Sweet Potato Brownies {Extra Healthy and Fudgy !}

This is the brownie that will win over all audiences: it is healthy because it contains functional ingredients, such as sweet potatoes, cocoa powder and coconut oil , it is free of wheat flour (gluten-free) and milk derivatives and it is very rich. in flavor.

I think it’s about time that pumpkin desserts had some competition around here. And, this Sweet Potato Brownies recipe is the right fudgy, rich, and delicious treat for the job.

If you’re on a diet, you can bet a piece of it won’t harm you. On the other hand, if you are not worried about losing weight, you will be surprised by the texture and creaminess of this brownie, which leaves nothing to be desired for the traditional ones.

Do you know what the big problem with this recipe is? It’s like we can’t stop eating… After the first brownie, the hard thing is to resist one more… and one more… But as I always say, even though it’s a healthier dessert, it has to be consumed in moderation. It takes coconut sugar, an unprocessed sugar, with a lower GI and therefore more beneficial for our health. However, it is a sweetener and should always be consumed on time. My “rule” is to have one of these desserts once a week, for example on the weekend. During the week I like to eat more “clean” foods, without any processing and I cut down on sugars.

Tips on these Healthy Sweet Potato Brownies:

  • After placing the melted chocolate, the ideal is to wait a while before cutting the squares to form the brownies.
  • As soon as they come out of the oven, they must cool down a little before placing the chocolate topping. If you want, you can make a few holes for the melted chocolate to “infiltrate” the brownies.
  • They can be made with white, orange or purple sweet potatoes. These were made with orange sweet potato, the color may change if you use another type.

Homemade Brownie Recipe Ingredients

  • Almond Paste : this is the fat in our recipe, so you don’t need butter or vegetable oil. You can do it at home . It can be substituted for any oilseed paste (cashew or hazelnut paste , for example), seed paste (sunflower or sesame seed paste ) or peanut paste .
  • Cocoa powder adds our chocolate element and makes these taste rich. I’ve used a variety of cocoa powders. You can use natural cocoa powder, Dutch-processed cocoa powder, or raw cacao powder to make these. Use what you love, but I love the flavor of Droste Cacao (a Dutch cocoa powder) in these brownies.
  • Sugar : responsible for the sweetness and also for leaving the brownie with a crispy crust on the outside. To have this effect, you can use granulated sugar or demerara sugar. ​and adds to the texture of the brownies. It makes the centers soft and the tops crinkly.
  • Oatmeal : helps with the structure of the brownie, as we don’t use flour in it. I use coarse rolled oats , but thin rolled oats, oat bran, and oatmeal also work. Replace with the indicated amount in grams. If necessary, use gluten-free oats .
  • salt : for flavor balance, chemical baking powder , for structure (you can use our homemade yeast recipe ), vanilla extract , for flavor, and additional chocolate chips and chopped pecans to make the brownie even More delicious.
  • Sweet Potato : It’s the star here. It caramelizes in the oven and leaves the brownie with an amazing texture. As you can see in the pictures, we used an orange sweet potato, but other varieties also work in the recipe. 

SWEET POTATO PUREE

Poking holes in the potato helps steam to escape which will hopefully prevent potatoes being splattered all over your oven. Take the time to poke holes

Before you start making the brownie, prepare the mashed sweet potatoes . To do this, just poke holes in a large sweet potato .
Poking holes in the potato helps steam to escape which will hopefully prevent potatoes being splattered all over your oven. Take the time to poke holes and bake until it is very soft. After that, just peel and mash with a fork or potato masher . Roasting the potato makes it taste more intense, so it’s our preference, but if you want, you can still cook the sweet potato in the microwave or steam.

HOW TO MAKE SWEET POTATO BROWNIE

1- Add the rolled oats, sugar, cocoa powder and salt to a food processor or blender and blend until fine.

2- Then add the sweet potato puree, almond paste, vanilla extract and baking powder and beat until well blended. The dough is very dense and heavy. Take care not to force the device. You can mix in a bowl if you prefer.

3- Mix in the chocolate chips and pecans.

4- Distribute in a shape and take it to bake in a preheated oven until it is firm, with a crispy crust on the outside and soft on the inside.

baking pans

Here’s where things got interesting during testing. We used three different baking pans, and they all came out perfect. It all depends on your preference of thickness:

1- A 7×11-inch pan yielded thicker brownies (about 2-inches thick), baked for 40-45 minutes and slightly uneven in consistency (fudgy in the centre and set around the edges).

2- An 8×12-inch pan yielded the perfect brownies and MY personal favourite (just over 1-inch thick), baked for just under 25 minutes and resulted in just the right thickness and consistency, while still ooey, gooey and chewy.

3- A 9×13-inch pan resulted in thinner brownies (about 3/4 of an inch) and even consistency throughout. Baked for around 18 minutes. Perfect texture but I prefer slightly thicker pieces.

Please note: some readers find using darker or black pans comment that baking goods bake a lot darker and drier underneath, while readers commenting using lighter pans yield better more even and better results.

how to store brownies

If you plan on eating it the next day, place it in an airtight container so it doesn’t come into contact with the air, don’t put it in the fridge! Those who don’t have the container can wrap it with two layers of aluminum foil, it’s important to do this so it doesn’t dry out. The brownie can last up to 4 days in the pantry at room temperature.

It is not recommended to put the brownie in the fridge as it can go bad! Only put it in the fridge if it’s a brownie with an egg frosting, such as whipped cream, as the egg at room temperature is very dangerous. In this case it can also last up to 4 days in the fridge.

Can you freeze brownies?

Yes, brownies can be frozen in the freezer. It is important to wrap it well with aluminum foil or place it in a ziplock freezer bag. Try to remove all the air inside.

Frozen, the brownie will last up to 5 months without losing its flavor, after which it may not even be spoiled but it will become bland, bland.

It is also important that the freezer temperature does not change, as this will spoil the brownie. If there is a power outage, let the brownie thaw and eat, do not freeze it again!

How to defrost brownies?

To defrost the brownie , remove the foil or take it out of the container and leave it at room temperature for 3 to 4 hours. Then you can heat up by placing in the oven at the original temperature for 10 minutes.

How long do brownies last at room temperature?

As with most baked goods, brownies will taste best when stored at room temperature. If stored correctly, your brownies will stay moist and moist for up to 5 days, tasting like they just came out of the oven.

However, they will only stay fresh for 5 days if not cut and protected from the air as much as possible.

Brownies that have been cut into pieces and stored in an airtight container may only retain their freshness for 2 to 3 days .

Related Questions

Do brownies have to be gooey?

Baking brownies is a fine art, and it may take practice to master how to produce a brownie that isn’t a piece of dry cake. The perfect brownie should have a thick, crispy outer layer and a soft, rich, almost fudge-like interior  .

However, there are three types of brownies, all with different viscosity levels:

  1. Soft brownie : dense, with a soft and intensely chocolatey interior.
  • Chewy Brownie – Chewy, but not as gooey as a chewy brownie.
  • Sweet chocolate cake: moist, with a slightly moist interior.

What’s the best way to reheat brownies?

The best way to reheat brownies is in the oven  , as this will keep the outer shell crispy and the center gooey.

Reheating brownies in the microwave can make them a little soggy, but many of us don’t care! If the brownies are reheated too long in the microwave, they will become tough and chewy. 

Can brownies be reheated?

After a long day at work or school, sometimes you crave a delicious dessert with minimal fuss. Luckily, brownies are quick and easy to reheat and can be reheated fresh or frozen, in the oven or in the microwave.

  • To reheat the brownies in the oven, place them on a baking sheet in a preheated  175°C/ 350°F oven  . Heat  fresh brownies for 10 minutes  and  frozen brownies for 20 minutes  .
  • To reheat brownies in the microwave, place them on a microwave-safe plate and microwave on high for  20-second bursts at a time  . Most brownies will be warmed after just  1 minute  .

Sweet Potato Brownies {Extra Healthy and Fudgy !}

Recipe by Admin-BacemCourse: Gateaux Recipes
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

These amazing sweet potato brownies will wow everyone! Fudgy and chewy, they’re loaded with flavor…good stuff, too. One swap and these vegan sweet potato brownies are also gluten-free.

Ingredients

  • 58 grams rolled oats

  • 47 grams good quality cocoa powder

  • 3/4 cup granulated or demerara sugar

  • 1/4 teaspoon of salt

  • 255 grams mashed sweet potatoes

  • 95 grams almond paste

  • 1/2 teaspoon vanilla extract (optional)

  • 1 teaspoon of baking powder

  • 1/2 cup of chocolate chips

  • 1/2 cup chopped pecans (optional)

Directions

  • Preheat the oven to 200 degrees. Grease an 18×18 cm shape or baking dish and set aside.
  • In a food processor, blend the rolled oats, sugar, cocoa powder and salt until very fine, with the texture of flour.
  • Add the sweet potato puree, almond paste and vanilla extract and beat again until the ingredients are well blended. 
    The dough is creamy, dense and heavy.
  • Remove the blade from the processor and add the chocolate chips and chopped pecans.
  • Distribute the dough in the prepared and reserved form and bake until the brownie is firm, with a crispy crust on the outside, but still moist on the inside, around 20 to 25 minutes.
  • Wait a few minutes before unmolding and let cool completely before slicing.

Notes

  • To make the sweet potato puree , just bake the potato whole and with holes until it is tender. You can also steam or use the microwave if you want. I prefer the process done in the oven. The preparation time indicated in the recipe does not consider the time to make the puree. Start with it if you’re not ready.
  • Coarse rolled oats can be substituted for thin rolled oats, oat bran, or oatmeal. Use the measurement in grams if making the substitution. It is useful to have a kitchen scale at home.
  • If you don’t have a food processor, I recommend using the blender only for the first part of the recipe. Then mix the rest of the dough ingredients with a spoon in a bowl.
  • The brownie can be stored in an airtight container and kept out of the fridge for 3 days, inside the fridge for 1 week and frozen for up to 3 months.

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