Fudgy Peanut Butter Sweet Potato Brownies
I made these Fudgy Peanut Butter Sweet Potato Brownies again last night, supposedly to test the recipe one more time, but really it was because I wanted a gooey square with tea while the dog did laps around the kitchen like a tiny tornado. I first baked them after a friend dropped off a bag of sweet potatoes and said good luck. Joke is on me, because now I crave that fudgy peanut butter swirl and the way the house smells like a chocolate shop that decided to go wholesome. Also, I listened to a podcast about decluttering and immediately ignored it while I pulled out every mixing bowl I own; classic me.
Why you will love this, promise
I make this when I need something chocolatey but do not want a sink full of dishes. My family goes a bit wild for the peanut butter ripples because they set just enough for that little chew. And when I am feeling like a snack that is not too sweet, these hit the spot with a cup of coffee at 3 in the afternoon. A tiny confession though, the first time I made them I forgot the salt and it was fine, but now I add a pinch and it sings. If the batter looks a tad thick, good, that is how you get the fudgy bit. It looks odd, then turns marvelous.
Ingredients, plus the swaps I actually use
- 1 cup mashed roasted sweet potato, about 240 g from 1 large or 2 small. If I am in a hurry, I microwave the potato and scoop it; roasted tastes deeper though. If you need a how to on baking them, I like this guide from Bon Appetit.
- 1 half cup creamy peanut butter, about 130 g. Natural unsweetened is my pick. My grandmother swore by a familiar national brand, but honestly any smooth one works. Almond butter works too, just a bit pricier.
- 2 large eggs, room temp if you can remember. For a vegan spin, use 2 flax eggs, it is a touch more tender.
- 1 half cup maple syrup, 120 ml. You can swap 100 g light brown sugar plus 2 tablespoons milk. Honey also works, slightly more floral.
- One third cup cocoa powder, 30 to 35 g. Natural or Dutch both work. If you want a nerdy explainer on the difference, I like this one at King Arthur Baking.
- One fourth cup oat flour, about 25 g, for a little structure. I sometimes use 3 tablespoons almond flour or a very scant third cup all purpose if that is what is in the cupboard.
- 1 teaspoon vanilla extract, a splash more if you love it.
- Half teaspoon baking soda. Baking powder at one teaspoon works in a pinch.
- Quarter teaspoon fine salt, plus a pinch more for the top if you fancy.
- Half cup chocolate chips or chopped chocolate, about 85 g. Optional, but I rarely skip. A handful of chopped peanuts on top is lovely.
- 2 tablespoons extra peanut butter for swirling on top, optional but recommended.
Let us bake these beauties
- Heat the oven to 350°F or 180°C. Line an 8 inch square pan with parchment, with a little overhang so you can lift the brownies out. I say this is essential, but on second thought, you can just butter the pan well if you must. If you have never done a parchment sling, this quick how to from Serious Eats is handy.
- In a medium bowl, whisk together the mashed sweet potato, peanut butter, eggs, maple syrup, and vanilla until smooth and glossy. If you have a blender, you can blitz the sweet potato first; it makes the batter extra silky. This is where I usually sneak a tiny taste.
- Sprinkle in the cocoa, oat flour, baking soda, and salt. Fold gently with a spatula until just combined. The batter will be thick, almost mousse like. Do not worry if it looks a bit streaky at first, it always does.
- Stir in the chocolate chips, saving a few for the top. Scoop the batter into the lined pan and nudge it into the corners. Dollop the extra peanut butter on top in small blobs and swirl with a knife or the tip of a spoon.
- Bake 22 to 26 minutes until the edges are set and the center has the slightest wobble. A toothpick should come out with a few moist crumbs, not wet batter. If you smell chocolate and peanut butter, you are close.
- Cool in the pan at least 20 minutes before lifting out. Slice into 9 big squares or 16 smaller ones. Warm is dreamy, next day is also special, I tend to think the texture settles nicely overnight.
Notes I jotted down after too many batches
- The microwave method for the sweet potato works fine for weeknights. Pierce the potato, cook until soft, let it cool a bit, peel, mash, done. Roasted gives more caramel notes.
- If your peanut butter is very thick, warm it 15 seconds so it mixes more easily.
- Using Dutch cocoa gives a rounder chocolate flavor, natural cocoa is a touch brighter. Both are lovely, so use what you have.
- I once added an extra quarter cup oat flour to make them cakey and immediately missed the fudge. So I keep it light.
Variations I have tried, for better or worse
- Espresso twist: a teaspoon of instant espresso in the batter, makes the chocolate pop. Crowd favorite.
- Nutty deluxe: swap half the chocolate chips for chopped toasted pecans. Crunch plus fudge, yes please.
- Vegan version: 2 flax eggs, a splash more maple syrup, bake about 2 minutes longer. Comes out a bit softer but holds once cool.
- Coconut flour experiment: I tried 2 tablespoons instead of oat flour, and it went dry and crumbly. Not my best moment, yall.
Gear I pull out, nothing fancy
- 8 inch square metal pan. Glass works too, add a couple minutes to the bake time.
- Parchment paper for lifting, although buttering the pan and calling it a day also works if you are out.
- Whisk and a rubber spatula. A hand mixer gives a smoother batter, and I have said it is essential, but honestly a whisk does the job.
- Measuring cups and spoons, or a scale if you like grams. I love the precision, but I also eyeball a handful of chips, no shame.
Storing them, if you can resist
Keep brownies in an airtight container at room temp for up to 2 days. Fridge gives a fudgier bite and they last 4 days. Freeze well wrapped squares up to 2 months; let them thaw on the counter or warm gently. Though honestly, in my house it never lasts more than a day, because someone slices a stealth corner every time they walk by. I see you.
How I like to serve these
- Warm with a scoop of vanilla ice cream and a sprinkle of flaky salt.
- At room temp with coffee for breakfast, my family calls them breakfast brownies on Saturdays.
- Chilled straight form the oven after a short fridge rest, the texture is dense and truffle like.
Pro tips I learned the slightly hard way
- I once tried rushing the cool time and cut in at 5 minutes, regretted it because they smeared. Let the steam settle.
- Overbaking dries the edges. Pull them when there is a little wobble in the center.
- Forgot the salt once. Never again. Even a small pinch makes the chocolate brighter.
- If your batter seems dry, add a tablespoon of milk. Actually, I find it works better if you add it before the chips go in.
- Line the pan. I have scraped brownies off unlined corners with a butter knife and it was not fun.
FAQ, straight from my inbox
- Can I use canned sweet potato puree
- Yes, about 240 g works. Make sure it is plain puree, not the pie filling with spices.
- Can I swap peanut butter for almond butter
- Totally. Almond gives a slightly more delicate flavor. Cashew butter is dreamy too.
- Is there a way to make them gluten free
- Use the oat flour or almond flour option and skip all purpose. Check that your oats are certified gluten free if that matters to you.
- Do I need a mixer
- Nope. A whisk and a bit of elbow grease works. A blender just makes the sweet potato extra smooth.
- How do I know when they are done
- Edges set, center slightly soft, toothpick with damp crumbs. If it is dry, you went too far. If it is wet, give it a couple more minutes.
- Can I reduce the sweetener
- Probably by 2 tablespoons without much change. Go further and the texture gets a bit firm, so add a splash of milk.
- Can I double the recipe
- Yes. Use a 9 by 13 pan and bake around 28 to 32 minutes. Keep an eye near the end.
- What is the difference between cocoa and cacao here
- Cacao nibs and powders are less processed and taste a little more bitter. Cocoa is what most of us bake with; either natural or Dutch works in this recipe.
- Can I make these as muffins
- Sure can. Spoon into a lined muffin tin, bake about 16 to 18 minutes. Start checking at 15.
- Why did mine crumble
- Could be overbaked or too much dry ingredient. Next time, measure the flour lightly or weigh it, and pull them when they are just set.
Small digression before we wrap up. I once lost my favorite spatula behind the stove and only found it during spring cleaning three months later. The brownies did not mind though, a regular spoon filled in fine. See, flexible.
Ingredients
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/2 cup creamy peanut butter, plus extra for swirling
- 1/3 cup pure maple syrup
- 1/4 cup unsweetened cocoa powder
- 1/2 cup oat flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 cup dark chocolate chips (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
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2In a large bowl, combine the mashed sweet potato, peanut butter, maple syrup, and vanilla extract. Mix until smooth.
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3Add the cocoa powder, oat flour, salt, and baking powder. Stir until a thick batter forms. Fold in chocolate chips if using.
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4Spread the batter evenly in the prepared pan. Dollop extra peanut butter on top and swirl with a knife to create a marbled effect.
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5Bake for 30-35 minutes, or until the center is set. Remove from oven and let cool completely before slicing into squares.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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