Description

Deeply chocolatey, fudgy brownies enriched with mashed sweet potato for plush texture and shiny tops—made in one bowl with pantry basics.

Ingredients

Mashed sweet potato — 200 g (about ¾–1 cup)
Dark chocolate (50–60%) — 115 g (about ⅔ cup chips or chopped)
Unsalted butter — 113 g (½ cup) or neutral oil — 100 ml (½ cup)
Light or dark brown sugar — 150 g (¾ cup, packed)
Large eggs — 2
Cocoa powder — 30 g (⅓ cup)
All-purpose flour — 60 g (½ cup) (GF: use 60 g GF 1:1 blend)
Vanilla extract — 2 tsp
Fine salt — ½ tsp
Optional espresso powder — ½ tsp

Optional flaky salt — for finishing

Instructions

Preheat oven to 175 °C/350 °F. Line a 20 cm (8×8 in) pan with a parchment sling; lightly grease.
Melt butter and chocolate together until smooth. Whisk in brown sugar, then sweet potato, vanilla, and salt until glossy.
Whisk in eggs one at a time until mixture thickens and looks satiny.
Sift in cocoa and flour; fold just until no dry pockets remain. Spread into pan.
Bake 22–28 minutes, until edges are set and the center reaches ~90–92 °C/195–198 °F or a skewer has moist crumbs.

Cool 20 minutes in pan, lift out, cool 40+ minutes. Sprinkle flaky salt, slice 16 squares.

Notes

For extra gloss, replace 30 g of the brown sugar with granulated sugar. For a casual dessert board, pair squares with air fryer sweet potatoes for a sweet-savory bite, or close with game-day air fryer chicken wings.

Prep Time: 15 minutes
Cook Time: 22–28 minutes

Keywords: sweet potato brownies, fudgy brownies, glossy tops, 8x8 pan, gram measurements, 350F