1/4 cup dutch unsweetened cocoa powder | 4 cup | Rp 8.000/100g | Rp 75.840 |
| eggs | 2 | - | - |
| sugar free dark chocolate chips | 0.5 cup | - | - |
*Estimated market prices, may vary by region
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